THIS SECRET INGREDIENT MAKES THE BEST KETO ICE CREAM WITHOUT USING EGGS!! Creamy, Easy & Scoopable

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CREAMY KETO ICE CREAM WITHOUT EGGS!
When you want keto ice cream, this is the only recipe you need. It’s foolproof! You don’t have to worry about tempering egg yolks or overcooking your custard base causing your eggs to curdle. This recipe for keto vanilla ice cream is a cream based soft serve version. It only involves 5 ingredients – one ingredient is the key to making this creamy ice cream scoopable and creamy!

GET THE FULL RECIPE ⬇️⬇️
✅ KETO VANILLA ICE CREAM:

⬇️ THE SECRET INGREDIENT ⬇️
The problem with some mason jar ice cream recipes is that they make for a rock hard ice cream when you pull them out of the freezer. This recipe for keto vanilla ice cream uses alcohol (vodka or rum) to soften the ice cream. Alcohol raises the freezing point of liquids, which in turn reduces iciness. Otherwise, if you freeze the cream based ice cream mixture without alcohol, it will be rock solid after a few hours in the freezer.

⬇️ ALTERNATIVES ⬇️
If you don’t want to use alcohol to soften your keto ice cream, then try these substitutions instead. They will do the same thing.
❇️ Use 2 tablespoons vanilla extract
❇️ Replace sweetener and alcohol with 1/4 cup allulose syrup ( or ChocZero Vanilla Syrup ( – USE CODE KETOFOCUS TO SAVE 10%

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⬇️ PRODUCTS MENTIONED ⬇️
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⏩⏩JUMP TO ⏩⏩
00:00 Intro
01:20 Keto Vanilla Ice Cream Base
02:48 Secret Ingredient
04:23 Refrigerate
04:40 Keto Krisp Sponsor
05:15 Churn
07:09 Ice Cream Toppings

KETO VANILLA ICE CREAM RECIPE
Makes 8 servings

2 cups heavy whipping cream
⅓ cup sugar free powdered sweetener
⅛ teaspoon salt
2 tablespoons vodka
1 teaspoon vanilla extract
1 teaspoon vanilla paste, optional

1️⃣ 01:20 – Add all ingredients to a large bowl and whisk until combined.
2️⃣ 04:23 – Refrigerate for 2 hours to allow flavors to meld together and improve texture and creaminess.
3️⃣ 05:15 – Churn in an ice cream maker according to manufacturer instructions or place in a freezer safe container and freeze.

MACROS (per serving)
Calories: 248
Fat: 24 g
Total Carbs: 1.8 g
Net Carbs: 1.8 g
Protein: 1.2 g

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Comments

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48 COMMENTS

  1. Love 💘 all your RECIPES!! Just wanna pass on some info, though… about the wild game warning that is apparently not being announced?? Please see Dave Paulides' current video for June 9 "EXPLORES THE VICTORIA…"… regarding wasting disease suffered by deer, elk and other game herds — that seems to be beginning in Canada, above Maine. I don't know how that might affect you, but as soon as I heard, I thought of your husband… and the instructions Paulides was giving on staying safe with game meat. 🤠

  2. Can we use non syrup allulose for the same effect of keeping it soft, I’m an idiot and ordered some on Amazon when I kept seeing people talk about how good it is for ice cream without realizing there was a syrup version as well 🤦🏼‍♀️🤦🏼‍♀️🤦🏼‍♀️

  3. Oh ! I was reminded of what my friends brother did to give us a treat We all were very poor he would break up saltine crackers in to my my ice cream, break them up like you do in soup. The salt makes the ice cream colder and they add a crunch . We didn’t have nuts either. Don’t knock it until you try it

  4. Are you able to find large bags of powered sweetener?! Your tub is massive. Would love to find bigger bags myself.
    Love your recipes and definitely going to give this a go along with making the animal cookies to use as broken up pieces to make my own keto blizzard.

  5. Great minds think alike I guess… I also posted a low carb ice cream recipe on my channel today. Mine does have egg yolks but none of the problems you mentioned with them. I prefer chocolate chips in my vanilla ice cream. It is amazing how many different ways there are to make certain things like ice cream and cheesecake… Every recipe I see is different. Looks good. Also, if you use Bocha Sweet or allulose, they tend to make the ice cream softer so no need for the alcohol (Unless you want it. ) 😅

  6. That texture!! Did you try freezing it in the freezer and not using the ice cream maker like you said we could do in the video? Just wondering what the texture is like when you do that. Any ice cream I’ve ever tried to make without an ice cream maker suggests you could just throw it in the freezer and it’s good to go but it really isn’t, hard as a rock. That being said, those recipes never had alcohol in it so maybe it would be different this time?

  7. For me, normal icecream does not go hard in the freezer – it stays nice and scoopable straight out of the freezer. An icecream chef would say that it's the sugar which causes the icecream to not go hard, because sugar has what is called a 'Low Freezing Point Depression'. With keto icecream we can't use sugar, so instead of sugar people can use 'Allulose' because Allulose also has a 'Low Freezing Point Depression' (just like sugar does), but Allulose has an even lower Freezing Point Depression than sugar (1.9 times lower than sugar), which means it works almost twice as good as sugar for keeping icecream soft and scoopable. With this in mind, we might be able to get away with using less Allulose in our icecream than what we would with sugar, however, Allulose is only 70% as sweet as sugar. So we could combine Allulose with Stevia, Erythritol or Monk Fruit Sweetener to achieve the desired sweetness.
    Otherwise we could use all Allulose, but in my country allulose is quite expensive, so it would be good to combine it with one of the cheaper keto sweetners so we can bring the overall cost of the icecream down a bit.

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