I’ve had my lovely new duo ice cream maker for quite a few weeks, yet I’ve not made myself anything in it so far. I made Justin some basic vanilla ice cream which he enjoyed, so I’m making myself a batch of luxury keto vanilla ice cream.
The difference between ‘basic’ and ‘luxury’ – as far as the instruction booklet which came with the ice cream maker is concerned – is that the former is made with milk and cream, and the latter has added whole eggs and extra yolks.
To convert the recipe to keto, I replaced the sugar with Whole Earth Sweetener Co. sweet granules which is a combination of Stevia and Erythritol. You only need about half the amount of sweet granules to sugar; Whole Earth has a handy conversion chart on its website, if you’re unsure of quantities.
I also used almond milk instead of cow’s milk and coconut cream instead of double cream. I know I say it most weeks, but this is the best keto recipe I’ve come up with to date – it’s a learning curve!
There’s a slight coconut flavour – which to me isn’t a bad thing – however, the vanilla bean paste really comes through. I’ve had a couple of portions so far; once fully frozen, it needs to come out of the freezer about half an hour before you need to scoop it into balls as it hardens like rock! To avoid this, you could always add a capful of vodka – I didn’t want to over-indulge. I might sprinkle over a few cacao nibs or chopped almonds or pecans.
Click here to save my recipe to Pinterest
- 300ml/10½fl oz almond milk
- 250ml/8½fl oz coconut cream
- 2tsp vanilla bean paste
- pinch of salt
- 2 large eggs
- 2 large egg yolks
- 40g/3½oz Whole Earth Sweetener Co. Sweet granules
- 2tsp vanilla extract
- Combine the almond milk and coconut cream in a medium-sized saucepan
- Stir the vanilla bean paste and salt into the milk/cream mixture
- Bring the mixture to a slow boil over medium heat
- Reduce the heat to low, and simmer for 30 minutes, stirring occasionally
- In a medium bowl, combine the eggs, egg yolks and sweet granules. Use a hand mixer on medium speed to beat until the mixture is thick, smooth, and pale yellow in colour, about 1½ to 2 minutes
- With the mixer on low speed, ladle out about 6fl oz of the hot milk/cream/vanilla liquid on to the egg mixture in a slow steady stream
- When thoroughly combined, pour the egg mixture back into the saucepan and stir to combine
- Cook - stirring constantly - over medium low heat until mixture is thick enough to coat the back of a spoon
- Stir in the vanilla extract
- Transfer the mixture to a bowl, cover with a sheet of cling film (I used one of my reusable silicone stretch lids) placed directly on the custard (this stops a skin developing), and allow to cool completely
- Turn the ice cream maker on, pour the chilled custard into the frozen freezer bowl, and
- churn until thickened, about 20 to 25 minutes
- If desired, transfer the ice cream to a clean, airtight container and place in freezer until firm - about 2 hours to 'ripen'
