This easy and delicious keto maple walnut ice cream recipe is perfect for anyone looking to satisfy their sweet tooth without breaking their diet.
If you’re following a keto lifestyle, you know how hard it can be to find desserts that fit your needs. Well, look no further! This ice cream is not only keto-friendly but also incredibly tasty.
Made with simple ingredients like heavy whipping cream, keto-friendly sweeteners, and chopped walnuts, this recipe is straightforward to make at home. You don’t need any fancy equipment or hard-to-find items.
The best part about this ice cream is its rich maple flavor. Thanks to maple extract, you get all the delicious taste of maple syrup without the added sugar. Combined with the crunch of walnuts, it creates a perfect balance of flavors and textures that will keep you coming back for more.
👍 Why You’ll Love This Recipe
Keto-Friendly Treat: This ice cream is perfect for those following a keto diet. It’s low in carbs but high in fat, which is exactly what you want when you’re trying to stay in ketosis.
Rich Maple Flavor: The maple extract in this recipe gives you all the delicious maple taste without the sugar. It’s a clever way to enjoy the flavor of maple syrup while sticking to your low-carb goals.
Creamy Texture: Thanks to the heavy whipping cream and butter, this ice cream has a luxuriously creamy texture. It’s not icy or grainy like some homemade ice creams can be. Instead, it’s smooth and rich, just like the premium ice creams you’d buy at the store.
No Special Equipment Needed: You don’t need an ice cream maker to whip up this dessert. All you need are some basic kitchen tools like a saucepan, whisk, and freezer-safe container.
✨ Recipe Ingredients
- 2 1/2 cups Heavy Whipping Cream (divided)
- 1/4 cup Bocha Sweet (buy from amazon)
- 1/4 cup Swerve Brown Sweetener (buy from amazon)
- 2 1/2 tablespoons Butter (unsalted)
- 1/4 teaspoon Xanthan Gum
- 1 3/4 teaspoons Maple Extract (I recommend this one – amazon)
- 1/2 cup Chopped Walnuts
👨🍳 How To Make
Follow this easy recipe:
Step 1
Place a medium saucepan over medium heat. Add 1 1/4 cups of heavy whipping cream, Bocha Sweet, and Swerve brown sweetener. Bring to a simmer, then reduce the heat and simmer gently for 25-30 minutes. Make sure it doesn’t boil.
Step 2
Remove the saucepan from the heat. Add in the butter and maple extract, mix, and then sprinkle the xanthan gum. Whisk really well until well combined.
Step 3
Let the mixture cool for 15 minutes, then place in the fridge for 2 hours.
Step 4
Beat the remaining heavy whipping cream in a large bowl until it holds stiff peaks, and then fold in the chilled cream-maple mixture until well combined.
Step 5
Chop the walnuts and stir them in.
Step 6
Transfer the mixture to a container and freeze until firm – it should take 4 to 5 hours. Enjoy!
💡Tips
1.Whipping
When it comes to whipping the cream, don’t be shy. You want to whip it until it forms stiff peaks – that means when you lift your whisk, the cream should stand up in a point without falling over. This might take a few minutes, so be patient.
If you’re doing it by hand, it’ll be a bit of an arm workout! The whipped cream is what gives your ice cream its light, airy texture. Without enough air whipped in, your ice cream could end up dense and heavy.
2. Using Xanthan gum
Don’t underestimate the power of xanthan gum in this recipe. It might seem like a small amount, but it’s doing a big job. The xanthan gum helps prevent ice crystals from forming, keeping your ice cream smooth and creamy.
When you add it, sprinkle it over the surface of the mixture and whisk really well. If you dump it in all at once, it might clump up. And make sure you measure carefully – too much can make your ice cream gummy.
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FAQ
1. Can I use real maple syrup instead of maple extract?
While real maple syrup tastes great, it’s not recommended for this keto recipe. Real maple syrup has a lot of sugar, which means lots of carbs. This would make the ice cream not keto-friendly anymore.
2. How long does this ice cream last in the freezer?
This homemade keto ice cream can last in the freezer for about 2-3 weeks if stored properly. Keep it in an airtight container to prevent freezer burn.
It’s a good idea to put a piece of plastic wrap directly on top of the ice cream before putting the lid on. This helps stop ice crystals from forming.
3. What’s the purpose of the xanthan gum in this recipe?
Xanthan gum plays a really important role in this ice cream. It acts as a stabilizer and thickener. In regular ice cream, sugar helps keep the texture smooth and creamy.
Since we’re not using regular sugar in this keto version, the xanthan gum steps in to do that job. It helps prevent ice crystals from forming, which keeps the ice cream soft and scoopable even after freezing.
Keto Maple Walnut Ice Cream
- 2 1/2 cups Heavy Whipping Cream divided
- 1/4 cup Bocha Sweet (buy from amazon)
- 1/4 cup Swerve Brown Sweetener (buy from amazon)
- 2 1/2 tablespoons Butter unsalted
- 1/4 teaspoon Xanthan Gum
- 1 3/4 teaspoons Maple Extract (I recommend this one – amazon)
- 1/2 cup Chopped Walnuts
- Place a medium saucepan over medium heat. Add 1 1/4 cups of heavy whipping cream, Bocha Sweet, and Swerve brown sweetener. Bring to a simmer, then reduce the heat and simmer gently for 25-30 minutes. Make sure it doesn’t boil.
- Remove the saucepan from the heat. Add in the butter and maple extract, mix, and then sprinkle the xanthan gum. Whisk really well until well combined.
- Let the mixture cool for 15 minutes, then place in the fridge for 2 hours.
- Beat the remaining heavy whipping cream in a large bowl until it holds stiff peaks, and then fold in the chilled cream-maple mixture until well combined.
- Chop the walnuts and stir them in.
- Transfer the mixture to a container and freeze until firm – it should take 4 to 5 hours. Enjoy!