Keto Homemade Ice Cream
Recipe developed for a countertop ice cream machine
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 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.
Amount Per Serving
- 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