Creating the perfect Keto Ice Cream is a project I’ve been researching for awhile. The end result of this recipe is a Keto Ice Cream that comes out in a soft-serve consistency. Freezing it for a few hours firms it up nicely. The best part is, it’s scoopable like a traditional hard ice cream the next day!
The secret? It’s in the gelatin and the BochaSweet. Both of these work together to create the perfect ice cream! Substitute at your own risk. The first few Keto Ice Cream Recipes I looked at used raw eggs. I knew my kids would be eating this and wasn’t thrilled about feeding them raw eggs in this quantity.
So, I pulled on my past homemade ice cream making knowledge and went ahead and cooked the entire mixture. I was a little worried about using the whole egg–but figured it was worth a shot! The gelatin is an additive that helps the ice cream be scoopable a day or two later.
If you plan on your family and friends eating the entire batch when it’s made–you could omit this without any worry.
Keto Vanilla Ice Cream
This keto vanilla ice cream recipe results in a creamy, satisfying ice cream that’s perfect for a low carb, high fat diet! Even better, it freezes up to be scoopable in the following days because of the gelatin and BochaSweet. Plus, this keto ice cream recipe is cooked and does not have raw eggs in it. A bonus when you’re feeding a family or prefer to avoid raw eggs.
In a medium sized sauce pan with NO heat, combine eggs, almond milk, heavy cream, BochaSweet, salt and gelatin. Whisk together.
Prepare your mesh strainer, a bowl of ice and a bowl that will sit inside the bowl of ice. Place these items beside your cooking area.
Now it’s time to turn on the heat!! Whisking constantly, turn your stove onto low heat. Gradually increase the heat to medium until your mixture reaches a minimum of 160 degrees. Stir constantly.
If you don’t have a thermometer to measure the temperature, watch the video to see what the consistency looks like when the mixture reaches approximately 160 degrees. Our goal here is to cook the eggs so they aren’t raw.
Once your mixture is cooked. Working quickly, pour your cooked mixture through the mesh sieve into the bowl underneath.
Cover and refrigerate mixture until thoroughly chilled. This takes from 2-4 hours.
Once chilled, mix vanilla into the ice cream mixture.
Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
For a firmer ice cream, pour into a container and seal tightly. Freeze for 2-4 hours prior to serving! The gelatin in the ice cream helps this ice cream scoop up well even the next day or two.