Keto Vanilla Ice Cream
Servings: 8 servings
Calories: 186kcal
With a velvety texture and classic vanilla flavor, this keto vanilla ice cream recipe is a delightful dessert that can be enjoyed on its own or paired with your favorite keto-friendly toppings. Easy to make and utterly delicious.
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Ingredients
- 1 ½ cups whipping/heavy cream
- 1 cup almond milk
- 4 large egg yolks
- ½ cup allulose or other low carb sweetener
- 2 teaspoons vanilla extract
Instructions
Prepare the Base
- In a medium saucepan, combine the heavy cream and almond milk. Heat over medium heat until the mixture begins to steam, but do not let it boil. Remove from heat and let it steep for 10-15 minutes.
Temper the Egg Yolks
- In a separate bowl, whisk the egg yolks and allulose until light and fluffy.
- Slowly pour about ½ cup of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
- Gradually add the tempered egg yolks back into the saucepan with the remaining cream mixture, whisking constantly.
Cook the Custard
- Return the saucepan to the stove and cook over low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens slightly and coats the back of the spoon (about 170-175°F or 77-80°C).
Cool and Chill
- Add the vanilla extract and stir through.
- Remove the saucepan from heat, ;et the custard cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
Churn the Ice Cream
- Once the custard is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Freeze
- Transfer the churned ice cream to an airtight container and freeze for at least 2-4 hours, or until firm.
- Scoop the ice cream into bowls or cones and enjoy your creamy, keto-friendly vanilla ice cream!
Notes
Makes 8 servings of ½ cup per sering.
Nutrition
Calories: 186kcal | Carbohydrates: 2g | Protein: 3g | Fat: 19g | Fiber: 0.1g | Net Carbohydrates: 2g