We all love ice cream, and we especially want to taste it when it’s not possible, for example, if you do not eat carbohydrates, adhering to a keto diet. But sometimes, there are moments when a couple of spoons of sweet magic are necessary. At such moments, keto ice cream will help you out. In this way, you can pamper yourself without violating the principles of your ketogenic nutrition. As for me, my true love is vanilla lemon ice cream with keto mug brownie. Try it, and you will definitely fall in love with it!
Not spending a lot of time cooking and eating is one of the huge benefits of the keto diet. And even if you decide to make a keto dessert, there are plenty of options for how not to hang around for several hours in the kitchen.
For example, in our article, you will find a recipe that consists of exactly one step. It’s so simple that even a child can cook it! This is a great option for those who teach their little ones the principles of healthy eating from childhood.
Or you can opt for strawberry keto ice cream, vanilla ice cream, chocolate ice cream, or avocado ice cream. Let nothing stop your imagination! And we will help you with this. Here are 8 magical low-carb ice cream recipes. But first…
Tips for Making Perfect Ice Cream
If you don’t have an ice cream maker, you can do the following to get a good ice cream texture:
- Take two cans, one larger, with a diameter of about 10 inches, and the other smaller, 3-5 cm diameter, with a tight-fitting lid. Put ice cream in the inner can and ice and salt in the outer one. The point is that you need to mix the ice cream slowly, as it will freeze at the same time. To do this, you can, for example, put a small jar of ice cream in a large jar with ice, close both and roll it.
- Put the ice cream in smaller forms. There will be less crystallization.
- Remove the ice cream from the freezer and stir it every half an hour for 4 hours.
- Use Xanthan gum to reduce crystals.
- Add MCT oil to make it smooth.
- Take it out of the fridge for 15 minutes before use.
The Simplest Creamy Keto Ice Cream
Preparation time: 5 minutes
Cooking time: 3 hours
4 Servings
Ingredients
- 300 g cream cheese
- 100 g butter (pre-soften)
- erythritol (or another sweetener, to taste)
- cinnamon (to taste)
- vanilla (to taste)
Preparation
Step 1 and the only one
Mix cream cheese with butter, add vanilla, cinnamon, any keto sweetener to taste, and place the mix into a blender. Whisk until smooth. This ice cream can be eaten immediately as a mousse or put in the refrigerator for several hours to cool.
Amount of nutrients per 100 g:
Calories 367 kcal | Proteins 14 g | Fat 32 g | Carbohydrates 1.05g | Fiber 0 g | Net Carbohydrates 1.05 g
Keto Ice Cream with White Chocolate Flavor
After I’ve tried this ice cream, I’ve realized that it could be my one true love. The texture is the most delicate, and the combination of creamy taste and the taste of white chocolate is a real bomb for the taste buds. And the whole secret is in cocoa butter. It gives the delicate and unique aroma of white chocolate in combination with cream.
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Preparation time: 20 minutes
Cooking time: 4-5 hours
6 Servings
Ingredients
- 500 ml heavy cream
- 25 grams of cocoa butter
- 1-2 teaspoons of sweetener
- 1 teaspoon vanilla
- 3 egg yolks
- 1/8 teaspoon xanthan gum (optional)
Preparation
Step 1
Shake the egg yolks with a fork.
Step 2
Pour 100 ml of cream into a small saucepan, add vanilla, put on low heat, and stew.
Step 3
While continuing to stew, slowly pour the yolks into the cream. This should be done gradually so that the yolks do not boil. Heat them slightly for 2-3 minutes until the mass thickens.
Step 4
Remove the mixture from heat and add cocoa butter; stir to melt it. Cool it down.
Step 5
Mix the Xanthan gum with the sweetener (if used). Whip the rest of the chilled cream until smooth, pouring sweetener slowly if using the gum. Without gum, you can simply add all the sweeteners at once.
Step 6
Then gently whisk the cold butter yolk mixture and MCT butter (if using) into the cream and beat for another 1-2 minutes.
Step 7
Divide the mixture into molds. Place ice cream in the freezer for 4-5 hours or freeze in an ice cream maker. Let it stand at room temperature for 15 minutes before serving. Enjoy!
Amount of nutrients per 100 g:
Calories 360 kcal | Proteins 3.23 g | Fat 38.05 g | Carbohydrates 2.75g | Fiber 0 g | Net Carbohydrates 2.75 g
Chocolate Avocado Ice Cream
The taste of the avocado ice cream is very delicate. But the avocado must be ripe; otherwise, it will not be smooth.
Preparation time: 15 minutes
Cooking time: 3-4 hours
3 Servings
Ingredients
- 15 g cocoa
- 2 ripe avocados
- 100 g heavy cream
- sweetener to taste
- vanilla to taste
- 40 g butter or coconut oil
Preparation
Step 1 and the only one
Place all ingredients in a blender bowl and blend until smooth. Put it in a mold and send it to the freezer. Enjoy!
Amount of nutrients per 100 g:
Calories 270.08 kcal | Proteins 2.66 g | Fat 26.78 g | Carbohydrates 7.02 g | Fiber 4.66 g | Net Carbs 2.36 g
Avocado Ice Cream with Blueberries
Preparation time: 10 minutes
Cooking time: 3-4 hours
6 Servings
Ingredients
- 100 g blueberries
- 2 ripe avocados
- 100 g heavy cream
- sweetener to taste
- vanilla to taste
- 20g butter or coconut oil (optional for a creamier texture)
Preparation
Step 1 and the only one
Place all ingredients in a blender bowl and blend until smooth. Put the mixture in a mold and place it into the freezer. Let the ice cream stand at room temperature for 10 minutes before serving.
Amount of nutrients per 100 g:
Calories 181.60 kcal | Proteins 1.87 g | Fat 16.41 g | Carbohydrates 6.82 g | Fiber 4.38 g | Net Carbohydrates 2.45 g
Keto Vanilla Strawberry Ice Cream
Preparation time: 5 minutes
Cooking time: 3 hours
5 Servings
Ingredients
- 300 ml heavy cream
- 200 g fresh or frozen strawberries
- 1 tablespoon coconut manna
- Vanilla to taste
Preparation
Step 1 and the only one
Combine all ingredients in a blender and beat until smooth. Divide the mixture into molds and send it to the freezer. Enjoy it!
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Amount of nutrients per 100 g:
Calories 253 kcal | Proteins 2.8 g | Fat 29 g | Carbohydrates 3.06g | Fiber 0.5 g | Net Carbohydrates 1.56 g
Lemon Keto Ice Cream
Preparation time: 15 minutes
Cooking time: 3 hours
6 Servings
Ingredients
- 3 eggs
- 125 ml heavy cream
- 30 g Erythritol
- 1 lemon
- Vanilla (optional)
Preparation
Step 1
Wash the lemon, remove the zest and squeeze out the juice.
Step 2
Separate the whites and yolks. Beat the whites until stiff peaks, and mix the yolks with the sweetener.
Step 3
Add the zest, lemon juice, and vanilla (if used) to the yolks. Mix the whites gently into the yolks.
Step 4
Whisk the cream until stiff and slowly add the egg mixture to it.
Step 5
Pour everything into your ice cream maker and cook according to the instructions, or put it into molds and send it to the freezer. Don’t forget to mix it regularly!
Amount of nutrients per 100 g:
Calories 214 kcal | Proteins 5.6 g | Fat 19.5 g | Carbohydrates 3.6g | Fiber 0.1 g | Net Carbohydrates 3.5 g
Keto Ice Cream with Coffee
Preparation time: 1 hour
Cooking time: 3 hours
8 Servings
Ingredients
- 250 ml almond milk
- 350 ml heavy cream
- 50 g sweetener
- 1 tbsp. spoon coke oil
- 1/4 teaspoon Xanthan gum
- 2 tbsp. spoons of freshly brewed coffee
- Vanilla to taste
Preparation
Step 1
Combine almond milk and 250 ml cream in a saucepan over medium heat. Bring to a boil, then reduce heat and simmer, frequently stirring, until mixture is halved – for about an hour.
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Step 2
Remove the mixture from heat, add Erythritol and coconut oil, and mix thoroughly. Next, add the Xanthan gum and vanilla. Pour in 2 tablespoons of coffee. Stir.
Step 3
Cool the mixture to room temperature. Whisk the remaining cream until thick peaks and stir into a chilled mixture. Next, mix and place in the freezer for a couple of hours.
Amount of nutrients per 100 g:
Calories 195 kcal | Proteins 4.8 g | Fat 24.05 g | Carbohydrates 3.1 g | Fiber 0 g | Net Carbohydrates 3.1 g
Strawberry Keto Ice Cream with Vodka
Preparation time: 10 minutes
Cooking time: 2 hours
6 Servings
Ingredients
- 250 ml heavy cream
- 50 g sweetener
- 3 yolks
- Vanilla to taste
- 1/8 teaspoon Xanthan gum
- 1 tbsp. spoon vodka
- 150 g fresh or frozen strawberries
Preparation
Step 1
First, place the cream into a saucepan over low heat and add the sweetener. Without boiling, heat over low temperature until all the sweetener is dissolved.
Step 2
Beat the yolks. Continue whisking on medium speed and start adding the cream mixture to them, a tablespoon at a time, to prevent the yolks from boiling. Once the egg mixture is warm, gently pour in the remaining cream and stir.
Step 3
Then, add flavor, gum, and vodka, and mix with it well. Place the bowl in the freezer for 1 to 2 hours and mix regularly.
Step 4
While ice cream is thickening, wash and finely chop strawberries. Add the strawberries to the ice cream, stir and place in the freezer for another couple of hours.
Amount of nutrients per 100 g:
Calories 312 kcal | Proteins 8.9 g | Fat 26.8 g | Carbohydrates 9.8 g | Fiber 5.2 g | Net Carbohydrates 4.6 g
Conclusion
In fact, according to these recipes, any low-carb ice cream is a fat bomb. It is not everyday food. However, if you’ve successfully passed the period of keto-adaptation and still can’t live without desserts, or if, in moments of stress, you are close to betraying the principles of keto, this is your salvation.
Sometimes I add alcohol to ice cream when I plan to store it in the freezer rather than eat it right after cooking. Strong alcohol does not freeze, allowing the ice cream to remain creamy rather than hard. But don’t pour too much, or the ice cream will be too liquid.
Bon appétit! Be sure to try one of these recipes for incredible fun!
