Keto Ice Cream – Italian Classic Vanilla Gelato can be made with or without an ice cream churning machine. 2g carbs per large scoop.
This decadent keto ice cream is silky-smooth, deliciously creamy, lower in calories, and not cloyingly sweet.
It’s the ultimate base for all sorts of flavours. Turn it into stracciatella by adding grated chocolate. Incorporate cocoa powder for a chocolate version. Add fruit or nuts. Make ice cream lollies. The possibilities are infinite. The result will always be exquisite.
How to Make Keto Ice Cream – Italian Classic Vanilla Gelato
Except for adding gelatine and swapping sugar for sweeteners, I have stuck to the Italian artisan way.
Egg yolks are de rigueur. Many vanilla ice cream recipes omit them. But it’s thanks to the yolks that you end up with a rich, smooth, extra creamy gelato that stands out from the rest.
Milk and whipping cream create a wonderful balance of texture and flavour that isn’t too heavy or sickly. This is a low-carb ice cream, but if you want to reduce the carbs even further – and don’t mind the extra calories and fat, or nauseating creaminess – you can swap milk and whipping cream for double (heavy) cream.
Gelatine is a key ingredient. Home freezers are much colder than the freezers used by gelaterias, and that’s why home-made ice cream tends to freeze into a solid ice block. Gelatine helps to reduce ice formation and, in my opinion, it works better than LBG.
After testing the recipe with my standard erythritol + stevia sweetener combo, I found that the best, smoothest result was with Allulose. That’s because erythritol crystallises over time, but allulose does not, so it’s absolutely perfect for a velvet-like texture. There are clearly options in terms of sweeteners, so it is ultimately up to you.
For the most intense vanilla flavour, I highly recommend a plump, moist vanilla bean. Plus some extract for a little boost. You can opt for just extract, of course, but the flavour will be unnatural and barely detectable – if at all.
Whisk egg yolks with sweeteners and vanilla extract. Heat milk with vanilla pod and seeds while the gelatine blooms. Temper egg yolks with the hot milk and add gelatine. Chill, then combine whipped cream. Want to make it extra special? Use an ice-cream churning machine at this point. Otherwise, simply pour the liquid into a freezer-safe container. Pop the lid on and freeze – no need to keep taking it out, mixing it and freezing again.
When you’re ready for ice cream, take the container out and put it in the fridge until softened to your liking.
So now you’ve learned how to make proper ice-cream, use this recipe as a base and have fun experimenting with added ingredients and flavours.
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Keto Ice Cream - Italian Classic Vanilla
- 300 ml whole milk I recommend Arla Lactose Free or equivalent
- 3 large egg yolks
- 1 vanilla bean (U.S. option HERE)
- ½ tsp pure stevia powder (U.S. option HERE)
- 70 g allulose or THIS alternative * SEE RECIPE NOTES BELOW
- 2 tsp gelatine powder (U.S. option HERE)
- 1 tsp vanilla extract (U.S. option HERE)
- 300 ml whipping cream
- separate eggs and place the yolks into a medium Pyrex glass mixing bowl, then using an electric whisk, beat them with vanilla extract and sweeteners until pale and creamy.3 large egg yolks, 70 g allulose, 1 tsp vanilla extract, ½ tsp pure stevia powder
- pour the milk into a small pot, then take out 5 tablespoons and place them in a small bowl, stir in gelatine and set aside to bloom.300 ml whole milk, 2 tsp gelatine powder
- slice the vanilla bean, swipe out the seeds and add them with the pods to the milk, then heat it over medium heat, stirring occasionally.1 vanilla bean
- when the milk is steamy hot (don't let it boil), turn heat off and leave it for 15 minutes to infuse.
- discard the pods, add the bloomed gelatine to the milk, stir, and re-heat until steamy again.
- slowly pour the hot milk over the egg yolks to temper them, whisking continuously; let the mixture cool down to room temperature, stirring from time to time, then refrigerate until cold (30-60 minutes, depending on fridge temperature).
- whip the cream to stiff peaks and incorporate it into the milk mixture, using the balloon whisk manually; for the ultimate experience, churn the mixture in your ice cream now - if not, move on to the next step.300 ml whipping cream
- transfer to a suitable plastic container, seal, and freeze until set (this may take several hours, depending on your freezer temperature).
- for the best texture, let the ice cream thaw gradually in the fridge for 1 hour before serving.
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