Keto Dessert Recipes KETO DIET

KETO LOW CARB SUGAR FREE ICE CREAM

KETO LOW CARB SUGAR FREE ICE CREAM. Decadently creamy! At home, learn how to make restaurant quality Italian gelato – it’s really simple. As the sugar-laden original, it tastes just as delicious .
To make the most delicious homemade sugar free ice cream recipe, you only need FIVE ingredients ! A dessert staple for any time of the year because this easy low carb vanilla ice cream tastes unbelievably creamy .

A sugar free ice cream in the shops that I like to eat, I have yet to find .

EQUIPMENT

Ice-cream maker

FLAVORS

PEPPERMINT:
CHOCOLATE:
BUTTER PECAN:
PEANUT BUTTER CUP:
SALTED CARAMEL

Prep Time 0 mins
Cook Time 20 mins
chilling time 4 hrs
Total Time 4 hrs 20 mins
Course Dessert
Cuisine British
Servings 8
Calories 330 kcal

INGREDIENTS

▢2 vanilla bean pods/1 tsp vanilla powder/2 tsp vanilla extract*
▢2 cups /heavy cream/ 500 ml double /
▢1 cup / 250 ml almond milk unsweetened
▢6 egg yolks large, room temperature
▢(for a sweeter ice cream)¾ cup / 120 g allulose use up to 1 cup / 160g .
▢tiny pinch of salt

INSTRUCTIONS

  1. For at least TWO hours or overnight, pre-freeze the canister of your ice cream maker .
  2. With a sharp knife, lengthways, split the vanilla pods . Scrape out the seeds.
  3. Into a saucepan, pour the cream and almond milk . Add the scraped pods and the vanilla seeds and bring to a low boil. Remove from the heat when you see the edges start to bubble and for about THIRTY minutes, allow to cool . So it doesn’t form a skin, stir regularly . Remove the vanilla pods.
  4. Meanwhile, in a mixing bowl, put the egg yolks . Add a tiny pinch of salt and the sweetener.
  5. Beat until pale in colour (about 2 minutes) using an electric whisk.
  6. Into the cooled cream mix, slowly whisk into the beaten eggs using a hand balloon whisk. Then into your pan, pour back . Heat on low and for about 8 -10 minutes, stir regularly until it gets thickens. Do not boil. Remove from the heat at the first sign of bubbles. Into a bowl, pour , cover with cling film and at room temperature, allow to cool for about an hour .
  7. To the fridge, transfer and for at least 2 hours (or overnight), chill . Churn. About TWENTY minutes. You can enjoy straight away for a soft serve .
  8. Pour into a loaf pan for a scoopable ice cream, cover with cling film and until fully set, freeze for 1- 2 hours.

NUTRITION

Calories: 330kcal
Total Carbohydrates: 2.4g
Protein: 3.1g
Fat: 34g
Saturated Fat: 20.1g
Fiber: 0.1g
Sugar: 1.9g

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