I wanted to make a uniquely Mexican ice cream that still qualified as keto-friendly, and I stumbled across a unique flavour: Queso fresco. This light cheese brings a unique flavour that tastes like an umami white chocolate to a vanilla ice cream base, it serves up beautifully with a sprinkle of cinnamon or almost any kind of fresh berries. Try it with my keto strawberry dessert sauce recipe!
Queso Fresco Ice Cream (Helado de Queso) Recipe
Ingredients:
- 2 large eggs
- ¼ teaspoon cream of tartar
- ½ cup xylitol
- ¾ teaspoon xanthum gum
- ¼ teaspoon sea salt
- ¼ cup unsweetened almond milk
- 8oz queso fresco, crumbled
- 2¼ cups heavy cream (aka whipping cream)
- 1 tablespoon pure vanilla extract
- 2 tablespoons vodka (or try a silver tequila if you want give it another Mexican element)
Directions:
- Beat eggs with cream of tartar with a mixer until frothy.
- Add xylitol a little at a time until mixture thickens.
- Add all remaining ingredients and mix well except the heavy cream and xanthum gum.
- Sprinkle in the xanthum gum gradually as you mix, then add the heavy cream and mix until everything is consistent, but don’t overdo it or else the cream will start to form a frothy layer on top.
- Add chilled mix to your ice cream maker (*I use the Cuisinart Ice Cream Maker.) and follow the manufacturer’s instructions for your model. Add the queso fresco a little at a time in the last 5 minutes of churning.
- If you like a soft-serve consistency, you’ll be able to serve it as soon as it’s done in the ice cream maker. If you want a “scooping” texture, let it set in the freezer for at least 4 hours or overnight.
- Scoop into bowls, sprinkle with ground cinnamon, fresh berries or my keto strawberry dessert sauce and serve.
Did you try this keto queso fresco ice cream recipe? If so, let me know how it went in the comments, or tag me in any photos you share on Instagram so I can see your creation. Enjoy! :)
