Easy Low Carb Ice Cream Recipes

KETO ICE CREAM RECIPE

Steps:

• NOTE: If using any flavor variation, see notes below* for when to add in the ingredients.
• Bring heavy cream (1 3/4 cups) to a simmer in a heavy-bottom saucepan. Continue to cook at a simmer for 30 minutes, and watch carefully to maintain a simmer, not a boil -- you'll know you've reached the right temp when small bubbles continue to form around the edges. Whisk occasionally to fully incorporate bubbles with the cream.
• Remove cream from heat, and whisk in erythritol (1 1/4 cups), unsalted butter (2 tablespoons), vanilla extract (1 teaspoon), and lastly xanthan gum (1/2 teaspoon). You want to sprinkle the xanthan gum over the top a little at a time so it dissolves without clumping.
• Transfer the cream to a large bowl and allow it to come to room temp by placing it in the fridge for an hour.
• Once the reduced cream has cooled to room temp, use an electric mixer to whip the cream for 3 minutes - we want to get the cream light and fluffy while incorporating everything.
• In a second large bowl, whip the remaining heavy cream (2 cups) with an electric mixer until you've formed soft peaks.
• Use a rubber spatula to gently combine the reduced cream and heavy cream. Make sure ingredients are seamlessly incorporated, but be gentle here to help maintain their fluff.
• Transfer the mixture to an insulated tub or container and freeze for 4-6 hours. Enjoy!

FROZEN CHOCOLATE WHIPS ~ LOW CARB ICE CREAM TREAT

Steps:

• Put all ingredients into a large mixing bowl and beat on high with the whip attachment until the whipped cream has firm peaks. Transfer the chocolate whipped cream to a piping bag fitted with a 1M piping tip. On a parchment lined baking sheet swirl the whipped cream around into large mounds like soft serve ice cream. Make around 12 or so and freeze on the baking sheet for at least 1 hour. They will be set at this point and you can eat them or transfer them to a freezer safe plastic tub for easy eating later (affiliate links).
• If you are wondering each frozen chocolate whip has around 70 calories and 7-8 grams of fat... and 1.5 net carbs!

THE BEST LOW CARB KETO ICE CREAM RECIPE (5 INGREDIENTS!)

Steps:

• Melt the butter in a large saute pan or skillet (not a saucepan!) over medium heat.
• Add powdered Besti and 2 cups of heavy cream. Bring to a boil, then reduce to a simmer. Simmer for 30-45 minutes, stirring occasionally, until the mixture is thick (like condensed milk), coats the back of a spoon and volume is reduced by half. It will also pull away from the pan as you tilt it. (This will go faster if you use a larger pan.)
• Pour the condensed milk into a large bowl and allow to cool to room temperature. Stir in the vanilla extract.
• Whisk the almond milk and remaining heavy cream, until smooth.
• Chill the mixture in the fridge for at least 4 hours or overnight. (You can skip this step if you really want to, but the texture will be better if you chill it.)
• Transfer the mixture to your ice cream maker and churn according to manufacturer's instructions, or until the ice cream is the consistency of soft serve. Mine takes about 20-25 minutes. (If you want to add mix-ins, add them toward the end of the churning process.)
• Enjoy immediately, or for firmer, scoopable ice cream, transfer to a freezer container and freeze for 2-4 hours, until firm.
• Transfer the mixture to a freezer container (like a 9x5 in (23x13 cm) loaf pan) and smooth the top with a spatula. Line the surface with a piece of parchment or wax paper to keep ice crystals from forming.
• Freeze for 4-6 hours, until firm. Stir the ice cream during the freezing process, every 30 minutes for the first 2 hours and every 60-90 minutes for 2-3 hours after. (If you want to add mix-ins, gently stir them in after the first hour.)

SUPER EASY, CREAMY, KETO VANILLA ICE CREAM

Steps:

• Before you start mixing the ingredients, put the ice cream churn canister and paddle in the freezer. Your ice cream will churn much faster if the equipment is cold when you start.
• Combine heavy cream, sweetener, egg yolks, vanilla and MCT oil (or liquor, if using - see Recipe Notes) in a blender and mix well. I used a stick blender but a traditional blender works just fine, too.
• Pour the mix into the cold canister.
• Churn the ice cream according to the manufacturer's instructions. If you're using the same model as me, here's what I did! Place the canister in the churning bucket and attach the lid to the paddle and canister. Make sure everything is lined up correctly, then place the motor on top, turning the latches on the sides to lock it in place. Fill the bucket halfway with ice - I just used ice cubes from my freezer's ice maker. Top with a layer of ice cream salt. Fill to the top of the canister with ice and another layer of salt. Plug the ice cream churn in and let it go to work!
• After 15 minutes, unplug the churn and check the ice cream. If it's not the right texture yet, put the lid back on and churn again until desired consistency is reached.
• Ice cream will be the perfect soft serve texture straight out of the churn.

EASY LO-CARB ICE CREAM

Steps:

• Split the Vanilla pot down the center with a knife and scrape out all the seeds. You'll use both the seeds AND the pot when flavouring the Cream in the following recipe, discarding the pod once it has flavoured the sauce.
• Add the Cream and any flavourings (eg: Vanilla seeds and Pod) to a saucepan on a gentle heat and cook while whisking gently until bubbles just start to form at the edge. Remove any flavouring components that you don't want in your Ice Cream (eg: Vanilla Pod).
• Boil some water in a saucepan, then reduce the temp until the pot is just simmering. Place the glass mixing bowl on top of the simmering saucepan.
• To the glass mixing bowl add 6 Egg Yolks, and a cup of sweetener. Whisk the mixture while it is being gently warmed by the simmering water to cook the Yolks. The time will depend on the heat of your stove - mine takes about 10 minutes.
• Ladle the heated Cream into the Egg Mixture while whisking making sure to blend any lumps of cooked egg yolk.
• Cook the mixture while whisking until it starts to thicken. You can use the wooden spoon test to see if the liquid is viscous enough to coat the back of a wooden spoon. Simply remove some from the spoon with your finger and hold the spoon vertically. If the line you marked remains distinct after a few seconds it is ready.
• This is your last chance to taste the sauce and add more sweetener or season it, get it just right.
• Now you need to rapidly chill the cooked Anglaise sauce while whisking - so put some ice cubes in the larger bowl and put the glass bowl into that, and whisk until the mixture cools down.
• Cover the Bowl with cling wrap and refrigerate overnight.
• Follow the Ice Cream maker's instructions to mix the Anglaise mixture while freezing it.
• Add Any Swirled flavourings or textures.
• Once the Mixture has hardened move to a rectangular plastic container and freeze overnight.
• When the Ice Cream has hardened you can remove it to a chopping board and portion it with a cleaver. I generally make 16 servings because it is easy to calculate by halving lengthwise several times.
• Serve in a ramekin with a small spoon. (Microwave it for 15 secs if it has frozen solid)

QUICK AND EASY LOW CARB COFFEE ICE CREAM

Steps:

• Pour ingredients into mason jar, cover with lid and shake vigorously to mix ingredients for 1-2 minutes. Place in freezer for 3 hours. Serve frozen.

CHOCOLATE KETO ICE CREAM RECIPE - HOMEMADE!

Steps:

• The day before, freeze the freezer bowl according to your ice cream maker's instructions. Here is the ice cream maker I use.
• Blend all ingredients together in a food processor. Scrape down the sides of the processor as needed. Blend until smooth and well mixed.
• Pour mixture into ice cream maker. Follow directions for making ice cream according to ice cream maker's directions.
• Enjoy immediately if you like super, super soft ice cream. If you like firmer ice cream, pour into an ice cream container and freeze for 2-5 hours, until firm.
• Chocolate keto ice cream is best the first day. On Day 2 and forward, set ice cream out at room temperature to thaw for 20-90 minutes, until creamy and scoopable. Enjoy! Storing instructions below.

EASY LOW CARB ICE CREAM

Steps:

• Preparation:.
• Blend ricotta, egg yolk, cocoa powder, vanilla extract, sweeteners, xanthan gum, and other flavorings together in a blender or food processor until totally smooth. Stir in nuts and chocolate shavings if desired. Pour into plastic tub with a lid and freeze for an hour, stirring well every 20 minutes to break up the ice so it freezes properly. Serve as soon as it's frozen enough to be scoopable. If you decide not to eat it immediately, let it sit out for 10 minutes when you remove it from the freezer before serving.

KETO ROCKY ROAD ICE CREAM

Steps:

• Combine the ingredients in a mixing bowl, excluding the marshmallows and almonds. Beat on high until the consistency of the mixture resembles a Wendy's frosty and is thick.
• Fold the marshmallows and almonds into the ice cream batter, and smooth in an even layer in a loaf pan.
• Freeze the ice cream mixture for a minimum if four hours before serving.

AVOCADO ICE CREAM

Steps:

• Blend. Place all ingredients in a food processor or blender, in the order listed above (adding liquid first helps to prevent jamming). Process until ice cream is creamy and well combined, you'll want to occasionally scrape down the sides to incorporate everything.
• Serve + enjoy! Scoop ice cream into a bowl, add toppings and enjoy immediately. Avocado ice cream has a soft-serve consistency-- if you want it to harden more, pour ice cream into a 9" bread pan and toss it in the freezer for an hour. Scoop and enjoy!

KETO VANILLA ICE CREAM RECIPE

Steps:

• Start by separating the eggs into two bowls, with the whites going into a large bowl for whisking and the yolks into a second, small bowl to add into the ice cream mixture later.
• Using electric beaters, whisk the egg whites until thickened.
• Add in the stevia and whisk until you have glossy, thickened, meringue like egg whites.
• Set the whipped egg whites aside, wash and dry the beaters well, then pour the cream into another large bowl and whisk until you have thickened whipped cream, then set aside.
• Get the whipped egg white mixture back and then pour in the reserved egg yolks and vanilla.
• Fold through gently until fully combined.
• Add in the whipped cream and fold through until light, creamy and fully incorporated.
• Move the ice cream mixture into a freeze proof container that's lined and greased, then place in the freezer to harden for at least a few hours.
• Once the ice cream has hardened and set to your liking, remove from the freezer and enjoy.