You don’t need an ice cream maker to make this keto soft serve ice cream! Sweetened with erythritol and made with full-fat coconut milk it’s a dairy-free keto dessert that’ll chill ya out… without the sugar!
I love me some keto ice cream. I mean, who doesn’t?
Whether you buy it online or make your own, a bowl of ice cream can do wonders on a hot day or when you just need a pick-me-up. Wait, am I the only one who eats ice cream in the dead of winter?
Before I get into today’s recipe, I have news! When you share a selfie with you and the book from now to August 20 and use the #ketoforwomen on social. You’ll be entered to win a $1,000 USD Amazon Gift Card (open to all people, everywhere) and each share, we will donate $0.25 to Up with Women to a max of $1,000.
So, all you have to do is use #ketoforwomen when sharing pics from my new book, Keto for Women, and you’ll be instantly entered to win!
Most ice cream recipes are loaded with sugar… but not this recipe! Sweetened with your choice of erythritol or stevia, heck if you’re super hardcore, you don’t have to sweeten it at all!
This recipe is from page 332 of paperback book, The Keto Diet Cookbook – a collection of 140+ flexible meals for your keto diet. It’s one of my favorite recipes in the sweet snacks section of the book!
If you’re interested in making keto dessert recipes, you’ve got to know that some keto sweeteners are better than others when it comes to blood sugar, insulin, and ketosis. Especially if you’re just getting started with keto, you’ll want to choose one of the following sweeteners and keep it on hand to satisfy a sweet craving when it hits.
Erythritol: A sweetener produced from the fermentation of corn or wheat starch. Most brands on the market today are made from corn and include a touch of monk fruit. I enjoy using granulated and powdered erythritol in baking; it’s a 1: 1 replacement for sugar.
Monk fruit: Sourced from the luo han guo fruit, monk fruit has a better flavor profile than erythritol or stevia. It doesn’t have an odd aftertaste and mixes well into any recipe or drink. Like erythritol, it’s a 1:1 replacement for sugar.
Stevia: Made from the stevia plant and available as a powder or a liquid. I personally find stevia to be overpoweringly sweet, so I don’t enjoy baking with it, but a drop or so can work well to sweeten drinks.
There are many other sweetener options out there that I don’t recommend for various reasons. Allulose is difficult to find. Xylitol can cause digestive upset and is sourced from birch, which many people are allergic to. Other types of sweeteners, including aspartame, sucralose, acesulfame K, and sorbitol, may spike glucose, cause diarrhea, and/or cross the blood-brain barrier (which terrifies me—this barrier exists to protect the brain from toxins and pathogens while allowing nutrients to reach the brain).
How to Make Keto Ice Cream
If you’re an ice cream lover like me, making your own keto treats can save loads of money depending on what kind of keto ice cream you enjoy.
Here are the collections of keto ice cream recipes I’ve saved over the years:
And then, there’s this classic keto vanilla ice cream recipe that’s simply perfection!
You do not need an ice cream maker for many of these recipes! And in today’s soft serve recipe, I show you how to whip up a batch with no maker needed.
Let’s get to this recipe already… right?
Print Keto Chocolate Soft Serve Ice Cream Author: Leanne Vogel Recipe type: Keto, Low-carb, Dairy-free, Nut-free Prep time: 10 mins Cook time: 45 mins Total time: 55 mins Serves: 4 Smooth and delicious chocolate soft serve made without an ice cream maker. Perfect for a hot day, or when you have a sweet craving on your keto diet. From page 332 of The Keto Diet Cookbook. Ingredients 1 (13.5-oz/400-ml) can full-fat coconut milk ¼ cup (40 g) collagen peptides or protein powder (optional) ¼ cup (25 g) unflavored MCT oil powder (optional) 2 tablespoons smooth unsweetened almond butter 2 tablespoons cocoa powder 3 drops liquid stevia, or 1 tablespoon erythritol 1 teaspoon vanilla extract Instructions Place all the ingredients in a blender or food processor. Blend until smooth and fully incorporated. Divide the mixture among 4 freezer-safe serving bowls and place in the freezer for 30 minutes. At the 30-minute mark, remove from the freezer and mash with a fork until the ice cream is smooth. If it’s still too runny and doesn’t develop the consistency of soft-serve as you mash it, freeze for another 15 minutes, then mash with a fork again. Enjoy immediately. 3.5.3229
What do you love topping on your ice cream? I’m all about the flaked coconut! If you decide to give this recipe a try, snap a pic, share on Instagram and tag me – @healthfulpursuit.
Read more: healthfulpursuit.com