An ultra-creamy dairy-free, keto ice cream without the coconut milk or nuts. Keto, all the way. A frozen keto fat bomb with multiple flavor variations.
We love this dairy-free, keto ice cream for a bunch of reasons. I love it because it doesn’t use coconut milk. Not that I have anything against coconut milk, there’s just a lot of dairy-free, keto ice cream recipes out there that use it, and I like to do things a little differently.
Kevin likes it because it makes him feel good – no sugar crash, no stomach aches, just pure ketone-generating energy. Think of this sugar-free, keto ice cream like a keto fat bomb… but chilled.
And keto ice cream days are in full swing over here. Kevin’s been working double time at the office, leaving for work around 4am and getting home around 7pm every night. To say that we have limited time together is an understatement.
Since going keto, we’ve been able to make his work schedule run in tandem with his eating schedule. He fasts until 2pm, chows down on the one keto meal he brings with him and when he gets home in the evening, he’s ready to feast. And; as a little keto treat, I surprised him with a batch of his favorite keto fat bomb ice cream last week. Inspired by Dave Asprey’s “Get Some” Ice Cream, bursting with my favorite Bulletproof keto goodies including brain octane MCT oil.
We sat out on the deck to soak up the last of the evening sun and enjoy a bowl of dairy-free, keto ice cream. The only problem? Kevin has a hard time eating just one bowl. He’d eat the whole batch if he could. The problem with this being… there’d be none left for me. Happens a lot around here.
Grab a spoon and join us!
- Add all ingredients but ice cubes into the jug of your high powered blender. Blend on high for 2 minutes, until creamy.
- While the blender is still running, remove the top portion of the lid and drop in 1 ice cube at a time, allowing the blender to run about 10 seconds between each ice cube. The goal here is to dilute the mixture just a bit and make it cold so it will run through the ice cream maker easier. If you have
a [urlhref="http://amzn.to/1RUAvIp" target="_blank"]Vitamix[/url], there is a small space at the top, just big enough to drop in the ice cube. If you don’t have a hole in your lid, turn off the blender each time as you add an ice cube, one at a time.
- Once all of the ice has been added, pour the cold mixture into your ice cream maker and churn on high for 20-30 minutes, depending on your ice cream maker. If you do not have an ice cream maker, transfer the mixture to 9x5 loaf pan and place in the freezer. Set the timer for 30 minutes before taking out to stir. Repeat for 2-3 hours, until desired
- Serve immediately as soft-serve or scoop into a 9x5 loaf pan and freeze for 45 minutes or so. Store covered in the freezer for up to a week.
Cacao Butter: is the fat from chocolate. I like purchasing these cacao butter wafers because they’re a lot easier to work with than the chunks.
Coconut Oil: If you don’t want to use coconut oil in this keto recipe, you can use an equal amount of additional cacao butter.
Xylitol: our bodies have the enzyme required to break down xylitol, but it requires that we start off slow in our intake. If you don’t want to use xylitol, alcohol-free stevia is another option, or raw honey, or any other sweetener of your choice. I chose xylitol and stevia because it keeps the carb count low.
Flavor Variations: Use a ⅓ cup of a combination of any of the following, or omit for vanilla ice cream. For variations where spices or teas are involved, use about 1 tablespoon of the spice/tea and the rest of the other ingredient to make up ⅓ cup total. (1) cacao powder (2) cacao powder and ground turmeric (3) cacao powder and chopped fresh mint leaves (4) cacao powder and your favorite tea leaf mixture (5) lucuma and maca (6) cacao powder and ground cinnamon (7) roughly ground almond flour and cacao powder (8) roughly ground almond flour and cacao nibs.
MCT Oil: if you don’t want to use MCT oil, you could replace with an equal amount of avocado oil or flax oil.
Topping: I used Lily’s Sugar-free Dark Chocolate Baking Chips as a bit of a sprinkle.
View Nutrition Information (once on page, scroll down)
The key is to blend the keto mixture until it’s frothy, a couple of minutes in your high-powered blender will do the trick! Amazon is offering refurbished Vitamix units for under $300. My Vitamix was a refurbished unit that I bought 8 years ago and it’s still going strong.
Once it’s silky smooth and the ice cubes have been added – ONE AT A TIME! Pour into your ice cream maker. As I mentioned in the notes of the recipe, I’ve had this Cuisinart Ice Cream Maker for 4 years and it’s served me well. Granted, I don’t use it every day, but when I do pull it out, I thank myself for keeping it around all this time. When you need an ice cream maker, nothing else compares.
How long it takes depends on your ice cream maker. If you like your ice cream scoopable, once complete, transfer to the loaf pan and let it harden up in the freezer. This is our favorite way of enjoying this dairy-free treat.
Scoopable, delicious and downright summer approved!
Do you have an ice cream maker at home? What’s the best flavor of ice cream or combo of ingredients you’ve used in your homemade creations?