This Easy Homemade Keto Ice Cream is creamy and delicious, perfect for a sweet treat without the carbs. You only need a few simple ingredients like heavy cream, sweetener, and vanilla.
Making this ice cream is a breeze! Just mix, freeze, and enjoy. It’s a fun way to cool down and stick to your diet, plus it’s so good you might eat it all in one sitting! 🍦
Key Ingredients & Substitutions
Heavy Whipping Cream: This is what gives the ice cream its creamy texture. You can use coconut cream for a dairy-free version, but note it’ll change the flavor slightly.
Unsweetened Almond Milk: Any low-carb milk works here, like coconut milk or macadamia nut milk. Just pick one you enjoy!
Powdered Erythritol: This sweetener is great for keto diets. You could swap it for monk fruit sweetener or stevia if you prefer. Remember, they may have different sweetness levels, so adjust to taste!
Vanilla Extract: For that classic ice cream flavor! You can also try almond or other extracts for a fun twist if you’re looking to change things up.
Xanthan Gum: It helps create a smoother texture. If you don’t have it, it’s okay to leave it out, but the ice cream may be slightly icier.
How Do You Get That Creamy Texture Without an Ice Cream Maker?
If you don’t have an ice cream maker, don’t worry! You can still achieve a creamy texture just by stirring. Here’s how:
- After mixing your ingredients, pour them into a shallow dish and freeze.
- Every 30 minutes for the first few hours, stir the mixture vigorously with a fork. This breaks up ice crystals for a smoother consistency.
- Repeat until the ice cream is firm and creamy, which should take about 3-4 hours.
This method requires a bit of patience, but it’s totally worth it for delicious homemade ice cream! Enjoy scooping it into bowls or cones for that perfect treat!
Easy Homemade Keto Ice Cream
Ingredients You’ll Need:
- 2 cups heavy whipping cream
- 1 cup unsweetened almond milk (or any low-carb milk alternative)
- 3/4 cup powdered erythritol (or preferred keto sweetener)
- 1 tablespoon vanilla extract
- 1/4 teaspoon xanthan gum (optional, for creamier texture)
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus an additional 2-4 hours to freeze and firm up. It’s a quick mixture followed by a little waiting, but the deliciousness will be worth every minute.
Step-by-Step Instructions:
1. Mix All The Ingredients:
In a large mixing bowl, combine the heavy whipping cream, unsweetened almond milk, powdered erythritol, vanilla extract, xanthan gum (if you’re using it), and a pinch of salt. Use a whisk to blend everything together until the sweetener is fully dissolved, and the mixture feels slightly thickened. This is your base!
2. Churning with Ice Cream Maker:
If you have an ice cream maker, pour the well-mixed base into it. Follow the manufacturer’s instructions for churning—typically, it takes about 20-25 minutes. You’ll want it to reach a soft-serve texture.
3. Freeze to Firm Up:
Once it has reached that smooth texture, transfer the ice cream to an airtight container. Pop it in the freezer for at least 2 hours to allow it to firm up completely.
4. No Ice Cream Maker? No Problem!
If you don’t have an ice cream maker, simply pour the mixture into a shallow dish and place it in the freezer. Every 30 minutes, use a fork to stir vigorously and break up any ice crystals. Repeat this process for about 3-4 hours until it’s firm and creamy!
5. Serve and Enjoy:
When you’re ready to enjoy your homemade keto ice cream, let it sit at room temperature for 5 minutes to soften slightly for easier scooping. Scoop it into bowls, and relish your delightful, creamy treat!
This recipe yields about 4 servings of rich, low-carb ice cream that’s perfect for enjoying guilt-free. Happy scooping!
FAQ for Easy Homemade Keto Ice Cream
Can I Use a Different Sweetener?
Absolutely! While powdered erythritol is a great choice for keto diets, you can swap it with monk fruit sweetener or stevia. Just be mindful of their sweetness levels, as you may need to adjust the amount used to taste!
How Do I Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer. It can last for up to 2-3 weeks. Just remember to let it sit at room temperature for about 5-10 minutes before scooping to make it easier to serve!
Can I Add Mix-Ins to This Ice Cream?
Yes! Feel free to customize your ice cream by adding low-carb mix-ins like unsweetened cocoa powder for chocolate flavor, crushed nuts, or sugar-free chocolate chips. Just be sure to add them toward the end of churning if using an ice cream maker!
What If My Ice Cream Is Too Hard After Freezing?
If your ice cream is too hard after freezing, it might have been left in the freezer too long. Simply let it sit at room temperature for 10-15 minutes before scooping. You can also try mixing in a little extra almond milk to improve the texture when mixing next time!