Basic Keto Ice Cream
Indulge in a creamy, guilt-free dessert with this Basic Keto Ice Cream recipe. Perfect for satisfying your sweet tooth without breaking your carb budget, this ice cream is not only delicious but also a breeze to make. With a rich texture and customizable flavor options, it's a keto-friendly treat that's sure to become a staple in your household.
Servings 4 servings
Calories 400kcal
Equipment
- Large mixing bowl
- Whisk
- Plastic wrap
- Ice cream maker
- Freezer-safe container
- Spatula
Ingredients
- 2 cups heavy cream 16 fl oz / 473 ml
- 1 cup unsweetened almond milk 8 fl oz / 237 ml
- ½ cup powdered erythritol 4 oz / 113 g
- 1 tsp vanilla extract 5 ml
- 1 pinch sea salt
Instructions
- In a large mixing bowl, combine the heavy cream, unsweetened almond milk, powdered erythritol, vanilla extract, and a pinch of sea salt. Whisk the ingredients together until the erythritol is completely dissolved.
- Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours, or until the mixture is thoroughly cold.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 15-20 minutes, or until the ice cream reaches a soft-serve consistency.
- Transfer the churned ice cream to a freezer-safe container, smoothing the top with a spatula. Cover the container with a lid or plastic wrap.
- Freeze the ice cream for at least 1 hour, or until it reaches your desired consistency. If the ice cream becomes too hard in the freezer, let it sit at room temperature for a few minutes before serving to soften.
Notes
To add a twist to your Basic Keto Ice Cream, consider mixing in keto-friendly ingredients like sugar-free chocolate chips, chopped nuts, or a swirl of unsweetened peanut butter before the final freeze. Get creative and enjoy a different flavor each time!
Nutrition
Calories: 400kcal | Carbohydrates: 4g | Protein: 2g | Fat: 42g | Net Carbs: 2g