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KETO ICE CREAM BASE


Start with a good base and possibilities are endless…

Start with a good base and possibilities are endless…

ICE CREAM BASE

I adapted this recipe from the New York Times.

A few simple adjustments and you can enjoy decadent keto ice cream guilt free!!!

Time: 20 minutes plus several hours’ cooling, chilling and freezing 

  • 2cups heavy cream

  • 1cup unsweetened almond milk

  • ⅔cup allulose

  • ⅛teaspoon fine sea salt

  • 6large egg yolks

  • 1/2 teaspoon flavoring of choice

1. In a small pot, simmer cream, milk, allulose, and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on a thermometer).

2. Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.

3. Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

Yield: About 1 1/2 pints


Make a delicious shake with add ins and you will be on next level joy!!

Make a delicious shake with add ins and you will be on next level joy!!

Add ins


Top your keto desserts and wow!!!

Top your keto desserts and wow!!!

I encourage everyone to calculate macros for themselves. You will be learning how many carbs there are in individual foods and as people use various brands and ingredients it will be more accurate. 🌸😊💖

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