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.
Ingredients
Scale
- 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
Instructions
- 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.
- Almond Milk Heating: Warm almond milk in a saucepan over medium heat until reaching a subtle simmer. Remove immediately from heat source without boiling.
- 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.
- 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.
- 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.
- 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.
- 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