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Free Printable: Low Carb & Keto Food List
Get It NowMy Keto Ice Cream Recipe Tastes Like The Real Deal
Aside from keto cheesecake, the number one low carb dessert that people ask me for is keto ice cream. And while you can turn this one into many flavors, my first priority was a classic low carb ice cream to use as a base. Here’s why it’s my favorite:
- Scoopable, smooth, and creamy texture – Many keto ice cream recipes turn out rock hard or gritty, mainly due to the sweetener. Mine is scoopable almost right out of the freezer, and it’s smooth and creamy without any weird gritty feel.
- Sweet with no aftertaste – Again, it’s a big area where sugar free ice cream usually fails. This one tastes like it’s made with sugar!
- Ultra low in carbs – At 3.3 grams net carbs per serving, it’s easy to fit this treat into a keto diet. It’s also refined sugar free, gluten free, and egg free.
- Clean ingredients – Just 5 of them. There weren’t many store-bought options when I developed this keto friendly ice cream back in 2019, but even now, my homemade version is cleaner and tastes creamier.
- Easy to make – You just need a little patience.
This recipe has gone through so many iterations — I’ve tested it dozens of times, including different flavors! After this much (delicious) experimentation, it’s the best keto ice cream I’ve tried… and it’s even more amazing over a keto brownie, keto apple crisp, or keto apple pie. Make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my homemade keto ice cream recipe, what each one does, and substitution options. For measurements, see the recipe card.
To give some context, this is not a custard-based ice cream like my almond milk ice cream or protein ice cream. Instead, I use my keto condensed milk as a base. You’ll need these 5 ingredients:
- Heavy Cream – Full-fat canned coconut milk or coconut cream should work as a dairy-free substitute, but the recipe still won’t be fully dairy-free because of the butter (below). If you’d like to lighten up the calories, you can replace some (or all) of the cream at the end (not in the condensed milk) with coconut milk beverage or almond milk.
- Besti Powdered Monk Fruit Allulose Blend – VERY important! I used to make this with powdered erythritol, but now highly recommend against it. Erythritol and most other sugar substitutes have a higher freezing point than sugar (result: rock-hard ice cream), and even worse, they don’t dissolve well (result: gritty texture). This is why I only use Besti Powdered Sweetener for all my low carb ice cream recipes, including this one. It keeps your ice cream scoopable and creamy, with no aftertaste or grainy specks. The only alternatives that will work the same way are plain powdered allulose or liquid allulose (you’ll need an extra couple tablespoons because these are less sweet), or granulated Besti (which actually dissolves well enough).
- Almond Milk – I didn’t have this in older versions, but now always include it because heavy cream alone can make this ice cream too dense and buttery. You can use store-bought or homemade almond milk. For a nut-free option, use coconut milk beverage (the kind in a carton in the dairy section). I’ve also used regular dairy milk when I wanted just less sugar/carbs, but it wouldn’t be totally keto.
- Butter – I add just a touch to the condensed milk base for texture.
- Vanilla Extract – For keto vanilla ice cream. Sometimes I also add a teaspoon of vanilla bean seeds. See my flavor variations below for other add-ins!
How To Make Keto Ice Cream
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make the condensed milk. This is the same process as my sugar free condensed milk recipe: Melt the butter in a large saute pan or skillet (not a saucepan!) over medium heat. Add powdered Besti and heavy cream. Simmer, stirring occasionally, until the mixture is thick, coats the back of a spoon, and volume is reduced by half. It will also pull away from the pan as you tilt it.
- Cool and add vanilla. Pour the condensed milk into a large bowl and allow to cool to room temperature. Stir in the vanilla extract.
- Add the milk and cream, then chill. Whisk in the almond milk (or coconut milk beverage) and more heavy cream, until smooth. Refrigerate the mixture for at least 4 hours, or overnight, until very cold.
- Churn, then freeze. Pour the keto ice cream base into the frozen ice cream maker bowl (I have this one and love it!) and churn until the consistency resembles soft serve. You can enjoy it as-is, but if you prefer firmer ice cream like me, transfer to a glass container (this pan is perfect) and freeze for 2-4 hours before scooping.
My Recipe Tips
- Powdered Besti is key for keeping this keto ice cream soft and scoopable. I can’t emphasize this enough — other sweeteners will make it very hard.
- Use the largest pan or skillet you’ve got for the condensed milk. More surface area means it thickens faster. It typically takes me 30-45 minutes in a large skillet, but can be well over an hour if you use a saucepan!
- Do you have to refrigerate the mixture before churning? No, but I highly recommend that you do. The texture of this low carb ice cream recipe turns out much better if you churn when the mixture is very cold.
- Freeze your ice cream maker bowl for at least 24 hours in advance. If it’s not frozen solid, the ice cream will stay runny when churning, and the final result will be icy.
- Don’t have an ice cream machine? You can make this no churn keto ice cream, but it’s more work. You’ll need to remove the container from the freezer and stir every half hour for the first 2 hours, then every 60-90 minutes for a few hours after that. It will be icy if you don’t, so I recommend investing in a quality ice cream maker if you’ll be making ice cream regularly. Otherwise, you might prefer my mason jar ice cream to avoid the hassle of frequent stirring.
- What happened to the MCT oil? I had 1/4 cup in an older version of this keto ice cream recipe, and its purpose was to lower the freezing point and help make the ice cream soft and scoopable. However, I no longer include this because: a) using Besti solves the problem of rock-hard ice cream, and b) the oil can make the ice cream taste, well, a little oily. You can still at it if you like, but it’s not my favorite anymore.
- Freeze promptly after churning. If the ice cream starts to melt a little, it’ll re-freeze much harder. Regular ice cream does the same thing.
- Run your scoop under hot water before scooping. This makes it easier. I don’t even dry it after. This is my favorite ice cream scoop!
- Let it sit out for 5 minutes. This won’t be rock-hard like low carb ice cream made with sugar alcohols, but it doesn’t have processed ingredients, so it’s still best to let it sit for 5 minutes before scooping. I find that quality ice cream brands made with sugar are the same way!
Keto Ice Cream (The Best Low Carb Ice Cream)
This keto ice cream recipe is the best low carb ice cream I've had! It's sweet and creamy, with just 5 ingredients and 3.3g net carbs.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
How To Make Keto Ice Cream:
-
Melt the butter in a large saute pan or skillet (not a saucepan!) over medium heat.
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Add powdered Besti and 2 cups of heavy cream. Bring to a boil, then reduce to a simmer. Simmer for 30-45 minutes, stirring occasionally, until the mixture is thick (like condensed milk), coats the back of a spoon and volume is reduced by half. It will also pull away from the pan as you tilt it. (This will go faster if you use a larger pan.)
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Pour the condensed milk into a large bowl and allow to cool to room temperature. Stir in the vanilla extract.
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Whisk the almond milk and remaining heavy cream, until smooth.
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Chill the mixture in the fridge for at least 4 hours or overnight. (You can skip this step if you really want to, but the texture will be better if you chill it.)
Ice Cream Maker Instructions:
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Transfer the mixture to your ice cream maker and churn according to manufacturer's instructions, or until the ice cream is the consistency of soft serve. Mine takes about 20-25 minutes. (If you want to add mix-ins, add them toward the end of the churning process.)
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Enjoy immediately, or for firmer, scoopable ice cream, transfer to a freezer container and freeze for 2-4 hours, until firm.
No Churn Instructions:
-
Transfer the mixture to a freezer container (like a 9×5 in (23×13 cm) loaf pan) and smooth the top with a spatula. Line the surface with a piece of parchment or wax paper to keep ice crystals from forming.
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Freeze for 4-6 hours, until firm. 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. (If you want to add mix-ins, gently stir them in after the first hour.)
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1/2 cup
- Tips: Check out my recipe tips above to help you get a creamy, scoopable texture, speed up the process, and tips for scooping.
- Flavors: See my flavor variations for chocolate, strawberry, hazelnut, mint, and more flavors you can make using this base.
- Lighter option: If you’d like to lighten up the calories in this sugar-free ice cream, replace some of the heavy cream in step 4 with coconut milk beverage or almond milk instead. However, don’t replace any of the cream in step 1.
- Storage: Store this low carb ice cream recipe just as you would any other ice cream — in the freezer. It’ll be good for at least 6 months.
- Updates: This keto ice cream recipe was first published in 2019 and has been updated several times to improve texture.
📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System and Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Ice Cream
Flavor Variations
Now that you know how to make keto ice cream the basic way, try one of the other flavors I’ve made with this recipe base:
- Chocolate – Whisk in 1/4 cup of cocoa powder before refrigerating. Sometimes I need to heat slightly to help it dissolve. I also have a custard-based keto chocolate ice cream recipe that uses egg yolks.
- Strawberry – My keto strawberry ice cream recipe is the best way. You can also just simmer fresh strawberries with powdered Besti to your taste, until soft, then add to the ice cream when churning.
- Hazelnut – I have this recipe in my Easy Keto Cookbook, and it reminds me of my favorite gelato in Italy!
- Mint – Add a teaspoon mint or peppermint extract with the vanilla. You can also add natural green food coloring — this is my favorite.
- Chocolate Chip – Add them in the last few minutes of churning. I like these sugar-free ones!
- Cookie Dough – Make my keto cookie dough in small pieces and add toward the end. You can even use leftover crumbled keto chocolate chip cookies.
- Sea Salt Caramel – Swirl in my homemade sugar free caramel syrup, or combine it with my sugar free chocolate syrup. I prefer streaks, so I add the syrup(s) only when the low carb ice cream is almost ready.
- Butter Pecan – Toast a cup of chopped pecans and a tablespoon of Besti in 2 tablespoons of butter for 4-5 minutes, stirring often. Cool completely, then churn in the buttery pecans towards the end.
699 Comments
Robyn
0I want to know if I can make this sugar free ice cream without any type of sugar, including sweetener substitutes? I don’t like any of the substitutes…thank you.
Wholesome Yum M
0Hi Robyn, Yes, this ice cream can be made without any sweetener.
Lyndze
0This is amazing ice cream! I don’t have an ice cream maker and I have the mct on order, however, I decided I needed to try it. I put it in one of my silicone storage bags so that I could squish it up and store it easy. It worked so well. I had to try it at soft serve consistency…it was delicious. Try this recipe! You will not be sorry!
Jennifer
0Is that salted butter?
Wholesome Yum A
0Hi Jennifer, this recipe uses unsalted butter.
Ivea
0How can I enlist the help of my Vitamix in this ice cream recipe? Thanks!
Lori
0Did you make the ice cream with your Vitamix? What did you do & how did it turn out? Thanks!
Wholesome Yum A
0Hi Ivea, there’s no need for a blender in this recipe, but you could probably use it if you opt to mix MCT oil powder in the ice cream base.
Linda
0I think I did something wrong. The ice cream wasnt smooth at all. It could almost be described as sweet curds. Did I cook it too long?
Maya | Wholesome Yum
0Hi Linda, Did you use an ice cream maker or the no churn method? It could be that it cooked too long, but also sounds like it could be churning too long.
Pam
0Hi Maya, I seem to have had the same problem Linda did. I prepared the ingredients according to your instructions, and then poured the mixture into my ice cream maker. By six minutes it was all thick and clumped up, and not able to churn. It’s almost like the mixture was on its way to becoming butter, and it kind of tastes that way too. It’s very rich between the whipping cream and mct oil. Any ideas what I might’ve done wrong? Thanks so much!
Wholesome Yum M
0Hi Pam, Did you use pure MCT oil? 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. Please be sure to check the ingredients on your MCT.
Cindy
0Can’t wait to make new recipes, and healthy ones I’ve been changing all my food around to stay healthy, just having a hard time with the last 60 pounds.
Brandi
0WOW!! My favorite keto ice cream recipe yet! I ended up making it a little too sweet for my taste so I added a chopped dark chocolate bar and walnuts to it! Superb!!!
Brenda Hanik
0Hi Maya, I used several of your recipes so far from your web site and all have come out nice and very tasty to me. I also have your cookbook on order through Amazon. Look forward to the recipes in your book. Until my cookbook arrives I will keep looking for more tasty recipes on your web site.
Thanks,
Brenda Hanik
Houston, Texas
Maureen B Kaminski
0So I made this ice cream and I thought I followed the directions exactly, but the ice cream turned out quite gritty. I churned it in an ice cream maker and it never really got thicker.
I gave up after 30 minutes and just put it in the freezer.
Wholesome Yum
0Hi Maureen, is it possible you used granulated erythritol instead of powdered? That could have caused the grittiness.
The Overlord
0Have you tried making this with Stevia instead of erythritol? It’s better right?
Norm
0While the ice cream looks really great and the texture is pretty good, I find it to be way to fatty for my taste. Just a little spoonful left a fat coating in my mouth for some time afterwards. Maybe it’s because after 15 minutes in my ice cream maker the consistency was well beyond softserve. Looking at just about any other ice cream recipe, milk is also used, not just heavy cream. Have you tried it with a milk/cream mixture?
Wholesome Yum
0Hi Norm, my recipes don’t include conventional milk because it tends to be higher in net carbs. This recipe is heavier on the fat for people eating low carb, so I haven’t tried that here. If you do, let me know how it goes!
Brann Tylo
0Quick question. I was working toward making some nice ice cream, but when I tasted the mix before going to the freezer, it was so delicious and had such a marvelous salted caramel taste, I want to use it for other stuff, like a spread or syrup for pancakes. Do you have an idea of how long the mix would last in the refrigerator, were I to make large batches to put in mason jars?
Also, thank you so much for this recipe, my GF and I will love it.
Wholesome Yum
0Hi Brann, I haven’t tried refrigerating it but I’d guess it would be fine for at least a week. Let me know how it goes if you try that!
Wendy
0I want to try this. It is crazy hot here in Texas and ice cream hits the spot.
I’m just curious if you or anyone has tried making this in mason jars? I have an ice cream recipe that I make in jars and works pretty well.
Wholesome Yum L
0Hi Wendy! I have not made this recipe in mason jars. If you give it a try, let me know how it turns out.
Caron Bukowski
0Ok, I opted for substituting 1 cup of HTC with unsweetened almond milk. I added 3 tbsp of cocoa, plus 2 tbsp more of sweetener. After it cooked down, I added 1 cup of hwc, vanilla, and some chopped almonds. I also added 1 cup of the vanilla ice cream in the standard recipe, then ran it through the ice cream maker. It came out like soft serve, but froze up nicely in the freezer. Absolutley fantastic!!
Melissa
0It turned out perfectly. I followed the recipe 100% (using MCT oil, vanilla bean & an ice cream maker). It was VERY rich -I might try using some coconut milk next time to try and lighten it up as suggested. Maybe I over churned it. Thank you for the recipe!
Cm
0At what stage would I add peanut butter to this recipe?
Maya | Wholesome Yum
0I haven’t tried adding peanut butter, but you could try it when you mix the cream with the condensed milk.
Shannon G
0I’m going to have to try this one again… The new recipe will overchurn in an ice cream maker. 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. In contrast, I had just made a regular chocolate ice cream for hubby and daughter which was like soft serve after 30 minutes. Next time I’ll try checking after 15-20 minutes
Maya | Wholesome Yum
0Hi Shannon, Thanks for the feedback! Yes, 30 minutes sounds like too much for this recipe. I think mine took about 15-20 minutes, so try checking after that time. I typically always glance into the ice cream maker periodically when making ice cream in there to see if it’s done yet.
Erika Picard
0OMG…this is delicious!! I made the churned version without MCT. The flavor and texture beat the commercial KETO ice cream. I simmered the base a full 45 min. which gives it that added caramel color and flavor and beat the last cup of cream as shown in the video before added to the base. My cuisinart ice cream maker reached soft serve consistency in about 10 min. Using salted butter sets the stage for a butter pecan option which is one of our faves. This is a winner!
Caron Bukowski
0I made this, OMG!! Tasted like the ice cream in sandwiches and drumsticks, like when I was a kid in the 60’s. That was when they used real ice cream. I am enjoying this so much!!!
Caron Bukowski
0I’m making my first batch. I used powered Bochasweet. Looks, cooks and bakes just like sugar with no after taste. Hopefully, it works for this recipe.
Betty
0This might be sugar free but is very high in fat and calories! So what makes it healthier?
Wholesome Yum
0Hi Betty, this ice cream is designed for people following a higher fat diet with fewer carbs. Check out my guide to starting a low carb diet for more information on the health benefits.
Gayle
0Is there is a reason you don’t use eggs in the recipe? My non-keto family ice cream recipe uses 8 eggs per gallon. We whip them for about 10-15 minutes before adding the other ingredients (condensed milk, sugar, vanilla, whole milk, evaporated milk). Have you tried using eggs in the recipe?
Wholesome Yum
0Hi Gayle, this is an egg-free recipe for anyone averse to eggs. This ice cream recipe does have eggs if you prefer them!
Edna Rice
0Can heavy whipping cream replace the heavy cream?
Maya | Wholesome Yum
0Hi Edna, Yes, these are the same thing.
Anya Zamon
0Hello! I do not have MCT oil. Can I still make this ice cream?
Wholesome Yum L
0Hi Anya, I highly recommend using the MCT oil or powder if you’re not using an ice cream maker.
Kristi
0This turned out freaking amazing! I followed the directions exactly, but added in mashed strawberries, low carb chocolate chips and chopped walnuts after the cream. Seriously the best ice cream I have EVER had!! Thanks for the recipe. 🙂
David
0Like another commenter, I had the problem of it turning to a lumpy butter-like mass. I used an ice cream machine and the lump just stuck to the dasher and moved around without any churning. I cooked the mix for 35 min. and I don’t know that was too long or too short (I kept the temp low) but it did get quite thick and coat the back of a spoon but did not pull away from sides of pan when tilted. When I added the 1/2 c of MCT oil powder, it seemed to get quite a bit stiffer and wonder if that made it worse. Any suggestions? I’m so jealous of those who had such success!
Maya | Wholesome Yum
0Hi David, I just updated the keto ice cream recipe to make improvements and avoid this issue.
David Schwartz
0I loved this! Right now there’s an abundance of fresh strawberries at the farmers markets and I’d like to use your recipe as a base for low-carb strawberry ice cream. I realize the berries will add some sugar. I was thinking of puréeing the berries with the reduced cream/butter mix. What do you think? Any tips on add-ins like fresh berries?
Maya | Wholesome Yum
0Hi David, Thank you! I haven’t tried adding in pureed berries, but have added chunks of berries and that worked great. Let me know how it goes if you try adding in a puree.
Elaine Carty
0Omg just made this. It is amazing. Can’t wait until after dinner to have more.
Eunna
0My ice cream maker just arrived and we’re excited to try your recipe. How much ice cream does this recipe make? A half gallon? A pint or two? It would help me out to know what factor we need to increase the recipe to for our 6 quart ice cream machine!
Maya | Wholesome Yum
0Hi Eunna, It makes 8 servings, or 4 cups (a quart). My ice cream machine is larger but still works for this amount.
Dana
0The flavor is great but mine turned out grainy. It was rich n creamy before freezing but became grainy during the stirring process. The only thing I did different was I used peppermint extract and added Lily’s Chips. Is there any way to save this batch?
Maya | Wholesome Yum
0Hi Dana, I’m glad you liked the flavor. Did you use powdered erythritol? Granulated will be grainy.
Spirit299
0I used powdered erythritol & it still was granular, not when warm, but after it froze. I ran into that problem several times when cooking with it (then chilling/freezing … specifically with “creamy” products).
I have since read that using erythritol in chilled or frozen products it can granulate, if you do use it, it shouldn’t be more than 50% of the sweetener. Add at MINIMUM 50%+ of xylitol or allulose (both powdered) to stop granulation. I haven’t been able to purchase allulose yet (in Canada, so can’t get yours, when my HUGE sweetener stock gets lower will try Amazon.ca), but xylitol is my sweetener of choice. Flavour & sweetening power superior to erythritol & monk for me. Glucose index is just marginally higher. Xylitol gets a bad rap too often …. IMHO
Spirit299
0A correction to my wording above. Instead of the various uses of thd word “granulate” … it should be “crystallize/crystallizing”
Maya | Wholesome Yum
0You are absolutely right. If you look at the recipe card, you’ll actually notice that this recipe no longer uses erythritol, because that is not my recommended sweetener for ice cream anymore (my previous comment was from over a year ago). The recipe now uses powdered allulose to prevent crystallization and to keep the ice cream nice and scoopable. 🙂
Kyle McAdam
0Thanks for the recipe, can’t wait to try it this weekend
I’m going to add some keto 0 carb chocolate bar chips to it
Jill Corrigan
0Just made this with some home made sugar free lemon curd. Just threw it all together then in ice cream machine. Also added a touch of xantham gum. Wow!!!
Pam Andrews
0What can be used instead of erythritol? Also what can be used instead of MCT oil powder?
Maya | Wholesome Yum
0Hi Pam, You can use any sweetener you like – check the low carb sweetener conversion calculator here. The MCT oil powder doesn’t have a substitute, but you can omit it if absolutely needed. It does last me a very long time when I buy it.
Emily
0Hi – getting ready to attempt this recipe. I have Lacuma powder – can I substitute 1:1 for the erythritol? Thx!!
Maya | Wholesome Yum
0Hi Emily, Sorry, I haven’t tried that but let me know how it goes if you try.
Pam
0I’m anxious to try your recipe. After reading some of the comments, I’d like to add a couple of suggestions. #1, if you’re like me and share with your dog, use natural unprocessed honey in place of the sweetener. It’s far safer for them as any of the sweeteners we use is highly toxic to them. My dog eats Keto and I’ve done a lot of research on this. #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.
Maya | Wholesome Yum
0Hi Pam, Thanks for the feedback. Erythritol is not toxic to dogs, but xylitol is. But of course you’re free to use honey as well if you don’t mind the sugar content. Adding vodka to help keep the ice cream soft is also an option, if you don’t have kids that will be eating it. 🙂
Tasha
0Can I use my ice cream maker for this recipe?
Maya | Wholesome Yum
0Hi Tasha, Yes, absolutely! I have ice cream maker instructions included above.
Margaret Foss
0Mine did not freeze?? Not sure why? I used almond milk and cream in part one (1 cup each)
Maya | Wholesome Yum
0Hi Margaret, I’m not sure how that could happen, it probably needed more time? Is your freezer working okay? All milk and cream will freeze in a freezer, no matter what recipe you use.
Candace
0Hi! I attempted to make this ice cream. I followed the directions to a t. I did choose to used MCT oil as well as vanilla bean. The taste of the condensed milk was so yummy! I was super excited! Until I put the mix in my icecream maker. After only 5 mins of churning it turned to butter. So deflated. Not sure what went wrong. I know you don’t use one, but you did say one could be used. Any thoughts on what may have went wrong?
Maya | Wholesome Yum
0Hi Candace, Sorry about that! I recently improved the recipe to avoid the possibility of over-churning the ice cream. I have instructions above for both ice cream maker and no churn methods (I tested both a few times), so should work perfectly now.
Susan
0Hi there… 1st I want to thank you for an amazing keto ice cream!…….. I followed directions to a T….worked perfectly….. to those that said it separated, be patient, wisk it back, it will come together… you can’t just walk away… when your dealing with cream and sugar, keep stirring…. I was looking for a keto ice cream and saw your website…. 4 ingredients! Say hallelujah I’m a believer
Katie
0Hi. I love the idea of your recipe since I am doing a no sugar challenge for a month. However I tried last night and used coconut oil instead of mct oil and the after taste is absolutely horrible. I have a ice cream maker so the consistency before it went it to freeze was amazing but tasted wrong. I am trying again tonight with no coconut oil. Will this get rid of that coconut aftertaste?? Thankyou so much!!
Maya | Wholesome Yum
0Hi Katie, Sorry to hear you had an aftertaste, was it a coconut aftertaste? If so, that’s probably from the coconut oil. If it’s not a coconut aftertaste, did you use a different sweetener that might have had an aftertaste?
Christine
0I don’t eat any sweeteners, including Erythritol. Since I eat no sugar I don’t need my ice cream to taste sweet in order to think it’s good. So my question is, does the sugar substitute do anything chemically, or would it be possible to make this omitting the erythritol? I don’t want to go through all the trouble if that’s a key to the process. Also, would love to add cocoa powder, raspberries, or peanut butter for flavors. That should work, eh?
Thanks!
Maya | Wholesome Yum
0Hi 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 haven’t tried mixins like cocoa powder that mix directly into the main ingredients, but anything you stir in, such as raspberries or peanut butter swirl, will definitely work. Let me know how it goes if you do try cocoa powder.
Katy
0I have not tried this yet but I would like to add chocolate. Have you tried that yet? Can you give me some guidance on amounts of powdered cocoa and erythritol to add (and anything else that would be needed). Thanks!!
Shannon Morris
0I’d try adding during the cooking stage. You’ll need more sweetener too probably
Maya | Wholesome Yum
0Hi Katy, Sorry, I haven’t tried that yet!
Leslie
0I cant have sweeteners of any kind. Could the erythritol be substituted for banana in any way? Does the powderiness of the erythritol affect the texture of the base? Some things I may just have to learn to live without.
Maya | Wholesome Yum
0Hi Leslie, Sorry, I haven’t tried that. Banana wouldn’t be low carb, but if that’s ok for you, it might work. Let me know how it goes if you try.
Brooke Sullivan
0Just finished reducing milk. I doubled recipe so it’s acty now 1hr 15min later (phew!) :O I’m surprised how mildly sweet the condensed milk is. In fact, it seems I should’ve doubled erythritol (er, again). I used 2/3c Swerve confectioners. I really can’t see how it will handle further dilution with additional cream. I’m debating adding liquid stevia to boost it at next stage. Not sure how much to even start with. I thought I saw a comment noting the former recipe used 3/4c erythritol vs current 1/3(??) Yikes! Tho.. as I am writing this, I am recollecting your sweetener conversion tool/link!!! Will head over in meantime for help. Thanks so much!!!
Maya | Wholesome Yum
0Hi Brooke, The reducing time will vary widely depending on the size of your pan. You can add more sweetener if you like, but I find that for some reason it tastes sweeter after freezing. Feel free to adjust to your liking, though.
Chloe
0I made this tonight. So the first time was a fail on the stove- my butter and cream separated. So I tried again and with reduced heat with success! I used half coconut milk, half thickened cream and later on used coconut oil. Omg I am struggling not to devour it while I wait for it to freeze! The flavour is delicious!! Nomnom. I can’t wait to eat it tomorrow. Thank you!
Neo Doh Mei
0Hi, can I replace powdered erythritol with lakanto sweetener?
Maya | Wholesome Yum
0Hi Neo, Yes, you can! You’d need a different amount – check the sweetener conversion calculator here.
Neo Doh Mei
0Thanks for the recipe! I made matcha ice-cream, and it taste just nice! However, my ice-cream is a bit oily to us. And I had to wash my cup using dish detergent. Is that normal? I just tried using almond milk to replace heavy cream in step 1. Hope my matcha & coffee ice-cream won’t be oily this time
Maya | Wholesome Yum
0Thank you for the feedback, Neo! I updated the recipe recently to reduce the mct oil/powder, which should take care of this issue.
Robin
0Can the sugar free sweetened condensed milk in this recipe be successfully used in other recipes? For example, I have a key lime pie recipe that calls for sweetened condensed milk. Thanks!
Maya | Wholesome Yum
0Hi Robin, Yes, you can!
Betty
0Can stevia be substituted for the erythinol? Also I’ve made the 2 ingredients ice cream with fat free condensed milk and heavy cream (it seems you either have to have the fat or the carbs!) and there was no folding involved only blending in the cond milk once the cream was whipped & someone even whipped them together so I’m wondering was the folding in because you made the cond milk or there was no sugar in it? 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.
Maya | Wholesome Yum
0Hi Betty, I haven’t tried it with stevia, but it should work. You don’t have to fold in the cream, just whisk it in.
Joy
0Wow! So good! 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). Even my non-keto husband liked it, so that’s a win. I followed the recipe with the exception of mixing 3 different sweeteners (but staying with the 1/3 cup measurements) to avoid aftertaste. No complaints at all from the family! It was slightly sweeter than I prefer, but that’s an easy fix next time. I have two questions: the ice cream was slightly crumbly when frozen solid but creamy within a few minutes. (1) Is that your experience or did I overmix the cream, making the peaks too stiff? And (2) does your ice cream have a French vanilla or almost caramel-ly taste or did I oveheat the butter in the condensed milk step? No matter, French vanilla or almost caramel-ly was great! Just want to know for next time.
Maya | Wholesome Yum
0Thank you so much, Joy! I improved the recipe a bit recently to reduce any possible crumbling. Yes, it does have a fairly strong vanilla taste, but you can decrease the vanilla extract if you don’t like it, or add mix-ins like I put in the post above.
Paula Tahanmeyers
0If I choose to use the ice cream maker, how long should I let it churn?
Wholesome Yum L
0Hi Paula, I’m not sure since I haven’t tried that method yet. If you try it out I would love to know.