No ice cream maker at home? No problem. With my No-Churn Keto Ice Cream recipe, you will be able to whip up ice cream and stock up on different flavors one after the other!
Nothing screams homemade more than this keto no-churn ice cream. When you find yourself craving homemade ice cream but don’t own an ice cream maker, you don’t have to fret or go running to the nearest appliance shop to purchase one! This no-churn method is definitely the way to go.
To Churn or Not To Churn, That is the Question
You might be thinking now – what is all this churn or no-churn business?
By general definition, to churn means to move something, especially liquid, with some force. In food, it is often used to describe mixing or stirring milk until it becomes butter.
Basically, you stir around liquid until it becomes solid. In this case, milk to butter or cream to ice cream. As such, there’s a general assumption that you need an ice cream maker to produce some homemade creamy goodness if you would like to. However, this no-churn keto ice cream recipe is the answer when you don’t have an ice cream maker at home.
Healthy Scoops of Goodness Coming Right Up
Let me tell you now that you can whip together a delicious and healthy ice cream without spending extra on a kitchen gadget. In less than 4-6 hours and with some extra whisking every 45-60 minutes, I promise you’ll get yourself insanely good keto ice cream.
So what makes this better than your regular store-bought ice cream? Making this homemade ice cream recipe will allow you to have something loaded with healthy fats and low in carbs. Ice cream can’t get any better than that, right? Wrong.
What is even better is that you can go beyond traditional flavours like vanilla, chocolate and strawberry, and get creative in the kitchen. If you have some extra avocado sitting on your counter, consider blending it into your ice cream. You can even add coconut if that is what you are craving.
You might be wondering if you can still use this no-churn keto ice cream recipe in an ice cream maker? Absolutely!
The process would just be faster as it normally takes about only 20 minutes to churn ice cream using a machine. You can always enjoy it soft-serve style straight from the machine, or pour into a loaf pan and let it freeze for a couple of hours until it is scoop-able.
Churn or no-churn, the fact that you will be able to enjoy something rich and decadent, yet still healthy, is already a big plus in my book!
Top Tips to Making the Best No-Churn Keto Ice Cream
Low-carb sweetener – Allulose definitely makes the best ice cream. I used a powdered version of my erythritol/monk fruit blend and it works well, but any ice cream with erythritol will set solid if left in the freezer. This isn’t too much of a problem as you can leave it to soften (up to about an hour) or microwave it in 30-second bursts until soft enough to eat.
Allulose makes a nice and creamy ice cream but it is a little less sweet than the erythritol/monk fruit version, so you may want to add about 30% more. It depends how sweet you like your ice cream.
Use MCT oil or powder – This isn’t an absolute must, but I would really recommend it because it is what makes this ice cream creamy and prevents it from cystallizing like many other keto ice creams.
Use a fresh vanilla pod or vanilla bean powder – Using fresh vanilla or powder over extract really makes the tastiest ice cream if you can afford it
Stir with a balloon whisk every 45 minutes for the first 2 hours and every 60 – 90 minutes for 2 hours after that, or until set – By manually stirring at regular intervals you’re essentially doing what your ice cream maker would do and preventing the formation of ice.
No-Churn Keto Ice Cream
- 1 vanilla bean pod or 1/3 tsp vanilla powder or 2 tsp vanilla extract if not using the bean or powder
- 13.5 fl oz heavy cream 1 3/4 cup + 1 tbsp
- 6.7 fl oz unsweetened almond milk 3/4 cup +2 tbsp
- 4 large egg yolks
- 1/2 cup powdered erythritol/monk fruit sweetener 80 g, if using allulose, increase the quantity by 30%
- 3 tbsp MCT oil
- 1 pinch salt optional
- Place a nonstick 7.5 x 5 x 3.5 inch (19 x 13 x 8.8 cm) loaf pan in the freezer.
- If using a fresh vanilla pod, slice in half lengthways using a sharp knife and scrape out the seeds.
- Add the heavy cream, almond milk and vanilla powder or vanilla pod with seeds to a pot. You can use vanilla extract if you don’t have access to fresh, but fresh gives the ice cream a nicer flavour.
- Bring the cream mixture to a boil. Remove from the heat and set aside to infuse.
- Meanwhile, in a mixing bowl, beat the egg yolks with the powdered sweetener, MCT oil and salt with an electric whisk for about 2 minutes or until pale yellow.
- Return the cream to the heat until it is just a little warm but not hot. Carefully pour through a fine-mesh sieve over the egg yolk mix, while whisking with a balloon whisk until combined.
- Pour the ice cream mixture back into the pot and set over low heat; cook, while continuously whisking, until thickened, about 8 to 9 minutes.
- Allow the custard to cool. You can either cover it with cling film and set it aside to cool, but my favourite way is to fill a glass bowl with ice and water, pour the custard into a clean smaller bowl and nest it over the other, making sure no water can flow into the ice cream mix. This method cools the custard faster.
- Once cool, pour the custard into your chilled loaf pan, cover with cling film and freeze for 3 - 4 hours.
- Remove from the freezer, lift the cling film and stir using a balloon whisk every 45 - 60 minutes, especially for the first 2 hours, and every 60 - 90 minutes for a few hours after that, or until set to your liking.
How to Make Keto Ice Cream in an Ice Cream Maker
- After straining the custard mix, pour into your ice cream maker and churn as per the manufacturer's recommendations. It normally takes about 20 minutes. Enjoy soft serve straight from the maker or pour into a loaf tin and freeze for a couple of hours until scoop-able.