Keto Neapolitan Ice Cream
If you are looking for simple yet delicious Keto ice cream recipes to enjoy this summer, then this Keto Neapolitan ice cream has to be on top of your list. This indulgent frozen dessert showcases the classic trio of flavors: creamy vanilla, rich chocolate, and luscious strawberry, arranged in layers to create the perfect ice cream. What sets this Keto ice cream apart is not only its enticing flavor combination but also the minimal ingredients required to create it.
How to Make It
Step 1
Begin by preparing the vanilla base. Separate the egg whites from the egg yolks. Add the egg whites and apple cider vinegar to a bowl. Whisk using a hand mixer until the egg whites thicken up.
Step 2
Then, slowly pour in the powdered sweetener while whisking until stiff peaks begin to form. It may take a while to reach stiff peaks, so be patient. Set the bowl aside.
Step 3
In a second bowl, add the heavy cream and beat using a handheld mixer to soft peaks. Be careful not to over-mix the cream. Set the bowl aside.
Step 4
In a third bowl, add the egg yolks and vanilla. Whisk on medium speeds until just combined and smooth in consistency. Set it aside and begin making the vanilla base of the ice cream.
Step 5
Gently fold the egg whites into the whipped cream in two batches until well incorporated. Then, add the egg yolk mixture into the same bowl and gently fold using a spatula until just combined. Avoid overmixing since it could remove the air bubbles from the mixture, which could alter the texture of the ice cream.
Step 6
Divide the ice cream into 3 separate bowls. Wash and cut the strawberries, then blend them in a food processor or blender until smooth. Pour the strawberry puree into one of the bowls and gently fold until a uniform mixture forms.
Step 7
To the second bowl, sift in the cocoa powder and gently fold to fully incorporate. Begin assembling the ice cream layers. Line a loaf tin with parchment paper or use a silicon loaf pan if available.
Step 8
Start by gently spreading the chocolate layer at the bottom, followed by the strawberry layer, and finally, the vanilla layer. Gently even out the top layer and place the loaf pan in the freezer for at least 4 hours or until fully set.
Step 9
Once set, cut the ice cream into 10 slices and serve immediately. Place the rest of the ice cream back in the freezer. Freeze for up to 2 weeks.
Ingredients
- Raw egg
3 medium
- Apple cider vinegar
0.5 tsp
- Allulose, powdered
0.33 cup
- Heavy cream
1.25 cup
- Strawberries, fresh
1.5 cup
- Cocoa powder
0.25 cup
- Vanilla extract
1 tsp