5 Low-Carb & Keto Ice Cream Recipes

Everybody wants to eat ice cream in summer. They are creamy, cold, delicious and refreshing. But the problem is that ice creams available in the market are very sugary and high in carbs. Therefore it is hard to buy keto ice cream that really nourishes our body. Whether you are a real foodie, wanting to lose weight, ditching the carbs, colors, additives and artificial chemical flavorings or just wanting to satisfy your sweet tooth in a healthy and clean way, you deserve an ice cream on a hot and sunny day! That is why I have put together 5 low carb and keto ice cream recipes.

5 Low-Carb & Keto Ice Cream Recipes

 

Keto Ice Cream

 

1.Keto Pumpkin Spice Fat Bomb Ice Cream

Ingredients

  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 4 whole pastured eggs
  • 4 yolks from pastured eggs
  • ⅓ cup (50 grams) melted cacao butter
  • ⅓ cup melted coconut oil
  • ¼ cup xylitolor 15-20 drops of alcohol-free stevia
  • ¼ cup MCT oil
  • 2 tsp pumpkin spice
  • 8-10 ice cubes

Instructions

  1. Add all ingredients but ice cubes into the jug of your high powered blender. Blend on high for 2 minutes, until creamy.
  2. While the blender is still running, remove the top portion of the lid and drop in 1 ice cube at a time, allowing the blender to run about 10 seconds between each ice cube. The goal here is to dilute the mixture just a bit and make it cold so it will run through the ice cream maker easier. If you have a Vitamix, there is a small space at the top, just big enough to drop in the ice cube. If you don’t have a hole in your lid, turn off the blender each time as you add an ice cube, one at a time.
  3. Once all of the ice has been added, pour the cold mixture into your ice cream maker and churn on high for 20-30 minutes, depending on your ice cream maker. If you do not have an ice cream maker, transfer the mixture to 9×5 loaf pan and place in the freezer. Set the timer for 30 minutes before taking out to stir. Repeat for 2-3 hours, until desired consistency is met.
  4. Serve immediately as soft-serve or scoop into a 9×5 loaf pan and freeze for 45 minutes or so. Store covered in the freezer for up to a week.

 

2.Sunbutter Sugar Free Dairy Free Ice Cream

Ingredients

  • 1can coconut milk 5 ounces
  • 1tablespoon coconut oil
  • 1/4cup LC Foods white sweetener – inulin or Swerve
  • 1/4cup sunflower seed butter
  • 1/4teaspoon SweetLeaf stevia drops
  • 1/2teaspoon vanilla extract
  • 1/8teaspoon sea salt

Instructions

  1. In saucepan over medium heat, stir coconut milk, coconut oil, sweetener, sunflower seed butter, stevia and sea salt until well combined. Remove from heat and stir in vanilla extract.
  2. Let cool completely then whip up with an electric mixture or blender to add some air.
  3. Pour mixture into an ice cream maker and freeze according to manufacturer directions.
  4. Best eaten immediately. Store leftover in the freezer. Allow to sit 10-20 minutes before scooping.

 

22 DELICIOUS LOW-CARB & KETO SNACKS

 

3.Ultimate Fat Bomb Keto Ice Cream

Ingredients

  • 4 whole pastured eggs
  • 4 yolks from pastured eggs
  • ⅓ cup (50 grams) melted cacao butter
  • ⅓ cup melted coconut oil
  • ⅓ cup xylitolor 15-20 drops of alcohol-free stevia
  • ⅓ cup flavor variation *see notes for options
  • ¼ cup MCT oil
  • 2 tsp vanilla bean powder
  • 8-10 ice cubes

Instructions

  1. Add all ingredients but ice cubes into the jug of your high powered blender. Blend on high for 2 minutes, until creamy.
  2. While the blender is still running, remove the top portion of the lid and drop in 1 ice cube at a time, allowing the blender to run about 10 seconds between each ice cube. The goal here is to dilute the mixture just a bit and make it cold so it will run through the ice cream maker easier. If you have a there is a small space at the top, just big enough to drop in the ice cube. If you don’t have a hole in your lid, turn off the blender each time as you add an ice cube, one at a time.
  3. Once all of the ice has been added, pour the cold mixture into your ice cream makerand churn on high for 20-30 minutes, depending on your ice cream maker. If you do not have an ice cream maker, transfer the mixture to 9×5 loaf pan and place in the freezer. Set the timer for 30 minutes before taking out to stir. Repeat for 2-3 hours, until desired consistency is met.
  4. Serve immediately as soft-serve or scoop into a 9×5 loaf panand freeze for 45 minutes or so. Store covered in the freezer for up to a week.

 

4.No-Churn Vanilla Keto Ice Cream

Ingredients :

  • 4 large eggs, separated
  • ¼ tsp cream of tartar or apple cider vinegar
  • ½ cup powdered Erythritol or Swerve or other healthy low-carb sweetener (40 g/ 1.4 oz)
  • 1 ¼ cups heavy whipping cream or coconut milk for dairy-free (300 ml / 10 fl oz)
  • 1 tbsp sugar-free vanilla extract or 1 tsp vanilla bean powder or 1 vanilla bean

Instructions

1.Separate the egg whites from the egg yolks. Start whisking the egg whites and add the cream of tartar. As the egg whites thicken, slowly add the powdered Erythritol.

2.Whisk until they create stiff peaks. In another bowl, whisk the cream…

until soft peaks form when the whisk is removed. Be careful not to over whisk the cream.

3.In a third bowl, mix the egg yolks…

with the vanilla extract or vanilla powder (or seeds from vanilla bean). I used a combination of vanilla extract and vanilla bean powder.

4.Slowly fold the whisked egg whites into the whipped cream. Then add the egg yolk mixture and gently fold in using a spatula until well combined.

5.Place the mixture in a loaf pan or a freezer-friendly container and freeze for at least 2 hours (I froze mine for 4 hours).

14-DAY KETO DIET MEAL PLAN

 

5.Low-Carb Blueberry Buttermilk Keto Ice Cream

Ingredients

Blueberry Puree

  • 1/2 pound (227 gm) blueberries
  • 2 tablespoons (1oz / 30ml) lemon juice
  • 1 tablespoon (1/2 oz / 15ml) water
  • 1/4 cup (55gm) erythritol
  • 1/8 teaspoon cinnamon
  • 1 pinch freshly ground nutmeg
  • 1/8 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon stevia glycerite

Balsamic Vinegar Reduction

  • 1/4 cup (2 oz/60ml) balsamic vinegar

Blueberry Buttermilk Ice Cream Base

  • 1 1/2 cups (12 oz/255ml) heavy cream
  • 1 1/8 cups (10oz/295ml) buttermilk
  • 1/3 cup (55gm) erythritol
  • 2 tablespoons (1oz/30ml) vanilla flavored vodka
  • 1/4 teaspoon salt
  • 1/2 teaspoon stevia glycerite
  • 1 teaspoon (5ml) balsamic vinegar reduction

Instructions

  1. For the Blueberry Puree:Weigh and wash the blueberries. Put them in a small sauce pan with 1 tablespoon water, two tablespoons lemon juice, cinnamon, nutmeg and 1/4 cup erythritol. Cook covered over medium low heat until simmering, then turn the heat to low and simmer, covered for 10 minutes more. Transfer the softened blueberries to a blender and puree on low speed. Transfer the blueberry puree back to the sauce pan and simmer uncovered for 20 – 30 minutes more stirring every few minutes. The blueberry puree should be syrupy, intense in flavor and coat the spoon when stirred. Remove the puree from the heat an add the stevia glycerite, almond extract and vanilla. Stir and cool completely. Can be kept in the fridge for up to a week.
  2. To make the balsamic vinegar reduction:Add 1/4 cup of balsamic vinegar to a small sauce pan and simmer until reduced by half. Cool. Use 1 teaspoon in the recipe and either save the remaining for more ice cream or pour it back into the bottle.
  3. To make the Blueberry Buttermilk Ice Cream Base:In the carafe of a blender, add the blueberry puree and all of the ingredients for the ice cream base. Puree on low until completely mixed, then turn on high to aerate the mixture. It should be about 4 cups.
  4. To make the Blueberry Buttermilk Ice Cream:Follow the directions for your ice cream machine for freezing. Cover and put in the freezer. Before serving, let sit out on the counter for 15 minutes to soften a bit.

 

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