Ice cream is among the most wondrous achievements of humankind, next to the wheel and the Internet. Being on a diet is not a good enough excuse to block out these creamy, icy treats, so these low carb ice cream recipes are a godsend!
1. 4-Ingredient Vanilla Keto Ice Cream
There's nothing simpler than vanilla ice cream. Low carb vanilla ice cream is also the perfect vessel for fresh fruit, chocolate syrup, or to partner with apple pie.
Ingredients:
- 2 cups full-fat coconut milk (canned or natural)
- 1/3 cup erythritol of xylitol
- 1/8 teaspoon salt
- 1 1/2 teaspoon vanilla bean paste or extract
What Is Erythritol? It is a sugar alcohol that is popular as a zero-calorie, natural sweetener.
What Is Xylitol? Sweet, crystalline alcohol that comes from xylose. It is present in many plant tissues and is popular as a natural sweetener.
Directions:
Step 1: Combine Ingredients
Stir together the coconut milk, sweetener, salt, and vanilla extract in a large bowl. If using an ice cream machine, churn accordingly; otherwise, freeze the mixture in ice cube trays before blending them finely.
Optional: Vanilla ice cream is wonderful on its own or as a stage for many different flavors and ingredients. Fruit like avocado and nuts, such as Brazil nuts, cashews, almonds, macadamia nuts, pecans, and walnuts, can be added to the mix as well.
Step 2: Transfer and Freeze
After mixing, transfer the mixture into a serving bowl and freeze to set for 1 hour. Keto ice cream must always be frozen after every serving as it has no stabilizers, and can be kept for up to a month.
2. Dark Chocolate Ice Cream
Yum! Homemade dark chocolate ice cream recipe, made with organic coconut sugar and agave: http://t.co/tI9r1M9OAX pic.twitter.com/9MAnWEmAko
— Ultimately Chocolate (@ultimatelychoc) June 24, 2015
Ingredients:
- 2 cups heavy cream
- 1 1/2 cups unsweetened coconut/almond/cashew milk
- 1/2 cup cocoa powder/Hershey's Special Dark for extra dark ice cream
- 1/2 cup erythritol or xylitol
- 4 egg yolks, large
- 3 ounces of chopped dark/unsweetened chocolate
- 2 tablespoons vodka to prevent iciness
- 1/2 teaspoon vanilla extract
- 1/4/-1/2 Stevia to taste
Directions:
Step 1: Prepare Ice Bath
Place ice cubes in a bowl bigger than the mixing bowl. Set the mixing bowl on top of the ice, then set aside.
Step 2: Heat Ingredients
In a medium saucepan, combine cream, 1 cup of the cashew/almond/coconut milk, sweetener, and cocoa powder. Set the flame to medium heat and whisk until the ingredients are combined and the temperature reads 170°F on a cooking thermometer.
Once the ingredients are mixed together, turn off the stove first.
Step 3: Make Custard
Whisk the egg yolks in a bowl, slowly adding 1 cup of hot cream. Make sure to whisk continuously so the eggs don't immediately cook.
Once the egg yolks are tempered, add them to the saucepan of cream while whisking continuously. Cook the mixture, stirring constantly until the temperature reaches 175°F.
Another way to make sure the custard is done is by checking to see if the mixture is thick enough to coat a spoon.
Step 4: Add Chocolate
Remove from the stove, and immediately add the chopped chocolate. Let the chocolate melt for 5 minutes before whisking the mixture until smooth.
Step 5: Chill Over Ice Bath
Pour the mixture into the mixing bowl chilling over the ice bath. Let the mixture cool for 10 minutes before wrapping in plastic and refrigerating for a minimum of 3 hours.
If the mixture is far too thick, mix in some vodka and the leftover coconut/almond/cashew milk to thin the mixture out before it sets. This is also the time to add more sweeteners to taste, or optional ingredients like nuts, berries, or chocolate chips.
Step 6: Churn/Mix
If using an ice cream maker, churn according to the manufacturer's instructions. If mixing manually, fold over every 30 minutes for 2 hours to prevent the mixture from hardening into a block, or until the preferred consistency is reached.
Step 7: Serve
Serve immediately after churning. For a harder texture, pack the ice cream into an airtight container and place in the freezer for another 1-2 hours.
3. No-Churn Keto Vanilla Cheesecake Ice Cream
Cheesecake is great, but low carb ice cream in cheesecake mode is a perfectly guiltless treat to shove into your mouth at the end of the day.
Ingredients:
For Ice Cream
- 4 ounces organic cream cheese
- 1/4 cup water
- 4 tablespoons xylitol or erythritol
- 1/2 tablespoon vanilla extract
- 1/2 tablespoon vanilla bean paste
- 1/4 teaspoon lemon juice
- 4 drops Stevia glycerite
- 3/4 cup organic heavy cream
For Strawberry Swirl
- 4 ounces organic strawberries, halved/sliced
- 1/2 tablespoons xylitol/erythritol
- 1/2 teaspoon instant fruit pectin
- 1/4 teaspoon vanilla extract
- 1 drop Stevia glycerite
- 1 pinch sea salt
Directions:
Step 1: Make Strawberry Swirl
Blend or mash all the ingredients until a thick sauce forms. Set aside.
Step 2: Make Whipped Cream
Beat heavy cream until stiff peaks form. Set aside.
Step 3: Combine Other Ingredients
Mix together water, cream cheese, sweeteners, vanilla, and lemon juice until smooth and free of lumps. Dollop 1/4 of the whipped cream into the cream cheese mixture and beat until smooth.
Using a spatula, carefully fold the remaining whipped cream into the cream cheese mixture until fully integrated.
Step 4: Add Desired Ingredients
Add preferred ingredients like whole strawberries, nuts, or chopped chocolate. Mix until evenly distributed.
Step 5: Add Strawberry Sauce
Carefully dollop the strawberry swirl into your ice cream mixture and gently swirl around until patterns form. Be careful not to overmix or the sauce will turn the entire mixture pink and there will be no visible swirls.
Step 6: Set and Serve
Pour the entire mixture into a serving pan and freeze for 4 hours before serving. The ice cream will keep for up to 2 weeks.
4. White Chocolate Raspberry Ice Cream
Sweet and fruity, that's what this low carb ice cream is all about. It makes for a pleasant treat to come home to at the end of a hot day.
Ingredients:
- 2 1/2 cups heavy cream
- 1 cup unsweetened almond milk
- 1/2 cup erythritol
- 4 large egg yolks
- 1 1/2 ounces chopped cocoa butter
- 3 tablespoons vodka
- 1 teaspoon vanilla extract
- 1/4 teaspoon stevia extract
- 1 1/2 cup frozen raspberries
Directions:
Step 1: Prepare Ice Bath
Fill a large bowl with ice before placing a mixing bowl on top. Set aside.
Step 2: Heat The Cream
Pour cream, almond milk, and sweeteners in a saucepan and heat over medium. Stir until the sweetener dissolves and the mix reaches 175F.
Step 3: Make Custard
Whisk egg yolks, and slowly pour 1 cup of the hot cream while whisking continuously to prevent the eggs from cooking. When combined, pour the eggs into the cream mixture, still whisking continuously.
Cook the custard until it reaches 180°F.
Step 4: Add Cocoa Butter
Take the custard off the stove, and add the chopped cocoa butter. Let the cocoa butter melt for 1 minute, then whisk until completely combined.
Step 5: Chill Over Ice Bath
Pour the mixture over the mixing bowl in the ice bath and let cool for 10 minutes. Seal with plastic and let chill for 3 hours.
Step 6: Add Vodka, And Churn/Mix
Add the vodka, stevia, vanilla, frozen raspberries, and mix until thoroughly combined. When using an ice cream maker, churn according to the manufacturer's instructions, otherwise, freeze and then mix and fold every 30 minutes for 2 hours.
Step 7: Store and Serve
Transfer the ice cream into an airtight container and set for 1 hour before serving.
5. Secret Ingredient Mint Chocolate Chip Ice Cream
No need to go green with envy at the kids slurping away at their shockingly green mint ice cream. This low carb ice cream recipe has a secret ingredient that's good for your health.
Ingredients:
- 2 large and ripe not-so-secret-anymore avocados
- 2 cups (1 can) full-fat coconut milk
- 1/2 cup erythritol or xylitol
- 15-20 drops of clear or vanilla Stevia extract
- 1 tablespoon vanilla bean paste or extract
- 1/4 cup fresh mint or 1/2-1 tablespoon mint extract
- 1 bar roughly chopped 85% dark chocolate or 1 cup dark chocolate chips
- 1/4 cup vodka to prevent ice cream from hardening
Directions:
Step 1: Prepare Avocados
Halve the avocados and scoop out the pulp into a bowl or blender. Ripe avocados are ideal for this recipe as they are at their creamiest and greenest color.
Step 2: Add Other Ingredients
Add the coconut milk, mint, vanilla, and sweeteners.
Step 3: Blend Ingredients
Blend the ingredients together until smooth. Make sure the mint leaves are properly dispersed, and taste the mixture to adjust to taste.
Step 4: Mix/Churn
If using an ice cream maker, churn as according to manufacturer's instructions. Otherwise, freeze your coconut milk first before blending.
Step 5: Add Chocolate
Before the mixture sets, mix in the chocolate chips.
Step 6: Freeze and Serve
Let the ice cream set in the fridge for 1-2 hours before serving.
6. Creamy Lemon Ice Cream
Tart and sophisticated, yet creamy and satisfying, this low carb ice cream is perfect on a warm summer day. For a more portable treat, store in popsicle molds.
Ingredients:
- 1 cup cottage/ricotta cheese
- 2 tablespoons lemon juice
- 1/2 teaspoon lemon extract
- 4 tablespoons xylitol or erythritol
- 1 tablespoon of vodka to prevent freezing
Directions:
Step 1: Blend Ingredients
Put together all ingredients in a blender and blend until smooth and lump-free.
Step 2: Mix/Churn
If using an ice cream maker, churn according to manufacturer's instructions. If preparing manually, mix and fold every 30 minutes for 2-3 hours or until the preferred consistency is reached.
Step 3: Serve/Store
Pour the finished mixture into a Tupperware or serve immediately.
7. No-Churn Vanilla Protein Ice Cream
With 10 min of prep time and 1g net carb, this #lowcarb ice cream recipe from #AtkinsInfluencer @wholesomeyum featuring the Atkins Plus Protein & Fiber Creamy Vanilla shake is a perfect weekend #dessert. #TodaysAtkins https://t.co/dgSceVPw0c pic.twitter.com/DYAuEK655H
— Atkins (@AtkinsInsider) July 27, 2018
Give in to your sweet tooth and feed that ice cream craving while getting a hefty dose of protein at the same time. This low carb ice cream recipe uses whey protein powder for an extra creamy and protein-rich kick.
Ingredients:
- 2 14-ounce cans of full-fat organic coconut milk
- 4 scoops of vanilla whey protein, roughly 34 grams per scoop
- 1-2 tablespoons erythritol or xylitol (or any sweetener of choice)
- 1 teaspoon vanilla extract (optional)
- 1 tablespoon vodka (to prevent solidifying)
Directions:
Step 1: Freeze Serving Pan
Place serving pan into the freezer. This will help the ice cream to set faster later on.
A bread pan is ideal for storing ice cream as its length and depth allow the mixture to set better, and make it easier to serve.
Step 2: Blend Ingredients Together
Blend coconut milk until it's creamy. Slowly dust in whey protein powder, sweetener, vodka, and vanilla extract, and blend well until the mixture is smooth and lump-free.
Step 3: Transfer to Serving Pan
Pour the mixture into the frozen serving pan. To keep the mixture from freezing, take it out of the freezer every 20-30 minutes for the next 2 hours.
The vodka should keep the ice cream from freezing into a solid block.
To make it easier to scoop upon serving time, leave the ice cream at room temperature for 30 minutes or thaw gently for 1 minute in the microwave.
