The Ultimate Guide to Homemade Keto Ice Cream: Recipes, Tips, and Tricks

Craving a sweet, frozen treat while sticking to your ketogenic diet? Look no further! This comprehensive guide will walk you through everything you need to know to create delicious, creamy, and satisfying keto ice cream at home. Say goodbye to expensive store-bought options and hello to customized, guilt-free indulgence.

Why Make Your Own Keto Ice Cream?

• Cost-Effective: Avoid the high prices of store-bought keto ice cream.
• Customizable: Control ingredients and create endless flavor variations.
• Healthy Fats: Incorporate healthy fats into your diet with a delicious treat.
• Avoidance of Sugar Alcohols: Many recipes avoid sugar alcohols.
• Dietary Control: Perfect for those following a keto or even carnivore diet.
• No Special Equipment Needed (Sometimes): Many recipes can be made without an ice cream maker.

The Basic Keto Ice Cream Recipe: 3-Ingredient Magic

This recipe is a fantastic starting point for your keto ice cream journey. It requires minimal ingredients and no special equipment.

Ingredients:

• Heavy cream (also known as double cream or thickened cream). Important: Do not use reduced-fat or light versions.
• Powdered allulose (or your preferred keto-friendly sweetener).
• Xanthan gum

Optional Ingredient:

• Vanilla extract (for the original vanilla flavor).

Instructions:

1. Make the Mixture: In a deep jar, add all ingredients and gently mix.
2. Freeze: Add the xanthan gum.
3. Churn the Ice Cream: If using an ice cream maker.
4. Soften: Soften the ice cream before serving.

A Note on Ingredients

• Heavy Cream: The foundation of creamy keto ice cream. Look for heavy cream, double cream, or thickened cream. Avoid lower-fat alternatives, as they won't provide the necessary richness.
• Powdered Allulose: A preferred sweetener that doesn't impact blood sugar. You can make your own powdered sugar substitute from granulated allulose. Other options include erythritol, monk fruit, and stevia.
• Xanthan Gum: A crucial ingredient for thickening and preventing ice crystal formation. It helps create a smooth, scoopable texture.

Dairy-Free Keto Ice Cream

For those avoiding dairy, delicious keto ice cream is still within reach!

Ingredients:

• Full-fat coconut cream (from a can)
• Powdered allulose (or your preferred keto-friendly sweetener).
• Xanthan gum

Instructions:

1. In a deep and wide jar, add all ingredients and mix.
2. Using an immersion or stick mixer, beat everything together until it thickens and soft peaks form.
3. 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.
4. Remove from the freezer and let sit for 15 minutes before serving.

Mastering the Texture: Tips and Tricks

Achieving the perfect keto ice cream texture can be tricky. Here are some tips to help you avoid common pitfalls:

• The Importance of Fat: Keto ice cream relies on fat for its creamy texture. Don't skimp on the heavy cream or coconut cream.
• Preventing Ice Crystals: Xanthan gum is your best friend in the fight against ice crystals.
• Softening Before Serving: Keto ice cream can become very hard in the freezer. Allow it to sit at room temperature for 15-20 minutes before scooping.
• Vodka or Vegetable Glycerin: Adding a tablespoon of vodka or 1-2 tablespoons of vegetable glycerin can also help prevent crystallization.
• Re-freezing: Be aware that re-freezing keto ice cream can make it icier.

Equipment Options

• No Ice Cream Maker: It is possible to make Keto ice cream without ice cream maker.
• Ice Cream Maker: If you own an ice cream maker, this recipe works just as well with it. Simply add the mixture into the churner and churn as you would with traditional ice cream.
• Ninja Creami: The Ninja Creami is a popular appliance for making ultra-smooth ice cream.
• KitchenAid Ice Cream Attachment: If you have a KitchenAid stand mixer, the ice cream attachment is a convenient option.

Making Ice Cream Without a Machine

1. Mix all the ingredients and place them into a freezer-friendly container.
2. Take it out from the freezer every 30-45 minutes and blend or mix well.
3. Keep repeating until you reach desired consistency.

Flavor Variations: Unleash Your Creativity

The possibilities are endless when it comes to flavoring your keto ice cream! Start with a basic vanilla base and experiment with extracts, spices, and keto-friendly add-ins.

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• Vanilla: Use vanilla extract or vanilla bean paste.
• Chocolate: Stir in unsweetened cocoa powder.
• Coffee: Add instant coffee granules or coffee extract.
• Mint Chocolate Chip: Add mint extract and sugar-free chocolate chips.
• Chocolate Chip Coffee: Add sugar-free chocolate chips and instant coffee.
• Hazelnut: Add sugar-free hazelnut syrup or hazelnut extract.
• Mocha Almond: Add unsweetened cocoa powder and chopped almonds.
• Cinnamon Dolce: Add ground cinnamon and nutmeg.

Add-In Ideas

• Sugar-free chocolate chips or chopped chocolate
• Chopped nuts (almonds, pecans, walnuts)
• Unsweetened coconut flakes
• Keto-friendly cookie crumbles
• Extracts (almond, peppermint, rum)
• Spices (cinnamon, nutmeg, ginger)

Keto Chocolate Soft Serve Ice Cream

This recipe is dairy-free and nut-free.

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 smooth unsweetened almond butter
• 2 tablespoons cocoa powder
• 3 drops liquid stevia, or 1 tablespoon erythritol
• 1 teaspoon vanilla extract

Instructions:

1. Place all ingredients in a blender or food processor.
2. Blend until smooth and fully incorporated.
3. Divide the mixture among 4 freezer-safe serving bowls and place in the freezer for 30 minutes.
4. 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.
5. Enjoy immediately.

Carnivore Ice Cream

For those following a carnivore diet, this recipe uses only animal-based products.

Addressing the Raw Egg Issue

Many carnivore ice cream recipes use raw egg yolks for richness and creaminess. However, if you're concerned about Salmonella, you can pasteurize the yolks using a double boiler method.

Pasteurizing Egg Yolks:

1. Place egg yolks in a heat-safe bowl over a pot of simmering water.
2. Whisk continuously until the yolks reach 160°F (71°C).
3. Remove from heat and proceed with the recipe.

Carnivore Ice Cream Recipe (No Churn)

Ingredients:

• Egg yolks
• Heavy cream
• Allulose (optional, for those who include some sweeteners in their carnivore diet)
• Salt
• Vanilla extract (optional)

Instructions:

1. Use a double boiler or place a bowl over a pot of simmering water on low heat.
2. 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.
3. 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.
4. Stir a spoonful of the cream into the egg mixture to temper the eggs. Continue to spoon about 3 more times.
5. Place the mixer on low speed and pour in the egg mixture to combine them together.
6. 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.

Ninja Creami Method for Carnivore Ice Cream

1. 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.
2. Remove container cover and insert into the base of the Ninja Creami.
3. Cover lid and press regular ice cream button.
4. Remove, stir a bit then recover and hit Re-spin button. Ready to enjoy immediately.
5. 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.

Keto Chocolate Chip Coffee Ice Cream (Sugar-Free) Recipe

Ingredients:

• Unsweetened Coconut Milk
• Keto Powdered Sweetener (monk fruit and allulose blend)
• Heavy cream
• Instant coffee
• Vanilla extract
• Sugar-free chocolate chips or chopped chocolate

Instructions:

1. In a small saucepan over medium heat, combine the coconut milk and powdered sweetener until it begins to boil.
2. Remove from the heat and whisk in the instant coffee and vanilla extract until the coffee granules have dissolved.
3. Place the mixture in the refrigerator until well chilled (about 2 hours).
4. Once it is well chilled stir in heavy cream.
5. Turn the ice cream maker on and pour the mixture in and let it churn for about 25 min (or to the manufacturer's directions).
6. During the last 5 minutes of churning, add in the chocolate chips or chopped chocolate if using.

Sweetener Options

Choosing the right sweetener is crucial for keto ice cream. Here's a breakdown of popular options:

• Erythritol: A sweetener produced from the fermentation of corn or wheat starch. Most brands on the market today are made from corn and include a touch of monk fruit. It has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized.
• Monk Fruit: Sourced from the luo han guo fruit, monk fruit has a better flavor profile than erythritol or stevia. It doesn’t have an odd aftertaste and mixes well into any recipe or drink.
• 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.

Storage Tips

• Airtight Containers: Store ice cream in airtight containers to prevent freezer burn and preserve flavor.
• Single-Serving Containers: Consider using single-serving containers for portion control.
• Long-Term Storage: Properly stored, keto ice cream can be kept in the freezer for up to 2-3 weeks. However, it is recommended to consume it within the first week for the best taste and texture.
• Softening Hard Ice Cream: Due to the composition of keto ice cream, it may become quite firm when stored in the freezer. After freezing the ice cream for the recommended time, if you find it to be too hard, you can remove it from the freezer and allow it to sit on the counter uncovered for approximately 15 to 20 minutes. By letting it rest at room temperature, the ice cream will become more scoopable.

Read also: Keto Calorie Counting: A Detailed Guide

Read also: Magnesium Supplements for Keto

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