Description
Silky Italian-inspired keto ice cream delivers rich, creamy indulgence without sugar guilt. Smooth Madagascar vanilla and heavy cream combine in a luxurious dessert that satisfies keto dieters and classic ice cream enthusiasts alike.
Ingredients
Scale
Main Ingredients:
- 3 tablespoons (42 grams/1.5 ounces) Unsalted butter
- 3 cups (720 milliliters/24 fluid ounces) Heavy cream, divided (2 cups/480 milliliters + 1 cup/240 milliliters)
- 1 cup (240 milliliters/8 fluid ounces) Unsweetened almond milk (or unsweetened coconut milk for a nut-free option)
Sweeteners:
- ⅓ cup (50 grams/1.8 ounces) Powdered monk fruit allulose blend
Flavor Enhancers:
- 2 teaspoons Vanilla extract
Instructions
- In a spacious sauté pan or skillet, melt the butter over medium heat. Incorporate the powdered sweetener and of heavy cream, allowing the mixture to reach a boiling point. Reduce the temperature and let it gently simmer for 30-45 minutes, periodically stirring to prevent scorching. The sauce should thicken to a condensed milk consistency, coating the back of a spoon and reducing by half. When tilted, the mixture should pull away from the pan’s edges. Transfer the reduced cream to a large mixing bowl and allow it to cool to room temperature before introducing the vanilla extract.
- Thoroughly whisk the almond milk and remaining of heavy cream into the cooled mixture until completely smooth and homogeneous. Refrigerate the liquid base for a minimum of 4 hours or ideally overnight to enhance its texture and flavor development.
- For traditional churned ice cream, pour the chilled mixture into an ice cream maker and process according to the manufacturer’s guidelines until it reaches a soft-serve consistency, typically requiring 20-25 minutes. If desired, incorporate mix-ins during the final moments of churning. Immediately transfer the freshly churned ice cream to a freezer-safe container and allow it to firm up for 2-4 hours.
- For the no-churn method, carefully pour the liquid base into a freezer-safe container, such as a 9×5 inch (23×13 centimeter) loaf pan. Smooth the surface to ensure even freezing. Cover the top with parchment or wax paper to prevent ice crystal formation. Freeze the mixture, stirring vigorously every 30 minutes during the initial 2 hours, then every 60-90 minutes for the subsequent 2-3 hours. Once the ice cream reaches a firm consistency, scoop and serve immediately.
Notes
- Use a wide pan for faster thickening to help the cream reduce quicker, giving you a perfect thick, condensed texture without waiting ages.
- Chill the mixture overnight in the fridge for an incredibly smooth and creamy final ice cream that melts perfectly on your tongue.
- Stirring no-churn ice cream every 30-90 minutes prevents annoying ice crystals and ensures a dreamy, soft texture everyone will love.
- Powdered sweeteners like monk fruit or allulose create silky-smooth results, avoiding the graininess that comes from using granulated options.
- Let your frozen dessert sit at room temperature for 10-15 minutes before serving, transforming it from rock-hard to scoop-ready deliciousness.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks, Drinks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 467
- Sugar: 3.7g
- Sodium: 63mg
- Fat: 49.3g
- Saturated Fat: 30.3g
- Carbohydrates: 3.5g
- Fiber: 0.2g
- Protein: 3.4g
- Cholesterol: 150mg