If you require Sweetened Condensed Milk for a Thai iced coffee or tea…or Vietnamese tea or coffee! ☕ Here is the recipe…. 1 tbsp whipping cream plus 8 times 1/32 scoops of NOW BETTER STEVIA POWDER mixed together! And proceed with your coffee or tea recipe! Enjoy! Glad🇨🇦
Sis, the hits just keep on COMING with you. I know (only from watching Alton Brown lol) that there's so much alchemy in making things come out the way we are used to tasting them. It takes a REAL scientist like YOU that is keto yourself, AND understands what makes the science happen to nail it. I tried the mason jar thing and couldn't understand why it came out dry and flaky, and even after melting the texture just wasn't creamy. Even storebought keto ice cream is, to me, more cheesecakey than ice creamy. You will change the GAME!
Thank you for the kind words. Baking is definitely a science and keto baking is a completely different science that I am learning as I go. The recipe that sent me on this journey was my churned keto ice cream recipe I developed after I tried a bunch of keto ice cream recipes, that weren't very good. But I know not everyone has an ice cream maker, so this is a good alternative, almost as easy as the mason jar ice cream, lol. Thanks again!!! 😊
I've also seen a tip from KetoFocus that if you add a teaspoon (?) of neutral flavored alcohol, like vodka or Everclear, to keto ice cream it will make it more like soft-serve, since the alcohol keeps ice crystals from forming. Also, Steve at Serious Keto has a video about using 1/4 tsp of "tara gum"/batch of ice cream.. I hadn't heard of it before but he says it's a gum from the Peruvian carob tree. It is a healthy alternative to guar gum which has some health drawbacks. He says it not only keeps ice crystals from forming in ice cream, it gives it a silky (but not slimy) mouthfeel, that he says is divine. He also says it's great for making puddings and flans. You can buy little bags of it on Amazon which he says at 1/4 tsp per batch will give you 60 batches of whatever you are making. Definitely going to get some!
Been doing more testing with this recipe and realized the further you take the sweetened condensed milk, the stiffer the ice cream will be after a few hours in the freezer. When simmering you want to end with a little bit over 2 Cups of the allulose and heavy cream mixture then add the butter and vanilla. Update: The way all those videos show it is the way I did it, with folding the sweetened condensed milk into the whipped cream, but I found you lose too much volume and airiness doing it that way. So check out my keto ice cream sandwich recipe for a better easier way and more things I've learned about the sweetened condensed milk- th-cam.com/video/cyZXp4b6HSE/w-d-xo.html
Before keto, I used to make this ice cream all the time with broken Oreos. Best cookies and cream you’ll ever have! Now at least I know how to make the ice cream again. Thanks!!!
So I just made this for the first time. My daughter licked the spatula and I got a taste from the bowl and we CAN'T WAIT for it to freeze. Another fabulous recipe. Thank you ❣️
@@KetoUpgrade as you figure out your new mama life, (I have similar delivery horror story without record breaking weather. He's now an army general at the pentagon 😆) please know that your superior recipes continue to help my family on the daily 💞 my daughter and I have lost a combined total of 100 lbs now! I won't be giving up your channel anytime soon. ❣️and now we have yummy ice cream too 😋
Im hoping to try this! I just moved into an apartment. So I need a good mixer to whip cream! I just don't want to eat a substandard dessert! I love this channel
I made this today. Thank you so much, it was delicious! There was a clear caramel taste to it and it was very rich but there were no ice crystals in it whatsoever which is great. I've ordered an ice cream machine and I look forward to trying your churned ice cream recipe next because I kind of feel guilty eating too much of this.
Just checked the macros in my Organic Heavy Cream bought at our local grocery store... Zero carbs! Not sure what kind of heavy whipping cream you're using. But thanks for the great ideas and videos! 😊
It says 0 for 2 tablespoons but if it's less than one gram of carbs for 2 tablespoons they can put 0 but the carbs add up the more you use. So 1 cup (16 tablespoons) usually has 6 g of net carbs.
I made this today and it came out amazing! I couldn't stop tasting the sweetened condensed milk! So yummy! I think initially it was a little too runny, so I decided to simmer it a bit more and it became very rich and thick and caramelly. I love it! Thanks for the awesome recipe. Next I want to try your puff pastry! Can you figure out a way to do keto mochi? Or Lofthouse Cookies?
Awesome! So glad you enjoyed the recipe!!! You're so welcome!!😊 I've watched how mochi is made, I don't know if I'm up for that, lol. It's really interesting, if you haven't seen anything about it you should check it out. I have debated on making keto Lofthouse cookies, I could eat a whole package of Lofthouse back in the day, so could be dangerous, lol. But I'm sure I will get to it eventually. Have fun with the puff pastry! I've made so many things with it!
So happy I found your channel. I have been following keto since September 2022 with great success. I have lost 70#s and greatly improved my health. The one thing I miss is desserts. I can easily make most keto savory recipes but not desserts or bake goods are hard. Hopefully I can learn what I have been doing wrong from your channel.
Such GREAT desserts! We are so lucky to have found your channel! I made some Mexican jello with different colored “jewels” that were sugar free. But I didn’t know there was a sweetened condensed keto recipe out there! So yay! Thank you for all your hard work! And for sharing your recipes and tips with us!
THANK YOU!!!! I have tried making so many different keto ice creams. This was the first one that my husband actually likes.. i added cocoa and dark chocolate stevia to it… my husband is a chocolate lover..lol it turned out perfect…
I took the recipe and instructions for your caramel pralines from your other ice cream video, and then made the ice cream from this one! I messed up at one point (it was late at night), but I kept plugging away, and it worked!! I LOVE THIS ICE CREAM!! Thank you SO MUCH, Alycia!!! ❤
The art of cooking and then serving a meal ... with deniers not knowing, is a great challenge. How many times I must warn those not on KETO ... “you will be hungry". Many I then must tell after, you are just addicted to sugar … how many “foods” you eat are really, all the same, just an avenue to stuff your body with sugars. KETO is not boring, my pallet has broadened considerably, and I can taste the ingredients, not the sugars. I just watched your interview on Serious KETO. gratz (not for this youtube ... as I am yet to watch)
I'm thinking that 1/2 allulose and 1/2 erythritol might make it stiff enough to slice for ice cream sandwiches. Now for a good, deep chocolate "cookie" to sandwich it into. BTW, save some condensed milk to make all kinds of buttercream frostings (maybe when your kitchen is cooler).
Oh it's stiff enough to slice, ive already done some experimenting lol. I'll be working on some chocolate sandwich cookies soon too. Never made buttercream with sweetened condensed milk, I'll have to check out that recipes.
That looks great! We've been making keto choc. mousse or berry parfait - cuz our ice cream was too hard. So we'll have to try this. I understand your warning about calories, and this stuff is deadly - if you can eat a ton of it. The nice part about keto for me is that heavy fat dishes (like this) - I can't overeat them. I can still overeat things like salted nuts, so I just don't buy them anymore (I had a weight-loss stall but then stopped eating nuts - and my weight loss resumed!). But heavy cream - I get the "you are full, stop" signals really fast, thank goodness. Maybe not all people get this, and so the risk of eating too much is there. Anyway, I'm glad I discovered your channel. You clearly know what you're doing - so glad a real pro is helping us with making great food! I look forward to trying your recipes and techniques!! (and I mean no disrespect toward amateur cooks - I love their channels, too - some of them are quite good, but I've noticed that professional chefs - well, you all have your own special skill sets that seem to require special training and much restaurant work experience to acquire - so again, your channel is much appreciated!).
I will definitely try your version! I used to make Bigger Bolder Baking's non-keto version of it over and over again and it was by far THE BEST non-churn homemade ice cream I ever made but I failed over and over again to make it keto. I am super excited to make your recipe!!
It is 8:44 p.m. you are asking me so hungry!🍨 Ice cream…I want some! I have been contemplating purchasing a Ninja Creami…however, on the Ninja kitchen website…a NEW model is now featured….the NC500…at the same price as the current model. So, I figure I will wait to see if the NC301 falls dramatically in price….Black Friday is coming, and all. I only want to turn my block of ice frozen bulletproof coffee with MCT oil, collagen, salted caramel syrup and cinnamon into a fat blasting ice cream dessert! Oh, the new model is NC500 with 11 programs instead of 7! So, I will wait…and save money at the same time! In the meantime, I prepare Bulletproof jell-o with my coffee! It is wiggly cold and light as air as jell-o always is!😁Down the road I will make both! And enjoy!🍨🍨🍨🍨🍨 Glad🇨🇦
@@KetoUpgrade it’s called PSMF Bread (protein sparing modified fast) Recipe by Maria Emmerich. Would love to see you make it. It’s mostly protein (egg whites).
@@imliz100 Alycia has a bread 🍞that is even 😁better….. with yeast and a double rise! It is the only PSMF bread recipe that succeeds for me! Just do a search for the bread. Alycia’s recipe is so different than Maria’s that Maria should not even be mentioned! Maria never took the time to improve the dry styrofoam recipe she created. Alycia’s is amazing, yeasty, flavourful. I have now turned 🍞it into GINGER-CINNAMON SWIRL BREAD, buttered…it is over the top magnificent! 🍞🍞🍞A pastry dessert! Glad🇨🇦
Welcome! Allulose is a sweetener, check out my newer sweetener video it will explain a lot. Unfortunately it isn't approved by your government to get yet.
Love your recipes, do you think you could figure out how to make keto coconut ice candy. It’s an old favourite from my husbands youth , and he’s now diabetic .I’ve tried so many times and failed . Many thanks x
There are keto recipes out there for keto sweetened condensed milk using other sweeteners. I had no luck making then though, they all crystallized on me.
Why swap ingredients? Perfection has been achieved! If you want to try it…then do so! Cottage cheese is lumpy, has carbs, and is so bland tasting! No thanks! Glad🇨🇦
I've thought about that but when sugar cooks down it gets thick also, it just doesn't caramelize as much as allulose. So I'm not sure it would get as thick as sweetened condensed milk if the allulose isn't cooked along with the cream just like in regular sweetened condensed milk.
I have many recipes that you can just use erythritol for. Not my ice cream recipes though unfortunately. Allulose is the only sweetener that I've been able to use for recipes that involve heating because it doesn't crystalize.
Search….there are many sweeteners you have that we do not! Different brands and names! Call the different brands of sweeteners and inquire! Allulose was invented by Tate and Lyle….so you must have it marketed somewhere. ☎Call Tate and Lyle and ask them! They will be full of info….I am sure! Glad🇨🇦
Great recipe. Is there a way to give salted caramel swirls, or chocolate swirls, berry swirls (maybe?) in this icecream and have them semi frozen semi melted gooey and delicious even when kept in freezer? Do you think avocado oil will do the trick?
I have a salted caramel ice cream you can use that recipe in this. I've also used my jam recipe in my ice cream that works really well and I have a fudge recipe I've put in my ice creams. The fudge is more soft and melts in your mouth nice but not gooey. The other 2 things stay soft in the ice cream.
I was just wondering, since this has a base of whipped cream, if this has more of the mouthfeel/texture of Italian gelato (REAL gelato in Italy, not the so-called gelato from "Talenti" that you buy at Krogers)?
Have you tried Purecane no calorie no carb sugar substitute? It is made through a distillation process of sugar cane and it is amazing for liquids or syrups, because it tastes like normal sugar. I don't recommend it for baking though. It doesn't work right...sadly.
@@KetoUpgrade I’m just thinking of so many keto ice creams I’ve tried that end up being so hard the longer they are in the freezer, but it sounds like you’re saying that won’t be an issue for this ice cream. Do you think there will be a need to set it on the counter for a bit before scooping. I love the fact that you don’t need an ice cream maker!😊 thank you!
Check out my sweeteners video for a bunch of info on why I use certain sweeteners. Short answer it always crystalizes when I use erythritol which I believe I said in the video.
Hi Alycia, I made a batch of sweetened condensed milk I was so excited to make it I forgot to use double cream ( thickened cream in Australia) so I have sweetened creamy milk lol but that’s ok I’ll use it for something BUT before I make the real thing I have a question 🙋🏽♀️ is it ok to use Monkfruit sweetener ? Allulose is very expensive here $35+ 12oz Aud & that’s with Amazon. Also how much butter do you put in? Many thanks for your time & videos ❤ I’m very new to these sweeteners as well.
You can use a monkfruit/erythritol blend but it will be grainy when it's fully cooled, so you might need to warm it to use it again, and it also might make a harder ice cream. And I just follow the recipe for how much I'm making for how much butter to add. You're Welcome.
Allulose isn't recognized by the body as sugar so it passes though without causing an insulin spike. That's why the carbs aren't counted and allulose is used in tons of keto products.
"Splenda" if you are taking about sucralose is 6x sweeter than sugar, allulose is 70% as sweet as sugar. The brand Splenda sells an allulose you can get at walmart. That being said maybe? You would only use a little bit of sucralose though.
Regular sugar is put through a process, everything is processed that you bake with. Cocoa, wheat, corn, sugar, salt it all goes through processes before packaged and sold. I avoid things made of chemicals in a lab like saccharine, aspartame, and sucralose. The sweeteners I use are processed from plants and fruits.
What if you were to use half and half instead of heavy cream? It would cut calories, but is there a chance that it would freeze too hard to scoop? Thanks.
I'm not sure. I've heard you can leave out the butter, that will cut calories but there will be the fat from the heavy cream still. Or it may work with half and half and the extra butter.
Umm keto cookies and brownies. Several recipes avaliable here on my channel. Also keto cookies and brownies are pretty much avaliable in package form everywhere now.
@@KetoUpgrade Thank you for the reply. I didn’t use any monk fruit/erythritol in mine. I’ll try to make my condensed milk lighter next time. Looking forward to more ice-cream recipes on your inspiring channel :)
The sweetened condensed milk will crystalize and it won't be soft. Check out my most recent video on sweeteners. It is possible to get allulose in CA if you check out the ketogenic women on TH-cam she has videos on how and where she gets it.
I don't get how you started with two cups of cream & then you bring to a simmer & then simmered it for 20 minutes or thereabouts. Then you measure to see if you've gotten down to 2 cups of cream. How the heck would it be two cups range after simmering that time wouldn't it not be one and a half or less (I can't see the allulose would not have effected the quantity that much)?
3/4 of a cup of allulose plus 2 cups cream equals 2 & 3/4 cups. Just cause it dissolves in cream doesn't mean the volume goes away. It's reduced by almost 3/4 of a cup after 20-30 minutes.
You can use granular monkfruit erythritol but you will have to reheat it slightly before using again because it will crystalize when it cools. And the ice cream may not be as soft. You can also try xylitol.
Okay, I made the sweetened condensed milk and it worked great. I then got a little confused between recipes and ended up whipping the cream while trying to pour the condensed milk into it, whipped it into what I thought would be 'stiff peaks' what I thought was ice cream put into the freezer. It turned hard as a rock. I had turned the ;ice cream' into frozen quasi-butter +sweetened condensed milk (more cream).- I thawed it in the fridge where it has stayed for a few days. When I took some out and let it sit on the counter, it turned into a combination that looked like cottage cheese with liquid seeping out of it!!! Would working more sweetener back in any way save this? Or can you think anything for this concoction. Thanks. Barbara
I'm sorry, unfortunately you took it to the point of butter and you CAN use it as butter (a sweet butter) but you can't go back. I've even done that in a video before, it's easy to do.
@@KetoUpgrade Thank you for the results from your relentless testing to make it the best! I also found that I probably had simmered the sweetened condensed milk untill it was slightly LESS than a cup instead of slightly MORE, therefore it was a little thicker. I have a cup left in the freezer and will add a small amount of cream and reheat, then use it when thinner (room temp). Thank you
I've never used a soft serve ice cream maker but with a quick google search it seems that the machine just injects extra air into the mixture. Most premade soft serve mixtures are full of a lot of chemicals and gums though. So I would use my vanilla bean ice cream 2.0 recipe if it were me. But I'm not sure if you need all those extra gums and fillers or not.
It's just because it us calculating a small amount. All heavy cream has carbs, 6-8 a cup so one tablespoon is less than a carb so your package will say 0.
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I just made the sweetened condensed milk. Holy moly! It tastes like the real thing! No funny aftertaste at all. Thank you for a great recipe!
Awesome, so glad you enjoyed my recipe!!! You're Welcome!!!
If you require Sweetened Condensed Milk for a Thai iced coffee or tea…or Vietnamese tea or coffee! ☕
Here is the recipe…. 1 tbsp whipping cream plus 8 times 1/32 scoops of NOW BETTER STEVIA POWDER mixed together! And proceed with your coffee or tea recipe!
Enjoy!
Glad🇨🇦
Sweeten condensed milk have sugar in it? How do you do that with keto?
@@josephinemiller68She does not use sugar. She uses allulose which is a natural sweetener that shouldn’t spike your insulin.
Alicia, how can we add eggs to the recipe, or chocolate or any other flavor?
Love your recipe. Thanks
OH My Gosh! I have a little bag of roasted pecans just screaming to get in to that ice cream
Sounds good!!! You're so welcome, hope you enjoy!!!😊
@@KetoUpgrade made it, tried it, LOVE IT. It is perfect with roasted pecans and seasalt. Thank you so much!!
@@AtheneNocturna awesome! You're welcome, so glad you loved it!!😁❤
Sis, the hits just keep on COMING with you. I know (only from watching Alton Brown lol) that there's so much alchemy in making things come out the way we are used to tasting them. It takes a REAL scientist like YOU that is keto yourself, AND understands what makes the science happen to nail it. I tried the mason jar thing and couldn't understand why it came out dry and flaky, and even after melting the texture just wasn't creamy. Even storebought keto ice cream is, to me, more cheesecakey than ice creamy. You will change the GAME!
Thank you for the kind words. Baking is definitely a science and keto baking is a completely different science that I am learning as I go. The recipe that sent me on this journey was my churned keto ice cream recipe I developed after I tried a bunch of keto ice cream recipes, that weren't very good. But I know not everyone has an ice cream maker, so this is a good alternative, almost as easy as the mason jar ice cream, lol. Thanks again!!! 😊
I've also seen a tip from KetoFocus that if you add a teaspoon (?) of neutral flavored alcohol, like vodka or Everclear, to keto ice cream it will make it more like soft-serve, since the alcohol keeps ice crystals from forming. Also, Steve at Serious Keto has a video about using 1/4 tsp of "tara gum"/batch of ice cream.. I hadn't heard of it before but he says it's a gum from the Peruvian carob tree. It is a healthy alternative to guar gum which has some health drawbacks. He says it not only keeps ice crystals from forming in ice cream, it gives it a silky (but not slimy) mouthfeel, that he says is divine. He also says it's great for making puddings and flans. You can buy little bags of it on Amazon which he says at 1/4 tsp per batch will give you 60 batches of whatever you are making. Definitely going to get some!
There's some newer ones out (well, some have been out for a bit, but not so mainstream) that are more ice creamy
Been doing more testing with this recipe and realized the further you take the sweetened condensed milk, the stiffer the ice cream will be after a few hours in the freezer. When simmering you want to end with a little bit over 2 Cups of the allulose and heavy cream mixture then add the butter and vanilla.
Update: The way all those videos show it is the way I did it, with folding the sweetened condensed milk into the whipped cream, but I found you lose too much volume and airiness doing it that way. So check out my keto ice cream sandwich recipe for a better easier way and more things I've learned about the sweetened condensed milk- th-cam.com/video/cyZXp4b6HSE/w-d-xo.html
Thank you for another fabulous recipe! Would like to see you making keto cinnamon rolls (with coconut flour)
Great suggestion! I added it to my list! You're so welcome 😊
*It looks so creamy and delicious, and the fact that it's low in carbs is just amazing. I can't wait to try this guilt-free treat!*
I made this, it was wonderful. I will be making it again, for sure!
Awesome! So glad you enjoyed!
Before keto, I used to make this ice cream all the time with broken Oreos. Best cookies and cream you’ll ever have! Now at least I know how to make the ice cream again. Thanks!!!
Awesome!! You're welcome!
OMG the sweetened condensed milk is so easy! I’m already thinking of things I could use it for. The ice cream looks amazing. Thank you!
So I just made this for the first time. My daughter licked the spatula and I got a taste from the bowl and we CAN'T WAIT for it to freeze. Another fabulous recipe. Thank you ❣️
Aww so glad to hear! You're welcome!
@@KetoUpgrade as you figure out your new mama life, (I have similar delivery horror story without record breaking weather. He's now an army general at the pentagon 😆) please know that your superior recipes continue to help my family on the daily 💞 my daughter and I have lost a combined total of 100 lbs now! I won't be giving up your channel anytime soon. ❣️and now we have yummy ice cream too 😋
@@marzmontgomery aww thank you for the comment! So glad I can help! 😊❤
Steve sent me can't wait to watch your videos
Welcome, I hope you enjoy!
Im hoping to try this! I just moved into an apartment. So I need a good mixer to whip cream! I just don't want to eat a substandard dessert! I love this channel
Aww thanks!
I made this today. Thank you so much, it was delicious! There was a clear caramel taste to it and it was very rich but there were no ice crystals in it whatsoever which is great. I've ordered an ice cream machine and I look forward to trying your churned ice cream recipe next because I kind of feel guilty eating too much of this.
So glad you enjoyed it!! Can't wait for you to try the churned version, it is soooo delicious!
@@KetoUpgrade 🙂Me too, I'll make sure to leave a comment on how it turns out.
This was the easiest and the most delicious keto ice-cream recipe I have ever tried. Thank you so much for sharing 👏👏👏
Glad you liked it!! You're welcome!
Just checked the macros in my Organic Heavy Cream bought at our local grocery store... Zero carbs! Not sure what kind of heavy whipping cream you're using. But thanks for the great ideas and videos! 😊
It says 0 for 2 tablespoons but if it's less than one gram of carbs for 2 tablespoons they can put 0 but the carbs add up the more you use. So 1 cup (16 tablespoons) usually has 6 g of net carbs.
I made this today and it came out amazing! I couldn't stop tasting the sweetened condensed milk! So yummy! I think initially it was a little too runny, so I decided to simmer it a bit more and it became very rich and thick and caramelly. I love it! Thanks for the awesome recipe. Next I want to try your puff pastry! Can you figure out a way to do keto mochi? Or Lofthouse Cookies?
Awesome! So glad you enjoyed the recipe!!! You're so welcome!!😊 I've watched how mochi is made, I don't know if I'm up for that, lol. It's really interesting, if you haven't seen anything about it you should check it out. I have debated on making keto Lofthouse cookies, I could eat a whole package of Lofthouse back in the day, so could be dangerous, lol. But I'm sure I will get to it eventually. Have fun with the puff pastry! I've made so many things with it!
So happy I found your channel. I have been following keto since September 2022 with great success. I have lost 70#s and greatly improved my health. The one thing I miss is desserts. I can easily make most keto savory recipes but not desserts or bake goods are hard. Hopefully I can learn what I have been doing wrong from your channel.
Such GREAT desserts! We are so lucky to have found your channel! I made some Mexican jello with different colored “jewels” that were sugar free. But I didn’t know there was a sweetened condensed keto recipe out there! So yay! Thank you for all your hard work! And for sharing your recipes and tips with us!
Thanks!! Glad you are enjoying the recipes. You're very welcome!!
Seriously, you're a genius in the kitchen! I'll be making this soon. 😉
Aww thank you!! Hope you enjoy!!!😊
THANK YOU!!!! I have tried making so many different keto ice creams. This was the first one that my husband actually likes.. i added cocoa and dark chocolate stevia to it… my husband is a chocolate lover..lol it turned out perfect…
Yay!!! So glad you and hubby liked it!!
I have been looking for a recipe exactly like this!! I was gonna wing it, but now I have to try this one!! 😋😋😋
Thanks!! Lana ❤💙💜
I made the sweet condensed milk without butter, amazing. 800 calories less. After you make it put it in the fridge when is cold make the ice cream
I took the recipe and instructions for your caramel pralines from your other ice cream video, and then made the ice cream from this one! I messed up at one point (it was late at night), but I kept plugging away, and it worked!! I LOVE THIS ICE CREAM!! Thank you SO MUCH, Alycia!!! ❤
Hello Alycia. I new here and impressed. I just subscribed.
Welcome! Thank you for subscribing!
Calories do not matter - macros do. And I've found that with a superfat ice cream like that, a half cup hits the satiety button easily.
Agree!
The art of cooking and then serving a meal ... with deniers not knowing, is a great challenge. How many times I must warn those not on KETO ... “you will be hungry". Many I then must tell after, you are just addicted to sugar … how many “foods” you eat are really, all the same, just an avenue to stuff your body with sugars. KETO is not boring, my pallet has broadened considerably, and I can taste the ingredients, not the sugars.
I just watched your interview on Serious KETO. gratz (not for this youtube ... as I am yet to watch)
I'm thinking that 1/2 allulose and 1/2 erythritol might make it stiff enough to slice for ice cream sandwiches. Now for a good, deep chocolate "cookie" to sandwich it into. BTW, save some condensed milk to make all kinds of buttercream frostings (maybe when your kitchen is cooler).
Oh it's stiff enough to slice, ive already done some experimenting lol. I'll be working on some chocolate sandwich cookies soon too. Never made buttercream with sweetened condensed milk, I'll have to check out that recipes.
That looks great! We've been making keto choc. mousse or berry parfait - cuz our ice cream was too hard.
So we'll have to try this.
I understand your warning about calories, and this stuff is deadly - if you can eat a ton of it. The nice part about keto for me is that heavy fat dishes (like this) - I can't overeat them. I can still overeat things like salted nuts, so I just don't buy them anymore (I had a weight-loss stall but then stopped eating nuts - and my weight loss resumed!). But heavy cream - I get the "you are full, stop" signals really fast, thank goodness. Maybe not all people get this, and so the risk of eating too much is there.
Anyway, I'm glad I discovered your channel. You clearly know what you're doing - so glad a real pro is helping us with making great food! I look forward to trying your recipes and techniques!! (and I mean no disrespect toward amateur cooks - I love their channels, too - some of them are quite good, but I've noticed that professional chefs - well, you all have your own special skill sets that seem to require special training and much restaurant work experience to acquire - so again, your channel is much appreciated!).
Love your videos. Very creative and appreciate all the informative commentary and tips.
I will definitely try your version! I used to make Bigger Bolder Baking's non-keto version of it over and over again and it was by far THE BEST non-churn homemade ice cream I ever made but I failed over and over again to make it keto. I am super excited to make your recipe!!
Awesome!!! I hope you enjoy my keto version as much as the original!!😉😊
Time to try this guy thats what she said😂
It is 8:44 p.m. you are asking me so hungry!🍨 Ice cream…I want some! I have been contemplating purchasing a Ninja Creami…however, on the Ninja kitchen website…a NEW model is now featured….the NC500…at the same price as the current model. So, I figure I will wait to see if the NC301 falls dramatically in price….Black Friday is coming, and all. I only want to turn my block of ice frozen bulletproof coffee with MCT oil, collagen, salted caramel syrup and cinnamon into a fat blasting ice cream dessert! Oh, the new model is NC500 with 11 programs instead of 7! So, I will wait…and save money at the same time! In the meantime, I prepare Bulletproof jell-o with my coffee! It is wiggly cold and light as air as jell-o always is!😁Down the road I will make both! And enjoy!🍨🍨🍨🍨🍨
Glad🇨🇦
This looks amazing, definitely going to be making some this weekend
Thank you!!! Hope you enjoy!!!
Your are awesome. So much inspiration for my own desserts! Thank you and God bless you!
Suggestion for future video: the very popular PSMF dough made into many different things.
Never worked with it, I'll have to check it out! Thank you!
@@KetoUpgrade it’s called PSMF Bread (protein sparing modified fast)
Recipe by Maria Emmerich. Would love to see you make it. It’s mostly protein (egg whites).
@@imliz100 Alycia has a bread 🍞that is even 😁better….. with yeast and a double rise! It is the only PSMF bread recipe that succeeds for me! Just do a search for the bread. Alycia’s recipe is so different than Maria’s that Maria should not even be mentioned! Maria never took the time to improve the dry styrofoam recipe she created. Alycia’s is amazing, yeasty, flavourful. I have now turned 🍞it into GINGER-CINNAMON SWIRL BREAD, buttered…it is over the top magnificent! 🍞🍞🍞A pastry dessert!
Glad🇨🇦
You are amazing chef thanks
Aww thank you! You're welcome!
I smashed the subscribe button, thumbs up and comment.
Thank you!
I love all of your videos.
Aww thank you!
I appreciate this!
Thank you!
Awesome! Thanks!
You're welcome!
Looks Delicious tyfs❤😁👏🏾👏🏾👏🏾
Your the best,
Keto Kimmel
Nice! Simple easy
This recipe is amazing! 🤩I can’t wait to try it.
Great I’ve been looking for something like this thank you so much
You're welcome
I definitely want to make this and add some monk fruit and raw cocoa powder.
So good.
So ❤ I found you!
Thank you!
I am excited to try this!
You're welcome! Hope you enjoy!
Thanks!
You're welcome! Thank you for the support!
Wow!!! Awesome!!!🫶🏽
Add a scoop of rum and some raisins. *drool*
I'm wondering how to make coffee ice cream. I'm jonesing cuz I used to LOVE häagen dazs.
I use instant espresso powder and coffee extract. Just put the powder in the cream before you whip it to dissolve.
Would you do a video for a delicious fluffy keto pancake recipe? All the ones I've tried are too eggy to me. Thank you!
I have one! It's an older video though but I made it recently, delicious and fluffy. th-cam.com/video/YyAnavBARAI/w-d-xo.html
Looks delicious!😊
Thank you 😋
Yum!!!
More mouse like I guess. Looks so delicious. 😂
I love in UK, what is airalose.... First visit to your channel today?
Welcome! Allulose is a sweetener, check out my newer sweetener video it will explain a lot. Unfortunately it isn't approved by your government to get yet.
Question: milliliters is a measure of volume, not of weight. Did you mean 300 g of cream?
Yes
❤❤❤❤❤
❤
Love your recipes, do you think you could figure out how to make keto coconut ice candy. It’s an old favourite from my husbands youth , and he’s now diabetic .I’ve tried so many times and failed . Many thanks x
Is it a fudge?
Thankyou
You’re welcome 😊
Omg whew
Can you do a Keto version of Magic Cookie Bars with the condensed milk? 💋🧚🏻♀️❤️🇺🇸
I've never made magic cookies but I can try at some point.
Allulose is banned in the EU.
What other sweetner will have the same outcome....anybody?
I bet NOW STEVIA POWDER would work….it is as light as air!
Glad🇨🇦
Have you tried the Silk Heavy Cream with these recipes? It has lower carbs than standard and whips just the same.
Interesting never heard of it. I'll definitley look for that.
It is not in Canada🇨🇦What are the ingredients!? If too many chemicals … forget it!
I like my keto to be as clean as possible!
Glad🇨🇦
What other sweetner could I try? In uk can't find allulose and if I do it's very expensive because it's coming from abroad and I have to pay taxes.
There are keto recipes out there for keto sweetened condensed milk using other sweeteners. I had no luck making then though, they all crystallized on me.
Have you thought about using cottage cheese for the condensed milk and heavy whipping cream?
Why swap ingredients? Perfection has been achieved! If you want to try it…then do so! Cottage cheese is lumpy, has carbs, and is so bland tasting! No thanks!
Glad🇨🇦
The cottage cheese just makes it taste like a distant cousin to cheesecake. It's good but it's not really ice cream IMHO ❤
Hello Summer, can't wait to make. How long does it last in the freezer?
Tightly covered a month at least just ate an ice cream bar from last summer, texture was fine, just kinda tasted like freezer.
If allulose caramelizes when heated, why not wait until the heavy cream has been reduced before adding it in?
I've thought about that but when sugar cooks down it gets thick also, it just doesn't caramelize as much as allulose. So I'm not sure it would get as thick as sweetened condensed milk if the allulose isn't cooked along with the cream just like in regular sweetened condensed milk.
Wait
Why does cream plus butter equal condensed milk??..
It's mostly cream and allulose which makes keto sweetened condensed milk, the butter isn't needed but makes it extra yummy.
Your are very lucky here in the UK you cant get Allulose or monk fruit on Amazon UK, any different recipes for the uk, thanks
I have many recipes that you can just use erythritol for. Not my ice cream recipes though unfortunately. Allulose is the only sweetener that I've been able to use for recipes that involve heating because it doesn't crystalize.
Search….there are many sweeteners you have that we do not! Different brands and names! Call the different brands of sweeteners and inquire!
Allulose was invented by Tate and Lyle….so you must have it marketed somewhere. ☎Call Tate and Lyle and ask them! They will be full of info….I am sure!
Glad🇨🇦
Great recipe. Is there a way to give salted caramel swirls, or chocolate swirls, berry swirls (maybe?) in this icecream and have them semi frozen semi melted gooey and delicious even when kept in freezer? Do you think avocado oil will do the trick?
I have a salted caramel ice cream you can use that recipe in this. I've also used my jam recipe in my ice cream that works really well and I have a fudge recipe I've put in my ice creams. The fudge is more soft and melts in your mouth nice but not gooey. The other 2 things stay soft in the ice cream.
Can you use a different sweetener besides allulose for the condensed milk recipe? Looks great 😊
Like I said in the video you can try erythritol but it will probably crystalize when cooled and you will have to warm it to use it. Thanks
ty mmm
You're welcome 😊
I was just wondering, since this has a base of whipped cream, if this has more of the mouthfeel/texture of Italian gelato (REAL gelato in Italy, not the so-called gelato from "Talenti" that you buy at Krogers)?
I'm not sure, I've never been to Italy.
Have you tried Purecane no calorie no carb sugar substitute? It is made through a distillation process of sugar cane and it is amazing for liquids or syrups, because it tastes like normal sugar. I don't recommend it for baking though. It doesn't work right...sadly.
I haven't but I have it to experiment with.
I’m really excited to try this recipe!! After the ice cream is made, can I store it in a mason jar?
I don't see why not. Hope you enjoy!😉
Can I make this ahead and the ice cream will still be not too hard? I’d like to make it for vacation Bible School!
It stays soft in the freezer for the duration of it being in the freezer.
@@KetoUpgrade I’m just thinking of so many keto ice creams I’ve tried that end up being so hard the longer they are in the freezer, but it sounds like you’re saying that won’t be an issue for this ice cream. Do you think there will be a need to set it on the counter for a bit before scooping. I love the fact that you don’t need an ice cream maker!😊 thank you!
Do you think you could use Swerve confectioners sugar, instead of Alluoise?
Check out my sweeteners video for a bunch of info on why I use certain sweeteners. Short answer it always crystalizes when I use erythritol which I believe I said in the video.
Hi Alycia, I made a batch of sweetened condensed milk I was so excited to make it I forgot to use double cream ( thickened cream in Australia) so I have sweetened creamy milk lol but that’s ok I’ll use it for something BUT before I make the real thing I have a question 🙋🏽♀️ is it ok to use Monkfruit sweetener ? Allulose is very expensive here $35+ 12oz Aud & that’s with Amazon. Also how much butter do you put in? Many thanks for your time & videos ❤ I’m very new to these sweeteners as well.
You can use a monkfruit/erythritol blend but it will be grainy when it's fully cooled, so you might need to warm it to use it again, and it also might make a harder ice cream. And I just follow the recipe for how much I'm making for how much butter to add. You're Welcome.
Keto Upgrade - Looks tasty but the ALLULOSE Bag say it is 10g of Carbs per Tablespoon so how can this Ice cream be only 3.5 carbs ?
Allulose isn't recognized by the body as sugar so it passes though without causing an insulin spike. That's why the carbs aren't counted and allulose is used in tons of keto products.
Can I use Splenda instead allulose?
"Splenda" if you are taking about sucralose is 6x sweeter than sugar, allulose is 70% as sweet as sugar. The brand Splenda sells an allulose you can get at walmart. That being said maybe? You would only use a little bit of sucralose though.
how about erythritol
I just ordered a small electric ice cream maker-not a churn kind where you adduce and churn. Could I use this recipe in my ice cream machine?
I just can't get into the processed "sugars".
Regular sugar is put through a process, everything is processed that you bake with. Cocoa, wheat, corn, sugar, salt it all goes through processes before packaged and sold. I avoid things made of chemicals in a lab like saccharine, aspartame, and sucralose. The sweeteners I use are processed from plants and fruits.
What if you were to use half and half instead of heavy cream? It would cut calories, but is there a chance that it would freeze too hard to scoop? Thanks.
I'm not sure. I've heard you can leave out the butter, that will cut calories but there will be the fat from the heavy cream still. Or it may work with half and half and the extra butter.
I made this, tasted aoooo good but any idea why mine got icy? :(
Usually if it's icy there us too much water. So maybe the sweetened condensed milk wasn't reduced enough, that's the only thing I can think of.
Just wondering how can we put cookies or brownies in the mix if it's a keto ice cream, wouldn't that make it not keto?
Umm keto cookies and brownies. Several recipes avaliable here on my channel. Also keto cookies and brownies are pretty much avaliable in package form everywhere now.
I followed the recipe and while the flavour is nice, the texture is quite crumbly, as if there’s flour in it. Any ideas why that might be the case?
Mine was a little too hard when I took the sweetened condensed milk too far. Also if you add too much monkfruit and/or erythritol.
@@KetoUpgrade Thank you for the reply. I didn’t use any monk fruit/erythritol in mine. I’ll try to make my condensed milk lighter next time. Looking forward to more ice-cream recipes on your inspiring channel :)
Can't get this in Canada. Can I use Monkfruit?
The sweetened condensed milk will crystalize and it won't be soft. Check out my most recent video on sweeteners. It is possible to get allulose in CA if you check out the ketogenic women on TH-cam she has videos on how and where she gets it.
I don't get how you started with two cups of cream & then you bring to a simmer & then simmered it for 20 minutes or thereabouts. Then you measure to see if you've gotten down to 2 cups of cream. How the heck would it be two cups range after simmering that time wouldn't it not be one and a half or less (I can't see the allulose would not have effected the quantity that much)?
3/4 of a cup of allulose plus 2 cups cream equals 2 & 3/4 cups. Just cause it dissolves in cream doesn't mean the volume goes away. It's reduced by almost 3/4 of a cup after 20-30 minutes.
Can any thing other than Allulose be used? It is not available or passed for food consumption here yet.
You can use granular monkfruit erythritol but you will have to reheat it slightly before using again because it will crystalize when it cools. And the ice cream may not be as soft. You can also try xylitol.
Sweetened condensed milk you say? 🤔 Magic bars perhaps?
Okay, I made the sweetened condensed milk and it worked great. I then got a little confused between recipes and ended up whipping the cream while trying to pour the condensed milk into it, whipped it into what I thought would be 'stiff peaks' what I thought was ice cream put into the freezer. It turned hard as a rock. I had turned the ;ice cream' into frozen quasi-butter +sweetened condensed milk (more cream).- I thawed it in the fridge where it has stayed for a few days. When I took some out and let it sit on the counter, it turned into a combination that looked like cottage cheese with liquid seeping out of it!!! Would working more sweetener back in any way save this? Or can you think anything for this concoction. Thanks. Barbara
I'm sorry, unfortunately you took it to the point of butter and you CAN use it as butter (a sweet butter) but you can't go back. I've even done that in a video before, it's easy to do.
I usually whip the cream to soft peaks then stream in the sweetened condensed milk on low speed, then whip until it is just thick.
@@KetoUpgrade Thanks!, oh, maybe good on pancakes;-)
@@KetoUpgrade Thank you for the results from your relentless testing to make it the best! I also found that I probably had simmered the sweetened condensed milk untill it was slightly LESS than a cup instead of slightly MORE, therefore it was a little thicker. I have a cup left in the freezer and will add a small amount of cream and reheat, then use it when thinner (room temp). Thank you
So If I wanted to use a soft serve ice cream maker , which one do you recommend? Happy to use a an affiliate link.
I've never used a soft serve ice cream maker but with a quick google search it seems that the machine just injects extra air into the mixture. Most premade soft serve mixtures are full of a lot of chemicals and gums though. So I would use my vanilla bean ice cream 2.0 recipe if it were me. But I'm not sure if you need all those extra gums and fillers or not.
@@KetoUpgrade thank u so much for this response 🤍
@@djjohnny5166 you're welcome!
Is there anything else I can use in place of Allulose? We can’t get Allulose I in the UK 🇬🇧
My heavy cream has 0 carbs?
It's just because it us calculating a small amount. All heavy cream has carbs, 6-8 a cup so one tablespoon is less than a carb so your package will say 0.
Is alluose a sweetner?
It is, one that isn't recognized by the body as a sweetener, so no insulin spike.
Can you tell how to use heavy cream powder for liquid heavy cream?
You want to use heavy cream powder? I just looked it up, you just make heavy cream out of the powder and water and then use like normal.
Could you turn half and half cream with allulose into sweetened condensed milk?
Might work but will be more carbs and you might have to reduce longer because there is less fat so more water in half and half.
@@KetoUpgrade thanks for perspective!