The LAST Keto Ice Cream Recipe You'll EVER NEED! | Sugar Free Ice Cream
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- เผยแพร่เมื่อ 5 ก.ย. 2024
- Tired of BAD Keto Ice Cream? Today, I'm sharing the LAST Keto Ice Cream Recipe You'll EVER NEED! If you're on a low-carb or keto diet, this sugar-free ice cream is a game-changer. It's creamy, delicious, and incredibly easy to make.
What to Serve it With: • Keto Dessert Recipes a...
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INGREDIENTS & TOOLS USED IN THIS VIDEO:
Ice Cream Maker: amzn.to/3VmJlIQ
Induction Cooktop: amzn.to/4bYnsGx
Quart Ice Cream Containers: amzn.to/4b7GSYm
Laser Thermometer: amzn.to/3VEq46W
Instant Read Thermometer: amzn.to/3yUv8en
Allulose: amzn.to/3xhDjkw
Salt: amzn.to/4egW7kJ
Beef Gelatin: amzn.to/3VGeLuX
Xanthan Gum: amzn.to/4aXGmfC
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Let's dive into the recipe!
Keto & Sugar Free Ice Cream Recipe:
Ingredients:
1-1/2 cups heavy cream
1-1/2 cups almond milk
2 t vanilla extract
3/4 cup Allulose: amzn.to/3xhDjkw
(you can use another sweetener and it will still keep the same texture, BUT, you will have to set the ice cream on the counter for 10-20 minutes to soften. other sweeteners crystalize, but the xanthan and gelatin make them retain the smooth creaminess of using the allulose, but you HAVE TO leave it on the counter for a bit 😁)
1/2 teaspoon salt: amzn.to/4egW7kJ
1/4 teaspoon gelatin: amzn.to/3VGeLuX
1/8 teaspoon xanthan gum: amzn.to/4aXGmfC
Instructions:
Prepare the Almond Milk Mixture:
In a mixing bowl, add gelatin to almond milk and whisk together thoroughly. .
Add heavy cream, vanilla extract, Allulose or other sweetener (see video), and salt. Whisk together thoroughly.
Heat to 125°F. Remove from heat and add xanthan gum and whisk until fully combined. Put back in mixing bowl and refrigerate for at least 2 hours. (Needs to be completely cooled & chilled) After 2 hours, pour the almond milk mixture into an ice cream maker.
Churn in the ice cream maker for 25 minutes until it reaches a creamy consistency.
Watch the video for consistencies. Pack in Quart Containers and freeze overnight.
Enjoy Your Keto Ice Cream!
This keto ice cream is perfect for satisfying your sweet tooth while keeping you on track with your low-carb lifestyle. Don't forget to like, comment, and subscribe for more delicious keto recipes!
#KetoIceCream #LowCarbDessert #SugarFree #KetoRecipe #HomemadeIceCream #HealthyIceCream #KetoDiet #LowCarbRecipes #KetoFriendly #EasyKeto
Additional Tips:
Experiment with different flavor extracts to create your perfect ice cream.
For a richer texture, you can increase the amount of heavy cream.
Make sure your ice cream maker bowl is well-frozen before starting for the best results.
Thank you for watching! If you try this recipe, let me know how it turned out in the comments below. Enjoy your delicious keto ice cream!
Subscribe for More Keto Recipes!
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I will be in here live with you in the morning at 9:00 a.m. EST to answer all your questions and chat. The recipe will be live then as well in the description and comments. Some of you have the recipe already, because I don't know what I'm doing 😂 The description wasn't supposed to go live yet. I believe there will be a lot of questions and so we can all help each other then. Hope yall enjoy! This is one of the recipes I'm most proud of, because I've been working on it for a long time. See you in the morning!
How many carb grams does this ice cream have (and serving size)?
@@jennifermoody487I recommend using an app like carb manager or you can put in the exact brands and ingredients that you use, so it's exact. I have made recipes from creators on TH-cam before that were three times the amount of carbs that they said they were. I don't want to mislead anyone. The normal serving size for ice cream is one cup. I hope that helps and I hope you understand why I don't list the carbs. 😁
I like to be able to scoop out my ice cream direct from the freezer. For that to happen I needed an ice cream maker as shown in the video, otherwise it comes out as hard as a rock. So glad I bought an ice cream maker and wish I had bought one years ago. It gives me creamy ice cream like store bought but I have control over what goes into it.
@@janetkranig9341absolutely! There's so many bad recipes out there. How many they taste great, that you have to hack them out with an ice pick. It took me a long time to get these ratios exactly right and make it easy at the same time. I'm going to work on one with eggs for people that don't mind tempering eggs. I love that machine! Can't imagine going back to anything else
Super cool 😎 I missed it but hope you have another live video
AnnMarie from Santa Barbara
I've made perfect ice cream 2 cups heavy cream 1 cup unsweetened almond milk 2/3 cup alulose 1/4 tsp salt and 5 egg yolks and 2 tblsp of flavoring, heat the cream mixture and Tempur the eggs then return to the pan and heat it over medium heat until thickened, once thickened remove from heat and add your flavoring, chill in your fridge for 2 to 3 hours then place in your ice cream machine and it comes out perfect everytime.
How soft is it if you put it in the freezer for 3 or 4 days?
@@southernketo it's like you just bought it from the store
I'll try adding your gelatin and xanthan gum for a much softer consistency, the one I made is a custard base
@@craigc5644 If the custard-based one doesn't get hard in the freezer after a couple days, you've got a good recipe. I've tried a lot of them with eggs and I didn't find a recipe that didn't get rock hard after a day or two. I usually will make two or three quarts at a time and keep them in the freezer. I
tried to design this recipe so people wouldn't have to worry about tempering eggs because a lot of people are scared of it. I need to make one with eggs for the people that aren't, so let me know how it is after a couple days in the freezer If you add in the gelatin and Xanthan 🙏🏻
@@southernketo I will, I'll be making some today and I can let you know by Saturday which ever way it turns out I will let you know the outcome.
I just made this recipe, used 1/2 the vanilla and added frozen chopped red cherries and Lily’s chopped chocolate. It is delicious
That sounds so good! I'm so glad you enjoyed it and are modifying it a little bit! Sounds like Cherry Garcia 😁 One of my favorites!
I'm so making this as soon as I can get some almond milk. (My last cartoon went blinky) Fyi anytime I use xanthen gum I mix it with salt or another dry ingredient. Makes it less likely to clump up.
Hope you enjoy it! Absolutely! Always good to mix with dry unless you're heating it up. Haven't had any problems with clumping as long as it's heated. Seems to hydrate it pretty fast 😁 Let me know what you think! Hope you enjoy it 🍦
I make homemade low carb ice cream using allulose.
I whip everything in a kitchenaid. Also egg yokes make it creamy.
3 cups heavy cream
1/2 cup allulose (more if you want it sweeter)
4 egg yokes
Pinch of salt
1 or 2 tablespoons of vanilla extract
*(2-3 packs of instant dried coffee) if making coffee ice cream.
Thanks!
do you think Monk Fruit Sweetener would work in place of the allulose?
@@toandiloya585yes, it will. You may have to set it out for a couple of minutes if you freeze it for a few days, but please let me know 🙏🏻
That sounds fantastic!!
How would it work if I wanted to add dark chocolate shavings n bits of black cherries with it??
Thks.😊
@@mikab.4041It works great! You want to just add those in after about 20 to 25 minutes right into the top and then just let it work them throughout the ice cream for 5 minutes. Then, you're done! 😋🍦
This reminds me of my childhood ice cream 🍨 my Daddy used to make it for me and my sister. RIP Pops. He just passed in January. He was the best Dad. ❤❤❤
So sorry to hear about your Dad. Maybe this will bring back some great memories 😁🙏🏻
It is nice to listen to someone without an accent.
I agree! 👍🏻 😁
I like mason jar ice cream. Put 1 cup heavy cream,3 T allulose,1tsp vanilla,and can add half the insides of a vanilla bean...and shake for 3-4 minutes. If you use something other than allulose the ice cream will freeze hard as ice. Cant wait to try this new recipe...im on the hunt for the best!
That sounds good and easy!! I'll have to give it a shot... I look forward to hearing what you think, because it sounds like you've tried a few 😁
I have a Ninja Creami, so I made this and froze it yesterday (split between two Creami containers) and ran one through the machine today. Did a chocolate version of your recipe by substituting one of the teaspoons of vanilla extract for chocolate extract, and also I added in three tablespoons of dark cocoa powder. This turned out absolutely delicious and had an amazing soft serve texture. Great recipe, thanks!
I'm so glad you let me know how it turned out on the creami! I've been wondering because I don't have one. Thank you for sharing this. Sounds great! That might have to be my chocolate recipe 😳
Late post, I made the your ice cream and berry cobbler for Father Day celebration. Fantastic, thanks so much. I did use macadamia milk instead of almond, that’s what we had. Our non keto guests didn’t know the difference. I love your recipes since I always have your ingredients on hand.
Oh awesome! Thank you for letting me know! I love the success when they can't tell the difference. That's the best! Again, thanks so much for updating me 😁
That looks like some great ice cream. Guess i will have to break down and get an ice cream maker!
Thank you! It is great. I had an old school ice cream maker that you had to put the ice and rock salt in for the longest time and now that I got this one, I won't do that again 🤣
Xanthan gum does not need to be heated. It will thicken water-based liquids at any temperature. It is also heat-resistant and freeze-thaw-resistant.
You're right, if there was no sweetener in it. The addition of the sweetener is what makes it need to be heated. Then, it will fully hydrate at 125°.
Thank you for all your work to help us with our sweet tooth and stay low carb!!
You're welcome! It's what has helped me stay on track. I would never be able to stick to anything if I couldn't have sweets that I love. Well let me rephrase that, I wouldn't want to stick to anything if I can't have the things that I love. I really appreciate you watching!
Yum! I just made blueberry ice cream! Frozen blueberries,allulose,and a little heavy cream. It was delicious!
😋 sounds delicious!
My son just got me this icemaker for Mother's Day you have just made my day!!😀
Awesome! I hope you enjoy my recipe 😁
@@southernketo Can you do other flavors like strawberry and chocolate?
@@GW21239absolutely! I'm working on some different versions now
Perfect timing! I’m tired of rock hard ice cream 🤷🏼♀️
Yayyyy! 🥳 there you go! 🍦😁
It isn't the xanthan gum that keeps your ice cream scoopable. It's the allulose. Any other sweetener will allow it to harden like a rock. I have been testing a lot of keto ice creams lately and so far the winner is Vanilla Bean Ice Cream 2.0 by Keto Upgrade. FYI ... if you add an egg to yours, it will make it richer.
I have made it with other sweeteners also and it works as well. Allulose makes it softer, but the combination of gelatin and Xanthan is what makes it stay that way. That's why big ice cream manufacturers use the gums and their products you buy on the shelf. That typically use guar and tara or carob gums 😁 I want sometimes add egg yolks to other ice creams I make, just not vanilla just because I don't want it to look yellow. That's just my personal preference though 🤷♂️😁
I’ll look into this and very much agree, it’s the Allulose that keeps the ice cream from getting rock hard!
@@SL-fu7sh nope. I've made many recipes with just allulose and not the Xanthan and gelatin and is rock hard after a day in the freezer. It's great as soon as it finishes churning. That's why big ice cream manufacturers use various gums and stabilizers in their ice cream. So it keeps a great consistency over time.
@@southernketo I agree that it needs the gelatin, but not the xanthan gum. Try the recipe I referenced above ... it is awesome!
@@peachy75019I'll definitely try it 😁
THANK YOU! Do you happen to have a link to where you find that lidded pint-size storage container you use in the video where you store in the freezer? Thank you!
I am grateful for all your hard work for creating & sharing with us the perfect soft serve non rock hard keto ice cream! I sincerely so appreciate not only this recipe, but ALL your recipes! Thank you so very much!
You're very welcome! I always link all the things I use in the description, but here it is for you also : Peohud 4 Pack Ice Cream... www.amazon.com/dp/B09NZJ84QW?ref=ppx_pop_mob_ap_share
I hope you enjoy it! 😁
@@southernketo
Thank you so very much. And again, I'm excited to try this recipe. I've already ordered the storage containers on Amazon. I REALLY enjoy your channel.
@@carlacaliri5385you're very welcome! I'm excited to know what you think when you make it! I really appreciate you watching!😁
I just got one of these ice cream makers. I just read the directions, and it says to put in the frozen bowl, put in the mixer part, put on the lid, then turn on the ice cream maker and then put in the liquid. ☺️
Yeah, I can't pour that perfectly 🤣
I have one too, and I always put the ice cream "batter" in before the beater (because I followed the directions the first time and did all the clean-up they don't tell you about)!😉
@@terfalicious same! 😂
Oh man thank you! Definitely going to try this recipe. Vanilla is my absolute favorite!!
Awesome!!! I really hope you enjoy it as much as I do..😁
Oh my goodness, you are so right, this is the last keto ice cream recipe I'll ever need! It is excellent! Wow, so so good! Thank you so much for perfecting your recipe and posting it. We love it! Living in hot Las Vegas, Nevada, your recipe will be a go to this summer! 😋 ❤
Thank you so much! I'm so glad you enjoyed it 😁 You're very welcome and you're absolutely right.. we've been to Vegas several times and although you don't have the humidity that we do here, it's a different level of heat 🤣 stay tuned for different flavor variations coming soon.. Thanks so much for watching! I appreciate you 😁🙏🏻
❤❤❤ Thank you, Víctor! You are working overtime for your Channel and I love watching it grow! Now to go purchase an ice cream maker lol
Thank you so much! That's a great ice cream maker 😁 You will use it over and over 😁
I'm amazed at the texture and flavor of this ice cream. It's perfect. Thank you.
Thank you so much for letting me know 😁 You're so welcome and I'm so glad you enjoy it 😁
*This recipe is definitely a keeper. Thanks for sharing!*
You're welcome! Thank YOU 😁
I just warm the gelatin+xanthan in the almond milk, then add the cold cream and other ingredients. It cools a bit quicker if the need for ice cream is urgent 😉
Nice! That's a good tip and I know what you mean! Sometimes there is an urgent need for ice cream! 😁
We just found your channel…have made many of your recipes…all very GOOD!!! We loved the lemon cheesecake with pecan crust only made it lime it was SOOO yummy, made this icecream recipe lime as well, let me tell you it was the best!!!! Thanks for you hard work and “tweaking “ recipes…going to give the cottage cheese noodles a try!!!! Thanks again 🥰
Hi! Thank you so much! I really appreciate you taking the time to let me know 😁 You're very welcome! I really love doing it 😁 Hope you enjoy the noodles and let me know 🙏🏻
That looks delicious. So many different flavors you could make. Thank you for sharing.
Thank you! Yes, the sky is the limit on this recipe ☺️🙏🏻
Just tried this and it's wonderful thanks for the recipe
Awesome! So glad you enjoyed it! 😁
Even easier: Whip heavy cream, sweetener and vanilla till you have soft peaks. Place in the freezer. That's it!
Thanks! That is easy 🤷♂️ It also gets rock hard if you don't eat it all immediately.
@@southernketo I agree, what I've tried, adding xanthum gum made it rubbery. Part of your technique is molecular science, getting things to bind in a certain order. Sent you a $ thanks for your hard work.
@@MarkHybridLoverYes! Thank you so much!
The result is rock hard ice cream 😢
@@MrGreenmartin exactly! I have tried just about every recipe out there and that's why I wanted to come up with one that worked the way I wanted it to.
I made this ice cream recipe for the Fourth of July and it turned out great! Soft and scoopable leaving after days in the freezer thanks so much.
Awesome! I'm so glad you enjoyed it! I've got a new variation on it coming real soon....
Do you have a chocolate one? I love this recipe, I also have that same ice cream maker that I thought I would have to retire, now I can use it again!! Yayyyy🎉🎉
Yes, I'm working on a few variations, trying to make sure all the amounts are perfect. You could always add in a few squirts of a sugar-free chocolate syrup if you have any after it has been churning for about 20 minutes. Then it will mix it in perfectly
I'm so glad you'll be able to use your ice cream maker again 😁 Hope you love the recipe!
I use cocoa powder - organic, unsweetened - about 1/3 of a cup. Do a taste-test as different brands vary! You may need to increase the cream a touch to compensate for the dry ingredient.
@@terfaliciousthanks! Other experimenting with different amounts of cocoa powder as well 😁
So simple! Can’t wait to try this. Love your recipes!
Thank you! I try to make everything so easy that even I can do it 🤣 I like using simple, good ingredients. I'm really proud of this recipe and I hope you really enjoy it! 🍦😁
I love, love, love this recipe! Oh, and did I say I really liked it?!? I recently bought a Cuisinart ice cream maker and it's so much easier. This is better than the sugar free ice cream from Braum's, a regional fast food/grocery in our area, and that's saying something. The main thing is not having to let it sit for 30 minutes before scooping. I've used xanthan gum and gelatin powder in ice cream before, but putting the gum in at a certain temperature is so easy! Thanks for explaining. I want to tweak this some, but I made it exactly as written. The main thing I want to try is either less sweetener or a different one because I have GI issues with a normal serving. Anyway, long story short, you did an awesome job with this recipe.
Thank you so much! Wow! I'm so happy to hear that it's better than a store-bought one! You're very welcome! The temperature makes all the difference. You can use another sweetener, but I would recommend Magic bakers, because it's a blend. It will work fine. I just think it helps the flavor a lot 😁 I really appreciate you taking the time to comment and let me know!
I think the allulose is what keeps it scoopable right out of the freezer because I tried it with choc zero vanilla syrup, which uses monk fruit. It tastes good but needs to sit on the counter awhile. Maybe I'll try it with the other blend you recommended.
@@sunflowerhelen9933The problem with using the syrup to get enough sweetener in there is that it is adding a lot of extra water to it. You need to use extra gelatin and xanthan gum if you're adding more liquids. Try it with just a powdered or granular sweetener instead 😁
@@southernketo I finally made this again for the third time using Magic Bakers and it was just right. It's like soft serve right out of the machine and stays soft enough to serve out of the freezer. So far it doesn't seem to upset my system either. Just wanted to let you know it works great!
@@sunflowerhelen9933 awesome! I'm so glad it worked great for you! I love it and I'm glad you do too 😁
The yellow bowl
😂🤫😂
love this recipe...gonna try it!!! i dont have ANY ice cream machone (even a rock dalt one) but ill slap that bugger in my freezer and see how it turns out as i do my fave choc version that way and its fabulous. thanks for your time victor!!! i love listening to you talk lol.
Absolutely! Just stir every once in awhile... You're welcome! And thank you 🙏🏻🤠
@@southernketo it is in the freezer now! i have a timer for 90 min to check and stir
@@CNCFemaleooooooh... I'm excited to hear back ☺️
Thanks
Thank you so much! I really appreciate that 😁
I enjoyed the video, just got an ice cream maker with built in condenser so can work any time without pre-freezing a bowl.
My question, is, however....why use Almond Milk rather than just regular Whole Milk (cow)...since you're using heavy cream, it isn't going non-dairy...etc.
Anyway, thank you in advance, and have a GREAT day!
CC
Oh that's nice! Regular milk has a ton of sugar in it, so I use almond instead. No, I love dairy, just not the sugar. You're welcome! Hope you have a great day too 😁
I just found your channel and subscribed! I have been trying out the cottage cheese ice cream recipes using an allulose and monk fruit blend. So far, yuk! lol I am going to try yours to see if this is for sure the last keto ice cream recipe I'll ever need! it sure does look good. Thanks for the links to the ingredients - I'm fresh out of beef gelatin! ; )
Welcome! I hope you found some good things you like! I've tried those too...🤢 I love it and hope you enjoy it also! 😁 Let me know when you try it 👍🏻
@@southernketo I sure will! Thanks for the nice reply! By the way, your link to the gelatin in Amazon shows it is unavailable. I just ordered another brand. I also ordered the thermometer. I'm excited to try your recipe!
@@karenmanning5915 A lot of people said they were ordering it... Sounds like they sold out already.. The one I actually used the video I can find at Walmart market also. I hope you enjoy it! 😁
Cannot find agar agar here in the West. No Aldi here. I have the same exact ice cream maker that you have. Not going to be able to make this recipe. I have a really good vanilla ice cream recipe for the Cuisinart ice cream maker. I make it sugar free.
You can't find xantham gum or gelatin?
I appreciate the recipe! You give the amount of vanilla extract to add for vanilla ice cream. Have you also experimented with other flavors of ice cream and if so how much of those OTHER flavorings had to be added? In particular, if one were making green mint chip ice cream with this same basic recipe what changes would be called for? Thanks in advance....
You're very welcome! I've done quite a few different ones and I will normally just add a little of the extract a teaspoon at a time and taste it along the way until I get the taste I'm looking for. I want to say with a mint extract I might have used two teaspoons, but I really don't remember. I just do it to taste. Sorry, but hopefully that helps. Just mix in the chocolate chips during the last 5 minutes
Love the soft serve of the ice cream! I don’t have an ice cream maker. Easy recipe though. I’m thinking of looking into using more
RX brand sweeteners . And have recently read that allulose is the best and the RX is best to use. Your thoughts 0n the allulose compared to others?
Yes! We used to have a really old ice cream machine and then I got rid of it. The one you have to put ice and rock salt in and everything... This one is so much easier! I like allulose, eriththritol, stevia, and monkfruit. My favorite is the Magic Baker's Blend, which is a combination of allulose erythritol and stevia. I got the RX kind because I was able to pick it up that day. I put a link to the allulose I normally use in the description of the video. Some say allulose is better. For this ice cream recipe, definitely. The Magic bakers works good as well right out of the freezer. In my opinion, I use whatever I can find cheapest that is one of those four or a combination of them.. Hope that helps 😁
Looks delicious! Vanilla is my favorite flavor. I'll be making this in my Ninja Creami for sure. Thanks for another great recipe. 🥰🥰
@@judyduran2306 Thank you so much! Please let me know how it comes out in the creami If you would. I can't believe as much as I love Ninja products, I don't have one, but I love the one I have so much. 😁
Allulose is my fav. No taste, no funny after mouth flavor , no upset stomach either.
@@carolcote2196😁 I like it also, when I can get it on sale
Love this recipe. I just subscribed. 🥰
Thank you so much! I appreciate you subscribing and I hope you find a lot of great recipes here! 😁
I’m a carb-aholic, but this looks so good and I have everything except allulose, so I just may have to try it with sugar!
You can do any other sweetener. It will work great! Don't do the sugar
Any chance you could figure out mint cookie? And, made for the Mini Dash. Thank you!!
I actually made some before.. I think I wrote down what I did... What is the mini dash?
Can I substitute egg yolks for the xanthan gum?
I have experimented with a lot of different substitutions, and in my opinion this is the only combination that I have found yet that will stay smooth and creamy after freezing for multiple days. Most of the ones I have done with egg yolks and not used xanthan and gelatin turn into a brick and have too much ice crystal formation, so it changes the texture.
Since most ice cream has egg yolks in it; why not use egg yolks instead of gelatin and xanthan gum? Egg yolks act as a binder, an emulsifier and prevents crystal formation, but also makes the ice cream richer. Just curious.
Great question! I tried different ingredients, including eggs and I found that I couldn't get the same consistency out of the freezer after it had been in there a few days without using Xanthan and Gelatin in combination. I also couldn't achieve the same results using just one or the other. I looked at a lot of commercial ice cream manufacturers that I think make the best ice creams (especially Ben & Jerry's) and they used egg yolks, but they also used a gum to keep the consistency uniform no matter how long the ice cream was frozen. So at the end of the day, I decided to opt for less ingredients to make it easier for people to make and left egg yolks out. Thanks again for the great question 👍🏻 😁
@@southernketo oh I see. Thanks for the explanation!! I will have to try adding that then! Thanks!
@@Someone-vn9ceYou're welcome! 😁
Looks so good
Thank you! 😁🙏🏻
Stevia baby!
Oh yeah! The best overall sweetener in my opinion! 😀
I like those measuring spoons. Are they in your Amazon store?
Actually, my wife picked those up somewhere. I'll have to ask her where she got them
Thank you. I’d really like to know.
@@BWSaksshe did order on Amazon... Here's the link a.co/d/iyyspic
Can you use this recipe in a ninja creami machine?
I believe so! There are a couple of people trying over the weekend. I will report back in a pinned comment. In theory, it should work fine, but I have never tried it. I have the Cuisinart one and I don't have any more room, even though I love Ninja 😔
I hope I hear the results.
@@brendaboysel9296 they will definitely let me know. I'll pin the comment when they let me know
Looks really good. I need to get an ice cream maker. Do you have the macros for this recipe?
Thank you! 😁 I always recommend you download an app like carb manager or something similar so you can put in the exact ingredients and brands that you're going to use, because brands can be so different
Thank you. I’ll do that. I’ve been on keto for 2 years this July, you’d think I would have gotten this app!
@@stasiapatenaude2767 I only started using it after I made a few of the keto recipes on TH-cam from some bigger folks in the carb countless three times more than what they said. That's when I decided I would not put the carbs on there because I don't want to lead anybody in the wrong direction
Thank you
You're very welcome! I hope you enjoy it 🍦
Any substitutes for allulose??? I can't do sugar alcohols or 'loses. Stevia and PURE monkfruit are my options. Bulk is the problem.
Yes! You can use whatever sweetener you want with this recipe. It has a couple of additions to make other sweeteners work as well. I use allulose in mine primarily, but I have tried it with other sweeteners as well and it works fine 😁
@@southernketowhat exactly is allulose? And why is it considered a sugar free substitute? Thanks 😊
@@KZ-pt5qkAllulose comes from some fruits, but unlike fructose, it will not spike your blood sugar. The only sweeteners I recommend are allulose, stevia, erythritol, and monk fruit. Those are the only ones that will not spike blood sugar in most people.
Question? I have that same ice cream maker but would it work if you put it in the creami pints and froze it?
@@Bonita-cd2mdYou mean after you make it and store it in those creami pints containers like I stored it in the other containers?
I have almond sensitivity so what other “milk” would you recommend?
All nut milks or just almonds?
Thx for this, considering that Canada doesn't have Allulose available, and erythritol crystalizes (Lankato) if not binded to fat molecules, so I avoid large quantities of Lankato. I use Skinny brand liquid sweeteners that are made with Sucralose, like the caramel or banana, you just need a small amount, it is very sweet.
Other liquid forms keto-approved sweeteners like the stevia sirup or variations of erythritol + stevia, watch out for added citric acid, as this will interfere with the gelatin, you will need more gelatin. Not the case with Skinny brand. Not sure if you have that brand in the US or not.
I will try this today with Macadamia milk as-is, I'd like to have a cookie sandwich for a dessert, all keto.
You're welcome! You can't order it on Amazon in Canada? The Magic Baker's does work quite well and it's the blend. Good tip about the citric acid! We don't have skinny brand here. Please let me know how it is with the macadamia nut milk. Thank you so much for watching and trying the recipe 😁
@@southernketo Using Amazon Canada, Allulose is shipped from the US, thus international shipping and import fees, make it crazy ridiculous pricing.
The Skinny brand is basically sirup in a bottle with flavouring and Sucralose, over 20 flavours, like banana, salted caramel, chocolate mint...
The point being, Sucralose doesn't upset stomach/intestines at all, like Allulose can do, and is cheap. Though Sucralose is artificial, I really don't use much. A 750ml bottle lasts me over a year.
Just came back from Costco, no pallets of Macadamia milk to be found, seems like it's going to be almond milk...and an extra egg yolk.
@@MarkHybridLover that makes sense. I wonder why no one in Canada manufactures Allulose? I feel like Canada is more health conscious than the US. Let me know how it comes out! Excited to hear 😁
@@southernketo Multiple stories, it's basically our equivalent of the FDA hasn't approved it yet.
It used to be sold, but with English-only packaging, so some theorized it was because of labelling.
I found a doc on federal website saying it was under consideration.
Status unchanged since just before Covid.
I made a salted caramel with a 500g bag and lactose-free cream, it was so good.
Had the runs for 3 days straight!!!
@@MarkHybridLoverthey need to get on the ball with that! Thanks! That is a side effect that is rather unpleasant in some people 💩🤣
Can I use a non beef gelatin? I am a vegetarian.
I have never tried it, but I would assume an agar agar should be ok. I'm just guessing. Let me know if you try it and let me know how it turns out 😁
Getting the ice cream maker out! Is there a substitute for almond milk?
You could use a hemp milk or coconut milk also. The coconut milk you find in the same section as almond milk, not the full fat in the can. Let me know what you think! Also, you could use flax milk, If you do net carbs. 😁
@@southernketo Turns out my wife puts macadamia milk in her coffee, just discovered that, lol. Should work just fine. Looking forward to Father’s Day BlackBerry Cobbler and Ice Cream. Well done.
@@SanJoseDaleOh yeah! Totally forgot about macadamia. That's probably the best nut milk anyway carb wise. 🤦🏻♂️ Happy Father's Day and let me know what you think about your desserts 😁
Why does it need a nut milk? What does it do? Would half-n-half work instead of almond milk?
@@leeformanek6272 too many carbs, I guess you could cut heavy cream with water?
I hope I can make this the way you did? I’m definitely not the cook that you are.
You definitely can! Give it a shot and let me know how it turns out! 😋
@@southernketo I will. Thank you for the recipe! I love soft serve ice cream! My plans got changed on going to the grocery store today. I plan on going tomorrow and picking up some heavy whipping cream and unsweetened Almond milk.
So when I make this, just pour it in my Creami containers and freeze over night, then put it in my Ninja Creami the next day and see what happens? 🤷🏼♀️
@@Debbie-Savingsyes! That should work just fine 😃
@@southernketo 👍😊
😁 @@Debbie-Savings
Can just plain Gelatin be used... if so how does that effect the flavor?
Yes! You can definitely use that. I would just use allulose in combination with another sweetener 50/50 if you do. The taste won't be affected, using just allulose it will be a little too soft for my liking, though. You need to add the extra eighth t of gelatin to it. Thanks for your question 😁
Look at the ingredients on heavy whip crm- compare to org whip crm.
For sure. I just don't pay the extra because I'm not too concerned about the less than 1% of other ingredients in it. 😁
This looks amazing - my favorite ice cream is butter pecan. Do you think I could incorporate butter powder to get the proper flavor?
Thank you! I love butter pecan! Working on one of those also.. If you use a powder, I would use a little bit more heavy cream also. I would recommend using a butter extract in place of the vanilla extract or adding in a little melted butter to the mix.
@@southernketo Thank you so much - I'll try that!
@@jamilynn322You're welcome! Let me know how it comes out 😁
Looks great! We’ve been doing ninja creami ice cream for a year now. We were eating ice cream every night and our ice cream maker couldn’t keep up with us lol. We mix up 12 deluxe pints, all different flavors, and freeze so if someone wants icecream they put on the creami machine and it’s ready in 8 minutes. The creami does a lot more than icecream but we’ve never tried anything else lol. I’ll have to try your recipe out in the creami. What is the reason for warming it?
Thank you! 🙏🏻 Let me know how it turns out in the creami! I might have to look into it because of my big ninja fan. Just running out of room for kitchen tools 😔 You want to heat it up so that the xanthan gum and gelatin are able to fully hydrate to keep ice crystals from forming so it stays a perfect consistency no matter how long you keep it in the freezer.
@@southernketo normal people probably don’t need a creami but we’re crazy here lol. I got the bigger one for my husband last Father’s Day because he was eating a pint of Rebel every night at a whopping $5 each. And it was so much work making it using the icecream maker daily. Now we use keto chow, heavy cream and almond milk and it’s a thick high end texture like gelato. I understand needing space for it but I know you’ll love using one if y’all eat it as much as we do.
@@southernketo oh and I’m right there with you on the ninja products. We just got the new air purifiers from Shark and absolutely love them. And I love the shark hydravac for vacuuming and mopping at the same time. Love the ninja foodi grill/air fryer, gosh so many things we have from ninja and shark
@@charlotteestess268Oh! We love the ice cream.. are you suggesting I'm normal? I'm offended... 😂 I definitely need to spring for one. I'll have to give up another kitchen to to do it though, because I love my Cuisinart ice cream maker. 😂 My wife might have to give up one of her coffee machines 😂
@@charlotteestess268I remember it like it was yesterday... It was a Sunday morning. My wife was kind of napping and I was watching TV in another room. I walked in and said hey ,we have a new kitchen tool on the way. It was the Ninja blender. It had the big one, the small one, and the smoothie one. It was on QVC or something crazy like that... That was like 15 years ago and it's the same one I still use in all my videos 🤣 someday, someone is going to offer to buy me a new one so I quit using that dirty looking piece, but I swear that's what keeps me healthy 😅🤣
Is the Beff gelatin grass feed?
That one is, yes
Has anyone tried using full fat coconut cream instead of heavy cream for lactose intolerance?
Great question! Hopefully someone has. I haven't yet myself, but I think in theory it should work
Is there a recipe without an ice cream maker? Thnx
Not yet, but I'm working on one. There are a lot of them out there, but none that will stay the same consistency over time. You could try just putting this in a jar and stirring it every once in a while once in the freezer, but I haven't tried that yet
I wonder if I could use my Ninja Creami to make this ice-cream?
I'm pretty sure! In theory, that should work. I have 5 or 6 people testing this out over the weekend and I will pin a comment when I find out for sure
I suck ! Can consume allulose
You can or can't?
Unfortunately I dont have an ice cream maker or have the $ to purchase one 😢
You could try doing it in the freezer and stirring every 20 minutes or so... It wouldn't be the same, but it would still be good 😁
@@southernketo Thank you, I'll try it.
@@toandiloya585you're welcome!
How could I make this recipe into keto DECAF coffee ice cream?
Already started recording a recipe for this! Experimenting with a few different methods, but you could substitute cold brew coffee for the almond milk. May need another ingredient, but not sure yet. Look for that in less than a week or two
Awesome! Thank you.
@@BWSaksYou're welcome! Hope you enjoy and I'll get that coffee one on the way 😁
Yum!
Thanks! 👍🏻🙏🏻🍦
Yummmmmm
Thanks! 😁
Gimmee!
You got it! Good stuff!
Almond milk is high in oxalates so it’s definitely better to use coconut milk. Maria Emmerich has way better ice cream recipes just saying 🤷♂️
If oxalates bother you, of which there aren't many in almonds, you can substitute coconut milk, help milk, flax milk etc. Maybe you should stick to her channel then...🤷♂️🙋🏻♂️ Or maybe think for yourself like your name suggests and don't believe everything you hear... It's laughable that you say that...
I late to the party
It's okay! At least you made it 😁
👍
Enjoy! 😊
The 3 ingredient keto vanilla ice cream in a mason jar is just as good (if not better), a lot easier, and less expensive.
But, you can't get a 10+ minute video out of it.
I've tried it. It's not as good. But it is easier 😁 And believe me, as much as I can talk, I could get a 30 minute video out of it if I wanted to 🤣
@southernketo
I've made both and imo, there's no discernable difference.
I'm sure you could...I could too.
🤣👍
@@RJ63227 🤣 I hear ya! Pretty sure you haven't made mine though, since I just came out with the recipe today 🤣 You must be from down south too 👍🏻
Almonds are full of oxalates. I steer clear of almond products.
There are plenty of substitutions you can use. Oxalates don't bother me at all, but you can sub other things...
Be aware of the cyanide from the almonds. Just saying.
For sure! It helps me build up my immunity in case someone tries to poison me 😁
@@southernketo❤❤
@@lifeatthebigHH 🤣
That’s not ice cream, that’s mush!
🤣🤣🤣 did you even watch the video? I would say you did not... Try to keep up and then let's talk 🤦🏻♂️
I did, too mushy! But probably taste great!
@@SL-fu7sh It tastes awesome. You can also use Magic bakers instead of allulose if you want it to be ready to eat after an hour or two in the freezer. I made this recipe so that would still be a great consistency after an extended period of time in the freezer. It's perfectly set up overnight though. Just like soft serve after an hour or two...
If it doesn't appeal to you don't make it. There's no need to be rude.
@@peaceful3250thank you! It's definitely not mushy, But I guess some people like eating there ice cream with a spoon AND knife 🔪
The problem with all these keto desserts is you need so many damn ingredients I’m not trying to spend $25 to make ice cream no thank you
It costs you a third of the price to make this as it does to buy a pint of keto ice cream in the store 🤷♂️ did you even watch the video?