This Easy Keto Ice Cream is a creamy, dreamy treat without the carbs! Made with simple ingredients like heavy cream and your favorite low-carb sweetener, it’s a delightful way to cool off.
What I love most is how easy it is to whip up a batch. No ice cream maker? No problem! You can just mix, freeze, and enjoy. Perfect for those warm evenings! 🍦
Key Ingredients & Substitutions
Heavy Whipping Cream: This is the star of the show for creaminess. If you’re looking for a lighter option, you can use full-fat coconut cream for a dairy-free version.
Almond Milk: Unsweetened almond milk is my go-to for a low-carb base. For a creamier texture, consider using coconut milk instead. Both work well in this recipe.
Powdered Erythritol: This sweetener mimics sugar without the carbs. If you prefer a different sweetener, you could use monk fruit or stevia, but make sure to adjust the quantity according to sweetness levels.
Vanilla Extract: A must-have for flavor! Pure vanilla extract gives the best taste, but you can also use vanilla essence if that’s what you have on hand.
How Do I Get That Perfect Ice Cream Texture Without an Ice Cream Maker?
Don’t worry if you don’t have an ice cream maker; you can still make smooth, creamy ice cream! The key is in the stirring. Here’s how:
- After mixing all your ingredients, pour the mixture into a shallow container to freeze.
- Every 30 minutes, take it out and stir vigorously with a fork to break up ice crystals, which creates a smoother texture.
- Repeat this for about 2-3 hours until it reaches the desired consistency.
By doing this, you’ll get a lovely, creamy ice cream without needing fancy equipment! Enjoy your homemade treat! ☀️
Easy Keto Ice Cream Recipe for Low-Carb Treats
Ingredients You’ll Need:
- 2 cups heavy whipping cream
- 1 cup unsweetened almond milk (or coconut milk)
- ¾ cup powdered erythritol or preferred low-carb sweetener
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon (optional, for flavor)
- Pinch of salt
Time Estimate:
This easy keto ice cream recipe takes about 10 minutes to prepare, plus 20-25 minutes to churn in the ice cream maker and an additional 2-4 hours to freeze until firm. So, plan for about 2-4 hours, including chilling time. Perfect for a warm day or a sweet treat anytime!
Step-by-Step Instructions:
1. Mix the Ingredients:
In a large mixing bowl, start by whisking together the heavy whipping cream, unsweetened almond milk, powdered erythritol, vanilla extract, cinnamon (if you want that extra warmth), and a pinch of salt. Keep whisking until the sweetener is completely dissolved, and the mixture is well combined. It should be smooth and creamy!
2. Churn the Ice Cream:
Next, pour the mixture into your ice cream maker. Turn it on and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes. You’ll know it’s ready when it reaches a soft-serve consistency that looks delicious!
3. Freeze Until Firm:
Once churned, transfer the ice cream into an airtight container. Make sure to smooth the top with a spatula. Then, pop it in the freezer for at least 2-4 hours. This will allow it to firm up nicely and be perfect for scooping.
4. Serve and Enjoy:
When you’re ready to indulge, remove the ice cream from the freezer and let it sit at room temperature for about 5-10 minutes to soften slightly. This makes scooping a breeze! Then, use a scoop to serve into bowls and dig in. You’ve made a delightful low-carb treat!
Optional No-Ice-Cream-Maker Method:
If you don’t have an ice cream maker, don’t worry! You can still achieve creamy ice cream. Just pour the mixture into a shallow container and place it in the freezer. Stir vigorously every 30 minutes for about 2-3 hours to break up the ice crystals. This will keep it nice and smooth. Enjoy your homemade keto ice cream!
Frequently Asked Questions (FAQ)
Can I Use a Different Sweetener?
Absolutely! You can use any low-carb sweetener you prefer, such as monk fruit or stevia. Just be sure to adjust the quantity based on the sweetness level, as different sweeteners have varying sweetness intensities.
How Long Can I Store the Ice Cream?
Your homemade keto ice cream can be stored in an airtight container in the freezer for up to 2-3 weeks. Just keep in mind that the longer it stays frozen, the more likely it may develop ice crystals. Always let it soften for a few minutes before scooping!
Can I Add Mix-Ins to the Ice Cream?
Of course! Feel free to fold in low-carb mix-ins like nuts, sugar-free chocolate chips, or berries just before transferring the ice cream to the freezer. Just keep in mind that adding extra ingredients may alter the freezing time slightly!
What If I Don’t Have an Ice Cream Maker?
No problem! You can still make delicious ice cream without one. Just pour your mixture into a shallow container and freeze it. Stir vigorously every 30 minutes for about 2-3 hours to prevent ice crystals and achieve a creamy texture!
