This Easy Creamy Keto Ice Cream is a dreamy treat that fits right into your low-carb lifestyle! Made with heavy cream and your choice of sweetener, it’s both rich and satisfying.
You won’t believe how simple it is to whip up. Just blend, freeze, and enjoy! I often make a batch and keep it handy for those sweet cravings. Who says keto can’t be tasty? 🍦
Key Ingredients & Substitutions
Heavy Whipping Cream: This is a crucial ingredient for that creamy texture. You can substitute it with coconut cream if you want a dairy-free option, but it may alter the flavor slightly.
Almond Milk: Unsweetened almond milk keeps the carbs low. You can also use coconut milk for a rich taste or even cashew milk if you prefer. Just make sure it’s unsweetened!
Erythritol: I love powdered erythritol for its sweetness without calories. If you can’t find it, similar keto sweeteners like monk fruit or stevia can work too, but they might be sweeter, so adjust the amount accordingly.
Xanthan Gum: This is optional, but it can help make the ice cream creamier and smoother. If you don’t have it, don’t worry; just leave it out, and the ice cream will still be tasty!
How Do I Get Perfectly Creamy Ice Cream?
The key to achieving that creamy texture is mixing and churning. When you combine the ingredients, blend them until they’re well mixed but don’t overbeat; otherwise, it may become too thick. Using an ice cream maker helps incorporate air for softness.
- Churn the mixture in the ice cream maker until it resembles soft-serve ice cream.
- Then, transfer it to a container and freeze it for a few hours. Freezing allows it to firm up.
- Before serving, let it sit out for a bit to soften. This makes scooping much easier!
Easy Creamy Keto Ice Cream
Ingredients You’ll Need:
- 2 cups heavy whipping cream
- 1 cup unsweetened almond milk or coconut milk
- 3/4 cup powdered erythritol or your preferred keto sweetener
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon xanthan gum (optional, for creaminess and texture)
- Pinch of salt
How Much Time Will You Need?
This delightful keto ice cream takes about 10 minutes to prepare and about 20-25 minutes to churn in the ice cream maker. After that, you’ll need to freeze it for an additional 2-3 hours to fully set. Overall, plan for about 3 hours and 30 minutes, but the actual hands-on time is very minimal!
Step-by-Step Instructions:
1. Combine the Ingredients:
In a large mixing bowl, add the heavy whipping cream, unsweetened almond milk (or coconut milk), powdered erythritol, vanilla extract, optional xanthan gum for that extra creaminess, and a pinch of salt. Mix everything together until well combined.
2. Blend Until Smooth:
Using a hand mixer or a stand mixer, beat the mixture on medium speed for about 2-3 minutes. You’re looking for a nice, smooth texture that’s slightly thickened but not too stiff.
3. Churn the Mixture:
Pour the creamy mixture into your ice cream maker. Follow the manufacturer’s instructions and churn for about 20-25 minutes until it reaches a soft-serve consistency. It should be airy and fluffy!
4. Freeze to Firm Up:
Transfer the soft ice cream into an airtight container and pop it in the freezer for at least 2-3 hours. This is when it’ll really firm up and be ready for scooping.
5. Serve and Enjoy:
When you’re ready to enjoy your ice cream, take it out of the freezer and let it sit at room temperature for about 5-10 minutes. This makes scooping easier. Serve it in bowls and relish your creamy, low-carb, keto-friendly treat!
This recipe yields a smooth and creamy keto ice cream with a subtle vanilla flavor, perfect for satisfying your sweet tooth without the guilt!
FAQ for Easy Creamy Keto Ice Cream
Can I Use Different Sweeteners in This Recipe?
Absolutely! While powdered erythritol is a great choice, you can also use other keto-friendly sweeteners like monk fruit or stevia. Just make sure to adjust the quantity based on sweetness levels, as some sweeteners may be sweeter than erythritol.
What If I Don’t Have an Ice Cream Maker?
No worries! You can still make this ice cream without one. Simply pour the mixture into a shallow dish and freeze it. Stir the mixture every 30 minutes for about 2-3 hours to break up ice crystals until it reaches your desired consistency.
How Do I Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer for up to 2 weeks. To maintain the best texture, place a piece of parchment paper directly on the surface before sealing to prevent ice crystals from forming.
Can I Add Mix-Ins or Flavors?
Definitely! Feel free to add keto-friendly mix-ins like unsweetened cocoa powder for chocolate flavor, or some chopped nuts, berries, or sugar-free chocolate chips. Just add them toward the end of churning or fold them in after you’ve reached soft-serve consistency!
