The Best Keto/Low Carb Vanilla Ice Cream Recipe (soft and scoopable for weeks)
When I first started keto, my main goal was to find a keto ice cream recipe. I tried several popular ice creams including the mason jar ice cream and was never satisfied. I missed my perry's ice cream (a Buffalo staple) so good and so creamy and soft! So I went on a mission to discover and develop the best keto ice cream recipe possible. It took a lot of testing but I finally figured out the key to soft and creamy keto ice cream was a miracle sweetener called Allulose! Plus the added addition of gelatin to make it even creamier.
I soon learned that I could use alternative milks to cut carbs and get the same results. So my first recipe has half and half instead of an alternative milk, it is the best keto ice cream but it is higher in carbs than most store bought keto ice creams. So this recipe is great for low carb and keto but is harder to meet macros for keto diets than low carb diets.
I have many more ice cream recipes on Keto Upgrade: Youtube.com/ketoupgrade I have kind of an obsession with ice cream, one of those people that wants different and cool flavors for every season. Especially because I work in a restaurant that gets all the seasonal ice cream flavors all year round. So I always have temptations at work that I want to eat, so I have to come up with different recipes so I can have them at home to eat, to stick to a keto lifestyle.
7th tested and Final Keto Vanilla Ice Cream Recipe:
10 oz half and half
11 oz heavy cream
1/4 cup granular allulose sweetener
1/4 cup xylitol
2 Tbs. golden monkfruit/erythritol sweetener
1/3 tsp. salt
1 Tbs. Vanilla
1/2 tsp. unflavored gelatin
1. Heat half and half, heavy cream, sugars, gelatin and salt until everything is melted and combined.
2. Temper the egg slowly with the hot mixture.
3. Pour threw sieve into a bowl placed over an ice bath and add vanilla.
4. Refrigerate until mixture reached around 42 degrees about 2 hours.
5. You can also skip the ice bath and cover with plastic wrap directly onto the ice cream base and refrigerate overnight.
6. Freeze in an ice cream maker according to manufacturers directions.
7. Once it is a soft serve consistency you can eat right away or put into freezer for a few hours, it will stay scoopable even days later.
Makes 4 cups:
8 1/2 cup servings
does not include sugar alcohols in the carb count 217 calories
18 g fat
5 g net carbs
0 g fiber