Keto Homemade Ice Cream made at home lets you control the calories, fat, and carbs. It seems the vast majority of dieters these days are struggling with a low-carb healthy eating lifestyle. South Beach, Atkins, Keto…it doesn’t matter which diet platform you choose, they all have one thing in common. Severely restrict your carbohydrate intake and focus on fat and protein to lose weight. Those diets work for a lot of people, but others have a tough time staying on track. Therefore, finding ways to make your old favorite foods with zero sugar and as close to zero carbs as possible is the goal. However, there are carbs hidden in things you’d never expect! Like broccoli! I thought I was doing my body good by eating raw broccoli every day. Consequently, I was overeating carbs and sabotaging my weight loss.
I don’t have much of a sweet tooth, but when I do, I need the dessert to be as low-carb as possible, healthier than commercial store-bought brands, and delicious. So I found a Cuisinart ice cream and yogurt maker on Craigslist for $15 and it looked brand new! Here’s what happened with my very first attempt to make something decadently delicious with it. Keto Homemade Ice Cream was born.
Perfectly sweet, perfectly frozen just like ice cream from a regular ice cream maker. However, this batch was made with monk fruit sugar, heavy whipping cream, and unsweetened almond milk with a dash of vanilla extract. In addition, I had about a half a cup of cut up strawberries in the fridge. I mashed them up with a fork and added them in at the very end. I can’t express to you how much joy this low carb ice cream brought me. Moreover, even non-dieting Jimmie liked it. 😍
Keto Homemade Ice Cream
- 1 cup heavy whipping cream
- 2 cups unsweetened almond milk
- 1/3 cup monk fruit sugar
- 1/2 tsp vanilla extract
- 1/2 cup mashed strawberries (optional) not included in nutrition facts
- Whisk together all ingredients.
- Remove the Cuisinart ice cream barrel from the freezer where it has been patiently waiting for at least 12 hours.
- Set barrel in the machine, insert the paddle, and place the clear plastic lid on top. Plug it in.
- Carefully pour the mixture into the barrel through the opening in the top of the plastic lid. Turn the machine on and set timer for 20 minutes to begin.
- Check the ice cream consistency every few minutes thereafter until it's reached your desired thickness.
- To make a harder ice cream, freezer in a sealed container (not the barrel) for 15-20 minutes. Store uneaten ice cream in the freezer. Let set on the counter for 15 minutes before trying to scoop it out. It will be very hard.
- Makes a great keto strawberry milkshake with the addition of coconut oil and unsweetened almond milk.
- Calories 220.3
- Total Fat 23.3 g
- Saturated Fat 13.7 g
- Polyunsaturated Fat 1.1 g
- Monounsaturated Fat 7.1 g
- Cholesterol 81.5 mg
- Sodium 107.6 mg
- Potassium 124.6 mg
- Total Carbohydrate 6.2 g
- Dietary Fiber 0.5 g
- Sugars 5.7 g
- Protein 1.7 g
To sum it up, it’s not always easy to maintain whatever diet you choose to follow, however it can be done with a little bit of creativity in the kitchen. And most importantly, lots of keto and low carb products are arriving on grocery store shelves. Thus, those who are pinched for time can whip up delicious dishes with what’s on hand in a jiff! I hope you give this recipe a try and find it as delightful as we do!