Description
A rich and creamy keto ice cream recipe that uses a classic egg-custard base and cream cheese for a scoopable texture straight from the freezer.
Ingredients
Scale
- 480 ml (2 cups) heavy cream
- 225 g (8 oz) cream cheese, full-fat, room temperature
- 4 large egg yolks
- 120 g (1 cup) erythritol (granular)
- 30 g (2 Tbsp) allulose (optional)
- 2 tsp (10 ml) pure vanilla extract
- 1/4 tsp (1.5 g) fine sea salt
- 30–60 g (2–4 Tbsp) cocoa powder (optional, for chocolate version)
Instructions
- Warm the cream and cream cheese in a saucepan over medium-low heat for 4–6 minutes until smooth.
- In a bowl, whisk egg yolks with erythritol and allulose until pale, then slowly combine with warm cream.
- Cook the custard gently over low heat until it coats the back of a spoon, about 6–8 minutes and reaches 82–84°C (180–183°F).
- Stir in vanilla extract and salt, cool the custard, then refrigerate for at least 4 hours.
- If using an ice cream maker, churn according to directions, then freeze until firm. For no-churn, freeze in a shallow container, stirring every 30–45 minutes until set.
- Scoop and serve when firm but scoopable, letting it sit at room temperature for easier serving if too hard.
Notes
For a chocolate version, add cocoa powder during heating. For fruity swirls, incorporate a berry purée before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Churning or No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 440
- Sugar: 2g
- Sodium: 120mg
- Fat: 44g
- Saturated Fat: 24g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 180mg