5 Yummy Keto Ice-Creams to Make at Home
Dare I say, it but the summer is nearly upon is again and that can only mean one thing ICE-CREAM 😀😀😀
Last year I bought a little ice-cream maker for around €30 and I haven’t looked back! I still refuse to buy those overpriced pints of ‘low carb’ ice-cream which aren’t even that bloody low carb 😛. HaloTop comes in at 6g of carbs per half cup serving, WHO THE HELL CAN STOP AT HALF A CUP OF ICE-CREAM??? Chances are, if you buy they tub you will eat the tub. That’s why I prefer making my ice-creams at home. That way I can control what exactly goes into it and how much of it I make.
All of the recipes are under 4g of carbs per serving and don’t require an ice-cream machine, but use one if you have it!
Anyway…..read on to my 5 Yummy Keto Ice-Creams to Make at Home!
1. Keto Ice Cream 2.6g Carbs
This simple recipe from Chocolatecoveredkatie is perfect for keto and doesn’t even require an ice-cream machine to make it! The recipe makes 5 and is 2.6g carbs and 184 calories per serving. It is also a good base ice cream to add lots of different flavours to. Simply mix all ingredients together in a blender and either churn in an ice-cream mixer or freeze for an hour until soft set!
- ✔ 2 cups canned coconut milk
- ✔ 1/3 cup xylitol, erythritol, or sweetener of choice
- ✔ 1/8 tsp salt
- ✔ 1 1/2 tsp pure vanilla extract or vanilla bean paste
- ✔ optional ingredients for desired flavour
2. Strawberry Swirl Ice Cream 4g Carbs
This recipe from beautyandthefoodie.com is an absolute dream and couldn’t be any easier to make. The recipe makes 6 servings and is 4g carbs and 296 calories per serving. Simply throw all the ingredients into a blend to mix and freeze for up to 5 hours until set.
- ✔ 2 cups heavy cream
- ✔ ¾ cup sliced strawberries hulled and sliced
- ✔ ⅓ cup Swerve granulated low carb sweetener
- ✔ 2 tbsp sour cream
- ✔ ½ tsp vanilla extract
3. Keto Chocolate Ice Cream 3g Carbs
Em, like all I can say is OMG drool. Doesn’t this look like the creamiest, dreamiest chocolate treat ever 😍. The recipe is from gnom-gnom.com whom I adore. Her recipes, especially her chocolate recipes are amazing and always turn out brilliantly. This keto ice-cream is another no-churner and comes in at 3g carbs and 245 calories. The recipe makes 10 servings each based on a half cup serving! Watch the video for the steps http://www.gnom-gnom.com/no-churn-keto-chocolate-ice-cream?jwsource=cl
- ✔ 1 13.5-ounce can full fat coconut milk
- ✔ 135-150g sweetener to taste
- ✔ 50-75 g cocoa powder use the smaller amount for milk chocolate and the larger for dark
- ✔ 1/4 teaspoon salt
- ✔ 1/4 teaspoon xantham gum or 3/4 teaspoon arrowroot flour if paleo
- ✔ 480 g heavy whipping cream or coconut cream
- ✔ 1 teaspoon vanilla extract
- ✔ 2 tablespoons vodka, brandy or booze of choice ****optional
4. Mint Choc Chip Ice-Cream 3g Carbs
This tasty little mint choc chip number is my own recipe and is a doddle to make. Again no ice-cream maker required but if you have one you can of course use it. On purpose I made it in small batches so as that I or my piggy BF couldn’t binge on it. The entire thing makes 6 scoops of ice cream and my nutrition is for 2 scoops per portion!
- ✔ 1 cup (240ml) of Heavy Whipping Cream or Double Cream
- ✔ Sweetener to taste, I used 4 tbsp as it becomes less sweet once frozen
- ✔ 1 tsp peppermint extract
- ✔ 1 tsp green food colouring
- ✔ Dark Chocolate chips to finish
5. Keto Coffee Ice Cream 1.5g Carbs
Jeeeeeezus, this ice-cream from Tasteaholics looks amazing 😵 The bold flavour of coffee combined with the smooth hint of vanilla sweetness is the kind of thing that your taste buds need. Let’s make it happen!
- ✔ 1 cup unsweetened almond milk
- ✔ 2 1/2 cups heavy cream divided
- ✔ 1/2 cup So Nourished powdered erythritol
- ✔ 1 tablespoon coconut oil
- ✔ 1/4 teaspoon xanthan gum
- ✔ 2 tablespoons instant coffee powder
- ✔ 1/2 teaspoon vanilla extract
- ✔ 1/4 teaspoon liquid stevia extract or to taste
Combine the almond milk and 1 cup heavy cream in a saucepan over medium heat.
Bring to a boil then reduce heat and simmer on low, stirring often, until the mixture reduces by half – about 1 to 1 ½ hours.
Remove from heat and whisk in the erythritol and coconut oil until smooth and well combined.
Sprinkle with xanthan gum and whisk in the coffee, vanilla, and liquid stevia extract.
Cool the mixture to room temperature then beat the remaining cream on high speed until stiff peaks form.
Fold the whipped cream into the cooled mixture and transfer to a container.
Freeze until the ice cream is solid then defrost for 10 minutes before scooping to serve.
There really is something for everybody here so give it a try and remember, even start with the first one as the base and add your own flavourings to it!
Thanks for reading