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No ice cream maker? No problem! Try this simple method for making homemade keto ice cream without a machine.

The sweeteners you use are the difference between ice cream is scoopable and one that turns rock hard. I prefer a combination of Swerve Sweetener and either allulose or BochaSweet.

Choose a thick base. By thick, I mean something that’s quite a bit thicker than heavy whipping cream or milk. This gives the ice cream some structure and make it less icy.

Whip the heavy cream. Whipping the heavy cream to stiff peaks replaces the churning process and makes the ice cream lighter and gives it more structure.

Fold the two together. Use a large silicone spatula and fold the whipped cream into the thicker base until no streaks remain.

Stir in any mix-ins. Now is your chance to add chocolate chips, nuts, or swirls of keto caramel sauce.

Freeze until firm. Transfer to an airtight container and freeze until firm, at least 8 hours.

Want to try more recipes? How about my no churn keto coffee ice cream.

For something fruity try my no churn keto strawberry ice cream.

There is also my decadent no churn keto cannoli ice cream.

Or make this stunning keto ice cream cake.

Click on the link below for more no churn keto ice cream recipes.

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