Keto Ice Cream – Easy Recipes That Actually Scoop!
This creamy keto ice cream is the perfect treat for low-carb lovers. Sweet, scoopable, and sugar-free!
Servings: 8 servings
Ingredients
- 1 ¾ cups heavy cream
- ¾ cup unsweetened almond milk
- ½ cup allulose (or preferred keto sweetener)
- 4 large egg yolks
- 1 ½ tsp vanilla extract
- Pinch of salt
Instructions
- In a saucepan over medium heat, combine heavy cream, almond milk, and sweetener. Heat until it begins to steam.
- In a bowl, whisk egg yolks. Slowly whisk in about ½ cup of the hot cream mixture to temper the yolks.
- Pour the tempered yolks back into the saucepan. Cook over medium-low heat, stirring constantly until the mixture thickens slightly (around 170°F).
- Remove from heat, stir in vanilla and salt.
- Cool the mixture completely, then refrigerate for at least 3 hours or overnight.
- Churn in an ice cream maker according to manufacturer instructions until thick and creamy.
- Transfer to an airtight container and freeze until firm (about 2 hours).