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Low Carb Ice Cream Recipe

Delicious Low Carb Ice Cream for Keto 
Prep Time5 mins
Cook Time45 mins
Freezing Time6 hrs
Total Time50 mins
Course: Dessert
Cuisine: American, Keto, low carb
Keyword: ice cream, keto ice cream
Servings: 4 Servings
Calories: 405kcal
Author: Keto Diet

Ingredients

Instructions

  • 1. Melt the butter in a large saucepan over medium heat, then add half of the
    heavy cream and powdered erythritol.
    2. Bring to a boil, then reduce to a simmer for 30-45 minutes, stirring
    occasionally until the mixture thickens enough to coat the back of the
    spoon.
    3. Pour into a large bowl and allow to cool to room temperature. Stir in the
    vanilla extract and MCT oil.
    4. Meanwhile, beat the remaining 2 cups of heavy cream using a hand mixer
    for about 2-3 minutes, until stiff peaks form.
    5. Carefully fold the beaten heavy cream into the sweet mixture in the bowl.
    Transfer the mixture to a freezer container (like a 9x5" loaf pan) and
    smooth the top with a spatula. (If you want to add mix-ins, gently stir them
    in at this step, and also sprinkle some on top.) Line the surface with a
    piece of parchment or wax paper to keep ice crystals from forming. (You
    can use an ice cream maker if you have one.)
    6. Freeze for 5-6 hours, until firm. For a smoother, creamier texture, stir the
    ice cream a few times throughout the freezing process, then return to the
    freezer. (Ice cream will get hard in the freezer after longer periods. Let it
    soften slightly on the counter for a few minutes before serving, and use a
    wet ice cream scoop to serve.)

Nutrition

Serving: 50g | Calories: 405kcal | Carbohydrates: 0.5g | Fat: 45g | Cholesterol: 14mg | Sodium: 25mg | Potassium: 32mg