Keto Vanilla Ice Cream Food

KETO VANILLA ICE CREAM

Keto Vanilla Ice Cream image

A rich homemade keto ice cream recipe that stays soft and scoopable in the freezer for days.

Provided by Carolyn

Categories Dessert

Time 45m

Number Of Ingredients 6

Ingredients

1 recipe Sugar-Free Condensed Milk
1 1/2 cups heavy cream ((can replace 3/4 cup with nut milk, coconut milk, etc.))
3 tbsp powdered Swerve Sweetener
1 1/2 tbsp vodka ((optional, helps reduce iciness))
1/2 tsp vanilla extract
1/8 tsp salt

Steps:

Make the sweetened condensed milk according to the directions and let cool to room temperature. Whisk in the heavy cream, powdered sweetener, vodka, vanilla extract, and salt.
Taste the mixture and adjust sweetener to taste. You can use additional Bocha Sweet or allulose here but because it's granular, you will need to whisk for a while to dissolve it properly.
Chill the mixture at least one hour and up to overnight, then pour into the canister of an ice cream maker and churn according to manufacturer's directions. If you have the kind of ice cream maker that requires the canister to be frozen first, don't forget to do that!
Transfer to an airtight container and freeze until firm, at least 4 hours.

Nutrition Facts : Calories 319 kcal, Carbohydrate 2.4 g, Protein 1.7 g, Fat 31.4 g, ServingSize 1 serving = 1/2 cup

KETO VANILLA ICE CREAM

Keto vanilla ice cream image

Make this easy keto ice cream with just four ingredients, including coconut milk and nut butter. The recipe goes well with blueberry chia jam to serve

Provided by Carolina Briceno

Categories Dessert

Time 10m

Number Of Ingredients 4

Ingredients

400ml can coconut milk
3 tbsp nut butter (we used almond butter)
4 tbsp xylitol or any sweetener of your preference
1 tbsp vanilla extract

Steps:

An hour before making the ice cream, place a 500ml freezable container in the freezer. Put all of the ingredients and a pinch of salt in a blender and whizz on medium speed until combined. Transfer to the container, cover and place in the freezer.
After 30 mins, churn the ice cream with an electric whisk or a fork. Do this at least four times, every 30 mins. Cover the surface and freeze with the lid on until as firm as ice cream - this will take around 3-4 hours. Allow 5 mins to thaw before serving, so it's easy to scoop.

Nutrition Facts : Calories 200 calories, Fat 15 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.08 milligram of sodium

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