I tried four recipes before I settled on this Keto Ice Cream. The others weren’t inedible by any means as the empty containers can attest to, but none were this creamy, this smooth, and this delicious.
Keto Ice Cream | No Cook Keto Ice Cream
I just got a new ice cream maker last week, and I’ve been playing with it. I was determined to find a recipe that didn’t require making a custard because I know myself. I won’t do it and then it will be time to make ice cream and I’ll be about half a day away from having it. So I had to find something that worked without a custard.
The Keto Ice Cream recipe I settled on borrowed heavily from the Serious Eats Ice Cream recipe with only one minor tweak, which was my addition of xanthum gum, and a sugar-free sweetener. Not only was this tasty, but I got two different textures from one recipe. When freshly made, the Keto Ice Cream is like a soft serve, and very creamy. Once it’s cured for a bit, it’s a lot more like regular ice-cream. Two different tastes from the same recipe make it fun.
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The recipe steps are:
- Mix all ingredients well
- Put into ice cream maker and swirl for 30 minutes
Also, after much experimentation, this is the Ice Cream maker that I use and now just adore. You can click here or on the image below to use my affiliate link at Sur La Table.
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Keto Ice Cream
Easy no cook, no egg Keto Ice Cream in under 30 minutes, using only fresh milk, cream, and a few other ingredients. Quick creamy dessert.
- Mix together sweetener, dry milk powder, and xanthum gum, and whisk well to avoid lumps.
- Pour in the milk, cream, and vanilla extract and mix until the sweetener is dissolved.
Pour into ice cream maker and churn until set.
- it tastes a lot creamier when fresh, and a lot more like ice cream when it's been allowed to cure in the freezer. Try it both ways and see which you prefer.
The xanthum gum helps the ice cream thicken, and the powdered milk keeps crystals from forming over time.