This Easy Creamy Keto Ice Cream is a delicious treat that’s low in carbs! With just a few simple ingredients like heavy cream and your favorite sweetener, it’s perfect for warm days.
Making ice cream at home is a fun way to enjoy dessert guilt-free. I love to mix in chocolate chips or fresh berries for extra yumminess. Who doesn’t like a scoop (or two) on a sunny afternoon? ☀️
Key Ingredients & Substitutions
Heavy Whipping Cream: This ingredient gives the ice cream its rich, creamy texture. If you want a lighter option, you can use coconut cream instead, which is also keto-friendly but adds a slight coconut flavor.
Almond Milk: Unsweetened almond milk is a low-carb choice, but you can substitute it with coconut milk or any other unsweetened nut milk. Just be mindful of different flavors it might bring!
Powdered Erythritol: This sweetener is popular for keto diets. If you don’t have erythritol, consider using stevia or monk fruit sweetener, but adjust the amount since they may be sweeter.
Xanthan Gum: This optional ingredient helps improve the texture, making the ice cream smoother. If you don’t have it, you can skip it, but the ice cream may be slightly icier.
How Do You Achieve a Smooth Texture When Making Ice Cream?
To get that nice, creamy texture, one crucial step is to properly mix your ingredients. Here’s how to do it:
- Whisk the mixture until the sweetener fully dissolves. This helps avoid gritty ice cream.
- Churning in an ice cream maker helps incorporate air into the mixture, making it light and fluffy.
- If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze it. Every 30 minutes, stir well with a fork to break up any ice crystals until it’s frozen.
Letting the ice cream soften before scooping makes serving easier. I usually take it out 5-10 minutes beforehand. Enjoy your homemade treat!
Easy Creamy Keto Ice Cream
Ingredients:
- 2 cups heavy whipping cream
- 1 cup unsweetened almond milk (or other low-carb milk)
- 3/4 cup powdered erythritol or preferred keto-friendly sweetener
- 1 tablespoon vanilla extract
- 1/4 teaspoon xanthan gum (optional, helps with creaminess and texture)
- Pinch of salt
Time Estimate:
This recipe will take about 10 minutes to prepare plus around 20-25 minutes for churning in the ice cream maker. If you prefer firmer ice cream, plan for an additional 2 hours of freezing time. In total, you’ll need about 2 hours and 35 minutes from start to scoop!
Instructions:
1. Mix the Base:
In a large mixing bowl, whisk together the heavy whipping cream, almond milk, powdered erythritol, vanilla extract, xanthan gum (if you choose to use it), and a pinch of salt. Keep whisking until the sweetener is fully dissolved and all ingredients are blended smoothly together.
2. Churn the Ice Cream:
Pour the creamy mixture into your ice cream maker. Follow the manufacturer’s instructions to churn the mixture, which typically takes about 20-25 minutes. You want it to reach a nice soft-serve consistency.
3. Freeze for Firmness:
If you want a firmer texture, transfer the churned ice cream into an airtight container. Pop it into the freezer for at least 2 hours. This will help it set up nicely!
4. Scooping Time:
Once you’re ready to serve, take the ice cream out of the freezer and let it sit at room temperature for 5-10 minutes. This will make scooping easier since it softens just a bit.
5. Serve and Enjoy:
Scoop the ice cream into bowls and enjoy it as is, or top it off with your favorite low-carb options like chopped nuts or sugar-free chocolate chips. It’s a delightful treat that fits perfectly into your keto lifestyle!
Now you have a creamy, keto-friendly ice cream that’s delicious and satisfying without all the carbs. Enjoy your homemade goodness!
FAQ for Easy Creamy Keto Ice Cream
Can I Use a Different Sweetener?
Absolutely! You can substitute powdered erythritol with other keto-friendly sweeteners like monk fruit or stevia. Just remember that some alternatives are sweeter than erythritol, so adjust the amount accordingly to taste!
What if I Don’t Have an Ice Cream Maker?
No worries! You can still make this ice cream without one. Pour the mixture into a shallow dish and freeze it. Every 30 minutes, stir the mixture with a fork to break up any ice crystals until it’s frozen and creamy—this usually takes about 2-4 hours.
How to Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer for up to 2 weeks. To enjoy, take it out for a few minutes to soften before scooping, as it may become quite hard when fully frozen.
Can I Add Mix-ins to the Ice Cream?
Definitely! You can add low-carb chocolate chips, chopped nuts, or berries during the last few minutes of churning for a fun twist. Just make sure to account for any extra ingredients so you keep it keto-friendly!
