Low-Carb, Keto Ice Cream Recipe
Low-Carb, Keto Ice Cream Recipe - custard based vanilla ice cream, made with a few simple ingredients and churned in an ice cream maker. Perfect for summer. Sugar and gluten-free.
Servings: 4
Ingredients
- 6 egg yolks
- 1 cup heavy cream
- 1 cup almond milk
- 1/4 cup powdered erythritol
- 1 tbsp coconut oil
- 1 tsp MCT oil optional
- 2 tsp vanilla extract
Other:
- berries for topping
- melted chocolate for topping
- 1 tsp vodka optional, to keep the ice cream frozen but soft
Instructions
- Combine the cream and almond milk in a sauce pan and bring to a simmer
- In the mean time, whisk together the egg yolks and sweetener in a bowl
- Add 1/2 cup of the hot cream/milk mixture to the egg yolks and whisk to combine, this is done to temper the egg yolks
- Pour the mixture back to the sauce pan and cook on medium heat, stirring constantly until the custard reaches 160F and coats the spatula. (I use a candy thermometer or this laser thermometer to check the temperature).
- Stir in the coconut oil, (MCT oil- optional) and vanilla extract.
- Cover and cool to room temperature.
- Churn in an ice cream maker, following the manufacturer's directions.
- Add 1 tsp of alcohol - like vodka, if you don't want your ice cream to freeze rock hard in the freezer, add this ingredient before you freeze, this way the ice cream will stay frozen but soft
- Place in a freezer safe container and freeze until firm.
Notes
Recipe makes 1 pint of ice cream.
Nutrition
Calories: 336kcal | Carbohydrates: 3g | Protein: 5g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 374mg | Sodium: 117mg | Potassium: 74mg | Vitamin A: 1265IU | Vitamin C: 0.3mg | Calcium: 148mg | Iron: 0.7mg