It’s a great base for adding cocoa or other ingredients. Should I add it during the process of cooking the keto sweetened condensed milk or at the end when adding the vanilla? Enjoy! Allulose does not harden in the freezer either, and makes very scoopable ice cream. Hi Katie, Sorry you had this issue. Skipping the whipping process gives more consistent results regardless of the fat content of your cream. Hi Kathryn, Beating the whipped cream does change the texture of the ice cream. Oftentimes, it comes out much creamier at a warmer temp. Thank you for stopping by! When I made the condensed milk, it caramelized and turned into a brownish color. Happy Cooking………BE Well!! I hope you liked the ice cream. And honestly, it’s best to include it even if you are. Do you think this could be made in an ice cream maker? Thanks. I am unable to get the recipe, help I am really excited to try this. Is that expected? Thanks also for your recommendation about checking the temp of the freezer. Get RECIPE TIPS in the post above, nutrition info + recipe notes below! What a great idea! . It’s no surprise that my first take on low carb ice cream is simple vanilla. Any idea what I did wrong? I have now added some chopped strawberries to try and bring some tart into it and relieve the thick buttercream taste. (This will go faster if you use a larger pan.). Could we add strawberries, and if so, at what point in the process? After being in a ice cream maker and freezer, it should have been frozen and would melt when at room temperature. Will this get rid of that coconut aftertaste?? Serving size in recipe notes above. Wouldn’t that equate to 32 carbs for 4 cups? Hi Gloria, Sorry you had issues with it. I also find it doesn’t ever taste ice cold, even when rock hard straight from the freezer. If you use the ice cream machine, do you still use the MCT oil? However it turned out crumbly, not smooth n creamy. It sounds like the cream you used was on the high side for fat content and maybe was a little too rich for the recipe. Try an even lower temperature next time. And fortunately, making my homemade low carb ice cream recipe is super simple. I just put mine in the blender to make a powder. Firstly it’s with ingredients that I typically have, or can easily procure (in my case I needed to buy some Heavy Whipping Cream). Thank you so much for the response. Even my partner, who is not keto, can’t stop eating it. I didn’t see the note at the bottom saying you don’t need to do that as shown in the video until it was too late. I have ice cream maker instructions included above. I’ve tried over 12-14 recipes and this one is the best! This is the one I have and love it. You can make my homemade low carb ice cream recipe without an ice cream maker if you don’t have one. This keto friendly ice cream is also super low in carbs, with only 3 grams net carbs per serving. Hello, Thanks for the recipe and will be making this week. Is plastic ok? I love HT (vanilla, chocolate, and mint are the best of their flavors, though I add crushed sugar-free chips since there’s barely any in theirs) but the inconsistent weight/fill of their containers is disappointing for the price. That would be 2.6 carbs for just the heavy cream (not including any other ingredients). Hi, I’m so happy with this ice cream, easy and very very tasty. This keto ice cream recipe has gone through several iterations. Submitted by Jackie. Thank you! Recipes to feed your body and warm your heart. I put it in one of my silicone storage bags so that I could squish it up and store it easy. You can use the same amount of the powder as you would the oil. I thought it might be easier if I use multiple small containers rather than 1 shallow one. Make sure your sauce is fully cooled off, and gently fold it into your ice cream by hand after churning. It’s so rich and creamy. Being on keto for the past month and getting into spring in Belgium I was looking forward to a good ice cream. MCT is a man-made saturated fatty acid. Thanks. You’ll only need about 1 tablespoon for the recipe. Thank you, Matt! Lesson learned. Enjoy! Hi! Learn more and join the challenge to enter this month's giveaway. Also, thank you so much for this recipe, my GF and I will love it. My low carb keto blog contains EASY, natural, keto & low carb recipes, with 10 ingredients or less! I’ve been on Keto for a while now, and I really miss ice cream! Also, what would adding cacao butter do to this recipe – make it a solid block even in the fridge and render it unscoopable? Here's how to get your freebie: Copyright © 2015-2021 Wholesome Yum®. You can use an ice cream maker if you have one, OR follow the method for no churn keto ice cream without an ice cream maker. These carbs are not absorbed and do not need to be counted in net carbs, but they are usually included as “normal carbs” in MFP. I made matcha ice-cream, and it taste just nice! Is it possible to add more allulose and vanilla or will that change the consistency? It’s almost like a fat bomb! Wow!!! What kind of ice cream maker did you buy? I added a picture to the post of what the condensed milk should look like after simmering, before folding with the cream. Amazing! PLEASE do not copy recipes and post on your site or use my photos without permission (see above legal notice). I used a blender to bring the mixture back together and put it to cool in the fridge again. Thanks for stopping by! Use the buttons below to buy my new Besti sweeteners and Wholesome Yum keto ingredients, developed by me personally! Super easy to do with an ice cream machine. Click here to read more or submit your own. Hi. Can You Make Low Carb Ice Cream Without An Ice Cream Maker? The video still shows the old method of whipping the cream, which you don't need to do - just whisk the liquid directly into the condensed milk instead. Also with the recipe I mentioned there was no continually going to the freezer to stir and the texture was very smooth and creamy like gelato which I love. I followed the recipe with the exception of mixing 3 different sweeteners (but staying with the 1/3 cup measurements) to avoid aftertaste. Please ensure Safari reader mode is OFF to view ingredients. Might have to try it myself! TIP: Go for MCT oil powder if you have a sensitive stomach, as it’s more gentle than the oil. Thanks again for a great site … Debbie. Hope this helps! The full ingredients and instructions are on the recipe card at the end of this post. I’d definitely only use coconut milk in the second step, not more heavy cream. These easy keto recipes are sugar-free, LCHF, and often paleo. You can add that as a mix-in in step 5. Am I better off using powdered monk fruit, xylitol or erythritol in place of the allulose? Thank you, Jessica! Subscribe to Christy's Free Recipe Email plus a FREE Printable Recipe Binder kit! Hi Staci, I am sorry this recipe didn’t agree with you! I made this, OMG!! Oh so good! It was still very good. Very excited to try this no churn recipe!! Have you tried using eggs in the recipe? You may need to use a little additional liquid to keep your blender from packing up. Hey, just wanted to let you know that many people have intestinal reactions to allulose. Is your freezer working okay? ), keto hazelnut ice cream in my Easy Keto Cookbook, keto sweetened condensed milk recipe on its own here, Chocolate Peanut Butter Nice Cream Recipe, Healthy Chocolate Peanut Butter Low Carb Smoothie Recipe. I attempted to make this ice cream. What would be the protein per serving? I think I did something wrong. I wasted money/ingredients on this recipe and recommend saving yours and looking elsewhere. Place can of milk in freezer for thirty minutes (use a timer so you don't forget!). Yes, you can absolutely use this as a base for all types of flavors! It makes more scoop-able ice cream that doesn’t get rock hard! What issues are you having with it? Hi can i sub vodka for the oil to keep from hardening if not using a machine. Hi there… 1st I want to thank you for an amazing keto ice cream!…….. It could almost be described as sweet curds. How would this recipe change if you are using an ice cream machine? Let me know how it goes if you try it. I hope this helps! Like another commenter, I had the problem of it turning to a lumpy butter-like mass. Just finished reducing milk. So I made this ice cream and I thought I followed the directions exactly, but the ice cream turned out quite gritty. That should help thicken the mixture before it goes into the ice cream maker. Thanks so much. I’ve heard about collagen or protein powder being used in ice cream recipes, but never tried it with this one. . It worked so well. And, I don’t know if it’s my freezer or what, but it is soft and scoopable right from the freezer. I have an ice cream machine but don’t use it much. Hi, I want to add reconstituted egg yolk powder for flavor and lecithin. Making this right now. I made this following all instructions, and it came out tasting like butter, although I still couldn’t resist eating a serving! This comes out to 2.1g per serving, but likely due to rounding my software put in 2g instead. If it tastes fine (neutral, sweet cream) then you can proceed with the ice cream recipe. If you would like to use your ice cream maker, I would add almond milk to thin the base before churning. I am baking again after many years of eating store bought food and am loving it. Cut down the amount to 1/4 cup and you will get a similar sweetness level of pure allulose. I am happy you liked it, Phyllis! I have a fear of burning milk products LOL. I suggest skipping that step next time for softer, creamier ice cream.” So, which is it? Hi Matt, The issue was likely letting the condensed milk sit overight, as erythritol can crystallize as it sits and cause multiple issues like you experienced. Hi Christine, I haven’t tried it without sweetener but think it would work fine without if you’re ok with ice cream that isn’t sweet. I’m so excited to try this recipe! One cup (244 mL) of 2% milk contains 12 grams of net carbs . I would love to order some of that allulose but I’m in Canada and it doesn’t seem like my Canadian address is accepted… I will try the erythritol! To figure out the percentage of your cream, divide the serving size in grams into the grams of fat. I hope that it will make it easier to scoop! This can cause the ice cream to turn into butter. I thought with all flavors it would be nice to try different varieties. I wanted to badly to like it, especially after so much effort. I have updated the recipe with the correct amount of MCT. Hi Carl, The video for the recipe is located in the recipe card. I got several questions about this so specifically tested for it. I followed the directions on my machine, which called for 30 minutes of churning, which was way too much… I ended up with minty almost butter. The condensed milk turned out really good, just over a cup, but I did whip the remaining half of the cream … The last version was okay in the end, but it tasted more like cheesecake… so I added some chopped strawberries to it and didn’t freeze it anymore. Hi Leslie, Yes, it’s the same amount with either one. Is it possible to use non-diary whipped topping (something like cool whip but of liquid consistency) instead of heavy cream in this recipe? Amount per serving. Thanks for the recipe! The newest update to the recipe in July 2020 addresses this issue by no longer suggesting that the cream be whipped prior to freezing or churning. Is there any way I can get the ice cream to feel cold? Thank you for sharing! Just threw it all together then in ice cream machine. Hi Cara, I have not tried this, but I think the flavor would come through best with a lemon extract instead of using the juice. Do I have to use sweetener/sugars? Adding espresso is a great idea, Phyllis! This still works, but you end up with a harder ice cream. I know you don’t use one, but you did say one could be used. I have an ice cream recipe that I make in jars and works pretty well. If you cannot find it, then please make sure you aren’t viewing the website in ‘Reader Mode’. I reduced raspberries and added chocolate. See how to make keto ice cream with just 4 ingredients! My ice cream did not “freeze” as in your photo. Pure MCT oil is made in the lab by combining medium-chain triglycerides from coconut oil and palm oil. I used real vanilla beans and the pod as I was simmering the cream, I think it made the flavor “pop” even more so. I don’t eat either as a rule. Chewier than pasta……some like that better. Have a great day! In theory, liquid allulose should work fine, I would start with 1/3 cup and then adjust to taste before freezing. We liked the recipe but would like to make the ice cream sweeter and with a little more flavor. You could try it, and let me know how it goes. I know you suggested to simmer for 30-45 mins but the oil from the butter completely separated after 20 mins of simmering. I can’t wait to taste it. Superb!!! This recipe is heavier on the fat for people eating low carb, so I haven’t tried that here. I’m sure the other thing that contributed to the texture differentiation was my condensed milk was thicker than in your video. I’m making my first batch. Have you tried making this with Stevia instead of erythritol? Feel free to adjust to your liking, though. You suggest glass containers for the freezer. I made this for my little boy’s birthday because we have to restrict his sugar intake, (and I eat keto and love trying new recipes). Place can of milk in freezer for thirty minutes (use a timer so you don't forget!). 35% heavy cream is on the higher end for fat content. I feel like I lost some ice cream. Enjoy! Hi Eunna, It makes 8 servings, or 4 cups (a quart). Also used freezer to cool sweet mixture while I whipped the cream. Pour chilled evaporated milk into mixing bowl and beat at high speed for 1 minute, or until foamy. The recipe was recently re-tested and updated with reduced sweetener and increased MCT oil for better results. I can’t thank you enough! If you don’t stir the ice cream while it chills, then it will freeze rock hard. I have not yet tried it, but have read in comments on other Keto ice cream that people had some success adding unflavored vodka or arrowroot, if you want to play with those . Hi Abdullah, You probably could, but it would not be low carb or sugar-free. Hi Pam, You can use any sweetener you like – check the low carb sweetener conversion calculator here. Just wondering, we don’t have powdered allulose where i live. Oh, and can you add some cocoa if you want chocolate? The only thing I did different was I used peppermint extract and added Lily’s Chips. I have been low carb for nearly two years and understand things are more complex than calories in, calories out, but overindulging is something I know from experience leads to a bit of a weight blow out eventually . Any ideas why? A granular or powdered form of allulose would have given you a nice, smooth texture. Hi Senthil, Approximately 30 grams of MCT oil powder will work. I’m also trying cool whip at the end instead of the whipped cream. I just made a third of the recipe as I wanted to use my 1 pint ice cream maker. Not sure why? The final product was gritty with the erythritol. I followed the recipe 100% (using MCT oil, vanilla bean & an ice cream maker). Aside from keto cheesecake, the number one keto dessert that people ask me for is how to make keto ice cream. If I choose to use the ice cream maker, how long should I let it churn? So deflated. Hi Maya, I seem to have had the same problem Linda did. Wholesome Yum is a keto low carb blog. I made the condensed milk, but I think I let it boil too long. Using MCT oil in the recipe helps. That being said the flavour of the ice cream, the texture, how it’s holding its shape, everything is perfect! Not swirled in but completely mixed in. I kept this version simple by just adding the scraped seeds from a vanilla bean, but even that is optional. Use the current version on the recipe card. I’d recommend very small pieces, since chewing too much wouldn’t be ideal once the fruit is ice cold. I kind of want to get a hagen-daazs “dulce de leche” type thing with swirls of caramel in it. I used heavy cream for the whole thing, but next time I might use almond milk for the first 2 cups to lighten it a bit. Let me know how it goes if you try that! You could try an extract if you want to change the base flavor without altering ingredient ratios. I followed the directions to a t. I did choose to used MCT oil as well as vanilla bean. You don’t have to fold in the cream, just whisk it in. You can omit it if you don’t have it, but then you have to be extra diligent in stirring the ice cream regularly, or use an ice cream maker. Any thoughts on what else I can do to soften it up? It's the best sugar-free low carb ice cream recipe I've ever made. It came out kind of “crumbly”. I’m tracking the nutritional info with my ingredients and am finding a huge disparity in the calorie count. don’t know how I can get it out now. Did you use powdered erythritol? My dog eats Keto and I’ve done a lot of research on this. Given the thickness of my condensed milk, I should have probably just “put a little air” in the cream instead of whipping it until it just starts to get stiff. Hi V-La, Use the same amount of erythritol as listed in the recipe. We'd LOVE for you to share a link with photo instead. I doubled recipe so it’s acty now 1hr 15min later (phew!) What can be used instead of erythritol? Hi Ann! Someone, please help me understand the nutritional facts, please? Once it’s done in the ice cream maker, the texture should be even thicker, similar to soft serve. Hi Karen, Yes, feel free to adjust the sweetness/vanilla flavor to suit your preferences. Hi Norm, my recipes don’t include conventional milk because it tends to be higher in net carbs. Ten minutes later, the mixture thickened, and I immediately popped it into a covered glass dish and put it into the freezer. I’ll have to experiment with adding chocolate, coffee, and other options.Another site recommended vodka for helping keep ice cream soft, which I’ll have to try. Could the erythritol be substituted for banana in any way? Hi Maya, I’m looking forward to trying this! Also what can be used instead of MCT oil powder? The ice cream wasnt smooth at all. The key to the no churn sugar-free ice cream recipe is to take it out and stir it every 30-60 minutes, especially for the first 2 hours, and every 60-90 minutes for a few hours after that. Enjoy immediately, or transfer to a freezer container and freeze for 2-4 hours, until firm. Thank you for the feedback, Neo! After about ten minutes the base was condensed to perfection! Hi Erica, The 4 cups of the heavy cream are divided. If it was too easy to scoop out, heck I would eat the whole pan! It did break, but I was able to make it a smooth and creamy by beating it with the whisk attachment of my hand mixer (that also helped the mixture get to room temperature quicker). Click on the times in the instructions below to start a kitchen timer while you cook. Sugar dissolves a lot more easily than erythritol, so when you need a smooth texture, powdered works best. The amount depends on the brand and form you’re using (liquid or powder). Hi, can you use coconut oil instead of MCT oil? Hi Ellie, What is the percentage of milk fat in your heavy cream, or did you use heavy whipping cream? I am glad you like the recipe! Hi Ellie, I’m sorry this recipe didn’t turn out as expected. A large pan means more surface area, so it will happen faster. Stir the ice cream during the freezing process, every 30 minutes for the first 2 hours and every 60-90 minutes for 2-3 hours after. Thanks Maya! Hi, the flavour of the batter is amazing!! That’s a great idea, Kenny! Can you replace the MCT oil with coconut oil? However, all three of these result in a harder ice cream than the above allulose-based sweeteners. I completely over whipped the cream and now I have something that resembles ice cream but tastes like vanilla butter. I have a ice cream maker so the consistency before it went it to freeze was amazing but tasted wrong. Even my husband tried some and said it was very creamy. It was VERY rich -I might try using some coconut milk next time to try and lighten it up as suggested. 2 things I do differently – 1) I only use the cream and sweetened condensed milk and flavoring (vanilla or zero cal/carb chocolate sauce); and 2) I use 4 small sandwich sized containers (makes freezing it much faster) and I have not had to stir it at all (learned that by forgetting!). If you only have vanilla extract, that’s perfectly fine, too. Hi Kelli, Yes but you will need less of it. Will definitely do 1/2 almond milk vs all cream in the future. I followed the directions completely but I put it in an ice cream maker. 3. Will it work to substitute MCT Oil Powder instead of MCT Oil in order to keep it softer? Have since put it in the freezer and seems to be setting up ok. Any suggestions? But, I also updated the recipe to increase the MCT oil, and that helps with texture too. This essentially does the work of the ice cream maker if you don’t have one. Hi there, great recipes! Blueberries sound delicious to add. . I haven’t tried this recipe with ghee or cacao butter, so can’t guarantee the results. MCT oil (liquid or powder form) sometimes have additional starches or thickeners added to them, which could cause your ice cream to thicken up like crazy in the ice cream machine. I will make it with Birch Xylitol instead of Allulose sweetener — xylitol doesn’t harden in ice cream and will stay scoopable straight from the freezer! It was very thick and rich. Try this recipe! There are several different types of MCT oil on the market, so results can vary. I pour mine into 1/2 cup Glad containers, can add additional ingredients. Have you substituted MCT with coconut oil? ... Ww 3 Pt. Hi Lori, Omitting the MCT oil was likely part of the issue. If you'd like to lighten up the sugar-free ice cream a bit, you can replace some of the heavy cream in step 3 with coconut milk or almond milk instead. Hi Leila, I haven’t tried that with this recipe. Help! I want to try this. I made this tonight. Banana wouldn’t be low carb, but if that’s ok for you, it might work. Is there anything I can do to save this? I updated it recently to improve the texture and this issue shouldn’t happen anymore. Hi Jen, You can try this chocolate peanut butter nice cream that’s dairy free. Hi Heather, That should work, but I recommend using a little more if you use coconut oil instead of MCT oil. Hi Kacie, It does sound like the cream was over-whipped. Wow! I have not made this recipe in mason jars. Hi Shannon, Thanks for the feedback! Love it!! I ran across your recipe a couple days ago. I just run them through very hot tap water, and serve as you would any other noodle. You can verify this through your browser settings. I used powered Bochasweet. TQ so much for this recipe. I’d like to upload a pic, but it doesn’t look like this site allows that. Not sure if that affected the “crumbly” outcome or something else. low carb sweetener conversion calculator here, check the sweetener conversion calculator here, https://assoc-redirect.amazon.com/g/r/https://amzn.to/2KNy562, chocolate peanut butter nice cream recipe, https://www.wholesomeyum.com/natural-low-carb-sweeteners-guide-conversion-chart/, Raspberries, blueberries, or chopped strawberries. It’s ice cream so you’d probably want it sweet. You may want to combine it in a blender with the rest of the heavy cream if it’s really thick to get it evenly incorporated. Hi – getting ready to attempt this recipe. Adding caramel ribbons will need to be done after the churning process. But the recipe calls for 3 total……which is it? Which recipe works best– and is for KETO? You can print these easy instructions for how to make whipped cream with canned evaporated milk below! Hi Colleen, I don’t recommend that brand of syrups. TIP: If it hardens too much, just let it sit on the counter for a bit to soften enough to eat and use a wet ice cream scoop to get it out. Hi Bryan, You can add a good quality instant coffee to your ice cream base before churning. See the notes at the bottom of the recipe card for details. Hi Ellen, Please let me know how that turned out! It made a decent tasting banana milk shake. Can I use the powdered allulose/monk fruit blend in this recipe? I’d definitely like to try this again! In contrast, erythritol makes much harder ice cream. I gave up after 30 minutes and just put it in the freezer. Your email address will not be published. It was so easy to make and so delicious! Tasted like the ice cream in sandwiches and drumsticks, like when I was a kid in the 60’s. Hi, can I replace powdered erythritol with lakanto sweetener? #2, if you don’t want to use or have the MCT oil, you can use 2 tsp of vodka and that will keep your ice cream from freezing solid. I can’t wait to eat it tomorrow. You won't believe how EASY it is to make this keto friendly ice cream recipe. How To Make Low Carb Ice Cream With An Ice Cream Maker, gluten-free, ice cream, keto, low carb, no churn, nut-free, sugar-free, vanilla, vegetarian. Here you will find natural, gluten-free, low carb recipes with 10 ingredients or less, plus lots of resources. Whipping the cream can turn it to butter, so it’s important not to overwork the ice cream base.
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