Xanthan Gum: The Secret To Creamy Keto Ice Cream

Xanthan gum is a crucial ingredient in keto ice cream, giving it a creamy texture and helping to prevent ice crystals from forming. It is a common stabiliser used in ice cream making, and when used on its own, it creates a terrific ice cream texture.

Xanthan gum is added to the ice cream mixture, which is then chilled and churned in an ice cream maker. The quantity of xanthan gum can be adjusted depending on the desired texture, with a smaller amount used to slightly stabilise the ice cream without affecting its texture, and a larger amount creating a firmer, fuller-bodied ice cream similar to store-bought ice cream.

Xanthan gum is also convenient as it does not require much heat to use, needing to be added to the ice cream mixture at only 52ºC/ 125ºF, whereas other gums need to be added at 85ºC / 185ºF. This makes it a popular choice for keto ice cream, as it is easy to find, effective, and simple to use.

How much xanthan gum to use in keto ice cream

Xanthan gum is a crucial ingredient in keto ice cream as it helps to create a creamy texture and prevents ice crystals from forming. It is important to note that a little goes a long way with xanthan gum, so it is recommended to start with a small amount and adjust to your liking.

The amount of xanthan gum to be used depends on the desired texture. Here are some general guidelines:

• For a slightly stabilised ice cream without affecting its texture much, use 0.06% of the total weight of the ice cream mixture.
• To create a firmer texture, similar to store-bought ice cream, use 0.12% of the total weight of the ice cream mixture.
• For a stretchy texture like Booza/salep ice cream, use 0.22% of the total weight of the ice cream mixture.

When adding xanthan gum to your ice cream mixture, follow these steps:

• Bring the ice cream mixture to a temperature between 45ºC-62ºC/ 113ºF-143ºF.
• Pour the mixture into a blender jar.
• With the blender on, sprinkle the xanthan gum over the surface.
• Blend for about two minutes to fully hydrate the xanthan gum.
• Chill the ice cream mixture until it is completely cold.
• Churn the mixture using an ice cream maker.

How to add xanthan gum to the ice cream mixture

To add xanthan gum to your ice cream mixture, follow these steps:

• Bring the ice cream mixture to between 45ºC and 62ºC (113ºF and 143ºF).
• Pour the mixture into a blender.
• With the blender on, sprinkle the xanthan gum over the surface of the mixture.
• Blend for two minutes to fully hydrate the xanthan gum.
• Chill the ice cream mixture until it is completely cold.
• Churn the mixture in your ice cream maker.

Note that the ice cream mixture will not thicken during blending. It will thicken slightly as it cools.

You can adjust the quantity of xanthan gum in your ice cream recipe according to your desired texture:

• To slightly stabilise the ice cream without affecting its texture and mouthfeel, use 0.06% in total weight of the ice cream mixture.
• To create a firmer texture, with a fuller body and mouthfeel, similar to store-bought ice cream, use 0.12% in total weight of the ice cream mixture.
• For a stretchy texture, similar to Booza/salep ice cream, use 0.22% in total weight of the ice cream mixture.

The role of xanthan gum in keto ice cream

Xanthan gum is a crucial ingredient in keto ice cream, serving as a stabiliser and thickener that helps to create a creamy texture and prevent ice crystals from forming. It is widely used in gluten-free baking and can be easily found in grocery stores, specialty shops, or online.

When used in ice cream, xanthan gum creates a lovely body that churns beautifully, melts uniformly, and keeps well in the freezer. It gives the ice cream a custard-like mouthfeel without the need for egg yolks.

The amount of xanthan gum used can be adjusted to achieve the desired texture:

• For a slight stabilisation without affecting the texture much, use 0.06% of the total weight of the ice cream mixture.
• For a firmer texture and a fuller body, similar to store-bought ice cream, use 0.12% of the total weight.
• For a stretchy texture like Booza or salep ice cream, use 0.22% of the total weight.

Xanthan gum is also convenient as it requires less heat to use compared to other gums. It fully hydrates at approximately 52ºC/ 125ºF, while other gums need to be added at 85ºC / 185ºF.

To add xanthan gum to your ice cream mixture:

• Bring the mixture to 45ºC-62ºC/ 113ºF-143ºF.
• Pour it into a blender jar.
• With the blender on, sprinkle the xanthan gum over the surface.
• Blend for two minutes to fully hydrate the xanthan gum.
• Chill the mixture until completely cold.
• Churn with your ice cream maker.

Note that the ice cream mixture will not thicken during blending but will thicken slightly as it cools.

Xanthan gum plays a vital role in achieving the desired texture and consistency in keto ice cream, ensuring a smooth and creamy treat that stays scoopable and prevents crystallisation.

Other gums used in ice cream making

Xanthan gum is not the only gum used in ice cream making. In fact, pastry chefs and food industries around the world use a combination of gums to stabilize the ice cream mixture and create the creaminess and mouthfeel they want.

• Locust Bean Gum (LBG)
• Guar Gum
• Carrageenan
• Sodium Alginate
• Carboxymethyl Cellulose (CMC)
• Gelatin
• Pectin
• Arabic Gum
• Tara Gum

These gums can be used alone or in combination with each other to achieve the desired texture and stability in ice cream. For example, LBG and Guar Gum are often used together, as they complement each other well.

When using gums in ice cream making, it is important to add the correct amount and disperse it properly in the mixture. Gums are powerful stabilizers, and only a tiny amount is needed, typically between 0.1% to 0.5% of the weight of the base mixture. If too much gum is added, the ice cream can become overly stabilized, resulting in an unpleasant texture.

To ensure proper dispersion, mix the gum with the other dry ingredients and thoroughly combine them before adding the liquid. Once the liquid is added, use a hand blender to mix everything well. This step is crucial, as improper dispersion can lead to clumping and affect the effectiveness of the stabilizer.

Additionally, different gums have different hydration requirements. Some gums need to be heated to specific temperatures, while others hydrate at room temperature. For example, LBG needs to be heated to around 185°F (85°C), while Guar Gum and Xanthan Gum hydrate at room temperature.

By choosing the right gum or combination of gums and following the proper usage instructions, ice cream makers can create delicious, stable ice cream with a creamy texture and mouthfeel.

How to make keto ice cream without xanthan gum

Keto ice cream is a delicious, low-carb treat that you can easily make at home. While xanthan gum is often used as a thickener and stabiliser, you can still make creamy keto ice cream without it. Here's a step-by-step guide:

Ingredients:

• Heavy cream or full-fat coconut cream
• Sweetener (powdered erythritol, monk fruit, allulose, or a blend)
• Vanilla extract
• Salt (optional)
• Vodka or other alcohol (optional)
• Flavourings of your choice (e.g. cocoa powder, fruit, cookie crumbs)

Instructions:

• Prepare your chosen sweetener by powdering it, if necessary. This step ensures your ice cream has a smooth texture without any grittiness.
• Make the condensed milk base by melting butter in a large saucepan over medium heat. Add your chosen sweetener and 2 cups of heavy cream. Bring to a boil, then reduce to a simmer, stirring occasionally, until the mixture thickens and reduces by half.
• Pour the condensed milk base into a large bowl and allow it to cool to room temperature.
• Add vanilla extract and any other desired flavourings, such as cocoa powder or fruit purees. Whisk to combine.
• In a separate bowl, whisk together the remaining heavy cream and a cup of almond milk or coconut milk to lighten the mixture and improve the texture.
• Combine the condensed milk mixture with the cream and milk mixture, whisking until smooth.
• Refrigerate the ice cream base for at least 4 hours or overnight to chill thoroughly.
• If using an ice cream maker, pour the chilled base into the frozen bowl and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
• Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
• If you don't have an ice cream maker, simply transfer the mixture to a freezer-safe container and freeze, stirring frequently, until solid. Break up any ice crystals by stirring the ice cream every 30-60 minutes for the first 2 hours, then every 60-90 minutes for the next few hours.

Tips for Success:

• Using a powdered sweetener is crucial to preventing crystallisation and keeping your ice cream soft and scoopable.
• If you prefer a lighter, less dense texture, replace half of the heavy cream with nut milk, coconut milk, or another milk alternative.
• For a dairy-free version, use full-fat coconut cream instead of heavy cream. However, the ice cream may freeze harder and have a slightly icier texture.
• To enhance the vanilla flavour, use a combination of vanilla extract and vanilla bean seeds, or use a high-quality vanilla extract on its own.
• Alcohol, such as vodka, is optional but helps to reduce iciness and improve scoopability. Use a small amount, such as 1-2 tablespoons, as it won't affect the flavour and will be safe for children to consume.
• For mix-ins like cookie crumbs or chocolate chips, add them towards the end of the churning process or once the ice cream has partially frozen.
• If your ice cream is difficult to scoop, let it sit at room temperature for a few minutes to soften before serving.

Frequently asked questions