Keto Strawberry Ice Cream Recipes

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KETO CHOCOLATE ICE CREAM

This keto-friendly chocolate ice cream delivers! The egg yolk-based custard is the key to its full-bodied creaminess, while good-quality cocoa powder insures a rich chocolate flavor. We tested various keto-approved sugar substitutes and found some to be gritty or simply too sweet. Stevia adds just the right amount of sweetness without changing the texture. Take care not to over-churn, to avoid graininess.

Provided by Food Network Kitchen

Categories     dessert

Time 4h50m

Yield about 1 1/2 quarts

Number Of Ingredients 6



Keto Chocolate Ice Cream image

Steps:

  • Add the heavy cream and cocoa powder to a medium saucepan and whisk until the cocoa is fully incorporated. Set over medium heat and bring to a simmer, stirring occasionally. Remove from the heat.
  • Whisk together the stevia, vanilla, salt and egg yolks in a large bowl until lightened in color, about 1 minute. Slowly drizzle in 1 cup of the hot cream mixture, whisking, then pour the mixture back into the saucepan and set over medium heat. Cook, stirring continuously with a rubber spatula, until the mixture thickens, coats the back of a spoon and reaches 180 degrees F on a thermometer, about 6 minutes.
  • Transfer the custard to a large bowl and stir continuously until the mixture cools to room temperature. Cover tightly with plastic wrap and chill until cold, about 3 hours. (For faster chilling, set the bowl in a larger bowl of ice water and stir until cold.)
  • Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Transfer to a freezer-safe resealable container and freeze until set, at least 1 hour.

3 cups heavy cream
1/2 cup unsweetened cocoa powder
6 tablespoons pure stevia sweetener, such as Truvia
2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
6 large egg yolks

KETO NO-CHURN STRAWBERRY ICE CREAM

No ice cream machine? No problem! A mason jar and immersion blender are all you need to produce a creamy, decadent keto strawberry ice cream. This ice cream won't freeze rock hard like most no-churn ice creams can. The vodka is optional, however it really helps keep the ice cream scoopable, and you don't taste it!

Provided by France C

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 3h10m

Yield 3

Number Of Ingredients 7



Keto No-Churn Strawberry Ice Cream image

Steps:

  • Combine heavy cream, strawberries, sweetener, vodka, vanilla extract, xanthan gum, and salt in a wide-mouth pint-size jar.
  • Using an immersion blender and an up and down motion, blend cream mixture for 60 to 75 seconds, or until thickened and soft peaks have formed.
  • Cover jar and freeze, stirring every 30 to 40 minutes, until ice cream reaches your ideal consistency, 3 to 4 hours.

Nutrition Facts : Calories 296.4 calories, Carbohydrate 11.1 g, Cholesterol 108.7 mg, Fat 29.4 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 18.3 g, Sodium 91.9 mg, Sugar 1.2 g

1 cup heavy whipping cream
⅓ cup chopped strawberries
2 tablespoons low-calorie natural sweetener (such as Swerve®)
1 tablespoon vodka
1 teaspoon vanilla extract
¼ teaspoon xanthan gum
1 pinch salt

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