Secrets To The BEST KETO ICE CREAM Recipe: Creamy, Sweet, & Scoopable!

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Learn how to make keto ice cream that’s sweet, creamy, and tastes like the real deal, with just 5 ingredients + 3.3g net carbs! It’s the best sugar-free low carb ice cream recipe.
⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️

🍰 KETO ICE CREAMINGREDIENTS:
► 3 tbsp Unsalted butter
► 3 cups Heavy cream (divided into 2 cups and 1 cup)
► 1/3 cup Besti Powdered Monk Fruit Allulose Blend
► 2 tsp Vanilla extract
► 1 cup Unsweetened almond milk (or unsweetened coconut milk beverage for nut-free)

🖨️ PRINT FULL RECIPE + MACROS HERE:

📖 My 1st cookbook (The Easy Keto Cookbook):
📖 My 2nd cookbook (The Easy Keto Carboholics’ Cookbook):

TOOLS & PRODUCTS I USE FOR LOW CARB CHEESECAKE:
► Besti Powdered Monk Fruit Allulose Blend (for the filling): on Amazon OR on my website
► Large skillet:
► Ice cream maker:
🧁 My keto ingredients by Wholesome Yum:

📑 Free printable keto food list:
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⏱️ TIMESTAMPS:
0:00 Intro
1:49 How to make the secret ingredient for the best keto ice cream
3:30 Adding the rest of the ice cream ingredients
3:55 Refrigerating your low carb ice cream base
4:07 Churning the keto friendly ice cream
4:32 How to make no churn keto ice cream
5:02 Freezing
5:47 Scooping the sugar-free ice cream
5:59 Toppings
6:14 Taste test

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🥑 ABOUT WHOLESOME YUM
Hi, I’m Maya from Wholesome Yum! I create easy, healthy and keto recipes, with 10 ingredients or less. I’m also a cookbook author, meal plan creator, writer, and photographer. You’ll find lots of low carb recipes and resources on my website, WholesomeYum.com, in my Wholesome Yum App, and here on my YouTube channel.

Note: Product links may include affiliate links.
#wholesomeyum #ketorecipes #ketodessert

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Comments

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25 COMMENTS

  1. Although the flavour was fantastic, i was left with an oil slick on the roof of my mouth. Was so looking forward to this after churning & freezing for a few hours. The flavour was fantastic but why the greasy mouthfeel after a spoonful? I use organic heavy cream, grass-fed butter and pure almond milk (2 ingredients – just almonds + water) in the suggested ratios. Any suggestions on what I can do to correct this in the next batch?

  2. Thanks for this!! 💕I discovered you googling how to make Keto ice cream! I love Enlightened’s Keto ice cream, but it’s not organic, contains corn fiber, and I wanted a healthier version. Yours sounds amazing!!! 🙌🏻

    I just got the ice cream maker you suggest, your sweetener, and the vanilla you suggested is on the way!

    I think I’ll make the condensed milk ahead of time so it’s ready to go when the vanilla extract arrives (I liked one commenter’s idea also of tripling the condensed recipe and storing the extra in the fridge!).

    Anyway, I think you are just FABULOUS and will be my new, TOP resource for Keto recipes—this one will be my first of yours to make, and I can’t wait to try it!!

    Thank you for all you do! 🙏🏻💕

  3. I have been on quest to find a good recipe for keto ice- cream. One that is tasty and not icy and hard as a rock. I have finally found it…. Your recipe is outstanding!! Your not kidding about your besti sugar replacement… I can’t wait to try it in other recipes! Bravo 👏 👏👏 and thank you so much!!

  4. Ever since I got rid of ALL sweeteners, I never have any problem with weight. So after 20 years without any sweeteners of ANY kind in my house, I never have to worry about gaining weight. I started the keto diet 25 years ago (before it became popular). The first year I lost a little over 80 pounds. When I started gaining some of it back I cut out ALL sugars and BOOM! I lost all the regain plus more. Then I began getting rid of my health issues too until finally I had no health issues at all, not even a cold or headache. For almost 25 years now, I've not had a single health issue. So now I NEVER use any sweeteners of ANY kind, which is fine with me. I like savory foods and that's what I eat… delicious keto foods that keep me trim and healthy with lots of energy.

  5. This absolutely IS the best version of low-carb ice cream I've personally ever made. It is well worth the time & effort to make the sweetened condensed milk, which I usually double or triple & keep the extra in a sealed jar in the fridge. That way, I have two more batches of ice cream base all ready to go, or use it for caramel &/or a variety of other recipes calling for swtnd. cond. milk. I've found that increasing the quantity only adds about 15 more minutes to the cooking time~ based on using a very large, deep skillet. I use my square, electric skillet & it's great because I can easily adjust the temperature.
    *Maya~ I have the same ice cream maker, & have been thinking about how I can minimize the harder ice cream build-up around the edge & bottom of the drum. I'm going to try lightly coating the drum w/avocado or coconut oil, to see if that might help. I love the machine, yet that last bit of "icier" cream tends to be a bit of a pain for me~ especially if I'm mixing it in with the softer amount for further freezing. I'll report back w/results. =) Samantha in AZ

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