I read about the sour patch kids ice cream flavour being made by Maynard's and I started imagining how much I would have liked this as a child... or even as an adult pre-keto. Then I figured, what the hey, the recipe has several layers to it, but why not have a go at making my own keto-friendly version. This is what I came up with. I'm quite happy with the result, which pays homage well to the concept without all the sugar and preservatives.

Keto Imitation Sour Patch Kids Ice Cream Recipe

Sorbet/Ice Cream Base Ingredients:

  • Peel from ½ a lemon
  • ¾ cup water
  • ½ cup xylitol
  • ½ cup lemon juice
  • 1 batch of keto vanilla ice cream, previously made and frozen
  • 1 bag of Smart Sweets Sour Blast Buddies, chopped into small pieces (*Smaller is better, as in 3-4 pieces per gummy candy, so they become crunchy when frozen rather than sticking to your teeth.)

*Sour Raspberry Swirl Ingredients:

Directions:

  1. Combine xylitol, water and lemon rind in a saucepan over medium heat. Cook, stirring, for 5 minutes or until xylitol is dissolved. Simmer for 10 minutes.

  2. Remove from heat. Cool completely. Strain xylitol mixture over a bowl. Stir in lemon juice. Chill in the fridge for at least 2 hours.

  3. While the lemon sorbet mixture is chilling, prepare the sour raspberry swirl. Add raspberries, xylitol, citric acid and water into a large pan and bring the mixture to the boil, stirring regularly. Reduce the heat until the mixture is simmering, then continue to simmer for 8-10 minutes, or until the fruit has broken down.

  4. Strain the fruit mixture through a sieve into a clean pan, squeezing any additional juice out of the fruit by pressing it down with the back of a spoon.

  5. Return the strained fruit juice to the heat and bring it to a simmer. Continue to simmer until the mixture resembles a thick syrup. Remove from heat and pour into a Pyrex or silicon liquid measuring cup. Allow to cool then put it in the fridge until ready to use.

  6. Pour the lemon sorbet into an ice cream maker and run according to manufacturer’s instructions.

  7. Remove the vanilla ice cream from the freezer and scoop it into a microwave safe bowl. Microwave the ice cream at the lowest possible heat setting for 10-20 seconds. With a large spoon, break the ice cream up into large chunks, stirring it until it is the consistency of thick cake batter, returning the ice cream to the microwave as necessary to further soften it. Stir in the chopped sour gummy candy.

  8. When the lemon sorbet has reached a slushy consistency, remove it from the ice cream maker. Spread ⅓ of the ice cream in the bottom of a chilled freezer-safe container. Then spread ⅓ of the lemon sorbet on top. Drizzle ribbons of sour raspberry ripple over both. Repeat the three layers, occasionally tapping the bottom of the container against the counter to release any air pockets. Run a thin knife through the layers to gently swirl them together. Cover and freeze until firm, 4 hours (or overnight) before serving.

A bit of effort was involved with this recipe, but it was fun to play with it. This keto imitation sour patch kids ice cream recipe is just one of many more low-carb, sugar-free ice cream flavours to come. Give it a try and let me know what you think in the comment. Or if you post pics on Instagram, tag me so I can see your creation.