This recipe took a LOT of trial and error. I tinkered with so many different recipes on the Internet but found them lacking in the end, usually in the texture department. Who wants to wait 10-20 minutes for ice cream to thaw before it’s scoopable? And if you’re not careful, you might forget about it and be stuck with ice cream soup.
This recipe is the one! There are a number of different elements that give it its unique texture. The cream of tartar makes the eggs fluffier and the overall texture softer. Xanthum gum also helps with the softness with its gummy qualities, while the vodka helps keep the ice cream from freezing solid. But, the biggest game changer was using xylitol instead of the various other combinations of keto sweeteners I tried. For some reason, it gives a texture more like real sugar does than any of the alternatives, so don’t get tempted to swap this out. Yes, xylitol is known to cause gastro-intestinal difficulties for some, but it’s more of you consume it in large quantities. Keto or not, we shouldn’t really be eating ice cream in large quantities or on a daily basis for that matter. Use this recipe, but relegate ice cream to occasional treat status. Then savour it when you do have it. One last quick warning: xylitol is toxic to animals so don’t leave your ice cream lying around where your animals can get at it.
Scoopable Keto Vanilla Ice Cream Recipe
Ingredients:
- 2 large eggs
- ¼ teaspoon cream of tartar
- ⅓ cupxylitol
- ¾ teaspoon xanthum gum
- ¼ teaspoon Himalayan pink sea salt
- 2 ½ cups heavy cream (aka whipping cream) (*Swap with coconut cream for dairy-free.)
- ½ cup unsweetened almond milk
- 1 tablespoon vanilla extract (*pure is best!)
- 2 tablespoons vodka
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.
- 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.
I am pretty proud of this recipe, so if you try it, let me know how it goes in the comments or tag me in your shared photos on Instagram.
