Low Carb Cinnamon Ice Cream
Indulge in the creamy, spiced goodness of this Low Carb Cinnamon Ice Cream—a guilt-free treat perfect for keto and low carb diets. Made with a base of heavy cream and unsweetened almond milk, this no-sugar-added dessert is sweetened with erythritol for a smooth, naturally sweet flavor. The warmth of aromatic ground cinnamon pairs beautifully with the rich vanilla extract, creating a comforting yet refined taste. Using egg yolks for a luscious, custard-like texture, this ice cream is churned to perfection for a velvety finish. Whether enjoyed on its own or as a topping for your favorite low carb desserts, this easy-to-make recipe is sure to satisfy your sweet tooth without derailing your diet. Ready in under 30 minutes (plus chill time), it’s the ultimate sugar-free treat for any occasion!
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Recipe Information
Ingredients
- 2 cups Heavy Cream
- 1 cup Unsweetened Almond Milk
- 3/4 cup Erythritol
- 2 teaspoons Vanilla Extract
- 1 tablespoon Ground Cinnamon
- 4 Egg Yolks
- 1/4 teaspoon Salt
Instructions
In a medium saucepan, combine the heavy cream, unsweetened almond milk, and erythritol. Whisk gently to blend and place over medium heat.
Heat the mixture until it is just about to simmer, but do not let it boil. Stir occasionally to ensure the erythritol dissolves completely.
In a separate medium bowl, whisk together the egg yolks and salt until smooth.
Slowly pour about a cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs and avoid curdling.
Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture, stirring constantly over medium-low heat.
Continue to cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes.
Remove from heat and stir in the vanilla extract and ground cinnamon until fully blended.
Pour the mixture through a fine-mesh strainer into a bowl to remove any cooked egg bits. Allow the mixture to cool to room temperature.
Once cooled, cover the mixture with plastic wrap, pressing the wrap gently against the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight for best results.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes.
Transfer the soft ice cream into a lidded container and freeze for at least 2 hours, or until firm enough to scoop before serving.
Nutrition Facts
Calories |
1903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.2 g | 232% | |
| Saturated Fat | 102.7 g | 514% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1218 mg | 406% | |
| Sodium | 928 mg | 40% | |
| Total Carbohydrate | 192.8 g | 70% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 1.6 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 593 mg | 46% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 211 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.
