Keto/Low Carb Vanilla Ice Cream 2.0

SO many things I have learned since shooting my first ever Ice Cream YouTube video. This recipe is just as creamy, soft and scoopable (even after weeks in the freezer) but even lower carb than the original. This in my go to recipe that I have adapted into so many variations over the years.

Keto Ice Cream Playlist- https://www.youtube.com/playlist?list=PLDA690SIIES1yOrd8qLa2g1qnnaw7ga8y

Allulose is my favorite sweetener to use to keep the keto ice cream soft even weeks after being in the freezer. I use some classic or golden monkfruit with Allulose to add some more sweetness and to make the ice cream a tiny bit stiffer. If you use all Allulose the ice cream will be incredibly soft. The combination of both sweeteners gives the perfect ice cream texture, just like a store bought regular ice cream. You can also use xylitol to replace the allulose but it is higher on the glycemic index and has more calories. It is also unsafe for pets and my cats love to lick my bowls if I leave them unattended for 2 seconds. I also add liquid stevia sometimes, if you have different flavored ones you can add them to the base or different extracts.

The cream base I choose to use is heavy cream and some kind of unsweetened alternative milk. But the liquid is totally up to you. My original recipe I used heavy cream and half and half and it is by far the creamiest keto ice cream but it is much higher in carbs than using a unsweetened nut milk. I would keep the heavy cream to keep the creamy consistency but the other half can be any milk/nut milk you want to use. Different nut milks produces different consistencies. I always have macadamia, almond and cashew in my house and out of those 3, unsweetened cashew milk makes the creamiest keto ice cream.

There is 1 egg in this particular keto ice cream recipe but this is also up to you. Two egg yolks or 1 whole egg and an egg yolk would work or as many eggs as you want will work also. Egg yolks make a creamier ice cream but for once I decided to make it simple for you guys and just use whole eggs.

The gelatin adds some creamiest to our keto ice cream, may commercial brands contain some kind of gum. I've used different Perfect Keto MCT Oil Powders in ice cream before that contain guar gum and realized I didn't need to add the gelatin. So other gums will work the amount may just be different.

If you want to use a perfect keto MCT oil powder for a flavored ice cream recipe, I have a 20% off code if you want to purchase any.

Perfect Keto Link: https://perfectketo.com/KETOUPGRADECHEF

Code for 20% off- KETOUPGRADECHEF

Strawberry Rhubarb Ice Cream- https://youtu.be/zhFjKbVMoIM

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Vanilla Bean Ice Cream Recipe

1 1/4 Cup Heavy Cream (can use silk)

1 1/4 Cup Unsweetened Milk of choice (I like so delicious coconut milk or cashew the best)

1/2 Cup-3/4 Cup/80-120g Allulose (or xylitol keep in mind xylitol is sweeter than allulose)

2 Tbs./24 g Erythritol based sweetener (I like gold monkfruit/erythritol)

1 Egg

1 Vanilla Bean (optional)

1/2 Tbs. Cold Water

1/2 tsp. Gelatin (alternative gum will work just may need a different amount)

1 tsp. Vanilla Extract (more to taste)

1 tsp Vanilla Stevia (optional, to taste)

Instructions:

1. Pour the cream and unsweetened milk of choice into a heavy bottom sauce pot with the allulose, and the other sweetener, along with the split vanilla bean if using, and heat until the sweetener is dissolved and small bubbles are forming around the edge

2. Crack the egg into a medium bowl and bloom the gelatin over the water

3. Once everything is dissolved and hot, temper the egg with the hot mixture by adding a splash at a time and whisking vigorously as you pour until half the liquid is incorporated

4. Pour everything back into the pot, scraping the bowl clean and whisk together, if you want to be sure to cook the eggs, place back on the stove to heat to between 145-165, stirring constantly

5. Add the gelatin puck and stir until dissolved, add the vanilla extract and stevia if using then strain mixture back into the bowl, cover the liquid directly with plastic wrap and chill for at least 8 hours or place over an ice bath and stir every 20 minutes until below 40 degrees

6. Place a 6 cup bowl in the freezer and churn the chilled base according to the manufacturers instruction on your ice cream maker (my kitchen aide takes 20 min)

7. Place frozen ice cream into the bowl that was in the freezer, if you are adding in other ingredients, scoop a few scoops into the bowl and layer your add in in between scoops

Macros: 2/3 Cup using allulose (xylitol has calories) and so delicious coconut milk

160 Calories

16 g Fat

5 g Total Carbs

0g Fiber

3 g Sugar Alcohol

2 g Net Carbs

2 g Protein

You can also make this chocolate- https://youtu.be/ZageeJAXa9g

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I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.

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