Every now and then, you’re craving a sweet treat. Unfortunately, sugar and Keto don’t mix at all. Lucky for you, I came up with a simple and quick low carb ice cream recipe for you!
Ice cream used to be a staple in my diet. Nothing would beat a cold serving of ice cream after a long day of running around and playing outside.
After I got comfortable with my keto lifestyle, I tried to revisit some of my old favorites. Rather than returning to the old carb loaded options, I tried my best to find alternative solutions. After several botched batches of ice cream, I think I’ve found the perfect recipe!
Creamy Low Carb Ice Cream
I’ve attempted keto friendly ice cream countless of times in the past. My biggest challenge, was nailing the smooth, and creamy consistency. Without the added sugar, I found that ice crystals were a common occurrence, ruining the whole ice cream experience! After all of my attempts, I found there were three core ingredients are all you really need for great tasting, ice cream.
- 2 tbps (~1oz) cream cheese
- 1 scoop (30-35g) of protein powder
- 1 cup (240ml) of heavy/whipping cream
- vanilla extract
- salt (brings out the sweetness)
You’ll also need something to whisk the cream. A balloon whisk will suffice, or you can use an electric mixer, or even a stand mixer if you’re really fancy!
- Leave cream cheese out until it reaches room temperature
- In a metal or glass mixing bowl, combine cream, cream cheese, a splash of vanilla, and a pinch of salt
- begin whipping the mixture until soft peaks begin to form
- add in a scoop of your favorite protein powder, and incorporate it thoroughly
- transfer into a container and chill in the freezer for a few hours
- occasionally stir the ice cream to avoid it from freezing completely
There you have it! Simple and easy ice cream, made with your own hands. Just leave it out for a couple of minutes before serving to make your life a little bit easier.
The cream cheese adds a rich flavor to the ice cream, and gives it a smoother texture.
You could also skip the protein all together, and substitute it with your choice of sweetener and flavoring. I highly recommend the protein though since it opens up so many flavor options. I also recommend using a casein blend since it gives the mixture a thicker, more gooey consistency.
Using heavy cream and cream cheese, this ice cream definitely isn’t the lightest treat. While it may seem like a lot of whipped cream, it’ll double in volume once whipped. Still, be mindful of your portion sizes! You don’t want to accidentally consume a day’s worth of calories here.
Here’s a nutritional breakdown if you’re tracking your food intake.
I hope you enjoy this frosty treat as much as I did.
Feel free to play around with the recipe, and if you have any suggestions, feel free to let me know! If you have any specific recipe requests, you’re always welcome to leave them and I’ll try to get to them as soon as possible.