There was a time when all the tasty stuff was bad for you, or at least it was packed with sugar. If you wanted to go sugar free, you had a tough time finding a decent treat.
That’s not the case anymore since so many of us are choosing healthier diets and healthier lifestyles. For keto lovers, things are still a bit tough, since it’s hard to find anything sweet without sugar, and carbs are a big no-no for keto.
When it comes to ice cream, the struggle stops today. We’re making a mean keto coffee ice cream with minimal carbs and lots of proteins and fats for our bodies to stay strong. The best part? It’s d-lish, and all your keto and non-keto friends will love it.
Ice cream must be churned to prevent large ice crystals from forming, ending in a velvety treat. Since churning is hard work, you’re better off with an ice cream machine to do the heavy-duty stuff for you.
I understand that not everyone has an ice cream machine, and you know what? Not everyone should, and that doesn’t mean you can’t make proper ice cream. If you’re not churning, you must make sure you add a crucial element into your ice cream: air bubbles.
The base for our keto no-churn ice cream is heavy whipped cream, that when whipped and frozen ends up with an ice cream-like texture you’ll surely love.
Then we have the evaporated milk to add body to the mix. Buy regular evaporated milk, not the low-fat kind, and of course, not the sweet version (the stuff is over 25% sugar).
You can choose any flavor for your ice cream, but I do like my coffee ice cream, and make mine with instant coffee (because I’m lazy,) and because it ends nicely.
The big question arises, what keto sweetener should you use? There’s no right or wrong answer since the zero-carb sweetener industry has stepped up their game in the last few years. For me, I love a monk fruit and allulose blend, it’s easy to find and has the right 1:1 ratio against regular cane sugar.
Your ice cream will be in the freezer in thirty minutes or less, but remember, ice cream is all about patience, so make sure you leave it untouched at least overnight.
With all the basics covered, let’s make ourselves some keto ice cream!
Use an electric hand blender and whip the heavy cream until peaks form.
Add rest of the ingredients and whip again until thick.
Gently pour the mixture into a container and freeze.
Let rest at least 24 hours and serve straight from the freezer.