The Best Keto Ice Cream

Amazing low carb, keto friendly, vanilla ice cream, sugar free, gluten free, and also diabetic friendly!

The best keto ice cream

I was imagined a perfect, creamy vanilla ice cream popsicle with a chocolate coating..

I tried many recipes for keto ice cream and I have done several experiments.

I always ended up the next day with an ice cream stone that needed hammer and chisel to break or I had to wait 1-2 hours putting the ice cream out of the fridge to soften.

I know that erythritol and low conventional freezer temperature are responsible for this result but I didn't stop trying.

Until I found this combination of ingredients.

I didn't use an ice cream maker.

I wanted to see the result of the simple version and I confess that I was impressed.

You may think that there are a lot of ingredients and a difficult process but believe me it's worth it!

Of course this recipe can be the a basis for various Ica crackers flavors.

You can add cocoa powder and sugar free chocolate chips, Keto Cocoa Cookies or strawberries, coffee (for mocca flavor) mastic, or nuts.

So try this recipe for the most delicious and creamy ice cream!

Keto ice cream popsicles

The best Keto Ice Cream

Servings 20 (of 75 g)

• Ingredients:

750 ml / Organic heavy cream

100-140 g / Erythritol-stevia blend 1:1

250 ml / Almond milk

2 tsp / Gelatin

30 ml / Water to bloom the gelatin

2 / Egg yolks

1 tsp / Homemade vanilla extract

1/4 tsp / Salt

½ tsp / Guar gum

400 ml / Coconut milk (full fat)

18 g / Vegetable glycerin

20-30 ml / Brandy or rum

• Chocolate coating (optional):

100 g / Dark chocolate (> 85% cocoa content)

50 ml / Coconut oil

• Instructions:

1 Boil 350 ml of the heavy cream and 80 g of the sweetener on a medium heat, in a large pan, stirring regularly until the amount is reduced by half (in about 15 minutes).

2 Add the almond milk and set aside.

3 Mix powdered gelatin and water to bloom for 5 minutes.

4 Beat the yolks, vanilla extract and salt with a hand whisk.

5 Add and stir a few spoonfuls of the hot mixture to temper the yolks.

6 Pour the yolk mixture into the heavy cream mixture and set on the heat, at a medium to low temperature. Stir constantly until boiling starts.

7 Remove from the heat before the mixture boils, add the gelatin mixture and stir.

8 In a small container, mix the guar gum with the remaining sweetener and add to the heavy cream mixture.

9 Continue adding the coconut milk.

10 Place the mixture, which is now slightly creamy, in the fridge to cool for about 3 hours or overnight.

11 Then, beat the rest of heavy cream until medium picks and mix in the main mixture together with the glycerin and the brandy.

12 Divide the ice cream into zippered bags (for the whole quantity you may need 2 large ones).

Try to remove as much air as you can, close well and place in the freezer. Press the bags every 30 minutes for a fluffier result.

If you want to make ice cream popsicles, just pour the mixture into the popsicle forms.

This ice cream is easily served with a spoon.

If you want to use the special tool for ice cream balls, you have to let the ice cream for a while at room temperature.

The other way is to put the ice cream in a bowl with a lid and stir every half an hour to avoid crystallization.

• Chocolate coating instructions:

1 Melt the dark chocolate and coconut oil on a double boiler and pour the mixture into a coffee cup or a glass.

2 Remove the ice cream popsicles from the molds dipping for a while in warm water.

3 After removing the molds, dip each popsicle into the melted chocolate. Let slightly drain.

Hold for a while to freeze the chocolate and place directly in a container.

4 Cover with a lid and store in the freezer.

• Serve and enjoy!

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