For me, normal icecream does not go hard in the freezer - it stays nice and scoopable straight out of the freezer. An icecream chef would say that it's the sugar which causes the icecream to not go hard, because sugar has what is called a 'Low Freezing Point Depression'. With keto icecream we can't use sugar, so instead of sugar people can use 'Allulose' because Allulose also has a 'Low Freezing Point Depression' (just like sugar does), but Allulose has an even lower Freezing Point Depression than sugar (1.9 times lower than sugar), which means it works almost twice as good as sugar for keeping icecream soft and scoopable. With this in mind, we might be able to get away with using less Allulose in our icecream than what we would with sugar, however, Allulose is only 70% as sweet as sugar. So we could combine Allulose with Stevia, Erythritol or Monk Fruit Sweetener to achieve the desired sweetness. Otherwise we could use all Allulose, but in my country allulose is quite expensive, so it would be good to combine it with one of the cheaper keto sweetners so we can bring the overall cost of the icecream down a bit.
@@maddisonbythesea3015 My freezer will freeze meat and various other things rock-solid, but icecream is always nicely scoopable. I've never had any problems with things going off in the freezer, so mine seems to be at an okay temperature. Perhaps yours is set to a lower temperature than it needs to be. Other than that, I'm not too sure whay there is a difference between yours and mine.
@@maddisonbythesea3015 Human practirioner is right. Use allulose and your ice cream will never be as har as stone. Anyway, never use stevia for ice cream. Allulose is perfect because it is a real sugar, yet it can’t metabolized by your body. Use it for your ice cream, you won’t regret it !
Marjori, all of the ones I have looked at do. Even one that said sugar-free the first ingredient was agave. That certainly will raise glucose, too.I ended up scraping seeds from half of a vanilla bean in mine.
Was looking for recipe for diabetic husband. I've tried the grocery store ones and they leave a lot to be desired. Found your recipe and made it last night. Didn't change a thing except for some add ins. This will be my forever recipe - it is excellent and my hubby really liked it. And talk about easy! Thank you for the recipes you post, I am sure it is a lot of work!
This is THE BEST Keto recipe channel! Excellent foolproof recipes presented clearly & appealingly. For a pharmacist this woman has impressive marketing & presentation skills. Thank you!
I used only the vanilla extract. The ice cream is very good. It was easy to scoop the ice cream, very soft but for me and my husband was a little bit salty. Next time I'm going to use less salt. I used vodka in mine. Still a very good ice cream.
My home made Vanilla Extract is made with alcohol. The old fashioned Bourbon Vanilla really uses bourbon. I used Vodka to extract the flavor essence oils from the vanilla bean. Most true pure Vanilla extract already has alcohol in it. Salt softens the freeze as well. Thanks!
Lovely ice cream! Just made it and used toffee vodka and froze it in lots of small single portion pots. Tasted devine - served it with fresh strawberries. Thank you for the recipe x
Thank you! First, I appreciate an egg free version as I am allergic to eggs. But mostly, thank you for your recipes! Your meals are doable for my whole family with just a couple adjustments for non-keto family members. Your meals are what we would choose to eat but keto- fied!
Hi from Australia! I made this ice cream last night. I couldn’t wait to see if it was rock hard this morning!! NO!! That vodka hack totally worked. It is the creamiest most luxurious ice cream I’ve ever had!! I’m totally hooked. Thank you for sharing this recipe with us. I really appreciate you 👍
Just made this last night I used powdered allulose as my sweetener and all I had for vodka was pineapple mango Svedka but it worked and you a barely taste it! Lol I whipped it until it had soft peaks, threw it in a tupperware container & froze it. It froze beautifully just like regular ice cream! Definitely going to be my go to ice cream recipe!
Not sure the ice cream would ever make it to the freezer! I have root beer extract in the cupboard---that would be tasty! Thanks for sharing (from someone who despises eggs!)
Delicious..i made this twice in the last 8 days. Today will be the third time....love this recipe...i dont think i will ever giving up this recipe. Thank you
Thank you for sharing this recipe. At the grocery store, keto-friendly ice creams are ridiculously expensive and not good enough to justify the price. This recipe was super easy. I added xantham gum to try get the desirable ice cream texture that the egg custard normally provides. Many ice cream manufacturers add guar gum or carrageenan (which can cause inflammation). Xantham gum does add a few carbs to the whole recipe, but it amounts to a fraction of a gram in a serving. I may have added a bit too much vodka. I will see how much the ice cream hardens up overnight. I’m inspired to buy a vanilla bean next time as an upgrade. Thank you for sharing this super simple recipe!
I made this tonight. I have the same ice cream maker. Oh boy. Pretty sure I am gonna have to make another batch just for my husband. So good!! Thank you!!
Thank you for this recipe because I tried some wasters lots of cream trying to make keto condensed milk just to make keto ice cream and was disappointed. I then thought to myself why stress with the condensed milk since it’s still the same heavy cream and will only add more to the calorie count even though it’s zero net carbs. So I went with your recipe and put in some extra things which were instant coffee, pure coffee extract, lily’s keto chocolate chips, whisked it to soft peaks in my stand mixer since I don’t have a churn and put it in the freezer. I tried it after 4 hours and it’s just like soft serve ice cream like you said so happy. If I feel like I can top with my keto cookies or nuts and also making my keto crunch cookies so I can have cookie ice cream. Thanks again
My hubby complimented this ice cream. I altered it a little as I only found maple flavored allulose syrup. I made a portion vanilla, another with SF strawberry jam, and whipped without churning. Best part, leftovers for another night!!
For a custard, bypass the long manual process, just do a quick blend of all the ingredients and sous vide in a bag for about an hour at 164 F, then a quick chill.
Wow. I made this today. Better than any store bought keto ice cream. Didn’t have vodka so I used rum. You can taste the rum slightly but still delicious. Will get some vodka. Thanks for this.
This makes great ice cream and if you don't have an ice cream maker, you can also use a large glass canning jar and shake the ingredients until the cream doubles in size...then freeze. We also make a butter pecan version and cook the pecan in brown butter and then add to the mix before shaking. So good. Freeze for about 4 hours.
Granulated erythritol _always_ dissolves for me, unless it's mixed into pure fat. Even cream cheese frosting become grit-free after an hour or two of resting. :D First day back on keto today, so it's WONDERFUL to have this recipe! Thank you!!!
@@fathimahassan3150 I used a tablespoon of the liquid coconut oil in my last batch of frozen custard and it worked like a charm didn’t even have to leave it out to soften( I made strawberry swirls in it by layering ice cream then a little strawberry compoteish stuff)
@@agiraffe3673 Thank you very much and appreciate your response. Next time will try with it. I made according to the recipe it was hard as rock. Hopefully by adding coconut oil, it will be soft.
@Fathima Hassan a TBLS of mct oil will work. But I just exclusivity use allouse now instead of any other sweetener for ice cream. The ice cream stays soft.
Want to make a low cal margarita mix. This you a make ina 2 liter bottle. There are several uses for this. I use 2.5 cups of lemon juice, added to it is the equivalent on six of the individual packets of crystal lite (I use the walmart brand). Shake well. Fill 2 liter container with water. Serve
Use a lazer thermometer to monitor the custard. I have had great success with a cheap one from Harbor Freight. They are precise and easy to read. Even though I have "Tremors," causing my hands to shake, the lazer thermometer makes it easy to monitor custard temp...
Yum. Vanilla bean paste is so much quicker and less mess and you basically get the same results. This might also be good with some sugar-free chocolate chips or melted sf chocolate 🍫. 😊
I feel like I have run across recipes that use coconut milk, but not sure. Also, I always add a tablespoon of the liquid coconut oil, and it kept my ice cream soft, without the alcohol (I only have tequila here at home)
I used a tablespoon of the liquid coconut oil in my last batch, no alcohol and I didn’t even need to let it stay out to soften at all, could scoop it from the freezer.
"The secret ingredient is alcohol." - Actually, you can bypass that just by using allulose as the sweetener. It doesn't freeze like erythritol does. 1 cup heavy cream, 1/3 cup allulose, 1/4 cup cocoa powder (for chocolate flavored ice cream). Combine ingredients, whisk it up until the heavy cream thickens, and then stick it in the freezer for a few hours. All there is to it. I've also made a version that replaced the cocoa powder with peanut butter powder that worked well, too. Have a scoop of each for a nice flavor combination. I shared these with my coworkers (without mentioning that they were keto) and they all said it was really good. They thought it was regular, homemade ice cream.
Thanks for this, I didn't fancy buying white alcohol just for a recipe! Especially when it's Morgan spiced rum that I drink, although I wonder if that would work for a different taste.
*For a Limited Time, Kelsey Ale, Author of Keto Sweets, Is Giving Away Her Incredible Dessert Recipe Book For Free. Watch This Short Video For More Information: **ruclips.net/video/yBEz--BsAtY/видео.html* 🎁
Thank you for sharing this informative video. 👍 I actually make ice cream everyday 😋 having an ice cream machine helps a lot! I use granulated eritrithol
Do you have a problem with too hard frozen ice cream? If not, what is your method to help reduce it turning too hard. Also, wow every day, do you make 2 quarts a day? And, does the granulated erythritol leave a grainy feeling in your ice cream? Whats your favorite recipe? I have been on a buying non-keto ice cream almost daily kick for over a week now, finally got my ice cream maker out and looking at keto recipes. Had great success with mostly keto but unfortunately, because of numerous issues, went back to some bad habits this last year. Looking forward to being mostly keto again. :)
Not sure you will see this but HELP!! I made this recipe to the letter but it turned into a frozen block of ice, the flavor is awesome but frozen solid, thanks.
If your ice cream turns rock hard, it's the sweetener. Use half of your favorite sweetener, then half allulose or BochaSweet. That will keep it scoopable without the need of alcohol.
Are you able to find large bags of powered sweetener?! Your tub is massive. Would love to find bigger bags myself. Love your recipes and definitely going to give this a go along with making the animal cookies to use as broken up pieces to make my own keto blizzard.
@ susan fudge Splenda Is now selling allulose in many grocery stores now(just allulose….no Splenda in it) and amazon also sells various brands as well.
Love 💘 all your RECIPES!! Just wanna pass on some info, though... about the wild game warning that is apparently not being announced?? Please see Dave Paulides' current video for June 9 "EXPLORES THE VICTORIA..."... regarding wasting disease suffered by deer, elk and other game herds -- that seems to be beginning in Canada, above Maine. I don't know how that might affect you, but as soon as I heard, I thought of your husband... and the instructions Paulides was giving on staying safe with game meat. 🤠
Say we use Allulose Real Sugar instead of your ⅓-cup Sugar-Free Powdered Sweetener? Should we exclude the Vanilla Extract with Alcohol or eliminate the Vodka or else we may end up with a Milk Shake?
1) Do I HAVE to use vanilla paste or is it just to get the vanilla bean flecks? 2) Can I add SF flavors such as chocolate or butterscotch using skinny syrups?
Am I to understand that if I don't have an ice cream maker, I just put it straight into the freezer? It doesn't need to be whipped up at all first? Thanks.
If you have a Kitchenaide stand mixer, they have an attachment that churns ice cream. So, you're not buying another motor and all that duplicate hardware...
I’m going to try it with coconut cream next time. The coconut milk wasn’t thick enough. I am also considering getting the Dash “My Pint” ice cream maker. It’s going to make a small recipe, but maybe it will work.
Made 1st batch today, same maker. Done in 10 minutes which surprised me. Was busy so covered in the freezing bowl and tucked in freezer. Huge mistake! Could only get very center scoop out. Rest was frozen and adhered onto the walls of bowl. Scraped like crazy. Wouldn't warm, stayed powdery. Fingertips frozen. Eventually another person worked it out and warmed up to creamy. Everybody loved the flavor and texture of what they got. Those cones were good. Did not make enough for whole family. Can it be doubled? Normally never write long stories, but don't do what I did. Pay attention and stop before to firm and get quickly to another container. Never tasted such a creamy tasty sf ice cream before
*For a Limited Time, Kelsey Ale, Author of Keto Sweets, Is Giving Away Her Incredible Dessert Recipe Book For Free. Watch This Short Video For More Information: **ruclips.net/video/yBEz--BsAtY/видео.html* 🎁
Do you still have to put the mixture into the refrigerator for two hours even if you don’t use an ice cream maker? I was wondering if I could just put it directly into the freezer.
1st......😉 🍦😋 Lawd that looks gooooood. Do You have any recipes for ice cream that is coconut milk or coconut cream or almond milk for those of us that are a little bit lactose and tolerant?
All we use for premium type creaminess and scoopability is allulose, no alcohol. I would say "yes" to answer your question. We don't use eggs, and just sweeten to the point that it's almost too sweet, before freezing it, because the ice cream professionals will tell you that frozen things reduce your sense of sweet taste....so use more.
For me, normal icecream does not go hard in the freezer - it stays nice and scoopable straight out of the freezer. An icecream chef would say that it's the sugar which causes the icecream to not go hard, because sugar has what is called a 'Low Freezing Point Depression'. With keto icecream we can't use sugar, so instead of sugar people can use 'Allulose' because Allulose also has a 'Low Freezing Point Depression' (just like sugar does), but Allulose has an even lower Freezing Point Depression than sugar (1.9 times lower than sugar), which means it works almost twice as good as sugar for keeping icecream soft and scoopable. With this in mind, we might be able to get away with using less Allulose in our icecream than what we would with sugar, however, Allulose is only 70% as sweet as sugar. So we could combine Allulose with Stevia, Erythritol or Monk Fruit Sweetener to achieve the desired sweetness.
Otherwise we could use all Allulose, but in my country allulose is quite expensive, so it would be good to combine it with one of the cheaper keto sweetners so we can bring the overall cost of the icecream down a bit.
All ice cream freezes hard in my freezer. Maybe yours isn't at temperature.
@@maddisonbythesea3015 My freezer will freeze meat and various other things rock-solid, but icecream is always nicely scoopable. I've never had any problems with things going off in the freezer, so mine seems to be at an okay temperature. Perhaps yours is set to a lower temperature than it needs to be. Other than that, I'm not too sure whay there is a difference between yours and mine.
@@maddisonbythesea3015 Human practirioner is right. Use allulose and your ice cream will never be as har as stone. Anyway, never use stevia for ice cream. Allulose is perfect because it is a real sugar, yet it can’t metabolized by your body. Use it for your ice cream, you won’t regret it !
@@maddisonbythesea3015 I added a tablespoon of the liquid coconut oil and my last frozen custard was soft enough to scoop right from the freezer
Allulose isn't available in much of the world
Anyone looking for vanilla paste it’s in cake decorating area Walmart.
I thought that had sugar in it. 🧐
Thank you!!
Thanks
I heard Trader Joe’s had it too- but I haven’t bought it there yet- I just “heard” that
Marjori, all of the ones I have looked at do. Even one that said sugar-free the first ingredient was agave. That certainly will raise glucose, too.I ended up scraping seeds from half of a vanilla bean in mine.
Was looking for recipe for diabetic husband. I've tried the grocery store ones and they leave a lot to be desired. Found your recipe and made it last night. Didn't change a thing except for some add ins. This will be my forever recipe - it is excellent and my hubby really liked it. And talk about easy! Thank you for the recipes you post, I am sure it is a lot of work!
I love watching how comfortable you are talking to the camera. It’s like you’re talking to a friend or someone you know.
I totally agree - the camera loves her. And, she has such a unique way of making everything seem so simple! Grateful for KetoFocus!
Another trick to keep keto ice cream soft on the freezer is to use powdered allulose....other sweeteners tend to re-crystalize.
ruclips.net/video/Ns28oYxGURA-/видео.html I’d love to know your thoughts on this
I only have Allulose syrup... Would that do?
@@debrahurtado5491 ruclips.net/video/Ns28oYxGURA-/видео.html I’d love to know your thoughts on this
@@debrahurtado5491 yup she mentioned at 3:10
This is THE BEST Keto recipe channel! Excellent foolproof recipes presented clearly & appealingly.
For a pharmacist this woman has impressive marketing & presentation skills.
Thank you!
I used only the vanilla extract. The ice cream is very good. It was easy to scoop the ice cream, very soft but for me and my husband was a little bit salty. Next time I'm going to use less salt. I used vodka in mine. Still a very good ice cream.
My home made Vanilla Extract is made with alcohol. The old fashioned Bourbon Vanilla really uses bourbon. I used Vodka to extract the flavor essence oils from the vanilla bean. Most true pure Vanilla extract already has alcohol in it. Salt softens the freeze as well. Thanks!
Yes! I have a vodka bottle with beans working it’s magic. I’ll just add extra of that! If I shake it, I’ll probably get some specks out too!
I made my vanilla with bourbon....waiting to see how it turns out.
Lovely ice cream! Just made it and used toffee vodka and froze it in lots of small single portion pots. Tasted devine - served it with fresh strawberries. Thank you for the recipe x
Toffee vodka?! That sounds fabulous ❤️
Thank you! First, I appreciate an egg free version as I am allergic to eggs. But mostly, thank you for your recipes! Your meals are doable for my whole family with just a couple adjustments for non-keto family members. Your meals are what we would choose to eat but keto- fied!
My wife just made this for me the other day using blueberries and it's fantastic!
Hi from Australia! I made this ice cream last night. I couldn’t wait to see if it was rock hard this morning!! NO!! That vodka hack totally worked. It is the creamiest most luxurious ice cream I’ve ever had!! I’m totally hooked. Thank you for sharing this recipe with us. I really appreciate you 👍
Just made this last night I used powdered allulose as my sweetener and all I had for vodka was pineapple mango Svedka but it worked and you a barely taste it! Lol
I whipped it until it had soft peaks, threw it in a tupperware container & froze it. It froze beautifully just like regular ice cream!
Definitely going to be my go to ice cream recipe!
Very good. I added rum and used allulose for the sweetener. I used vanilla extract and also added some espresso powder. So yummy!
Did u use 2 tsp of rum or 2 table spoom because in the video she said 2 tsp and in the recipie down below she wrote 2 TBSP :( ???
@@lissyquezada2668 I used 2 tablespoons of regular golden colored rum
Not sure the ice cream would ever make it to the freezer! I have root beer extract in the cupboard---that would be tasty! Thanks for sharing (from someone who despises eggs!)
Delicious..i made this twice in the last 8 days. Today will be the third time....love this recipe...i dont think i will ever giving up this recipe. Thank you
Wonderful! Im glad you liked the recipe!! 🤗
I vowed to quit ice cream for a while yesterday, I think I changed my mind.😅
😂It’s so hard not to enjoy this time of year.
I added a tablespoon of the liquid coconut oil and my last frozen custard was soft enough to scoop right from the freezer
I take it thats refined coconut oil as opposed to cold pressed oil which is solid at room temp?
Thank you for sharing this recipe. At the grocery store, keto-friendly ice creams are ridiculously expensive and not good enough to justify the price. This recipe was super easy. I added xantham gum to try get the desirable ice cream texture that the egg custard normally provides. Many ice cream manufacturers add guar gum or carrageenan (which can cause inflammation). Xantham gum does add a few carbs to the whole recipe, but it amounts to a fraction of a gram in a serving.
I may have added a bit too much vodka. I will see how much the ice cream hardens up overnight. I’m inspired to buy a vanilla bean next time as an upgrade. Thank you for sharing this super simple recipe!
I made this tonight. I have the same ice cream maker. Oh boy. Pretty sure I am gonna have to make another batch just for my husband. So good!! Thank you!!
That's a good wife right there hehe
Thank you for this recipe because I tried some wasters lots of cream trying to make keto condensed milk just to make keto ice cream and was disappointed. I then thought to myself why stress with the condensed milk since it’s still the same heavy cream and will only add more to the calorie count even though it’s zero net carbs. So I went with your recipe and put in some extra things which were instant coffee, pure coffee extract, lily’s keto chocolate chips, whisked it to soft peaks in my stand mixer since I don’t have a churn and put it in the freezer. I tried it after 4 hours and it’s just like soft serve ice cream like you said so happy. If I feel like I can top with my keto cookies or nuts and also making my keto crunch cookies so I can have cookie ice cream. Thanks again
Tried this recipe and OMG, it was absolutely delicious! Thanks for sharing!
Did you use an ice cream machine?
@@mrsmc2612 Yes I used a Cuisinart Ice Cream maker
Not sure how keto this is but sounds delicious.
My hubby complimented this ice cream. I altered it a little as I only found maple flavored allulose syrup. I made a portion vanilla, another with SF strawberry jam, and whipped without churning. Best part, leftovers for another night!!
Wonderful!! Sounds delicious 😋
No doubt lots of work went into this video. Great job!
I’ll be working on making ice cream using your recipe. Thanks!!
Salt actually helps bring out the flavor of even spicy or savory spices too!!!
That’s interesting! But that makes sense too 😀
gunmim186@gmail.com
For a custard, bypass the long manual process, just do a quick blend of all the ingredients and sous vide in a bag for about an hour at 164 F, then a quick chill.
Wow. I made this today. Better than any store bought keto ice cream. Didn’t have vodka so I used rum. You can taste the rum slightly but still delicious. Will get some vodka. Thanks for this.
Perfect! Im glad you liked the recipe!! 🤗
I think a rum flavor would be delicious.
This makes great ice cream and if you don't have an ice cream maker, you can also use a large glass canning jar and shake the ingredients until the cream doubles in size...then freeze. We also make a butter pecan version and cook the pecan in brown butter and then add to the mix before shaking. So good. Freeze for about 4 hours.
That butter pecan sounds amazing! I’ll have to try that
Could you whip it with a mixer before freezing?
Granulated erythritol _always_ dissolves for me, unless it's mixed into pure fat. Even cream cheese frosting become grit-free after an hour or two of resting. :D
First day back on keto today, so it's WONDERFUL to have this recipe! Thank you!!!
I made this ice cream, and it is super delicious, I love it, thank you so much
Im glad you liked the recipe!! 🤗
FYI, using eryth / m fruit blend will turn the ice cream HARD, using alluslose gives it the scoopable texture thought i let you know
I even add salt to my coffee ... LOVE salt !
Debbie. Ewwwww………..I see health problems down the line for you, sweetie. ❤️
@@carolcole570 You are so wrong. If you do Keto or Carnivore, you need salt. Lots of it.
@@carmijok1 . First, there is nothing on Keto to prevent me from eating salt. Second, just looked at my current Labs. Sodium is Spot On. ❤️
You could use allouse to keep it soft, mct oil works too instead of alcohol if you don't have allouse.
How much of it please
@@fathimahassan3150 I used a tablespoon of the liquid coconut oil in my last batch of frozen custard and it worked like a charm didn’t even have to leave it out to soften( I made strawberry swirls in it by layering ice cream then a little strawberry compoteish stuff)
@@agiraffe3673 Thank you very much and appreciate your response. Next time will try with it. I made according to the recipe it was hard as rock. Hopefully by adding coconut oil, it will be soft.
@Fathima Hassan a TBLS of mct oil will work. But I just exclusivity use allouse now instead of any other sweetener for ice cream. The ice cream stays soft.
You're a life saver! I've been wanting a cookie for a week. I will bebaking and making ice cream. Many thanks🙂
Want to make a low cal margarita mix. This you a make ina 2 liter bottle. There are several uses for this. I use 2.5 cups of lemon juice, added to it is the equivalent on six of the individual packets of crystal lite (I use the walmart brand). Shake well. Fill 2 liter container with water. Serve
Allulose and vodka/rum/whiskey really help :)
So excited to learn about vanilla paste.
gunmim186@gmail.com
Use a lazer thermometer to monitor the custard. I have had great success with a cheap one from Harbor Freight. They are precise and easy to read. Even though I have "Tremors," causing my hands to shake, the lazer thermometer makes it easy to monitor custard temp...
That’s a great idea! I need to get one of those
Your recipe says 2 tblsp alcohol
Is it 2 teaspoons ?
Can’t wait to try it. Thank you so much.
Wow good find re texture of icecream
How have I not found you before? Love love your recipes and presentation/videos! Way to go!!
Yum. Vanilla bean paste is so much quicker and less mess and you basically get the same results. This might also be good with some sugar-free chocolate chips or melted sf chocolate 🍫. 😊
gunmim186@gmail.com
It's higher in carbs. 3-5g for 1tsp. Whereas extract generally has none.
It looks delicious. I am lactose intolerant. Would full fat coconut milk work or coconut cream
I feel like I have run across recipes that use coconut milk, but not sure. Also, I always add a tablespoon of the liquid coconut oil, and it kept my ice cream soft, without the alcohol (I only have tequila here at home)
I've made this before using different flavor extracts. Tried and true. 😋
Looks delicious can’t wait to try it
I tried making keto ice cream before but always get hard now I know the secret
Thanks
I used a tablespoon of the liquid coconut oil in my last batch, no alcohol and I didn’t even need to let it stay out to soften at all, could scoop it from the freezer.
"The secret ingredient is alcohol."
- Actually, you can bypass that just by using allulose as the sweetener. It doesn't freeze like erythritol does.
1 cup heavy cream, 1/3 cup allulose, 1/4 cup cocoa powder (for chocolate flavored ice cream). Combine ingredients, whisk it up until the heavy cream thickens, and then stick it in the freezer for a few hours. All there is to it.
I've also made a version that replaced the cocoa powder with peanut butter powder that worked well, too. Have a scoop of each for a nice flavor combination.
I shared these with my coworkers (without mentioning that they were keto) and they all said it was really good. They thought it was regular, homemade ice cream.
Is powdered allulose ok?
@@tarinewton7296 yes, yes it is.
Thanks for this, I didn't fancy buying white alcohol just for a recipe! Especially when it's Morgan spiced rum that I drink, although I wonder if that would work for a different taste.
@@craftygirl138 well, if you _want_ to use alcohol, you certainly still can. I'm just saying that you don't have to.
I used Allulose and it froze rock hard.
I use allulose and one teaspoon of tequila in one cup of cream place it in a jar with a shaker ball, grandkids enjoy making ice cream.
Ooh I love it!! Can't wait to give it a try. Perfect for the upcoming summer weather. Thanks for sharing.
You’re welcome ❤️ It’s so good! I hope you make it 😀
Is it possible to use some fair life milk or half and half? The heavy cream is very rich. Thanks for sharing!🙏
Watching from Philippines.. thanks for sharing your keto recipes,it's very helpful... keep safe
Just received your lovely book and I’m currently reading it thank you so much can’t wait to try the recipes.
Thank you for this recipe it’s one of my favorites
*For a Limited Time, Kelsey Ale, Author of Keto Sweets, Is Giving Away Her Incredible Dessert Recipe Book For Free. Watch This Short Video For More Information: **ruclips.net/video/yBEz--BsAtY/видео.html* 🎁
*Wonderful Keto dessert. Thank you* 😍
You have such great ideas and recipes!
Thanks so much! 😊
Thank you for sharing this informative video. 👍 I actually make ice cream everyday 😋 having an ice cream machine helps a lot! I use granulated eritrithol
Do you have a problem with too hard frozen ice cream? If not, what is your method to help reduce it turning too hard. Also, wow every day, do you make 2 quarts a day? And, does the granulated erythritol leave a grainy feeling in your ice cream? Whats your favorite recipe? I have been on a buying non-keto ice cream almost daily kick for over a week now, finally got my ice cream maker out and looking at keto recipes. Had great success with mostly keto but unfortunately, because of numerous issues, went back to some bad habits this last year. Looking forward to being mostly keto again. :)
@@greeneyes6311 give me your email address so that I can answer you all the questions 😋
You are a god send, thank you for all your videos!
If I use the 2 Tablespoons of vanilla extract substitute for the alcohol, is that in addition to the extract already being used
That would make it way too vanilla-y!!! It should be unflavored clear alcohol she said.
Per her substitution options I think so? I’m going to try it with a small batch this weekend.
Maybe 2 teaspoons?
This its delicious , im about to pop it in the freezer but i dobles up the recipie, should i doble up the vodka too ?
Not sure you will see this but HELP!! I made this recipe to the letter but it turned into a frozen block of ice, the flavor is awesome but frozen solid, thanks.
Ice cream is my favorite things to eat
Mine too!
@@KetoFocus looks delicious ! I will make some buttered pecans for mine!!
Do you know the conversion for liquid allulose?
Will this work with full fat coconut milk or coconut cream as a non-dairy version in lieu of heavy whipping cream?
Thank you for the recipe, your channel rocks.
I’m glad you liked the video 😀 Thank you 😊
Yes, thanks, I think so too! Do you think this recipe can be used as a base for chocolate ice cream?
Can you leave that mix in the refrigerator until a half an hour before you’re ready to make the ice cream?
If your ice cream turns rock hard, it's the sweetener. Use half of your favorite sweetener, then half allulose or BochaSweet. That will keep it scoopable without the need of alcohol.
Bocha Sweet is amazing!
Keto ice cream!!! Yum! 🍨 🍦😋 🙌
Yes! It’s so good! I hope you make it 😀
gunmim186@gmail.com
What is liquid allulose derived from? Is the granulated allulose in the black container truly grain free?
Are you able to find large bags of powered sweetener?! Your tub is massive. Would love to find bigger bags myself.
Love your recipes and definitely going to give this a go along with making the animal cookies to use as broken up pieces to make my own keto blizzard.
That sounds amazing! Amazon sells the bigger bags of Swerve and then I just dump them in my oxo container
Girl you are SMART! Can't wait to try this! THANK YOU!😘
gunmim186@gmail.com
I just blend yoghurt with berries. Or make a smoothie with frozen berries and coconut milk. Works fine for me! 😅
Sounds delicious and easy!
I have read that allulose helps to keep the ice cream softer in the freezer. IDK if that's true.
It does keep it from getting rock hard. It's all I use.
Where do you get allulose?
@@susanfudge1737 I get mine from Sprouts, but if you don’t have one near you, I’m sure you can find it online.
@ susan fudge
Splenda Is now selling allulose in many grocery stores now(just allulose….no Splenda in it) and amazon also sells various brands as well.
Love 💘 all your RECIPES!! Just wanna pass on some info, though... about the wild game warning that is apparently not being announced?? Please see Dave Paulides' current video for June 9 "EXPLORES THE VICTORIA..."... regarding wasting disease suffered by deer, elk and other game herds -- that seems to be beginning in Canada, above Maine. I don't know how that might affect you, but as soon as I heard, I thought of your husband... and the instructions Paulides was giving on staying safe with game meat. 🤠
I'm sure this is very good but I've made ice cream in a big mug or Mason jar and it's delicious and very simple to make.
gunmim186@gmail.com
You can make this recipe in a mason jar too. Just shake and freeze. 😃
This recipe is incredible, thank you so much!!!
Could I use blackstrap molasses in place of alcohol? It’s very strong tasting, tastes medicinal…sort of like a bourbon ???
Thanks, I’ve been hoping for a good 😊 vanilla recipe. I love this one!
Hi. What is the alternative yo alcohol?
Say we use Allulose Real Sugar instead of your ⅓-cup Sugar-Free Powdered Sweetener? Should we exclude the Vanilla Extract with Alcohol or eliminate the Vodka or else we may end up with a Milk Shake?
1) Do I HAVE to use vanilla paste or is it just to get the vanilla bean flecks?
2) Can I add SF flavors such as chocolate or butterscotch using skinny syrups?
Am I to understand that if I don't have an ice cream maker, I just put it straight into the freezer? It doesn't need to be whipped up at all first? Thanks.
I really need to invest on an ice cream maker now ☺️
Yes! I love my Cuisinart
This was my signature wedding gift, along with a recipe book, and a pretty scoop tied in the package bow. I need to get one for myself!
If you have a Kitchenaide stand mixer, they have an attachment that churns ice cream. So, you're not buying another motor and all that duplicate hardware...
You don't need one for this. It hardens in the freezer.
Thank you for this! :) Any suggestions on the best way to turn this recipe into chocolate?
Cocoa powder.
I’m going to try it with coconut cream next time. The coconut milk wasn’t thick enough.
I am also considering getting the Dash “My Pint” ice cream maker. It’s going to make a small recipe, but maybe it will work.
Your recipe online says 2 tbsp vodka but you said in the video to use 2 tsp of it. Which is correct? Thank you.
Thank you for the alcohol tip. Will try it for sure!!
Wonderful! Enjoy the ice cream ❤️
Made 1st batch today, same maker. Done in 10 minutes which surprised me. Was busy so covered in the freezing bowl and tucked in freezer. Huge mistake! Could only get very center scoop out. Rest was frozen and adhered onto the walls of bowl. Scraped like crazy. Wouldn't warm, stayed powdery. Fingertips frozen. Eventually another person worked it out and warmed up to creamy. Everybody loved the flavor and texture of what they got. Those cones were good. Did not make enough for whole family. Can it be doubled? Normally never write long stories, but don't do what I did. Pay attention and stop before to firm and get quickly to another container. Never tasted such a creamy tasty sf ice cream before
Hi what's the ice cream machine brand you use please
Which Powder Sweeter did you use? Was it 1x or 2x sweet from Sugar?
Thank you for all you do by bringing us sure wonderful Keto dessert ❤️ I’m not doing Keto now but to be in the near future 😊
*For a Limited Time, Kelsey Ale, Author of Keto Sweets, Is Giving Away Her Incredible Dessert Recipe Book For Free. Watch This Short Video For More Information: **ruclips.net/video/yBEz--BsAtY/видео.html* 🎁
is it possible to remove the vanilla and replace it with peppermint extract and sugar free choc chips?
This will definitely be an awesome treat for summer.
What is the serving size for the macro's you've provided?
Do you still have to put the mixture into the refrigerator for two hours even if you don’t use an ice cream maker? I was wondering if I could just put it directly into the freezer.
1st......😉 🍦😋
Lawd that looks gooooood.
Do You have any recipes for ice cream that is coconut milk or coconut cream or almond milk for those of us that are a little bit lactose and tolerant?
I will work on that next!
@@KetoFocus Thank you 😊🙏.
Can this recipe succeed using eggs? I love eggs and need the protein.
Thank you for the alcohol tip! All my keto ice cream has been rock hard the next day and I couldn’t scoop it out. Can’t wait to try this one 😁
Use allouse for the sweetner. It is all I use for Ice cream. It keeps it from getting hard.
I added a tablespoon of the liquid coconut oil and my last frozen custard was soft enough to scoop right from the freezer
@@agiraffe3673 You mean MCT oil??
just got a ninja creami deluxe for christmas...would this recipe work???
Hi, just a question. So if I add 1/4 cup of the alulose syrup will it replace the alcohol and the the other sweeterner that you are putting in?
All we use for premium type creaminess and scoopability is allulose, no alcohol. I would say "yes" to answer your question. We don't use eggs, and just sweeten to the point that it's almost too sweet, before freezing it, because the ice cream professionals will tell you that frozen things reduce your sense of sweet taste....so use more.
@@karijaneify thank you I will do that
@@NotTooExtreme Good luck! Hope you like it as much as we do!
Am i reading this wrong? 1/4 cup of allulose syrup is 60g of carbs. Right?