Keto Ice Cream Recipe – Home made!

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Keto Ice Cream
Keto Ice Cream
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I love Ice Cream and was overjoyed when I found out I can have Ice Cream on the Keto Diet. I was even happier when I found out I can make it at home by following this Keto Ice Cream Recipe.

So watch this awesome video from Full Course Keto on making your own Mint Chocolate Chip Flavor Keto Ice Cream.

This Recipe makes 8 Servings. The Macros for each serving is:
Net Carbs – 3.4 grams
Fat – 34.8 grams
Protein – 3.1 grams
Calories – 329.7 kcal

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The ingredients making up this tasty dessert treat are:
2 Cups of Heavy Whipping Cream
4 Tablespoons of Butter
Half a cup of Confectioners Swerve Sweetener
2 Egg Yolks from Large Eggs (Tip: Keep the Egg Whites for Keto Bread)
2 Teaspoons of Vanilla Extract
2 Teaspoons of Peppermint Extract
2 Teaspoons of Lemon Juice
Quarter Teaspoon (1/4) Sea Salt
2 Tablespoons MCT Oil
80 grams of Sugar Free Chocolate Chips

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Start making this Keto Ice Cream Recipe by adding a quarter cup of butter to a pot. Next add 2 cups of heavy whipping cream. Mix together.

Now add half a cup of Confectioners Erythritol and mix it in. Separate two large eggs to get two egg yolks. (Bonus Tip: Save those egg whites for keto bread). Mix up the yolks.

Temper the egg yolks with the heave cream mixture that you prepared previously. (Watch the video to see how to do this)

Add the new mixture to a bowl and cover it with plastic cling wrap. Let the mixture cool in the fridge for at least an hour.

Once taken out of the fridge, remove the plastic and add two tablespoons of vanilla extract. Next up add two teaspoons of peppermint extract and a quarter teaspoon of salt. You also add two tablespoons of MCT oil which will prevent the ice cream from getting too icy.

Finally add two teaspoons of lemon juice a mix everything together using a whisk. Pour the mixture into the ice cream maker. Once the ice cream is forming add 80 grams of sugar free choc chips to the ice cream maker. This will mix the chips into the ice cream.

Remove the ice cream and place it in a bread pan. Freeze for at least two hours.

And serve!

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