Vanilla Ice Cream Keto Food
KETO VANILLA ICE CREAM
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
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
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
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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- Bring the almond milk and the cream to a simmer in a heavy medium saucepan. Remove from heat. Whisk egg yolks in a large heat proof bowl. Add the sweetener and whisk until blended.
- Gradually whisk the hot cream mixture into the egg yolks. Be sure to add it slowly and whisk vigorously to keep the egg yolks from cooking. Return the mixture to the saucepan. Cook mixture over low heat, stirring frequently, until it reaches a temperature of 165- 170º Fahrenheit. Whisk in the glycerin and vanilla extract.
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