Keto Vanilla Ice Cream
Indulge in the creamy, luscious delight of homemade Keto Vanilla Ice Cream—the perfect low-carb treat for satisfying your sweet tooth. This rich and velvety ice cream is crafted from a blend of heavy cream and unsweetened almond milk, sweetened naturally with powdered erythritol or monk fruit sweetener, and infused with the aromatic warmth of pure vanilla extract. Featuring silky egg yolks for an ultra-smooth texture, this recipe delivers gourmet-quality results while staying keto-friendly. With just a few simple steps, you'll create a decadent frozen dessert that’s perfect for any occasion, whether as a refreshing snack or a show-stopping finish to your keto meal. Pure indulgence without the guilt—get ready to savor every creamy spoonful!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 0.75 cup Powdered erythritol or monk fruit sweetener
- 2 teaspoons Vanilla extract
- 4 Egg yolks
- 0.25 teaspoon Salt
Instructions
In a medium saucepan, combine the heavy cream and almond milk over medium heat. Stir occasionally and heat until the mixture is hot but not boiling, then remove from the heat.
In a separate bowl, whisk together the erythritol or monk fruit sweetener until dissolved. Add the egg yolks and salt, and continue whisking until the mixture is smooth and slightly thickened.
Gradually pour about 1/2 cup of the hot cream mixture into the egg mixture, whisking constantly to temper the eggs. This prevents the eggs from curdling.
Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon, about 8-10 minutes. Do not let it boil.
Remove the saucepan from the heat and stir in the vanilla extract.
Let the mixture cool slightly, then cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or until completely chilled.
Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches the consistency of soft serve ice cream.
Transfer the ice cream to an airtight container and freeze for an additional 2-4 hours or until firm.
Before serving, let the ice cream sit at room temperature for about 5-10 minutes to soften slightly for easier scooping.
Nutrition Facts
Calories |
1883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.1 g | 232% | |
| Saturated Fat | 102.7 g | 514% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1218 mg | 406% | |
| Sodium | 928 mg | 40% | |
| Total Carbohydrate | 182.3 g | 66% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 1.5 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 515 mg | 40% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 177 mg | 4% | |
*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.
