It’s Summer here in Australia as I write this. While it’s a sunny 28 degrees today (82F), next week is going to treat us to 5 days in a row over 35 degrees (95F) – in other words, it’s HOT! My normal snacks during the cooler months consist of cookies, warm brownies and hot tea, but in summer you just have to have ice cream. This keto ice cream recipe actually came from a kitchen disaster. I was attempting to create a keto/sugar free creme brulee.
Starting with my usual base, but using xylitol as the sweetener, they just wouldn’t set in the oven. The batter tasted heavenly so there was no way I was ditching it – so I froze it with little hope for what would come out the next day. To my surprise, it was soft, scoopable ice cream and it remained at a fantastic texture for days. I never did try to make creme brulee again as I prefer ice cream!
If you need something to use the 5 egg whites for, why not try my simple Coconut Macaroons – ready in 15 minutes, they go really well with the ice cream as a summery dessert!
I use Xylitol to sweeten this ice cream. After a lot of research into different sweeteners and considering the stevia vs xylitol debate, I settled on Xylitol. I buy mine from Amazon, here
Keto LCHF Ice Cream – Sugar Free and Churn Free
Prepare ahead to freeze overnight. This is the perfect recipe to accompany other decadent desserts, such as my coconut macaroons or brownies. No churning, and optional vodka makes it a delectable adults only dish!
- 2 cups full fat cream
- 1 tablespoon vanilla paste
- 5 egg yolks
- 1/3 cup Xylitol I use my food processor to blitz the xylitol until it resembles caster sugar
- 1/4 teaspoon salt
- 2 tablespoon vodka optional
Place cream and vanilla in a saucepan over medium-low heat. Stir to distribute the vanilla beans evenly, and then simmer for 8 – 10 minutes. Be careful not to boil the cream.
Meanwhile, thoroughly whisk the egg yolks, xylitol and salt together in a heat proof bowl.
Taste the cream after 8 – 10 minutes and it should have a reasonably strong vanilla flavour, but it will intensify upon freezing.
Strain the cream through a mesh strainer into a heatproof jug. Gradually pour the cream into the egg yolks, whisking constantly. This must be done slowly, as adding the hot cream too quickly will cook the egg yolks.
Once completely combined, stir through the vodka if using and then pour the ice cream base into a freezer safe container and freeze for at least 4 hours, best over night.