Keto-Friendly Vanilla Ice Cream with TagaSweet™
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This creamy, smooth vanilla ice cream is low in carbs, sugar-free, and incredibly easy to make. With TagaSweet™, you’ll get a naturally sweet flavor that makes every scoop a treat you can enjoy on a keto diet!
Ingredients:
Instructions:
Tips for Creamy Keto Ice Cream:
Ingredients:
- 1 1/2 cups heavy cream
- 1/2 cup unsweetened almond milk
- 3/4 cup TagaSweet™
- 1 tbsp vanilla extract
- 4 large egg yolks
- Pinch of salt
Instructions:
- Heat the Base: In a medium saucepan, combine the heavy cream, almond milk, TagaSweet™, and salt. Heat the mixture over medium heat, stirring occasionally, until it’s hot but not boiling (about 5 minutes).
- Temper the Egg Yolks: In a separate bowl, whisk the egg yolks until smooth. Slowly pour about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly to prevent the yolks from curdling. Gradually add the warmed yolks back into the saucepan with the remaining cream mixture, stirring constantly.
- Cook the Custard: Continue to cook the mixture over medium heat, stirring frequently, until it thickens slightly and coats the back of a spoon (about 5-7 minutes). Do not let it boil.
- Add Vanilla and Cool: Remove the saucepan from heat and stir in the vanilla extract. Let the custard cool to room temperature, then cover and refrigerate for at least 2 hours (or until fully chilled).
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
- Freeze for Firmer Ice Cream: Transfer the ice cream to a lidded container and freeze for 2-4 hours for a firmer texture.
Tips for Creamy Keto Ice Cream:
- Serve and Enjoy: For the creamiest texture, allow the ice cream to sit at room temperature for 5-10 minutes before scooping.
- Storage: Keep in a freezer-safe container for up to 2 weeks.