Description
Homemade low carb keto ice cream delivers rich, creamy indulgence without sugar complications. Chilled dessert perfection combines simple ingredients for guilt-free satisfaction you’ll savor.
Ingredients
Scale
- 3 tbsps (42 g/1.5 oz) unsalted butter
- 3 cups (720 ml/24 fl oz) heavy cream, divided (2 cups/480 ml + 1 cup/240 ml)
- 1 cup (240 ml/8 fl oz) unsweetened almond milk (or unsweetened coconut milk for nut-free option)
- ⅓ cup (50 g/1.8 oz) powdered monk fruit allulose blend
- 2 tsp vanilla extract
Instructions
- Caramelization Process: Melt butter in a sauté pan over medium heat. Blend powdered sweetener and heavy cream, bringing the mixture to a boil. Reduce heat and simmer for 30-45 minutes, stirring occasionally until the sauce thickens to a condensed milk consistency. The reduction should coat the back of a spoon and pull away from pan edges when tilted. Transfer the cream reduction to a mixing bowl and cool to room temperature, then incorporate vanilla extract.
- Base Preparation: Whisk almond milk and remaining heavy cream into the cooled mixture until smooth and uniform. Refrigerate the liquid base for 4-8 hours to develop optimal texture and flavor profile.
- Churning Technique: For traditional method, pour chilled mixture into an ice cream maker and process according to manufacturer’s instructions (approximately 20-25 minutes) until achieving soft-serve consistency. Optional: Add mix-ins during final churning moments. Transfer immediately to a freezer-safe container and allow 2-4 hours for firming.
- Alternative Freezing Method: For no-churn approach, pour liquid base into a freezer-safe container and smooth the surface. Cover with parchment paper to prevent ice crystal formation. Freeze, stirring vigorously every 30 minutes for initial 2 hours, then every 60-90 minutes until reaching desired firm consistency. Scoop and serve directly from the container.
Notes
- Cooling Critical: Allow reduced cream mixture to reach room temperature before adding vanilla to prevent flavor loss and ensure smooth texture.
- Chilling Matters: Refrigerate base mixture for minimum 4 hours or overnight to develop deeper flavor profiles and improve overall ice cream consistency.
- Stirring Strategy: When using no-churn method, consistently stir mixture during freezing process to break down ice crystals and create creamy, smooth texture.
- Equipment Essentials: Use freezer-safe container with tight lid to prevent freezer burn and maintain optimal ice cream quality during storage.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks, Drinks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 1 g
- Sodium: 30 mg
- Fat: 43 g
- Saturated Fat: 27 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 120 mg