For those embracing a ketogenic lifestyle, finding suitable desserts can sometimes feel like a challenge. However, with a few simple ingredients and creative techniques, you can enjoy delicious, guilt-free ice cream right at home. This article explores various keto ice cream recipes, offering alternatives to expensive store-bought options and catering to different dietary preferences.
Keto Chocolate Chip Coffee Ice Cream (Sugar-Free)
This recipe offers a budget-friendly alternative to pricey store-bought keto ice cream. This homemade, sugar-free version of coffee and chocolate chip ice cream flavors is not only cheaper but equally delicious.
Ingredients
- Unsweetened Coconut Milk (carton or canned)
- Keto Powdered Sweetener (monk fruit and allulose blend or powdered allulose)
- Instant Coffee
- Vanilla Extract
- Heavy Cream
- Chocolate Chips or Chopped Chocolate
Instructions
- Combine coconut milk and powdered sweetener in a small saucepan over medium heat until boiling.
- Remove from heat and whisk in instant coffee and vanilla extract until coffee granules dissolve.
- Chill the mixture in the refrigerator for about 2 hours.
- Stir in heavy cream.
- Turn on the ice cream maker, pour in the mixture, and churn for about 25 minutes (or according to the manufacturer's directions).
- Add chocolate chips or chopped chocolate during the last 5 minutes of churning.
Flavor Variations
- Hazelnut: Add a tablespoon of sugar-free hazelnut syrup or a few drops of hazelnut extract.
- Mocha Almond: Incorporate a tablespoon of unsweetened cocoa powder and a handful of chopped almonds.
- Cinnamon Dolce: Sprinkle a teaspoon of ground cinnamon and a dash of nutmeg.
Tips for Optimal Texture
- If the ice cream becomes too firm after freezing, let it sit at room temperature for 15-20 minutes before scooping.
- Store in an airtight container to prevent freezer burn.
- Thoroughly chill the mixture and heavy cream before churning for an extra creamy texture.
Dairy-Free Option
For a dairy-free alternative, full-fat coconut cream can be used instead of heavy cream, but this may impart a coconut flavor.
No Ice Cream Maker Method
If you don't have an ice cream maker, pour the chilled mixture into a shallow, freezer-safe container. Place it in the freezer and stir vigorously every 30 minutes for the first 2-3 hours to prevent ice crystals from forming.
Storage
Properly stored, this ice cream can be kept in the freezer for up to 2-3 weeks, but it is recommended to consume it within the first week for the best taste and texture.
Read also: Easy Low-Carb Cheese Crackers
Carnivore Ice Cream
For those following a carnivore diet, which focuses on animal-based foods like meat, fish, eggs, and some dairy, this recipe offers a sugar-free option without any plant-based ingredients.
Ingredients
- Egg Yolks
- Heavy Cream
- Allulose (optional)
- Salt
- Vanilla Extract
Instructions (No Churn Method)
- Use a double boiler or place a bowl over a pot of simmering water on low heat. Whisk the yolks in the bowl and continue to stir until it thickens, about 5-8 minutes.
- Stir constantly then test by scraping a wooden spoon along the bottom of the bowl. If you can clearly see the bottom when you scrape, it should be done. I also test using a meat thermometer and when inserting into yolk mixture it registers 160 degrees . Remove from heat and set aside.
- Pour the heavy cream, Allulose if using, salt and vanilla extract in a stand mixer with the whisk attachment. Blend until soft peaks form. Taste and adjust sweetener if needed.
- Stir a spoonful of the cream into the egg mixture to temper the eggs. Continue to spoon about 3 more times. Place the mixer on low speed and pour in the egg mixture to combine them together.
- Pour this into your loaf pan or airtight container and freeze for 3-4 hours for soft serve texture or 8 hours or overnight for hard ice cream. Enjoy!
Instructions (Ninja Creami Method)
- Follow all the steps to make the ice cream above from the no churn method then pouring into 2 pint Ninja Creami Containers and freezing for 20-24 hours.
- Remove container cover and insert into the base of the Ninja Creami. Cover lid and press regular ice cream button.
- Remove, stir a bit then recover and hit Re-spin button. Ready to enjoy immediately.
- Do the same with the second pint container. You can also separate individual servings after spinning and placing into a glass container, this way you can soften in the microwave if needed.
Important Considerations
- Raw dairy contains natural enzymes like lactase, which aid in lactose digestion. It also retains more natural vitamins, minerals, and beneficial bacteria.
- To avoid using raw eggs, the egg yolks are slowly heated to 160°F using a double boiler method to kill any potential bacteria.
3-Ingredient Keto Vanilla Ice Cream
This recipe is incredibly simple, requiring no special equipment and offering a customizable base for various flavors.
Ingredients
- Full-Fat Coconut Milk (refrigerated overnight)
- Allulose Granulated Sweetener
- Vanilla (optional)
- Salt
- Heavy cream
Instructions
- The day before making this recipe, put the cans of coconut milk in the fridge. This will allow the coconut cream solids to separate from the coconut water.
- Open the cans of cold coconut milk, and scoop out the solids. Place the solidified coconut cream, heavy cream, vanilla, allulose sweetener, and salt in a blender or food processor.
- Blend the ice cream mixture until it’s thick and creamy. This should take about 2 minutes.
- Put the ice cream mixture in a loaf pan or ice cream and place it in the freezer for 3-4 hours until it reaches your desired consistency.
- Remove the ice cream from the freezer and let it sit at room temperature for 5-10 minutes to soften before scooping and serving.
Tips
- Use full-fat coconut milk and refrigerate it overnight to separate the cream.
- Allulose is recommended as the sweetener.
- Blend in batches if necessary.
- Serve with low-carb sauces or garnishes.
Storage
This homemade ice cream will last in the freezer for 3 weeks.
Keto Chocolate Soft Serve Ice Cream (Dairy-Free, Nut-Free)
This recipe is dairy-free and nut-free, making it suitable for those with allergies or dietary restrictions.
Ingredients
- 1 (13.5-oz/400-ml) can full-fat coconut milk
- ¼ cup (40 g) collagen peptides or protein powder (optional)
- ¼ cup (25 g) unflavored MCT oil powder (optional)
- 2 tablespoons cocoa powder
- 3 drops liquid stevia, or 1 tablespoon erythritol
- 1 teaspoon vanilla extract
Instructions
- Place all the ingredients in a blender or food processor.
- Blend until smooth and fully incorporated.
- Divide the mixture among 4 freezer-safe serving bowls and place in the freezer for 30 minutes.
- At the 30-minute mark, remove from the freezer and mash with a fork until the ice cream is smooth.
- If it’s still too runny and doesn’t develop the consistency of soft-serve as you mash it, freeze for another 15 minutes, then mash with a fork again.
- Enjoy immediately.
Smooth and Creamy Keto Ice Cream
This recipe focuses on achieving a smooth and creamy texture, addressing common issues like lumpiness.
Read also: Keto Calorie Counting: A Detailed Guide
Ingredients
- 1/2 cup virgin coconut oil, room temperature (120 ml/ 4 fl oz)
- 1/2 cup butter, room temperature (110 g/ 3.8 oz)
- 4 large egg yolks
- 2 large eggs
- 1/4 cup powdered Erythritol or Swerve (40 g/ 1.4 oz)
- 25-30 drops Stevia extract
- 1 cup coconut milk or heavy whipping cream, room temperature (230 ml/ 8 fl oz)
- seeds from 2 vanilla beans or 2 tbsp sugar-free vanilla extract
- Vodka or other similar alcoholic drink - about 1/4 cup.
- Vegetable glycerin - 1-2 tablespoons.
Instructions
- Separate the egg yolks from egg whites. Make sure the butter and coconut oil are softened, best at room temperature.
- Mix the butter, coconut oil, vanilla extract, powdered Erythritol and stevia together.
- Slowly add the egg yolks and whole eggs while blending one by one.
- Process until smooth.
- Pour in the coconut milk and keep blending. It's likely the mixture will lump which is perfectly normal. This is when using a food processor instead of a mixer becomes handy.
- Scoop the mixture into the ice-cream maker and process according to the manufacturer's instructions.
- Half way through, remove from the ice-cream maker. Use an immersion blender and pulse until smooth.
- Then, return to the ice-cream maker and continue until your ice-cream is done. If you notice lumps, pulse with the immersion blender again.
- Eat immediately or place in the freezer for 30-60 minutes if too soft. To store for later, place in single-serving containers and keep in the freezer.
Tips for Smoothness
- Use a food processor for a smoother mixture.
- Blend with an immersion blender if lumps occur during the ice cream making process.
- Adding vodka or vegetable glycerin to prevent crystallisation.
3-Ingredient Keto Ice Cream
This recipe uses just heavy cream, sweetener, and xanthan gum, offering a simple and customizable option.
Ingredients
- Heavy Cream
- Powdered Allulose
- Xanthan Gum
- Vanilla Extract (optional)
Instructions
- In a deep jar, add all the ingredients and gently mix.
- Add the xanthan gum.
- Using an immersion or stick mixer, beat everything together until it thickens and soft peaks form.
- Cover the jar and place it in the freezer for at least 4 hours, stirring every 40 minutes, to ensure it doesn't become too icy.
- Remove from the freezer and let sit for 15 minutes, before serving.
Tips
- Use heavy cream (double cream or thickened cream).
- Powdered allulose is the preferred sweetener.
- Xanthan gum thickens the ice cream and prevents crystallization.
- If you own an ice cream maker, this recipe works just as well with it.
Dairy-Free Option
Swap the heavy cream for full-fat coconut cream (from a can).
Sweeteners for Keto Ice Cream
Choosing the right sweetener is crucial for keto desserts. Some recommended options include:
- Erythritol: Produced from the fermentation of corn or wheat starch.
- Monk fruit: Sourced from the luo han guo fruit, offering a better flavor profile than erythritol or stevia.
- Stevia: Made from the stevia plant and available as a powder or a liquid.
- Allulose: a rare sugar found in small amounts in foods like figs and maple syrup. The body doesn’t metabolize it like regular sugar, meaning it has little to no impact on blood sugar levels or insulin.
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