Easiest Low Carb Ice-Cream Recipe

Low carb ice-creams are super easy to make and do not need any fancy ingredients. You can add sugar substitute per your liking. I make this ice-cream using the ice-cream maker which is cheap and easy to clean and use. I am using Xanthan gum to avoid ice crystals and you can scoop the ice-cream just like store bought ones.

Keto ice cream is a type of ice cream that is low in carbohydrates and typically high in healthy fats, making it suitable for individuals following a ketogenic (keto) diet. Here are some benefits:

1. Supports Ketosis: The primary benefit of keto ice cream is that it fits well within the nutritional guidelines of a keto diet, which involves limiting carbohydrate intake to support ketosis (a metabolic state where your body burns fat for energy).
2. Lower Sugar Intake: Keto ice creams use sugar substitutes or natural sweeteners like stevia or erythritol, leading to lower sugar content than traditional ice creams.
3. Satiates Hunger: High in healthy fats from sources like coconut milk or heavy cream, keto-friendly ice creams can make you feel full longer while satisfying cravings.
4. Guilt-free Dessert: You can enjoy the delicious dessert you love without feeling guilty about breaking away from your dietary goals.
5. May Aid Weight Loss: If eaten as part of a well-balanced diet and lifestyle, these treats may help with weight loss due to their ability to keep you satisfied without spiking glucose levels.
6. Lower Glycemic Index: Thanks to natural sweeteners used instead of regular sugar, such desserts have generally lower glycemic index and hence lesser impact on blood sugar levels compared to standard ice creams.

Remember though that even though they are “keto-friendly”, moderation is key when consuming any form of dessert – including keto ice-cream – due to its high-calorie content.

Try this easy low carb keto ice-cream recipe and do share your feedback too.

Print Recipe

Easiest Low Carb Ice-Cream Recipe

Author: Ambarish Joglekar

Difficulty: Beginner Total Time 4 hrs 20 mins

Ingredients

Servings

• 1 liter Whole Milk (You can use coconut / Oat / Nut Milks too)
• 100 milliliters Whole Cream (I used the 35% one from Costco)
• ¹⁄₂ teaspoon Xanthan Gum (You can buy it online or in grocery store.)
• 6 tablespoons Sugar Substitute (I prefer monk fruit or stevia)
• 5 teaspoons Cocoa powder (Skip if you want to make just vanilla one)
• 2 teaspoons Vanilla Extract
• 1 Ice Cream Maker
• 2 Egg Yolks (You can skip it by adding little more Xanthan Gum)

Instructions

1. In a pan, add milk and bring it to boil. Turn off the heat.

   

2. Once Milk has become luke warm, add egg yolks and give it a good stir. I prefer using a whisk or a handheld blender.

   

3. Turn the heat on and keep stirring the milk. We will let it boil but not on high heat. Keep the heat to med - high. This will take approximately 6 minutes.

   

4. Now add Xanthan gum and blend or stir again. Alternatively you can take cold milk in a small bowl, whisk the xanthan gum in it and then add it to the bigger milk mixture. Cook for another 4 mins.

   

5. Now add cream and turn off the heat.

6. Once milk has cooled, add sugar substitute and vanilla extract. Add cocoa powder too ( optional ).

7. Keep this mixture in the refrigerator and let it cool overnight.

8. Add this to the ice-cream maker and churn.

   

9. Scoop and serve. Store in airtight container, in the freezer.

   

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