August 11, 2018 by Leanne Vogel January 25, 2019
A creamy, dairy-free, sugar-free take on classic vanilla ice cream, sweetened with xylitol and keto-friendly! This recipe can be made with or without an ice cream maker and topped with roasted almonds, macerated strawberries, added to a stevia root beer for a keto root beer float, or enjoyed on its own.
Dairy-free, Gluten-free, Grain-free, Keto, Paleo, Refined Sugar-free, Vegetarian
I’m sharing this recipe from page 410 of my paperback, The Keto Diet, because it’s a must for hot summer days.
If you don’t have an ice cream maker but you do have patience, any ice cream recipe can be made with a large bowl, a fork, and a blender or food processor. After preparing and chilling the ice cream mixture, pour it into a large bowl. Place in the freezer for 30 minutes, stir with the fork, and repeat until the mixture is hard yet still mixable. The length of time this will take will depend on the volume of the mixture—this recipe makes 3 cups, so it’ll take about 3 hours to set and 6 stirs. If the mixture has hardened too much, you can transfer the chunks to a high-powered blender or food processor and pulse until smooth. Just don’t let it turn into an ice cube or it will be very difficult to revert to ice cream.
Store in the freezer for up to 2 weeks.
Prep ahead by blending the ingredients and set in the fridge up to 2 days before churning.
Make it nut-free by omitting the roasted almond topping.
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.