Keto Ice Cream Recipe No Thawing Required! | How To Make Keto Ice Cream
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- เผยแพร่เมื่อ 15 ส.ค. 2024
- When it comes to store bought keto ice cream, I've always been frustrated by the fact that you have to let it thaw for 20-30 minutes just to scoop it. With this recipe for a keto ice cream, you no longer have to do that! Due to the sweeteners and flavoring agents that are used, this delicious keto ice cream can be any flavor you want and is ready to eat when you are.
This Recipe: www.blacksheep...
Servings: 6
Macros per serving (130g):
Calories: 350
Fat: 33g
Protein: 6g
Net Carbs: 3g
-Total Carbs: 17g
-Sugar Alcohols and Allulose: 14g
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#KetoIceCream #ketoRecipes #ketoSweets - แนวปฏิบัติและการใช้ชีวิต
Next week I am going to finish my third month in keto diet, and I have already lost about 45lb. I just want you to know that your recipes were an essential factor which contributed to my commitment; you presented alternatives to several types of food which made me feel like I’m actually eating everything just like I used to but in a different and a healthier way. I almost never post comments but I really appreciate your effort in sharing your experience with everyone here on youtube. Your recipes are helping me change my life!
That's amazing! Congrats on the weight loss! Honestly, this is why I post my recipes. When I started out in 2015, there wasn't much. That made it quite hard to live this lifestyle. Over the years my recipes have gotten better and ingredients have come a long way, but I absolutely love the science behind cooking and making things keto. I appreciate your support!
Pro trick: watch movies at flixzone. I've been using them for watching lots of of movies recently.
@Patrick Luka Definitely, been using Flixzone for since november myself =)
I have a ice cream maker and have tried sweeteners and even sugar free ice cream. They all come out hard like a chunk of ice. I guess it's the sugar that makes it smooth and soft.
I just ordered some allulose and am looking forward to some "stretchy" ice-cream. 😀🍦
Yah it all come down to the sweetener used. Erythritol freezes solid when dissolved, for example.. Allulose is pretty close to real sugar in terms of chemical properties. The glycerin in the syrup does the same thing. So the combination makes it work really well.
I just made this, it didn't thicken up in the machine for some reason, I used the same ingredients, but I put it in the freezer anyway and it froze well and it tastes great and it is scoops well, thanks
Oh yes!!! I was totally craving ice cream, after watching my kids eat some last night. Thanks!
Hope you like it! It's by far my favorite ice cream recipe that I've made/published.
Thank you! We have been buying REBEL for $5.99 for that little container! It is one serving, but we make it 2 because of the cost. I let it sit out at least 20 minutes, then mix it with my mixer to get a good consistency. This also “wilts” it to less volume🤬 so we each get about 1/2 to 2/3rds cup🤬🤬 AND I have to clean my mixer & an extra bowl. I can’t WAIT to try this!! Thank you again!
Commercial ice cream companies whip a ton of air into their product to make it more scoopable and need less volume of ingredients to fill up that quart container, thus the wilting shrinkage.
I can't wait to make this too, I'm guessing you already did. .. 🙂
Honestly, the cooling the liquid with crushed ice is such a great idea. I've never heard of that before.
I agree, it's brilliant. Another cook on YT would have you pre-freeze all your utensils, but this sounds so much better.
Salted caramel! You are calling my name.. thank you for this recipe.
My pleasure 😊
I have a Dash Mini, so I’ll either have to adjust the ratios or save the base. I hate the Keto IC wait! We do have a local brand, Rebel, but it’s still pricey. Great vid!
I also have a mini Dash ice cream maker, I found that using a premiere Pro Tien shake works really good for making ice cream it’s delicious, I use threeforce cup of the premiere Pro Tien drink and afourth a cup of heavy cream or to any of the flavors that you want and justPour it right into the dash and it makes fabulous ice cream so easy sometimes I will add a little bit of good salt and some vanilla and at the end when it’s done sometimes I will put pecans in it depends on what flavor I’m using hope that helps
Did I miss the part of not having a ice cream maker?? Thanks
I watched this twice thinking I missed it the first time
Just 8 seconds in my microwave is enough to scoop it. Maybe longer if it's a large volume.
Regular commercial ice cream (non-keto) also comes out rock solid when it's straight from the freezer. It also depends on how cold your freezer is. Mine is very cold (by design).
I love the simplicity of ingredients!
Hey man. You’re looking great!
So discovered you just yesterday. Have watched a handful. Wanted to let you know you are appreciated and that I love your approach to recipe development! I'm now a fan.
Not looking for thumbs-up or anything. Just wanted to let you know
Fantastic! Been wanting a no thaw recipe. Thank you! Cant wait to try this and thx for the flavored sweetener tip😁
Me too! Having to thaw it annoys me. I've even forgotten about it sitting out and ruined pints that way lol.
Just look at the Goodwill they have them all the time fairly cheap brand new in the boxes because people buy them or get them as presents and never use them
It's almost gone the whole family loved it, I added sugar free Mabel syrup and picans on top
Two questions please. You mentioned you would explain what to do without a ice cream machine, but I did not hear that part. Also can you use granular erythritol monk fruit blend instead of allulose and will it still be soft? Thanks for the great video!
I really love 💖 you and happy for everything about you!!!
This ice cream recipe is the real deal. I've tried home made different low carb ice cream for years and it always freezes rock hard in the freezer. Tried adding alcohol - didn't work. Tried different sweeteners - didn't work. I gave up till I saw this vlog. This is the perfect consistency and it freezes firm but not rock hard.
I used the NU-Natural flavoring( Vanilla). For me - it leaves a slight after taste. I'm going to try a different way. I've ordered a bottle of food grade glycerin and I plan to use Allulose, standard vanilla and 1/2 TBS glycerin to 2.5 cups of cream along with the crushed ice and salt. Depending on how that works I'll adjust till I get it right without an after taste.
How did it work out?
@@keinohrtini Worked well - tasty and scoopable. But I'd stay with the nu naturals. Not enough flavor difference to overcome the ease of making with the nu-naturals.
So what's the solution to NOT have rock hard ice cream?
Thank you.
Ok good deal bro! I’ll definitely be looking into the salted Carmel packs! But I’m a side note I’m not sure if you are fasting or not but I found an energy drink brand that is kind of good I tried it. It’s called outlaw if you have a platform that I can pm you on I’ll be more than happy to send a picture of the can they are really good.
You mentioned you would say something for those who didn't have an ice cream maker, and you didn't. Don't have an ice cream machine, and don't eat enough ice cream to justify buying one. Any tips on doing the same without a machine?
I think its just letting all the ice melt while storing and then putting into a container such as a mason jar. I really hate when people who put recipes on youtube but never look at comments!
the allulose in your amazon store is no longer available.
Thanks much 😊
I tried another keto recipe the ingredients the same as yours and the cream left an awful film of fattiness on the roof of my mouth it was not pleasant. It could be the cream being very rich here in Australia but do you have any other suggestions?
80 grams of crushed ice is what approximate measured volume in cups?
I don’t wait 20 minutes. I microwave my ice cream for 30 seconds and it’s then ready to serve and eat.
hello - i don't have ice or means to make ice right now... how much water would i use? i do have a mini ice cream machine compressor type machine that would make enough for a serving for me...
this is perfect :) thanks!
You're welcome!
It looks like the Nu Naturals in a bottle has the same ingredients as the pouch at a slight price reduction per oz. Have you tried the bottled stuff? ( also I didn't see Nu Naturals in your amazon store.)
YUM 💖
Have you tried the recipe with coconut cream instead of heavy cream? If so, how did it come out?
Thank you 🎈
You're welcome!
In your flavouring, is it the glycerin that keeps it from hardening or just the allulose? Would non-glycerin flavourings still keep it from being rock hard? Thanks.
It's a combination of the two. It won't be as soft if you use a non-glycerin based syrup because the allulose will provide some of the softening effects. You could technically use more allulose and a non-sweetener flavoring agent, but I didn't want to use that much allulose. It's kind of a balancing act.
@@blacksheepketo Thanks for the quick reply.
is there any way to do this without allulose?
I'm a little confused on the net carbs. The Allulose label indicates that it has 4 carbs per teaspoon and 0 fiber. So if this recipe uses 1/3 cup, that is 16 teaspoons which equates to 64g of carbs. The flavoring has 9g of carbs but all of those are sugar alcohol so they neither add or take away from the carbs in the Allulose. I don't understand how we get 3 net carbs when this serves 6 and 64 div by 6 = 10. Just wanting to understand. Thank you
It's because allulose has to be labeled as a carb, but it is 0 glycemic index so it has not impact on ketosis. If you look at allulose.org, it explains it all and how to account for it on a keto diet. Essentially, it's like fiber in the sense that it's not impacting your body. However, it's not a fiber or a sugar alcohol, so there is no real way to display it on a traditional label. That's why most products will section out the allulose content separately. It's just a matter of understand allulose.
Unfortunately, it's impossible to get allulose here.😔🌹
Where do you live? It's starting to gain traction worldwide. Sometimes they call it other things though. I can look into it for you country. The reason it works great for this recipe is because it has a chemical property where it behaves like sugar when it is dissolved and frozen.
It hasn’t been approved for use as a sugar substitute in Canada yet but it is available on amazon for $20 to $40 a pound.
@@Gregular72 That's insane. I pay less than $10/lb in the US. So just slightly more than I pay for erythritol blends. It's also available in most grocery stores without having to order it online. Before I started this, I never know how different the world was with product availability. My guess is once approved and mass manufactured it'll get cheaper like it is here.
@@blacksheepketo I have paid $25 for a 400g bag (14oz). Makes for expensive batch of ice cream but it definitely works better than erythritol.
@@Gregular72 I finally was able to get it at IHERB Canada.
Is a mixer?? O ice cream machine??
Hi thk u for the recipe. Can i add in egg yolks to substitute glycerin? Thk u
No. Egg yolk is just more fat. A higher freeze temp equals even harder ice cream.
@@akbarshoed thk u v much
Just made this super easy ice cream. Added chopped pecans. So excited to be eating my favourite again. The different flavours of the syrups aren’t available in Canada. Could you recommend any other syrups?
Most will work, it's just hard to say without trying them all. Plus Canada has very different products than we do in the US. You're looking for something fairly thick thats relatively sweet. At the end of the day, I can only promise the same results if using the exact ingredients that I use. But it should be close with most of them. Might need to tweak the sweetness or something though.
@@blacksheepketo I have glycerin. I’ll play around with different syrups and the glycerin. Thank you. Love your channel
what prevents it from freezing too hard?
Its a mix of the allulose and glycerin. Neither freeze completely solid.
that looks so good, probably can add pecans etc to it.
Yah I added some chopped pecans to mine in a test batch. In the Mail Time vlog I showed a clip of the ice cream experiment progress. Also good with Lily's white chocolate chips :)
@@blacksheepketo I tell a IF facebook group and a coworker about these keto youtube channels like yours, I mean almost every dessert and meals that folks love, can be done keto style. I have to try that keto glazed donuts recipe one weekend.
Is the Allulose in this recipe granulated or powdered?
I use granulated. It'll disolve just fine.
Which ingredients make it scoopable?
It's a mix of the allulose and glycerin that does it.
Can I add cream cheese?
Id imagine so. I haven't tried it. You'd probably have to melt it into the cream or something so that it's not forming clumps
Just ordered a cheap ice cream machine 😁
❤️❤️❤️yummy🍦🍨🍦🍨🍦🍨🍦🍫🍨🌰🍦
Thank you 😊
I guess you were unlucky I bought a lot of Keto ice cream and they never-frozen rock hard
Then your freezer must not be very cold.
@@carmijok1 well ice cream like enlightened uses xantiam and other gums so it doesn't freeze super hard
This is too scientificand technical for me. I haven't the patience. I'll stick with cream, flavoured extract and erythritol. As you say, down side is I have to allow it to thaw!
just put it in the micro for a few seconds...
Made this today and put it in the freezer, it is solid ☹️
Hmm interesting, what brands of Allulose and which flavor of the NuNaturals syrup did you use? I haven't had that happen with any of the Brands of Allulose that I use, nor any of the flavors that I've tried. I'd have to give it a shot with your specific ingredients and see. The key things to check would be that the allulose is pure allulose, not a blend. Things like Erythritol in the blend will cause issues. It freezes solid when dissolved. The next thing is that you used the Nunaturals Syrup. I have no affiliation with them, but the glycerin ration works great for this. Glycerin also has a property where it won't freeze solid. So you need the combination of the two for it two work. Thats the only time/reason that I disclose the brand that I use, because I know it works.
Being in the UK we can't get the same sweetners so I probably used one that caused it to solidify 😟
Xylitol is another sweetener that does not get rock hard but many people don’t want to have it around as it is poisonous for dogs.
this looks easy enough.. just need to get an ice cream maker so i can stop[ buying Rebel
That was my motivation. I hate the wait time to thaw it and I can't believe how expensive those pints cost in the store. In the recipe a linked an Amazon Basics ice cream maker. It's under $30. I figured with the savings a few pints of ice cream, it'll pay itself off.
If you have a goodwill by your home, they always have them brand new in the box people get them for presents and they never use them and then finally give them to the Goodwill