Keep Keto Ice Cream Soft, Not Solid

Keto ice cream is notorious for freezing solid, but there are several ways to prevent this. Firstly, the choice of sweetener is critical. Sugar substitutes like erythritol have a higher freezing point than sugar, resulting in rock-hard ice cream. Instead, opt for sweeteners like Besti Powdered Monk Fruit Allulose Blend, allulose, or xylitol, which keep ice cream soft and scoopable.

Another way to prevent keto ice cream from freezing solid is to increase the fat content. 100% fat doesn't freeze, so using ingredients like heavy cream, cream cheese, or egg yolks will help keep your ice cream soft. Additionally, adding alcohol to your ice cream can prevent it from freezing too hard, but be aware that this will add a distinctive flavor to your dessert.

Finally, using stabilizers and thickeners like xanthan gum or guar gum can help prevent ice crystals from forming and give your ice cream a softer texture. However, only a tiny amount is needed, as too much can result in an unpleasant texture.

Use heavy cream as a base

Using heavy cream as a base is one of the best ways to keep your keto ice cream from freezing solid. Heavy cream has a high-fat content, which is perfect for keeping ice cream soft. The higher the fat content in your ice cream, the softer it will be, with fewer ice crystals.

Heavy cream is a common base for keto ice cream and is used in many recipes. It can be used in combination with other ingredients, such as almond milk or coconut milk, to create a creamy and scoopable ice-cream texture.

• Use a combination of heavy cream and a low-carb milk alternative, such as almond milk or cashew milk. This will create a creamy texture while keeping the carb count low.
• Churn the ice cream mixture in an ice cream maker according to the manufacturer's instructions. This will incorporate air into the mixture, creating a softer texture.
• If you don't have an ice cream maker, you can use a mason jar. Simply add the ice cream base to the jar and shake until thickened, then freeze.
• Refrigerate the ice cream base for at least 2 hours before churning or freezing. This allows the flavors to combine and helps soften the texture.
• For a dairy-free option, you can replace the heavy cream with full-fat coconut cream.
• To enhance the vanilla flavor, you can add vanilla extract or scrape out the seeds of a vanilla bean and add them to the ice cream base.
• If you want to reduce the calories a bit, you can replace some of the heavy cream with coconut milk beverage or almond milk. However, do not replace the cream used in the condensed milk step.
• You can also add mix-ins and toppings to your ice cream, such as chocolate chips, cookie dough, or keto-approved sprinkles.

Using heavy cream as a base is a simple and effective way to create delicious and scoopable keto ice cream. With the right techniques and ingredients, you can enjoy a creamy and soft texture without the ice cream freezing solid.

Add cream cheese for a smoother consistency

Adding cream cheese to your keto ice cream will give it a smoother consistency and a rich texture. Cream cheese is a keto-friendly ingredient that is perfect for appetizers, dinners, desserts, and everything in between. It is a good source of beneficial fats, proteins, and essential nutrients like phosphorus and Vitamin B-6.

When making keto ice cream, you can use cream cheese to achieve a smoother and creamier texture. Here are some tips to help you incorporate cream cheese into your keto ice cream recipe:

• Choose the right type of cream cheese: Opt for full-fat cream cheese, as it has a lower carb count and provides a creamier texture.
• Amount and usage: Determine the appropriate amount of cream cheese to use based on the serving size and your desired consistency. You can use it as a base or mix it with other ingredients like heavy cream or almond milk.
• Combine with other ingredients: Cream cheese pairs well with sweet and savory flavors. You can combine it with ingredients like vanilla, peanut butter, chocolate, or fruits to create unique keto ice cream flavors.
• Temperature control: Pay attention to the temperature when heating or cooking your ice cream base. Heat the cream cheese and other ingredients gently over medium-low heat to avoid overheating and affecting the smooth texture.
• Churning and storage: Follow the manufacturer's instructions for churning your ice cream. Store your keto ice cream in shallow containers in the freezer, and let it sit at room temperature or in the refrigerator for a few minutes before serving to achieve the ideal scoopable consistency.

By adding cream cheese and following these tips, you can create a smoother and more indulgent keto ice cream that stays soft and scoopable straight from the freezer.

Use egg yolks to cut back on fat

Egg yolks are a game-changer when it comes to low-carb ice cream. They are the magic ingredient for creamy homemade ice cream. Emulsifiers, which have both a water-loving side and a fat-loving side, are naturally present in egg yolks. These emulsifiers are added to ice cream to destabilize the emulsion. Commercial dairy products such as milk, half-and-half, and heavy whipping cream are homogenized. During homogenization, dairy is forced through small holes at high pressure, reducing the size of fat globules and increasing the surface area to volume ratio. This allows more proteins to bind to the fat globules, making them heavier and more stable.

To create smooth and creamy vanilla keto ice cream, tiny, stable air bubbles are necessary, and the backbone for these air bubbles is fat globules. However, for partial coalescence to occur and produce those lovely tiny and stable bubbles, the protein membrane created during homogenization must be broken down. This is where the emulsifiers in egg yolks come into play. They destabilize the proteins, freeing the fat globules to mix and mingle with each other in the ice cream machine.

The mixing action of the ice cream machine adds tiny bubbles and causes the now unstable fat globules to collide. When the fat globules collide, they connect through partial coalescence, creating a network that supports the tiny air bubbles. Not only that, but the ice cream will also melt more slowly as a result. So, using egg yolks to cut back on fat can help create a creamy, soft, and scoopable keto ice cream straight from the freezer.

Alcohol will prevent freezing

Alcohol will prevent your keto ice cream from freezing solid.

The reason ice cream freezes is that it is mostly made up of water, and water freezes at 32°F. Alcohol, on the other hand, freezes at a much lower temperature. The exact temperature depends on the type of alcohol: beer freezes at 28°F, wine freezes at 23°F, and spirits freeze at 22°F. 80-proof vodka freezes at -16°F, and pure ethanol freezes at a very low -173°F.

Adding alcohol to your ice cream will lower its freezing point. This is because alcohol has a lower freezing point than water, so the more alcohol you add, the lower the freezing point of your ice cream will be. This is true whether you're using beer, wine, or spirits.

However, it's important to note that adding too much alcohol can prevent your ice cream from freezing altogether. So, when adding alcohol, it's best to stick to a small amount, such as a splash or a few tablespoons. This will ensure your ice cream has a soft, scoopable texture without becoming a milkshake.

Additionally, alcohol can add a pleasant kick of flavor to your ice cream. For example, whiskey can enhance vanilla and chocolate flavors, while gin can bring an herbal note to fruit-based ice creams.

In summary, adding a small amount of alcohol to your keto ice cream will help prevent it from freezing solid, resulting in a softer, more scoopable treat. Just be mindful of the amount of alcohol you add, as too much can lead to a melty mess!

Use sweeteners like xylitol and allulose

Keeping Keto Ice Cream Scoopable

The secret to soft, scoopable keto ice cream is to use a low-carb sweetener such as allulose, a sweetener that acts like sugar but doesn't raise your blood sugar. Allulose is a favourite among keto dieters because it doesn't affect blood sugar levels, and its clean flavour tastes the most like real sugar.

However, using 100% allulose in your ice cream recipe may make it too soft, and it will melt before you can finish your bowl. So, it's best to mix allulose with another low-carb sweetener. Xylitol, for example, is a good alternative, as it is as sweet as table sugar but contains a third of the calories. It is also slowly absorbed and only partially digested, which means it contributes fewer calories than other carbohydrates.

Xylitol is a synthetic sweetener, also known as birch sugar, and is found naturally in small amounts in a variety of fruits and vegetables. It is often extracted from corn cobs, but can also come from birch wood. It has a cooling effect when eaten in powder form, so you may want to mix it with other sweeteners such as inulin or erythritol.

Xylitol is also a tooth-friendly sweetener, as it doesn't promote cavities and can even help prevent them by inhibiting the growth of harmful mouth bacteria. However, it can have adverse effects on the digestive system, including bloating, stomach rumble, flatulence, cramps, and diarrhoea, especially at doses of 100 grams or more a day. Therefore, it is recommended to consume 50 grams or less per day. It is also highly toxic to dogs.

When making keto ice cream, it's important to note that most low-carb sweeteners freeze harder than sugar. This is why your ice cream may turn out rock hard. However, by using a combination of allulose and another low-carb sweetener such as xylitol, you can achieve the perfect soft and scoopable consistency.

Frequently asked questions