Frosty Keto Magic: Simple Almond Milk Ice Cream Recipe

Beating the summer heat calls for a deliciously creamy low-carb keto almond milk ice cream that satisfies your sweet tooth without derailing your diet.

This heavenly dessert blends smooth almond milk with rich, velvety textures that melt perfectly on your tongue.

Zero guilt comes with every spoonful of this nutritious treat.

The recipe requires minimal ingredients and simple steps anyone can master.

Chilled and smooth, it delivers a delightful alternative to traditional sugar-laden ice creams.

Each scoop promises a luxurious experience that keeps you cool and compliant with keto lifestyle goals.

You’ll fall in love with this refreshing, guilt-free indulgence that transforms ordinary dessert time into a moment of pure bliss.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Calories: 150 kcal

Servings: 6

Everything That Goes into Almond Milk Ice Cream

• Egg Yolks: Creamy foundation that provides rich texture and smooth consistency, choose fresh organic eggs for best results.
• Powdered Sweetener: Keto-friendly sugar alternative that adds sweetness without carbohydrates, opt for erythritol or monk fruit blend.
• Sea Salt: Enhances overall flavor profile and balances sweetness, select fine-grain sea salt for even distribution.

• Almond Milk: Low-carb liquid base creating silky texture, choose unsweetened variety for precise macronutrient control.
• Vanilla Extract: Aromatic flavor enhancer that adds depth, select pure vanilla extract for most authentic taste.

• Cocoa Powder: Rich chocolate dimension for chocolate version, use high-quality Dutch-processed cocoa for intense flavor.
• Strawberries: Fresh fruity burst adding natural sweetness, select ripe, firm strawberries without blemishes.
• Chocolate Chips: Keto-friendly chocolate elements for texture, choose sugar-free dark chocolate chips.

• Coconut Oil: Binding agent providing structural support, use refined coconut oil for neutral flavor.
• Almond Flour: Low-carb flour alternative creating crumbly texture, select finely ground blanched almond flour.

Essential Tools for Creamy Almond Milk Ice Cream

• Medium bowl: Essential for whisking egg mixture smoothly.
• Whisk: Perfect for blending ingredients without lumps.
• Saucepan: Needed to heat almond milk gently.
• Thermometer: Helps check precise custard temperature.
• Ice cream maker: Critical for churning smooth, creamy texture.
• Freezer-safe container: For storing and hardening ice cream.
• Measuring cups and spoons: Ensure accurate ingredient amounts.
• Spatula: Helpful for scraping and mixing ingredients.

Instructions for Almond Milk Ice Cream That’s Low Carb

• Egg Mixture Preparation

Combine egg yolks with sweetener and a pinch of salt in a medium bowl, whisking until the color transforms into a soft, pale yellow. For chocolate lovers, blend in cocoa powder during this stage.

• Milk Warming

Gently heat almond milk in a saucepan, watching carefully to prevent boiling. Remove from heat just as tiny bubbles start to form around the edges.

• Egg Tempering

Gradually stream the warm milk into egg mixture while continuously whisking, creating a smooth and silky base that prevents unwanted scrambling.

• Custard Development

Return mixture to saucepan, cooking slowly and stirring frequently until it reaches a precise temperature that ensures perfect texture and food safety.

• Flavor Infusion

Pull from heat and introduce vanilla extract, creating a delightful frothy finish. Chill thoroughly in refrigerator to develop rich, creamy consistency.

• Churning Magic

Transfer cold custard into pre-frozen ice cream maker, transforming liquid into dreamy, soft-serve texture through gentle mechanical motion.

• Final Touches

Customize your creation by folding in mix-ins like strawberry chunks or cookie dough crumbles during the final churning moments. Serve immediately for a soft treat or freeze for a firmer dessert.

Almond Milk Ice Cream: Tips to Improve Every Scoop

• Replace powdered monk fruit or erythritol with stevia drops or allulose for different sugar-free sweetness profiles.
• Enhance vanilla extract with a pinch of ground vanilla bean or add almond extract for deeper nutty undertones.
• Substitute heavy cream with full-fat coconut milk for a richer, more tropical ice cream texture.
• Fold crushed nuts, sugar-free chocolate chunks, or swirl in sugar-free caramel sauce during the last churning moments for exciting texture variations.
• Add a tablespoon of vodka or MCT oil to maintain a smoother, creamier consistency when freezing long-term.

Best Ways to Keep Almond Milk Ice Cream Soft

• Freeze Fresh Portions: Transfer ice cream to an airtight freezer-safe container with a tight-fitting lid to maintain optimal texture and prevent freezer burn.
• Extend Shelf Life: Store homemade ice cream for up to 2 weeks in the coldest part of your freezer, keeping flavor and quality intact.
• Quick Softening Technique: Remove ice cream from freezer 5-10 minutes before serving to achieve a creamy, scoopable consistency without melting completely.
• Smart Portioning Strategy: Use small individual containers or silicone molds to create single-serving portions for easy grab-and-go keto-friendly desserts.

Pairing & Serving Your Almond Milk Ice Cream Right

• Serve with Delightful Toppings: Sprinkle crushed nuts, sugar-free chocolate shavings, or a few fresh berries on top to add extra crunch and flavor to your keto-friendly ice cream.
• Pair with Keto Dessert Companions: Enjoy alongside low-carb brownies, almond flour cookies, or a small coconut flour cake for a complete dessert experience that keeps your carb count low.
• Create Flavor Variations: Experiment with different extracts like almond, mint, or coconut to transform the base recipe into exciting new taste profiles that keep your dessert routine interesting.
• Portion and Store Smartly: Use silicone molds or small containers to pre-portion the ice cream, making it easy to grab a quick keto-friendly treat without overindulging.

Silky Low Carb Keto Almond Milk Ice Cream Recipe

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4.6 from 28 reviews

• Total Time: 15 minutes
• Yield: 6 1x

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Description

Creamy homemade low carb keto almond milk ice cream delivers rich dessert satisfaction without sugar guilt. Cold sweetness provides perfect low-carb indulgence you can enjoy without compromise.

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Ingredients

Scale 1x2x3x

• 4 egg yolks
• 480 mL / 2 cups unsweetened almond milk
• 100 g / ½ cup powdered monk fruit allulose blend
• 1 tsp vanilla extract
• ¼ tsp sea salt
• 150 g / 1 cup fresh strawberries, diced
• 35 g / ⅓ cup Dutch-processed cocoa powder
• 60 g / ¼ cup coconut oil (softened) or butter if not dairy-free
• 22 g / 3 tbsps powdered monk fruit allulose blend
• 50 g / ½ cup blanched almond flour
• 45 g / ¼ cup sugar-free dark chocolate chips
• ½ tsp vanilla extract
• 1/8 tsp sea salt

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Instructions

1. Egg Base Preparation: Whisk egg yolks, powdered sweetener, and sea salt until transforming into a smooth, pale yellow mixture. For chocolate variation, incorporate cocoa powder during this stage.
2. Almond Milk Heating: Warm almond milk in a saucepan over medium heat until reaching a subtle simmer. Remove immediately from heat source without boiling.
3. Tempering Process: Gradually stream hot almond milk into egg mixture, whisking continuously to prevent egg scrambling and ensure silky texture. Transfer combined mixture back to saucepan, cooking over low heat while stirring frequently.
4. Temperature Monitoring: Cook the custard until precisely reaching 170°F (76°C), typically taking 3-5 minutes. Remove from heat and whisk in vanilla extract, creating a frothy consistency.
5. Chilling Custard: Cover mixture and refrigerate for minimum 4 hours, ensuring temperature drops to 40°F (4°C) or lower. Meanwhile, prepare optional cookie dough by creaming coconut oil with sweetener, incorporating vanilla, folding in almond flour and sea salt until crumbly.
6. Churning Process: Pour thoroughly chilled custard into pre-frozen ice cream maker bowl. Activate churning for approximately 25 minutes until achieving soft-serve consistency. For strawberry variation, add strawberries midway through churning. For cookie dough version, fold in crumbled dough pieces during final 5 minutes of churning.
7. Serving and Freezing: Serve immediately as soft-serve dessert or transfer to freezer-safe container for firmer texture. Allow sufficient freezing time for more solid consistency.

Notes

• Prevent Egg Scrambling: Temper hot almond milk slowly into egg mixture, whisking constantly to create a smooth, creamy base without curdling.
• Temperature Precision: Use a digital thermometer to hit exactly 170°F (76°C) when cooking custard, ensuring food safety and perfect texture.
• Chilling is Crucial: Refrigerate custard for minimum 4 hours, bringing temperature down to 40°F (4°C) for optimal ice cream consistency and flavor development.
• Mix-In Timing: Add mix-ins like cookie dough or fruit during final churning minutes to distribute evenly and maintain distinct texture throughout the ice cream.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Desserts, Snacks
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 150
• Sugar: 3 g
• Sodium: 50 mg
• Fat: 12 g
• Saturated Fat: 6 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 4 g
• Protein: 4 g
• Cholesterol: 200 mg