Homemade Keto Vanilla Ice Cream

This keto-friendly ice cream is super creamy and delicious.

Pescetarian

Cooking time:

30

minutes

Servings:

Ingredients

600ml heavy cream
1 vanilla stick
6 yolks
70g powdered monkfruit sweetener
1 tbsp keto condenced milk

Desserts

Although I love ordering Ketokream, I'm missing the vanilla flavor and freshly made ice cream is always super soft. My 3 year old absolutely loves it. I'm happy he's not eating sugar, so it's a win-win for both of us.

Cooking time:

30

minutes

Servings:

Ingredients

600ml heavy cream
1 vanilla stick
6 yolks
70g powdered monkfruit sweetener
1 tbsp keto condenced milk

Preparation

Poor 500ml heavy cream (set 100ml aside) in a sauce pan.
Slice open the vanilla stick and scrape the seeds into the sauce pan of heavy cream. Finally add the sticks too for flavor.
Heat the heavy cream and vanilla and bring to a boil. Remove from the stove and set aside.
Whisk the yolks and gradually add the powdered sugar making the ribbon in a heat proof bowl (bain-marie/double boiler). They will thicken and get a more light yellow color.
Poor a little bit of the warm heavy cream mixture into the yolk and stir with a spatula. Keep pouring in bit by bit and keep stirring gently.
Prepare a bain-marie/double boiler. Set it on low heat and place the mixture on top. Keep stirring gently for 7 minutes or until the mixture thickens.
Remove from the heat and stir in the remaining 100ml heavy cream and 1 tbsp condensed milk.
Pour the mixture into a clean bowl, leaving the vanilla stick in. Place plastic wrap on top of the mixture to prevent it from forming skin. Cover the bowl with a lid, or with another piece of plastic wrap to make it airtight.
Place it in the fridge to cool for a few hours, preferably overnight.

Instructions

Remove the plastic wrap and the vanilla sticks and poor the mixture into your ice cream maker.
Follow the instructions of your ice cream maker. (Mine said 20 to 40 minutes and is always ready around 35 minutes, but it's quite hot in our kitchen.)
Transfer the soft ice cream to an airtight freezer safe container and freeze at least 3 hours.
You could add 1 tbsp of vodka/rum to reduce iciness, but I don't as my 3 year old loves this recipe. I haven't experienced any iciness. If you do and you want to stay clear of alcohol you can also add 1 tbsp of MCT oil. If you freeze it longer than 3 hours, you might need to leave it out at room temperature for about 15 minutes to be able to scoop.

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