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keto ice cream recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Keto, Low Carb, Gluten-Free
Description
This elegant low-carb dessert recipe creates a rich and velvety keto ice cream base, swirled with a homemade cardamom-rose ribbon, offering a satisfying and decadent treat without high sugar content.
Ingredients
- 480 ml (2 cups) full-fat canned coconut cream, chilled (use thick portion only)
- 480 ml (2 cups) heavy cream, chilled
- 120 g (1/2 cup) powdered erythritol-monk fruit sweetener blend
- 5 ml (1 tsp) alcohol-free vanilla extract
- Pinch of fine sea salt
- 60 ml (1/4 cup) water
- 30 g (2 tbsp) erythritol-monk fruit sweetener blend (for ribbon)
- 2.5 ml (1/2 tsp) ground cardamom
- 10 ml (2 tsp) alcohol-free rose water
- 1/8 tsp beet powder, optional (for color)
- 1 ml (1/4 tsp) xanthan gum
Instructions
- Prepare Cardamom-Rose Ribbon: Combine water, 2 tablespoons sweetener, and cardamom in a small saucepan. Bring to a simmer over medium heat, stirring until the sweetener dissolves completely. Remove from heat, then stir in rose water and beet powder (if using). Gradually whisk in the xanthan gum until the sauce slightly thickens to a syrupy consistency. Set aside and chill completely.
- Make Ice Cream Base: In a large bowl, whisk together the chilled coconut cream, heavy cream, 1/2 cup powdered sweetener blend, vanilla extract, and sea salt. Continue whisking vigorously until the mixture is completely homogenous and the sweetener has fully dissolved.
- Churn Ice Cream: Pour the ice cream base into the frozen bowl of an ice cream maker. Churn according to the manufacturer’s directions, typically for 20-30 minutes, or until the mixture reaches a soft-serve consistency.
- Swirl and Layer: Spoon about one-third of the churned ice cream into a freezer-safe container. Drizzle about one-third of the chilled cardamom-rose ribbon over the layer. Repeat with two more layers of ice cream and ribbon sauce. Gently swirl with a knife or skewer, being careful not to overmix.
- Freeze for Firmness: Cover the container tightly and freeze for at least 4-6 hours, or until firm enough to scoop. For best results, allow the ice cream to sit at room temperature for 10-15 minutes before serving to soften slightly.
Notes
To achieve a creamy texture, ensure all base ingredients are well-chilled before mixing and churning. For easy scooping after freezing, let the ice cream sit at room temperature for 10-15 minutes before serving. Store in an airtight container for up to 2 weeks to prevent freezer burn.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Churning
- Cuisine: General
Nutrition
- Serving Size: 1/2 cup
- Calories: 300 kcal
- Sugar: 1 g
- Sodium: 20 mg
- Fat: 31 g
- Saturated Fat: 22 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 100 mg
Keywords: Keto, Ice Cream, Low Carb, Cardamom, Rose, Dessert, No Sugar, Homemade, Creamy, Churn
