This Keto Ice Cream Recipe is so quick to prepare, and with just 4 ingredients it has become a regular summer treat for me. Following a Keto lifestyle does not mean you have to miss out on treats like this and, even better, you get a natural creaminess rather than all the sugars and chemicals in commercial ice creams.
The 4 ingredients are regulars in my keto pantry, so on a whim I can make a batch of this ice cream and store it for whenever I fancy some. And no ice cream making machine is required! It really only takes a couple of minutes to prepare. The longest step is the freezing time, but you can use that to look forward to enjoying your ice cream later.
The 4 ingredients in this recipe are: Double Cream, Xanthan Gum, sugarless sweetener, and a flavouring of your choice. For this recipe I have gone with traditional vanilla, so vanilla extract was required.
You will see I use Xanthan Gum in a lot of keto recipes. It is a fantastic thickener that you can also use in soups and stews, for example. This means you can leave out other carb heavy thickeners, such as flour. A tub of Xanthan Gum costs just a couple of pounds on many online stores. In this case, the Xanthan Gum gives your ice cream a thick, scoopable texture.
For the sugar replacement, I myself always use erythritol. Looks like sugar, tastes like sugar yet contains no sugar.
As far as keto friendly flavouring goes you can replace the vanilla extract to create your own ice cream sensation. Why not add cocoa powder (over 85%) to create a yummy chocolate ice cream, or use other extracts like strawberry or almond? You can experiment till your heart’s content.
- Hand blender
- Tall narrow jar or jug that fits the blender in