Easy Keto Ice Cream Recipe
A Keto Ice Cream recipe with only three ingredients and no ice cream machine necessary. It's creamy, sweet, and delicious.
Servings: 4 -6 servings
Calories: 429kcal
Equipment
Ingredients
- 3 cups heavy cream
- ¼ cup plus 2 tablespoon powdered allulose
- 1.5 tablespoon vanilla extract
Instructions
- In a large saucepan, add half of the heavy cream and the sweetener. Heat over medium heat and stir continuously until the sweetener is dissolved.
- Reduce heat to a simmer and allow mixture to thicken and reduce by almost half, about 30 minutes.
- Remove the liquid from the stove and allow to cool to room temperature. Whisk in the remaining cream, vanilla extract.
- Transfer the mixture to a large bowl and chill in the fridge for 10 minutes. With an electric mixer, whip liquid until soft peaks form.
- Transfer batter to a large loaf pan. Freeze for 4-5 hours.
- Allow to thaw for 5-10 minutes before eating.
Notes
- Use a good quality extracts. It's so worth it in this recipe.
- For the creamiest ice cream, make sure to chill your mixed ingredients before whipping them.
- Make sure to use powdered allulose sweetener for a creamy, blended result.
- Do not use erythritol. Your ice cream will freeze solid and be icy.
- Be sure to let the ice cream soften for 5-10 minutes before trying to scoop it.
- Store in an airtight container in the freezer. Best enjoyed within a few weeks.
- Include your favorite keto add ins, such as sugar-free chocolate chips, sugar free syrups, or chopped nuts.
- Vanilla can be replaced with any other extract to create new flavors.
- For chocolate, Use this same recipe, but add 3 tablespoons of unsweetened cocoa powder to the mixture to get a rich, chocolate ice cream.
Nutrition
Serving: 1 | Calories: 429kcal | Carbohydrates: 4g | Protein: 3g | Fat: 43g | Saturated Fat: 27g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 33mg | Sugar: 4g