Making homemade ice cream might seem difficult, but this keto vanilla ice cream recipe will change your mind completely.
You only need a few simple ingredients that you probably already have in your kitchen. This creamy, rich ice cream tastes just like the regular version, but without all the sugar and carbs that can kick you out of ketosis.
The best thing about this recipe is how easy it really is to make. You don’t need any special cooking skills or fancy techniques.
Just throw everything into a blender, mix it up, and let your ice cream machine do all the hard work. The whole process takes less than 30 minutes of actual work, and most of that time is just waiting for the machine to freeze everything.
The texture comes out smooth and creamy every single time. It scoops just like regular ice cream and doesn’t get too hard in the freezer. You can enjoy it plain, or add some sugar free chocolate sauce, berries, or nuts on top.
👍 Why You’ll Love This Recipe
Perfect for Keto Beginners: If you’re just starting your keto journey, this recipe is an ideal way to learn that you don’t have to give up all your favorite treats.
Many people think keto means eating only meat and vegetables forever, but this ice cream proves you can still enjoy sweet, creamy desserts while staying in ketosis.
Stays Creamy in the Freezer: One of the biggest problems with homemade ice cream is that it often turns rock-hard in the freezer and becomes impossible to scoop. This recipe solves that problem with the right balance of fats and the optional glycerin ingredient.
Great Protein Content: The three egg yolks in this recipe add valuable protein and healthy fats to your dessert, making it more nutritionally balanced than regular ice cream. This protein helps keep you satisfied longer.
✨ Recipe Ingredients
- 1 1/2 cups Almond Milk
- 1 1/2 cups Heavy Cream
- 3 Egg Yolks
- 3/4 cup Swerve Sweetener (granular) – use this one – amazon
- 2 teaspoon Vanilla Extract
- 1 1/2 teaspoons Glycerin (helps it stay scoopable in the freezer)
👨🍳 How To Make
Follow this easy recipe:
Step 1
Add all the ingredients from the list to a blender.
Step 2
Blend until the mixture is very smooth.
Step 3
Pour into the ice cream machine and freeze it according to the manufacturer’s instructions.
Step 4
Enjoy this amazing low-carb keto ice cream!
Step 5
I recommend serving it with my keto chocolate sauce.
💡Tips
1. Use Room Temperature Ingredients
Take your eggs and heavy cream out of the fridge about 30 minutes before you start making the ice cream. Cold ingredients don’t blend together as smoothly, and you might end up with lumps or an uneven texture.
When everything is at room temperature, the blender can mix it all together much better, creating that perfectly smooth base you want.
The egg yolks especially need to be room temperature so they blend in completely without creating any streaks or chunks.
If you forget to take them out early, you can put the eggs in a bowl of warm water for about 10 minutes to bring them up to temperature faster. Just make sure the water isn’t too hot or you’ll accidentally start cooking the eggs.
2. Watch the Churning Time Carefully
Most ice cream makers will churn your mixture in about 20-25 minutes, but start checking after 15 minutes to see how it’s progressing.
The ice cream is ready when it looks thick and creamy, similar to soft-serve consistency. It should hold its shape when the paddle lifts it, but still be soft enough to pour into a container.
Don’t let it churn for too long, or it can become grainy and over-mixed. If your mixture hasn’t thickened after 30 minutes, your freezer bowl might not have been cold enough, or your mixture might have been too warm when you started.
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FAQ
How long does this ice cream last in the freezer?
This homemade ice cream will stay good in the freezer for about 2-3 weeks if stored properly in an airtight container. After that, it might start developing ice crystals or losing flavor, but it won’t be dangerous to eat.
Keto Vanilla Ice Cream
Print RecipeIngredients
- 1 1/2 cups Almond Milk
- 1 1/2 cups Heavy Cream
- 3 Egg Yolks
- 3/4 cup Swerve Sweetener granular –use this one – amazon
- 2 teaspoon Vanilla Extract
- 1 1/2 teaspoons Glycerin helps it stay scoopable in the freezer
Instructions
- Add all the ingredients from the list to a blender.
- Blend until the mixture is very smooth.
- Pour into the ice cream machine and freeze it according to the manufacturer’s instructions.
- Enjoy this amazing low-carb keto ice cream!
- I recommend serving it with my keto chocolate sauce.