Keto Ice Cream
This creamy keto ice cream recipe uses a rich custard base to achieve a smooth, scoopable texture right from the freezer. By using the right sweetener and a gentle cooking method, it avoids the icy hardness common in homemade low-carb desserts.
Equipment
- Saucepan
- Whisk
- Mixing bowl
- Freezer-safe container
Ingredients
- 1 cup Heavy Whipping Cream
- 1/3 cup Low Carb Sugar Substitute allulose recommended for best texture
- 1.5 tbsp Unsweetened Cocoa Powder
- 2 large yolks
- 1/2 tsp vanilla extract
Instructions
Method 1: The No-Churn Method (Hand-Stirred)
- Pour the heavy whipping cream and low carb sugar substitute into a saucepan and set it over medium high heat until it reaches a boil, then lower the heat to a simmer. The mixture should look fully fluid at first, then start to steam steadily once it is hot enough.
- Whisk in the unsweetened cocoa powder while the cream simmers until the powder is well blended and most of the small lumps are gone. The base should turn evenly chocolate brown and look smoother as the cocoa hydrates.
- In a separate bowl, whisk together the 2 large yolks and vanilla extract while the chocolate cream continues to cook. The yolks should look glossy and loose, which helps them blend more easily into the warm base.
- Keep stirring the chocolate cream until it begins to thicken, then take the pan off the heat and let it cool for 5 minutes. When the mixture thickens enough to coat the back of a spoon, it is ready for the next step.
- Slowly stream the warm chocolate mixture into the yolk mixture while whisking constantly with a fork or hand mixer. Add it gradually so the yolks warm up without curdling or turning grainy.
- Whisk until the mixture is fully combined and a light froth forms on top. The finished custard should look smooth, slightly airy, and evenly colored.
- Transfer the custard to the freezer for 4 to 6 hours, stirring it every 1 hour as it chills. You will see ice crystals forming around the edges first, so whisk those back in thoroughly each time.
- Serve once the ice cream is set to your liking, or let it sit out briefly if it has firmed up too much after longer freezing. At the best texture, it should scoop with a little resistance and melt creamy on the spoon.
Method 2: Using an Ice Cream Maker
- Prepare the custard base by following steps 1-6 of the no-churn method.
- Once prepared, chill the custard completely in the refrigerator. A cold base helps create a creamier final texture when churned.
- Pour the cold custard into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer to a freezer-safe container and freeze for 2-4 hours to firm up before serving.
Notes
Sweetener Tip: For the softest, most scoopable texture, use an allulose-based sweetener. Erythritol will work but may result in a firmer freeze; let the ice cream sit at room temperature for 10-15 minutes before scooping if it's too hard. Storage: To prevent ice crystals, press a piece of plastic wrap or parchment paper directly onto the surface of the ice cream before sealing the container. For easy single servings, pre-scoop onto a parchment-lined tray, freeze until firm, and store the scoops in a freezer bag. Troubleshooting: To avoid an eggy taste, temper the yolks by adding the hot cream mixture very slowly while whisking constantly. This warms the yolks gently without scrambling them. Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.