The Best Keto Vanilla Ice Cream
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- čas přidán 18. 05. 2021
- Looking for the perfect keto homemade ice cream recipe? Well you’ve found it! This low carb sugar-free ice cream is rich and delicious, and it stays soft and scoopable in the freezer. It’s egg-free too. It’s the keto ice cream recipe you’ve been dreaming of and it’s so easy to make.
See the full recipe here: alldayidreamaboutfood.com/per...
Curious about my ice cream maker? It's the compressor model from Cuisinart. No need to freeze the canister beforehand! amzn.to/2Qtczbm
But I had this one for years and it works super well too! amzn.to/2Rv9b03 - Jak na to + styl
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Really delicious ice cream, I find if I seal the top with parchment paper it stays soft and no crystals. Thank you for wonderful recipes!
Great tip!
Dear Carolyn, you are right. This IS THE BEST KETO Vanilla ice cream i've ever tasted. Trumps all the Halotops, Rebels, Nicks, etc etc. Love your recipes, you have proven yourself to be a trusted source for me for keto recipes. Thank you so much for your hard work!
Thank you!
I use mct oil instead of alcohol, works great to keep it soft.
Thanks for sharing that tip.
How much would you use for this recipe?
@@aprilepp74 First use only Allouse as the sweetner for ice cream instead of Swerve or Erythritol to keep it from getting rock hard, if that isn't enough, next time add 1 TBLS to start of MCT oil. You may need to adjust depending of the qty of ice cream.
Still use xantan gum too?
@@airryyy if you use Allouse you don't need xantham gum or mct oil. Allouse will keep it from getting rock hard in the freezer. I have completely switched to Allouse with all frozen recipes.
I've always made ice cream the classic way. Cream, egg yolks, vanilla and sweetener which will thicken due to cooking the egg yolks. It works really well in ice cream machines for me. Just don't use all allulose or it will be a runny mess. I usually will use half allulose, and half erythritol (or swerve). I think with the egg yolks you get a richer custard and don't have to make condensed milk (that you more than likely might scald). If you just temper the egg yolks you'll have no problem doing the classic and you have the added benefit of the egg protein. You can also add sugar free Lilly's semi-sweet chocolate chips too
That also sounds awesome. Would you give your recipe?
I'd like that recipe too!
I don't understand your allulose comment at all...it's never produced a "runny mess" for me. In fact, the result is usually a little more firm than I would like it to be, so I am mystified by your comment?
@@katherynet1424 Me, too!
That looks amazing. I will definitely try making it. Thanks for sharing.
Will definitely try!!!
I made this years ago and I’ve made the updated version several times. I’ve tried other recipes but this is by far my favorite.
Glad you enjoyed it!
Yummy! This looks delicious! Thx for sharing
This is absolutely beautiful, worth the little bit of effort and best condensed milk recipe I have found.
Thanks!
Yep this will be on repeat this summer.
That's so nice of you Tamara,,,,,,, hello 👋 how are you doing I hope you are having a wonderful day.
Can’t beat this!
All day I dream about keto ice cream! Thank you
Your recipes look sooooo good
I have to try that, it looks really good. ty
Girl, I just now finished prepping the custard (delish) and into the fridge it went to churn tomorrow. Today, I found and picked up the Virgil's Zero Sugar Root Beers at my local Walmart. We'll be having root beer floats with ice cream, real soon, yay 😅. I was never that much of a soda drinker but your recipe for the floats just sounded so yummy, I had to make it. Thanks again, I'm looking forward to having a float tomorrow evening. Hugsss 🤗.
Thx looks delicious
*Delicious looking vanilla ice cream. Thank you for a wonderful recipe* 🍦
This icecream is too good to be true :) I made your maple one and now this one! It is divine with your keto nutella on top! I am your big fan.
Mmmm thank you!!
Just how I like it!
Using Allulose has given the ice cream a much better scoop ability even after being frozen for days. I replaced Swerve with Allulose when making ice cream. Despite using an ice cream machine, I was finding that swerve powdered was making the ice cream too frozen as from what I can recall I've used Powdered swerve when making chocolate mousse. So if you find your ice cream freezing and becoming too hard, try Allulose instead of swerve confectioners/powdered.
*koreee looks lovely!!! i love ice cream*
Maybe put the glass container in freezer before filling with ice cream.
❤️🇺🇸❤️
Happy that I found your channel. Every recipe I've seen you make looks amazing! I need to make a list of ingredients for a shopping trip. Could you please say how many carbs are in each serving or put it in the description? That would be really helpful. Thanks!
Thank you.
The Bocha *really does* work. I haven't tried allulose, which is the sweetener I've changed to. Looking forward to trying that out! Do NOT use 100% Bocha (or allulose, or half Bocha half allulose), though, or you'll get a mess that won't freeze at all! There's a reason Carolyn uses half Bocha and half Swerve! The alcohol is optional. It really isn't necessary. The sweetener mixture will do the job well enough, and not give a boozy taste.
Thanks! I agree, if you use all of those sweeteners, it will simply not firm up properly.
This recipe does seem first-class, like all of Carolyn’s creations. But I disagree about the sweetener. While I routinely use Lakanto (usually powdered) for most Keto things, for ice cream I now use 100% allulose. Ice cream prepared with allulose does take longer to completely firm up in the freezer (6+ hours). But the next day it is absolutely firm (but not icy or frostbitten) and yet scoopable. I think ice cream should become creamy in the mouth but it should not already be on the road to meltiness in the serving dish.
I live in a country where allulose is not yet approved (it’s actually officially approved for use and available in very few countries as of now). So I pay a bundle for my stash and I use it only for making keto ice cream.
I don’t use any alcohol, gums, or other improvised emulsifiers (or agents to lower the freezing point - other than the allulose itself).
Be sure to check your freezer temperature.
@@dough.9241 I don't understand the comments about allulose not firming up. I've used both 100% allulose and 50/50 allulose and boca and it has never failed to firm up. I also use 100% allulose for making jam, and get the exact consistency I am looking for. My first attempt at jam used erythritol and it was rock hard after a day in the refrigerator, and unusable. And when I say, rock hard, I don't mean rock hard like people describe commercial keto ice cream like Rebel, but I mean so hard you couldn't plunge a knife or fork into it.
But what if I don't like the erythritol in the Swerve? I don't like that aftertaste that erythritol gives. 😝 That's why I would like to use Bocha Sweet.
But I did just see a video that uses Besti Powdered Sweetener. It contains allulose and Monk fruit. So I think I'll use that along with Tara gum instead of the Xanthan gum.
Carolyn, thank you for this amazing recipe! This is the most delicious, perfect vanilla ice cream. Going on a week in the freezer and still scoopable! Now I'm wondering how to use this recipe (with the condensed milk) to make it chocolate??
Hope to hear soon as i would like to serve this to friends.
Couldn’t agree more, best keto vanilla ice cream. Easy scoop all to the very last teaspoon. This recipe got handwritten for my “absolute best” recipe box. Thank You for sharing your wonderful talent.
Great to hear!
Great tip on adding booze to keep it from freezing hard. WIN!
Just made this ice cream and it is by far the best I’ve ever made! Seriously, better than store bought. I had some fresh red raspberries and wanted to make something special. Mashed them up, made a sugar free simple syrup, reduced and added the last 10 min. I used Swerve and allulose. I didn’t have nut milk so used 3/4 cup of whole milk. Yes it’s a little more carby but so worth the creamy texture. It is worth the xtra time to make the condensed milk. Thanks for the time you spent creating this recipe.
Thank you!
This looks great! I have had terrible luck with the Cheaper ice creamer maker suggested. I even sent the first one back and ordered a replacement. Same problem. This was just last year. Really can’t justify the more expensive one; I would if I still had young children. No doubt this is delicious, as everything you make is divine!
Your recipes are ALWAYS amazing!
Thank you for the sweet video thank you for the sweet dish
I skip the xanthan gum, used cashew milk instead of cream in the ice cream step, and also half the amount of sweetener in the ice cream step. I found this version still scoop-able, and with a more pleasant mouthfeel and amount of sweetness.
This looks SO delicious! I can't wait to try it!!!!
This recipe looks amazing!! I have 1 question about your sweetened condensed milk. How long can you keep it on hand for in the refrigerator?
It's good for as long as the best before date on your cream, and honestly even a bit beyond that because you bring it to a simmer and cook it.
Carolyn this is first keto recipe that I've come across that actually uses an ice cream maker besides the jar or using a beater to whip the heavy cream. I've made the jar ice cream shaking of course I've used swerve and I have to say it was like crumbly or icy in that sense like it was frostbitten if you ever got frostbit and ice cream in the store before. A lot of Keto ice creams are like that like Halo top they're not creamy. And it makes sense to use allulose or as you said Boca sweet. Nicks ice cream I know uses allulose in theirs and it's my favorite. And considering allulous and Boca sweet are the most closest thing to sugar, making stuff like I had used the Monk fruit to make cranberry sauce and it crystallized and it felt like I bit into a ton of sugar crystals it was horrible and as I didn't know that a lot of the sweeteners crystallize when you heat it up and cools down. Unfortunately, I don't have an ice cream maker, but this is a recipe I sure will want to try going on in the future because it looks great it looks really creamy and delicious! Thank you for sharing this recipe. ❤️🙂
EXACTLY! Most commercial keto ice creams use erythritol. Which is great but if you only use that, it will be rock hard. The problem with Nick's is that it's too high carb for me!
@@AllDayIDreamAboutFood I hear you... make it more delicious by adding more carbs lol smh.
Can you use powdered cream, reconstituted?
Of course you lick the paddles, who wouldn't!! I just made this and it was perfect! I did add 2T of Irish whisky to the cream when it was simmering down so I did change it a smidge, however I give you all the credit. That was the only change. Big Hit with family.
So glad you enjoyed it!
Would this work with light cream rather than the heavy whipping cream?
Outstanding. 😃 ............................... 😎👍👍
I don't have an ice cream maker. Can this be made and frozen without an ice cream maker? If so, what are the instructions for freezing?
Good evening! I made this last night. Just like all your recipes; amazing flavor! I have two issues. I am sure it's something I did; but can't figure it out!
1. I put leftover in a freezer container. I used 2 tablespoons of vodka. I went to scoop some today and it's hard. What did I do wrong?
2. It leaves a film on the spoon and your mouth. I didn't have any almond milk; so I made coconut milk the day before. I don't know if that was the issue?
I will still make this wonderful recipe again! Just wondering if you had any suggestions!
Thanks again! May Jesus continue to bless you and your family
Just found you. Thx! I'll give it a go.
Thanks!
Thank you, Carolyn, I made this two days ago using both yours and an old paleo recipe for the sweetened condensed milk. In that I substituted coconut cream instead of Heavy whipping cream, I also used allulose instead of the Boca sweet. It turned out very good. Then I used your recipe as is, except I increased the vanilla. Anyway, this was the creamiest softest, best Keto Ice cream my husband and I have ever eaten.
With that said have you ever tried coconut cream in place of the whipping cream? My husband has to take extra enzymes to process without a sore stomach. Your thoughts would be greatly appreciated.
I am so glad!
All the heavy cream is too much so thanks for adding Almond or Coconut milk and those that dont have an ice cream maker, you really do not need it....just stir after every few hours then let sit out for 20-30 mins before eating. Caroline's strawberry sour cream ice cream is sooooooooooooooooooooooooooooooooooooooooooooooooooo good.
If you're using the BochaSweet, you don't have to let it sit out. That's the point of the Bocha. It literally is scoopable right out of the freezer.
@@maidenminnesota1 Yep, love Bocha Sweet except for how gassy it makes me LOL
I've been making a sugar free frozen custard and I find that I have the opposite problem: it doesn't freeze as hard as I'd prefer. I've been using a mixture of mostly allulose cut with some erythritol, so I suspect it's all the allulose that's keeping it so soft. I don't even use xanthan gum. The flavor is great, I just need to figure out the firmness. I might have to give Bocha sweet a try.
It absolutely is the allulose. BochaSweet won't help, it also makes it very soft. Use half Swerve.
The comments here about allulose have me baffled because I normally use 100% allulose and my results go from barely scoopable to moderately scoopable. It's never soft.
Thank you for sure i ll do it. I tried to do abricot jam with monkfruit and erythritol but it crystallized if i use boca sweetner it prevent it even the syrop? Thank you
Use Allulose for ice cream instead. Try a tbls of MCT oil too, that may help.
Nolaman 1970 thank you😊
My first try with jam I used erythritol and it was rock hard and unusable after a day in the refrigerator. I now use 100% allulose and get exactly what I want every time.
THANK YOU!!! ❤️🤗. you are a Hero!
How about chocolate ice cream? What to add? Thanks and BTW I bought your book yesterday!
Add some chocolate pudding mix. It also keeps it nice and smooth with a very nice chocolate flavor. I verified it works great if you want chocolate ice cream instead.
I don’t have an ice cream maker. Any other options?
Hi Carolyn, followed ur instruction for the 1st time n the ice cream turned out great! Thank you so much. I already made extra condensed milk n if I make another batch of ice cream with lower calories n fat, would using all 1.5 cup of non sweet almond milk mixed with ur pre-made condensed milk make a difference in taste, texture n crystalization? Just want to watch my weight since I m T2. Thanks.
It may firm up more and be a little more icy but if you're willing to let it sit out on the counter for a bit before serving, it should be okay.
@@AllDayIDreamAboutFoodThx for the prompt reply! If I increase my vodka, u think that helps ?
@@albertc879 It will help a little but don't overdo it as it won't freeze well.
I make my own vanilla extract with rum and vanilla beans. So I bet I won't need the extra alcohol if I simply just use my own vanilla. ;)
Hey, Carolyn....will this work in my Ninja creami machine
Thanks...Sharon
No idea, I don't own one.
Are there any alcohol substitutes that are better than others? I'm looking to make larger batches for family events and group gatherings, and I'm afraid parents might freak out about their kid consuming alcohol.
What kind of ice cream maker machine should I use? Can I use the kitchen aide attachment?
Yes you can
If you like your ice cream on the thiccer side just scoop it out and flatten it in a bowl/container and seal it and place it in the freezer for a few hours.
To make it chocolate do i just add a few scoops of cocoa powder?
Can this be thrown in the Vitamix with some ice?
Love your recipes! Thanks for all the hard work!
Can you use brown Boca sweetener?
Can you put extra vanilla in place of alcohol? I make my vanilla and it is made from vodka.
May Jesus continue to bless you and your family
If you use all BochaSweet, it may not firm up properly. yes, you can do you're own vanilla, but don't add too much, it may be too strong.
Shared! 💞
How do you make it if I don’t have an ice cream maker?😊
I made this once without the alcohol and using Lakanto Monk Fruit, it turned out harc. I've bought liquid allulose and powdered swerve to try instead. Would you just add 2 tablespoons of the liquid allulose or use it to substitute the sweeteners?
The allulose should be used to replace the BochaSweet, regardless of whether it is liquid or granular. So same amount. And yes, it would turn out extremely hard if you only used Lakanto, which isn't really monk fruit... it's erythritol with a tiny bit of monk fruit to make it sweeter
@@AllDayIDreamAboutFood got it, thanks!
I love the flavor of this ice cream but mine did not really ever thicken up enough to scoop. I will try it again though because it is really good.
What sweetener did you use?
So I finally tried this recipe and I found the cream as I mentioned earlier too much fat for my taste it leaves that feeling of swallowing a pint of cream not pleasant at all. I’ve seen other comments where people have done the condensed milk with all almond milk. I’m going to try that with the addition of the 3/4 cup of cream and another 3/4 cup of almond milk in the icecream stage. I didn’t add the extra sweetener it was sweet enough for my taste in the condensed stage. Also I would not add the xanthan gum to hot liquid I got tiny lumps and had to blend the mixture to get rid of them. Those are my observations, I will try again with just almond milk and only 3/4 cup cream and let you all know how it goes
I looked up your death by chocolate ice cream and it's recipe is adding tempered egg yolks. Could I make this recipe with the added cocoa?
I haven't tried that, to be honest.
Great recipe , but for people who don’t consume alcohol,what do you suggest we substitute it with ?? As always thanks for uploading .
Nothing can replace what alcohol does so skip it if you must.
What kind of alcohol do you add??
Hello, Carolyn! I am *currently* (Monday February 21st 2022) making the condensed milk recipe for some vanilla ice cream. I've already started, using the video for processing instructions.
Difference i just noticed from blog recipe:
The recipe indicates to heat up the heavy cream, then turn off and put in the sweeteners.
This video says put heavy cream in WITH the sweeteners, bring to a simmer over medium heat.
I am doing what the video says. Will it be a different result? I will update when as I go.
Thank you for ALL OF YOUR AWESOME WORK so we know what to do! ⭐
It will be fine. I used to do that before I started using some BochaSweet to keep it softer.
@@AllDayIDreamAboutFood awesome. So far, I'm having the simmer fight. Lol too low, it stops. Too high, it boils. My electric stove is possessed. Slowly making the condensed milk!
Also, just really wanted to thank you from the bottom of my heart.
Im an obese person, in the process of changing my ways. Your blog, books, and all your work has been keyring supporting my journey. Im not a diabetic, yet. But I'm working my way out of insulin resistance. And your recipes have allowed me to sustain better eating habits, without depriving myself, or my kids, from the foods we love. And I'm recommending you everywhere I can! My Dr office can't keep up with me telling them about your work. Lol
So, thank you. THANK YOU!
Just an update: WE LOVED THIS ICE CREAM! It is super easy, for real. And my kids loved it. So, will be using this recipe from now on.
Stay safe!
@@nelliemusignac So good to hear!
Is there a way to modify if you don't have an ice cream maker please!? Would love to try this and haven't been able to eat ice cream in 3 years! 🙏
There is, in fact! Whip the heavy cream to stiff peaks, rather than adding it to the condensed milk as a liquid. Then fold both together until no streaks remain. Spread in a freezer safe container. It may take longer to firm up properly.
@@AllDayIDreamAboutFood awesome! Thank u so much. I will have a play! 😄
Dear Carolyn, is there any way of making the condensed milk using erythretol without crystalizing? Unfortunately I can't find allulose here in Dubai
Unfortunately, no. Can you get some xylitol?
@@AllDayIDreamAboutFood I really appreciate that you answered! It is the first time I get an answer to this question :) Yes there is Xylitol! But it seems this has more calories/net carbs than other sugar alcohols, but should do the job right?
@@MahmoudCharif-MaxArchitecture It's not that it has more carbs... it's that those carbs impact blood sugar more than erythritol or allulose. But in this small amount for the condensed milk, it shouldn't be too much at all.
@@AllDayIDreamAboutFood Great then! you know it makes me wonder I saw maybe 20 videos about keto condensed milk and ALL use erythritol and they never mention or show crystallization and say that it works fine :/ It's such a waste of money to do it and throw it away. Will definitely do one with Allulose or Xylitol :D
Can I add coffee to make coffee ice cream?
Just ordered you recipe book on keto desserts, I am really excited to try some of your recipes out.
Thanks so much!
can you just use allulose?
I scream, you scream, we all scream for ICE CREAM!😉😄
Yes, yes we do!
Carolyn, how do I turn this into butter pecan ice cream (my husband’s favorite-actually, he now prefers English toffee butter pecan, but butter pecan works fine for him).
Make this without the crust!
@@AllDayIDreamAboutFood I don’t understand…make what without the crust (link?)?
@@marinashear3818 Sorry, the link didn't post: alldayidreamaboutfood.com/keto-butter-pecan-ice-cream-pie/
I have the Cuisinart ice cream maker where you freeze the bowl and I’ve had it for years but just started using it again. I have noticed that a LOT of the ice cream I make freezes to the sides and bottom of the bowl and no matter what I can’t scrape it out with a spatula or anything that doesn’t scratch the bowl up. I even got mad and tried using a butter knife cut it just scratched my bowl. I don’t remember this happening in the past. Any tips to help with this? I’ve only seen ‘let it melt’ but those bowls are so good that I’ve literally let it set overnight and it was still cold. It wouldn’t be a big deal if it wasn’t at least 2/3 of a cup of ice cream loss. TIA for any tips anyone can give me.
This is the nature of home ice cream makers, to be honest. I do let mine sit out and as it softens, I take a plastic cake/pie server and scrape down the sides and put it in a small container for myself as a half serving of ice cream. The scraper I am using is plastic, so it doesn't scratch the bowl, but it's also sharp enough at the end and stiff enough to really scrape the sides down.
@@AllDayIDreamAboutFood what type of Ice Cream Maker is that you have?
Hey, I can’t have alcohol for health reasonz. Is there an alternative for that, maybe apple cider vinegar or something? 🙂
It's optional, just skip it.
Can I skip the vodka if I'm using allulose?
Sure... I think that will work.
So disappointed to find most of your recipes use erythritol. My gut will just not tolerate any of the sugar alcohols. Any recommendations for a "2nd best" version without Swerve?
Is there an alternative to vodka? My mate is in recovery and alcohol a no go.
Use 1/4 cup of MCT oil
Geniallllll
I'm in!!
What shell i do if not having icecream maker
Please read the blog post, as I address that.
Would goat milk work? I can’t tolerate cow dairy.
I really couldn't say. I can't see why not, though.
Hi, can I still do this without an ice cream maker?
You can whip the additional heavy cream and fold the sweetened condensed milk into that.
Thank you. I made some ice cream the other day and it is very hard. I guess it must be the sugar substitute that I used. 😟
The sweetener makes all the difference.
@@AllDayIDreamAboutFood I don’t know if I’ll try the vanilla Or strawberry ice cream first. I love ice cream. I am a diabetic so this will be perfect. Thank you very much!
I like the fat and the calories! So I'm pouring on more heavy cream! Yumm! 😋
No one seems to have addressed the elephant in the room so I guess maybe it’s not an issue. But I curious to know, do you taste the alcohol in the ice cream, Asun e I was hoping to make this for my kids, not quite sure about the alchohol
Is there any way to make this without an ice cream maker?
Hello, I give instructions for that in the blog post so check there! :)
@@AllDayIDreamAboutFood Thank you.
Tara Gum works so much better for sweetened condensed milk and ice cream
I've tried several keto ice creams. They've been better than commercial, but still miss the mark. The texture is bad, or the sweeteners taste wrong, artificial. Haagen Dazs is my benchmark. I don't think ice cream gets any better than that. But...the sugar.
I carefully measured out half a recipe; waste not, want not. I used half cashew milk and heavy cream, as cashew milk was on hand. As the ice cream churned and started to set up we tasted it, and we were pleased. It was good, maybe a tad too sweet, but really good nonetheless. After it was in the freezer for three hours we scooped some out to have with strawberries from the garden. The taste was still spot on, but it was gummy. For fear of this I used a little less xanthan gum than called for. And yes, I used the vodka. Everything was carefully measured to make half a recipe. Flavor...great, no artificial taste. But...gummy. So nearly there, but not quite.
I'm going to do another half recipe without the xanthan gum. After doing that I'll check back and let you know.
I do want to mention about mixing sweeteners: I like to make a weak lemonade as a soft drink. I couldn't get anything actually pleasing until I began experimenting with mixing sweeteners. I just mixed randomly until I came up with something I liked, something that tasted clean and pleasant. That is pure genius on your part in this ice cream recipe. It may not have tasted exactly like sugar, but it was so close it didn't matter. I used powdered Swerve and powdered allulose for the ice cream. As it happens, that's the same combination I was using in my lemonade.
Wouldn't running a hand mixer for 5 minutes or so double the volume?
Do you mean for the whipped cream? Not sure what you're driving at but ice cream is best churned in an ice cream maker for consistency. Good, creamy ice cream is more than just air whipped into it. Slow churning is key.
that said, if you don't have an ice cream maker, you can do it no-churn by whipping the cream. It just doesn't have the same smooth mouthfeel that properly churned ice cream has.
@@AllDayIDreamAboutFood I was watching another video and the guy used a hand mixer for 5 minutes and it doubled in size then he put it in the ice cream maker.
@@3sidesofeve711 So then what you're eating is frozen air, not ice cream! :)
Hehee, 😊 it's Bocha not Boca. The "ch" is actually pronounced as your regular "ch" as in "chill."
Adding alcohol is ingenious, edible anti-freeze.
I got that tip from Cook's Illustrated! They're great for special tips that really work.
Looks yummy! Now all we need is a reciipe that doesn't use the ice cream maker. I hate those things.
Que deliciaaaa😋😋😋👏👏👏
I find if Keto icecream is not 90% heavy cream it’s going to be icy after freezing but that much cream leaves an unpleasant film of fat on the roof of my mouth. I’ve tried so many recipes and I still haven’t found one that doesn’t turn icy after a day in the freezer it becomes more like the texture of sorbet
I'm allergic to milk.. 😭