Description
Indulge in a creamy and delicious dairy-free treat with this Almond Milk Ice Cream recipe. Made with wholesome ingredients, this keto-friendly dessert is perfect for satisfying your sweet cravings.
Ingredients
Units
Scale
Main Ice Cream:
- 1/2 cup coconut butter fluid / melted + cooled (130g)
- 1/4 cup allulose 50g
- 2 cups unsweetened almond milk 480ml
- 1.5 teaspoon vanilla extract
Optional Add-in: Cookie Dough Balls:
- 1 batch keto cookie dough
Instructions
- Melt Coconut Butter: If using a block of coconut butter, melt in a pan on low heat until runny. Let it cool.
- Prepare Ice Cream Mix: In a high-speed blender, blend allulose until fine. Add melted coconut butter, almond milk, and vanilla extract. Blend until smooth. Adjust sweetness to taste.
- Freeze Ice Cream: Pour the mix into an ice cube tray on a baking tray. Freeze for about 2 hours until set.
- Blend Ice Cubes: Transfer frozen almond milk ice cubes to a blender. Blend until smooth, approximately 1-2 minutes, scraping the sides as needed.
- Serve: Enjoy as soft serve or transfer to a loaf pan for scoopable ice cream. For cookie dough variation, stir in keto cookie dough balls and freeze for 2-3 hours until set.
Notes
- 2.4g net carbs per serving. Makes 4 generous servings of 150 ml (2 scoops) of ice cream each.
- Nutrition calculated without the cookie dough.
- Add a pinch of salt for enhanced flavor.
- Store in the freezer for up to 3 months; defrost for 1-2 hours before serving.
- To keep ice cream softer, add 2 tablespoons MCT oil, 1 tablespoon vodka, or a pinch of xanthan gum or guar gum.
Nutrition
- Serving Size: 1 serving (150ml)
- Calories: Approx. 180
- Sugar: 1g
- Sodium: 80mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
