Keto Rum and Raisin Ice Cream
Indulge in the creamy decadence of Keto Rum and Raisin Ice Cream—a low-carb twist on the classic dessert that’s packed with bold flavors and perfect for satisfying summer cravings. This recipe combines heavy cream and unsweetened almond milk for a rich and silky base, sweetened with keto-friendly erythritol to keep the carbs in check. Soaked low-carb raisins in dark rum add bursts of flavor and a touch of elegance, while xanthan gum ensures a perfectly smooth and scoopable texture. The addition of tempered egg yolks creates a luscious custard that’s churned to perfection in your ice cream maker. Whether served in a bowl or scooped onto a cone, this sugar-free, keto-approved treat will transport you to dessert heaven—one creamy spoonful at a time. Perfect for keto diets and rum lovers alike, this frozen delight is a must-try for any low-carb dessert repertoire.
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Recipe Information
Ingredients
- 2 cups Heavy Cream
- 1 cup Almond Milk (unsweetened)
- 0.5 cup Erythritol Sweetener
- 4 large Egg Yolks
- 2 teaspoons Vanilla Extract
- 0.25 teaspoon Sea Salt
- 3 tablespoons Rum (dark)
- 0.5 cup Low-Carb Raisins
- 0.5 teaspoon Xanthan Gum
Instructions
In a small bowl, combine the low-carb raisins and 2 tablespoons of dark rum. Stir to coat the raisins and let them soak while you prepare the ice cream base.
In a medium saucepan over medium heat, combine the heavy cream, almond milk, erythritol, and sea salt. Stir occasionally until the mixture begins to steam, but do not let it boil.
In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.
Gradually whisk about 1 cup of the hot cream mixture into the egg yolks to temper them. Slowly pour the yolk mixture back into the saucepan with the remaining cream, stirring constantly.
Cook the mixture over low heat, stirring constantly with a wooden spoon, until it thickens and coats the back of the spoon. This should take about 5-7 minutes. Do not allow the mixture to boil, or the eggs will scramble.
Remove the saucepan from the heat and stir in the vanilla extract, xanthan gum, and the remaining 1 tablespoon of dark rum. Mix well until the xanthan gum is fully dissolved.
Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits, then let it cool to room temperature. Cover and refrigerate for at least 3 hours, or until the mixture is cold.
Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions. Add the soaked raisins (along with any rum in the bowl) to the ice cream about 5 minutes before it is done churning.
Transfer the ice cream to an airtight container and freeze for an additional 2-3 hours, or until firm. Serve and enjoy your keto-friendly rum and raisin ice cream!
Nutrition Facts
Calories |
2322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.0 g | 232% | |
| Saturated Fat | 102.6 g | 513% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1218 mg | 406% | |
| Sodium | 969 mg | 42% | |
| Total Carbohydrate | 211.8 g | 77% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 73.5 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 603 mg | 46% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1092 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
