For those embracing a ketogenic lifestyle, the holiday season doesn't have to mean sacrificing favorite treats. This keto eggnog ice cream recipe offers a delightful way to indulge in the flavors of the season without the sugar and carbs. It's a creamy, rich dessert that captures the essence of traditional eggnog with a hint of nutmeg, all while staying true to your low-carb goals.
Why Keto Eggnog Ice Cream?
Traditional eggnog is laden with sugar, making it a no-go for those following a ketogenic diet. This keto-friendly version recreates the classic taste using low-carb sweeteners and substitutes, allowing you to enjoy a festive treat without derailing your diet. It's also gluten-free, making it suitable for those with gluten sensitivities.
What Makes This Recipe Special?
This recipe stands out for its creamy texture and authentic eggnog flavor. It achieves this through a combination of key ingredients and techniques:
- Richness from Eggs: The extra egg yolks add richness to the ice cream without making the flavor overly "eggy."
- Creamy Consistency: The careful balance of ingredients ensures that the ice cream stays creamy even after freezing, avoiding the dreaded "ice brick" effect.
- Holiday Sparkle: A touch of nutmeg provides that signature holiday flavor.
- Keto-Friendly Sweeteners: The recipe relies on sweeteners like allulose and stevia/erythritol blends to provide sweetness without the carbs.
Ingredients You'll Need
Here's a breakdown of the ingredients for this delectable keto eggnog ice cream:
- Eggs: The foundation of the eggnog flavor and richness.
- Allulose & Stevia/Erythritol Blend: These low-carb sweeteners provide the necessary sweetness without spiking blood sugar.
- Unsweetened Almond Milk: A low-carb alternative to traditional milk.
- Heavy Whipping Cream: Essential for creating a creamy, decadent texture.
- Vanilla Extract: Enhances the overall flavor profile.
- Ground Nutmeg: The signature spice that defines eggnog.
- Optional additions: Salt, clove, rum extract for depth of flavor.
- Optional: MCT oil powder, vegetable glycerin to improve texture.
- Optional: Rum, brandy, or bourbon for an adult twist (added in moderation).
Recipe: Keto Eggnog Ice Cream
This recipe blends elements from different approaches to provide a comprehensive guide.
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Prep time: 5 minutes
Cook time: 10 minutes
Cooling/Churning: 2 hours
Total time: 2 hours 15 minutes
Servings: 8
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Calories: Approximately 255 kcal per serving (may vary based on specific ingredients)
Instructions
- Prepare the Base:
- Make sure your egg yolks are clean of any whites before adding them to a mixing bowl fitted with a whisk attachment.
- Whip the egg yolks at a high speed for several minutes; perhaps 5-7 minutes until light pale yellow and thickened yolks.
- In a large saucepan, whisk eggs together. Add sweeteners and whisk in. Gradually stream in the almond milk while whisking.
- Place the saucepan over medium-low heat and bring the mixture to 165º Fahrenheit, stirring frequently.
- Cook the mixture:
- Add almond milk and heavy cream to a medium-sized pot and begin heating it on the stove. Once the milk reaches a simmer, immediately take it off the heat.
- Turn your stand mixer back on to whip the egg yolks at a slow speed while you temper the eggs with the hot liquid. Whip the hot liquid to release some of the steam. Then, pour all of the liquid back into your pot.
- Return the pot of eggnog to the stove, and season the eggnog with salt, nutmeg, clove, vanilla extract, and rum extract.
- Using an instant read thermometer, cook the mixture over low heat, whisking constantly, until it becomes thick enough to coat the back of a spoon and registers 165F (this can take up to 15 minutes).
- Cool the Mixture:
- Remove from heat and place the saucepan in an ice bath (a bowl filled with ice and water) to cool the mixture. Stir in the heavy cream, vanilla extract, and nutmeg.
- Once the mixture is below 40º Fahrenheit, cover and place in the freezer to drop the temperature to close to 32º Fahrenheit.
- Stir in 2 tsp of the vanilla and the nutmeg.
- While the eggnog is cooling, whip the heavy cream in a clean stand mixer until you have stiff peaks. Keep the whipped cream stored in the refrigerator until the eggnog has cooled down.
- Transfer the eggnog to a large mixing bowl, then add the whipped cream on top of it as well as 1 shot of rum. Use a rubber spatula to fold the whipped cream, eggnog, and alcohol together by hand until you have a streak-free mixture.
- Churn the Ice Cream:
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions.
- Churn for 30-40 minutes or until ice cream reaches desired consistency.
- Freeze and Enjoy:
- Transfer the ice cream to a freezer-safe container and place in the freezer.
- Freeze for at least 2 hours for a firmer consistency.
- Garnish with a sprinkle of nutmeg and enjoy!
Tips and Tricks for Perfect Keto Eggnog Ice Cream
- Freeze the Ice Cream Maker Bowl: Ensure your ice cream maker bowl is thoroughly frozen (at least 24 hours) before churning. Freeze the bowl right side up. If liquid sloshes around when you shake the bowl, it is not completely frozen.
- Chill the Mixture Thoroughly: Cooling the mixture to near-freezing before churning helps create a smoother, creamier texture. An ice bath is the fastest way to cool it down.
- Don't Over-Churn: Stop the ice cream maker when the mixture reaches the consistency of soft-serve ice cream. It will firm up further in the freezer.
- Single-Serving Containers: Store the ice cream in single-serving containers to avoid having to wait too long for it to soften when taken out of the freezer.
Serving Suggestions
- As is: Enjoy a scoop of keto eggnog ice cream on its own, garnished with nutmeg.
- With Keto Cookies: Pair it with keto sugar cookies or keto ricotta cookies for a festive treat.
- In a Float: Use sugar-free cola or root beer for a festive twist on a classic float. Add a little rum or vodka to the soda for an adult cocktail.
- With Keto Custard or Waffles: Serve it with keto pumpkin custard or over low-carb pumpkin waffles.
- Drizzled with Alcohol: Drizzle a bit of your preferred brandy or bourbon over top of the ice cream when serving it.
Variations and Additions
- Dairy-Free: Substitute the heavy cream with whipped coconut cream. Chill a can of coconut milk for 24 hours, scoop off the thick portion, and beat with sweetener and vanilla extract.
- Spiced Up: Add a pinch of cinnamon, clove, or cardamom for a more complex flavor profile.
- Boozy: Incorporate a tablespoon of your favorite spirit, such as rum, brandy, or bourbon, for an adult twist. Be careful as adding alcohol will lower the freezing point of this ice cream and cause it to not freeze correctly.
Addressing Common Concerns
- Substituting Sweeteners: The sweeteners used in this recipe are crucial for the texture. Using different sweeteners or ratios may affect the freezing process and consistency.
- Adding Alcohol: While tempting, adding too much alcohol can prevent the ice cream from freezing properly. It's best to drizzle alcohol on top when serving.
- Using Whole Eggs: While some recipes use only egg yolks, you can use whole eggs for a boost of protein and a creamier texture.
Keto Eggnog Popsicles
Transform your keto eggnog mixture into popsicles for a refreshing treat. Simply pour the mixture into popsicle molds and freeze for several hours. You can even dip the frozen popsicles in a sugar-free chocolate magic shell for an extra layer of indulgence.
Instructions
- Prepare all of your ingredients.
- Pour your heavy cream with one tablespoon of powdered sweetener into the tall glass container. Add vanilla extract.
- Using your Hand Blender, whisk until stiff peak and place aside.
- In another glass container, whisk egg whites until soft peaks. Place aside.
- And a third glass jar with egg yolks and the rest of the powdered sugar. Whisk this super yummy combination until fluffy.
- Using your spatula, gently fold all the 3 deliciousness into one triple delicious mixture.
- Using your Popsicle Molds, start gently filling them all using your spoon or a spatula. As this mixture is very light, you might bang it against the kitchen counter to get rid of as many bubbles as possible.
- Once all of your molds are filled, add into the middle of each popsicle a wooden stick.
- Place into your freezer and freeze for 2-3 hours, best overnight.
- You can dip a frozen Eggnog Popsicle into our Chocolate Magic Shell. Place it into a tall glass, which is wide enough for your popsicle to lightly be dipped.
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