Keto No-Churn Homemade Style Vanilla Ice Cream
If you are an ice cream lover, you will enjoy this Keto vanilla ice cream. It’s homemade and tastes even better than store-bought vanilla ice cream. It requires only 5 ingredients and no ice cream machine to make. It’s got a rich, luscious texture and just the right amount of vanilla flavor. This Keto no-churn homemade-style vanilla ice cream will most likely replace your favorite store-bought vanilla ice cream once you make it. Is ice cream Keto?No, regular ice cream is not Keto. Traditional ice cream is made with sugar, corn syrup, and other high-carb ingredients, which as not suitable for the Keto diet. Fortunately, ice cream can be Keto-friendly when made with Low-carb ingredients such as heavy cream, coconut milk, almond milk, and a Keto-friendly sweetener. It is very simple to make Keto-friendly ice cream at home with just a few ingredients. The best part is that you can regulate what goes into the ice cream and avoid unnecessary carbs without compromising the flavor. The most important thing to consider when making homemade Keto ice cream is the sweetener. Using the wrong sweetener could result in a rock-hard ice cream. Can you customize this Keto no-churn homemade-style ice cream?Yes. There are many ways to customize this Keto vanilla ice cream recipe. One option is to change the flavor. Replace the vanilla extract with your preferred flavor extracts such as almond, coconut, chocolate, or fruit extract. Ensure that these flavor extracts are Keto-friendly since most contain high amounts of refined sugars. Another option is to add extra add-ins such as crushed Low-carb cookies, nuts, berries, or even sugar-free dark chocolate chips to create a variety of textures and flavors. The simplest way to customize this recipe is by trying different toppings such as fresh berries, sugar-free caramel syrup or chocolate sauce, or Keto-friendly chocolate chips.
What to serve with this Keto no-churn homemade-style vanilla ice cream?This Keto homemade ice cream is delicious on its own, but it’s also great to have on Keto
How to Make It
Step 1
In a medium-sized stock pot, add water to a level just a few inches above the bottom. Bring to a boil. The stockpot should be large enough to fit the stand mixer bowl but small enough that the stand mixer bowl does not touch the boiling water. In a separate bowl, add cold heavy cream. Whip until stiff peaks are formed. Transfer the whipped cream to the fridge.
Step 2
In the stand mixer bowl, combine the eggs and sugar using the whisk attachment. Then, place the mixer bowl in the stock pot with boiling water. Allow the egg mixture to steam while constantly manually whisking for about 5 minutes. Occasionally, scrape the sides with the whisk while mixing until the temperature of the eggs reaches not more than 160F. If the desired temperature is not attained within the first 5 minutes, increase the heat and continue whisking.
Step 3
Remove the egg mixture from the heat. Whisk the eggs for about 6-8 minutes using an electric mixer with a whisk attachment. The eggs should quadruple in size after whisking.
Step 4
Then, fold the egg mixture into the chilled whipped cream. Gently fold to combine. Ensure that the egg mixture is fully incorporated into the whipped cream.
Step 5
Transfer the mixture to an 8” by 8” pan. Smoothen the top using a spatula to create an even top layer. Transfer the pan to the freezer for about 6-8 hours. Allow the ice cream to temper at room temperature for 10-15 minutes before scooping and serving.
Ingredients
- Heavy Cream – ¾ cup
- Raw Egg – 3 large
- The Ultimate Icing Sugar Replacement by Swerve – ½ cup
- Salt, Sea Salt – ¼ teaspoon
- Vanilla Extract – ¾ teaspoon