This easy homemade keto ice cream is creamy, delicious, and low in carbs! Made with just a few simple ingredients, you can enjoy a sweet treat without the guilt.
It’s super fun to make, and I love experimenting with flavors. Just blend, freeze, and scoop! Perfect for those hot days when you want something cool and satisfying. 🍦
Key Ingredients & Substitutions
Heavy Whipping Cream: This is key for a rich and creamy texture. If you’re looking for a lighter option, you could use coconut cream, though it may change the flavor slightly.
Unsweetened Almond Milk: Almond milk is low in carbs, perfect for keto. You can swap it for other low-carb milk alternatives like coconut milk, macadamia milk, or soy milk if you prefer.
Powdered Erythritol: I love using powdered erythritol since it dissolves easily and doesn’t leave an aftertaste. If you don’t have it, you can use monk fruit sweetener, stevia, or any keto-friendly sweetener you enjoy.
Vanilla Extract: This adds great flavor! You can experiment with other extracts like almond or coconut for different tastes.
Xanthan Gum: It’s optional but helps to improve the creaminess. If you don’t have it, just skip it. The ice cream will still taste great!
How Do I Get My Ice Cream to Be Creamy and Not Icy?
The texture of keto ice cream can sometimes turn icy if not handled properly. Here are a few tips to keep it creamy:
- Ensure all the ingredients are well mixed before churning. This helps create a smooth base.
- If you can, churn the ice cream in an ice cream maker. This incorporates air and prevents ice crystals.
- Don’t forget the xanthan gum! It helps stabilize the cream and gives it a better consistency.
- If you freeze it after churning, let it sit out for a couple of minutes before scooping to make serving easier.
Following these tips will help you create a delightful, creamy ice cream that you can enjoy anytime! 🍦
Easy Homemade Keto Ice Cream Recipe
Ingredients:
- 2 cups heavy whipping cream
- 1 cup unsweetened almond milk (or other low-carb milk alternative)
- 3/4 cup powdered erythritol or preferred keto sweetener
- 1 tablespoon vanilla extract
- 1/4 teaspoon xanthan gum (optional, for creaminess and texture)
- Pinch of salt
Time Estimate:
This keto ice cream recipe takes about 10 minutes of prep time plus 20-30 minutes of churning time. If you want it firmer, allow another 2-4 hours in the freezer. So if you plan ahead, you can enjoy your delicious homemade ice cream later in the day!
Step-by-Step Instructions:
1. Mix the Base:
In a mixing bowl, combine the heavy whipping cream, unsweetened almond milk, powdered erythritol, vanilla extract, and a pinch of salt. Use a spatula to mix it gently at first, so everything starts to come together.
2. Thicken the Mixture:
If you’re using xanthan gum, sprinkle it over the mixture. This will help with the thickness and give the ice cream that creamy texture. Then mix again until all ingredients are well combined.
3. Blend Until Smooth:
Use a hand mixer or whisk to blend the mixture thoroughly. Keep mixing until the sweetener is completely dissolved, and the mixture is nice and smooth. This should only take a few minutes!
4. Churn the Ice Cream:
Pour the creamy mixture into your ice cream maker. Churn according to the manufacturer’s instructions, usually about 20-30 minutes, until it reaches a soft-serve consistency. It’s so exciting to see it turn into ice cream!
5. Freeze for Firmness:
If you prefer firmer ice cream, transfer the churned ice cream into a freezer-safe container. Seal it tightly and freeze for an additional 2-4 hours. This step helps it get that scoopable consistency.
6. Serve & Enjoy:
When you’re ready to enjoy your ice cream, let it sit at room temperature for a few minutes to soften slightly. This way, it will scoop out easily. Serve it in bowls or cones and feel free to add toppings like chopped nuts or sugar-free chocolate chips if you like!
This recipe yields a creamy, delicious keto-friendly ice cream that perfectly balances indulgence with low-carb needs! Enjoy your homemade treat! 🍦
FAQs About Easy Homemade Keto Ice Cream
Can I Use a Different Sweetener?
Absolutely! You can use other keto-friendly sweeteners like monk fruit, stevia, or allulose. Just make sure to adjust the amount based on the sweetness level since different sweeteners can vary in sweetness intensity.
What Can I Use Instead of Heavy Whipping Cream?
If you want a lighter version, you can substitute heavy whipping cream with full-fat coconut milk or another low-carb milk alternative. Just keep in mind that this may change the flavor slightly.
How Do I Store Leftover Ice Cream?
Store your homemade keto ice cream in an airtight container in the freezer for up to 2-3 weeks. To serve, let it sit at room temperature for a few minutes so it softens up for easy scooping.
Can I Make This Ice Cream Without an Ice Cream Maker?
Yes! If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze it. Stir it every 30 minutes for the first 2-3 hours to help incorporate air and prevent ice crystals from forming. This process will give you a creamier texture!
