Description
Silky smooth keto almond milk ice cream delivers rich, creamy indulgence without guilt. Cool Mediterranean flavors mingle with natural sweetness, creating a luxurious dessert that delights low-carb enthusiasts in just minutes.
Ingredients
Scale
Dairy-Free Base Ingredients:
- 4 large egg yolks
- 100 grams / ½ cup powdered monk fruit allulose blend
- 480 milliliters / 2 cups unsweetened almond milk
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
Strawberry Add-On Ingredients:
- 150 grams / 1 cup fresh strawberries, diced
Chocolate Add-On Ingredients:
- 35 grams / ⅓ cup Dutch-processed cocoa powder
Chocolate Chip Cookie Dough Ingredients:
- 60 grams / ¼ cup coconut oil (softened) or butter if not dairy-free
- 22 grams / 3 tablespoons powdered monk fruit allulose blend
- 50 grams / ½ cup blanched almond flour
- 45 grams / ¼ cup sugar-free dark chocolate chips
- ½ teaspoon vanilla extract
- 1/8 teaspoon sea salt
Instructions
- Prepare the egg base by whisking egg yolks, powdered sweetener, and sea salt in a medium bowl until the mixture transforms into a smooth, pale yellow consistency. For chocolate variation, incorporate cocoa powder during this stage.
- Gently warm the almond milk in a saucepan over medium heat until it reaches a subtle simmer. Avoid boiling. Immediately remove from heat source.
- Create a tempering process by gradually streaming the hot almond milk into the egg mixture, whisking continuously to prevent egg scrambling and ensure a silky texture.
- Transfer the combined mixture back to the saucepan, cooking over low heat while stirring frequently. Monitor the temperature until it precisely reaches 170°F (76°C), which typically takes 3-5 minutes.
- Remove from heat and vigorously whisk in vanilla extract, creating a frothy consistency. Cover the mixture and refrigerate for a minimum of 4 hours, ensuring the temperature drops to 40°F (4°C) or lower.
- For cookie dough preparation, cream coconut oil with sweetener. Incorporate vanilla, then fold in almond flour and sea salt until the mixture becomes crumbly. Gently fold chocolate chips into the dough. Refrigerate until needed.
- Pour the thoroughly chilled custard into a pre-frozen ice cream maker bowl. Activate churning for approximately 25 minutes until reaching a soft-serve consistency. For strawberry variation, add half the strawberries initially and the remaining portion after 15-20 minutes of churning. When preparing cookie dough ice cream, fold in crumbled dough pieces during the final 5 minutes of churning.
- Serve immediately as a soft-serve dessert or transfer to a freezer-safe container for a firmer texture. Allow sufficient time for freezing if a more solid consistency is desired.
Notes
- Pre-chill your freezer bowl for a full day to ensure rock-solid freezing and optimal ice cream texture.
- Create silky smooth custard by whisking egg yolks continuously while streaming hot almond milk, preventing any unwanted scrambling.
- Let the custard completely cool in the refrigerator for at least 4 hours, allowing it to thicken and develop deeper flavors before churning.
- Introduce delicate mix-ins like fresh strawberries or cookie dough during the final moments of churning to maintain their perfect consistency.
- Always start with a cold custard base to guarantee creamy, velvety ice cream that sets beautifully in your ice cream maker.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Desserts, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 48
- Sugar: 0.1g
- Sodium: 129mg
- Fat: 3.8g
- Saturated Fat: 1.7g
- Carbohydrates: 0.8g
- Fiber: 0.3g
- Protein: 2.1g
- Cholesterol: 184mg