Is Keto Ice Cream really that hard?
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I have tried about 3 varieties of keto ice cream and none of them satisfied. One had a distinctly off- putting texture. It made me wonder if it was made by aliens who had merely read about ice cream, but had never actually tasted it. Blech. Black Tie– we used to make ice cream in the old fashioned ice cream maker– wooden outside, metal tin inside, ice and salt in between– and we made it with vanilla custard, sugar, eggs, milk. maybe if you used almond milk, cream instead of the milk? Interested in the next experiment.
After watching https://www.youtube.com/watch?v=egJaWmlHWLI (thank you foodwishes) I decided to try this method and adjust it to fit my ketoeats. It's a bit time consuming (takes me at least 8-10 min. of whipping the custard) but very easy to do and produces a delicious ice cream that's not a block of ice. I highly recommend watching the foodwishes video to understand the process. Here is my recipe for vanilla:
2 whole eggs & 1 yolk
1/2 cup allulose (more or less to your taste)
1 teas. vanilla
1 tablespoon vodka (I just use 3 caps full, it's required so you don't get a block of ice)
pinch of salt
Add all to a metal bowl and blend well (I use a hand mixer); place over med. low heat and mix until thickened (watch foodwishes video). Remove from heat, let cool about 5 min. (I place in fridge) and make whipped cream:
6-7 ounces heavy cream
1 teas. vanilla
10 drops liquid stevia (I use vanilla)
Add whipped cream to cooled custard and mix well; you don't have to be too gentle with folding it in just be sure to blend it together well. Place in container of your choice and freeze at least 6 hrs.
This makes about 2 pints, I use Talenti gelato containers (from my pre-ketoeats days). I usually make another batch using 2 whole eggs and the leftover white, it comes out fine using the same method.
If u would have used powdered swerve plus an actual icecream maker,its so much better bcz powder dissolves plus the maker churns to make it creamy
The missing ingredients: salt, egg yolks, ice cream churner …. Great video. Please keep up the good work.
Um I do NOT know what I did wrong but i tried this recipe and it would NOT freeze. Any thoughts. I used my Whynter ICM-220CGY Automatic Ice Cream Maker 2 Quart Capacity Stainless Steel Bowl & Yogurt Function in Champagne Gold, with Built-in Compressor, and was very firm. I put it in the freezer overnight, and most of today and its like a shake. Any thoughts?
I think it's easier to find a new favorite desert than to find a perfect home made keto ice cream recipe. There are a bunch of keto mug cake recipes, keto flan, keto crem brule, etc.. Lately, I've been experimenting with berries and cream. There's a delicious Norwegian red berry soup, strawberries and whipped cream, berry "gellitain" (using konjac powder if melting is an issue), and just plain frozen raspberries in cream. If you put the frozen raspberries in cream, the cream freezes, and it tastes a lot like ice cream.
Part of the problem is that sugar is a major player in Ice cream's texture and consistency. Even if you match the flavors perfectly, it's not going to feel or scoop just like regular ice cream.
I like Rebel brand best.
If you do it with Allulose (instead of erithritol) it's not quite as hard. It also helps if you dissolve the sweeter properly (easier when the cream is heated).
Can the Guar Gum be replaced by xanthan gum?
Ben & Jerry's makes Keto ice cream???????
**angels weeping and singing "FINALLY!"
Allulose does perform better with ice cream because it crystallizes better. Also blender or mixer outperforms shaking a jar every time. With those things in mind, some simple recipes have worked just fine for me.
Here is what I learned: 1. Ben and Jerry's is the devil's greatest temptation. 2. My keto ice cream failures are likely the result of insufficient midichlorians. I try to make good ice cream, but Forcing it doesn't work… Please don't judge me. Everyone gets something different out of a youtube video! 😛
That cliffhanger TT^TT
Using allulose is key IMO for texture. Suggest using some heavy cream and allulose to make “condensed milk” first.
Rebel Triple Chocolate and Cookie Dough are always in my freezer. Usually at a 2 to 1. The Triple Chocolate with a warm Keto brownie is…🤤🤤🤤🤤🤤
Oh, you're back! Yay! 🥳
Thank you.
I have tried to pry keto ice cream secrets from the tubes and here are the unverified tidbits I have found. Sweetener type seems to have an impact on creaminess. Apparently Allulose and Xylitol, and of course sugar, preserve creaminess. Yes, some people have issues with them. Heating the mixture before cooling it may help dissolve sweeteners. Possibly using powdered versions of sweeteners can help. Adding tempered egg yolks may increase the richness but will drive you toward a frozen custard taste. Adding unflavored vodka is rumored to increase creaminess/scoopability. Incorporating air via churning, blending, or whipping is key to texture and creaminess. A pinch of salt can really enhance the flavors. Best of luck.
I am unusually excited about where you are going with this! Wish I could be an official taste tester.