keto ice cream

This Butter Pecan Keto Ice Cream is made in a mason jar and requires no churning and no ice cream machine to make it!. And, honestly, this is the best homemade low carb keto ice cream you'll ever make. It's insanely creamy, loaded with vanilla flavor, and filled with perfectly sweetened crunchy buttery pecan pieces! Honestly, it's so good, you won't believe that each scoop has LESS THAN 2 NET CARBS.

Keto Butter Pecan Ice Cream  | The Best Sugar Free Ice Cream Recipe

(28 grams) raw pecans

tbsps. (42 grams) salted butter

tbsps. (27 grams) confectioners swerve

heavy cream

(2 grams) pure vanilla extract

vanilla bean

tbsps. (36 grams) allulose

 Add pecans to a Ziploc bag and crush them up using a rolling pin. Set aside.

Cut up the butter and add to a small bowl. Add confectioners swerve to a separate small bowl, set both aside.

Put a pan over medium-low heat and add the butter to it. Work the butter around the pan to help it start to melt, then add the crushed pecans and swerve. 

Mix these ingredients and combine using a spatula so the butter and sweetener start to caramelize. 

Add salt and continue to cook the mixture down until it's a dark amber color. Then set aside and let cool until it's set. 

Add your heavy cream and vanilla extract to the mason jar, then add the vanilla bean. 

Break up your butter pecan mixture into crumbly pieces and add to the jar and then add in the allulose. 

Screw the lid on tight and shake everything up just until the cream doubles in size. This should only take about 1-2 minutes, do not over shake. 

Once the cream has thickened up, freeze for at least 5 hours.  

Wow, just made this and it’s to die for!!!

https://www.youtube.com/watch?v=RRKa53BdLzk

This Butter Pecan Keto Ice Cream Recipe just might be my best keto mason jar ice cream recipe yet! There's no ice cream machine, and no churning needed to make it, but this low carb butter pecan ice cream still turns out incredibly creamy. And it's perfectly sweetened too even though there's no sugar added to it, and it has just 2 carbs a scoop. Honestly, this keto ice cream is so good, even your non keto friends and family will love it!

Printable Recipe & macros: https://www.thedietchefs.com/butter-pecan-keto-ice-cream-made-in-a-mason-jar/

My Cookbooks
Sweet Cookbook: https://gumroad.com/l/bestketocookbook
Savory Cookbook: https://gumroad.com/l/savoryketocookbook

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THINGS I USED TO MAKE THE ICE CREAM:

Allulose: https://amzn.to/3uRUGl4

Swerve: https://amzn.to/3mWHlp5
Or use Lakanto: https://amzn.to/2QbrVkH

Raw Pecans: https://amzn.to/3wWTKOa

Pure Vanilla Extract: https://amzn.to/3uZLH1q

Vanilla Beans: https://amzn.to/3uZjacd

Butter Pecan Keto Ice Cream Made In A Mason Jar & Just 2 Carbs

This Keto ice cream is the most creamy, smooth, and delicious ice cream I&#039;ve ever made. Make it easy with my favorite ice cream maker!

Keto Ice Cream

Heavy Cream

Milk

Truvia

Milk Powder

Xanthan Gum

vanilla extract

Mix together sweetener, dry milk powder, and xanthum gum, and whisk well to avoid lumps.

Pour in the milk, cream, and vanilla extract and mix until the sweetener is dissolved.

Pour into ice cream maker and churn until set.

it tastes a lot creamier when fresh, and a lot more like ice cream when it's been allowed to cure in the freezer. Try it both ways and see which you prefer.

This keto-friendly ice cream is creamy, rich, and just barely sweet. Here's how you can make our favorite vanilla ice cream at home if you're on the keto diet and looking for a low carb option!

coconut milk

c. swerve confectioner's sweetener

pure vanilla extract

kosher salt

Give me the sweet stuff, I love ice cream!

I made this ice cream with Trader Joes Coconut cream and heavy whipping cream, but I used Allulose instead of Swerve (and increased it to 1/3 cup- I like sweets!). I also added a tiny amount of vanilla vodka (about 2 teaspoons), plus the called for amount of vanilla extract. It was HEAVENLY- also the softest keto ice cream I've ever made, just like regular store bought ice cream- no waiting for it to soften! So good, I think next time I'll splurge and add scraped vanilla bean directly into mix to give it more intense vanilla flavor. Thanks for great recipe!

I don’t know why there are so many nasty comments on here. But the recipe is pretty simple. As far as nutritional value and macros go, plug it into an app and you’ll get what you’re looking for. There’s an app called Keto that you can do that in. 
And last, for the coconut cream, there is a brand called Native Forest that sells Unsweetened Coconut Cream. Not milk. CREAM. It comes in a 5.4 oz can which is about the same amount you would get when you stick a can of full fat coconut MILK in the fridge and scoop the solid off the top. 2 cans of the Native Forest Unsweetened Coconut Cream would sub for the 2 cans of refrigerated coconut milk. Each CAN also has 5 carbs for the ENTIRE CAN. So.... come on people
think.

Before I froze this I was very happy with the light flavor and consistency! Unfortunately, after freezing until the next night, it was rock hard! I decided to leave it in the fridge and just eat it unfrozen, but then the liquid started separating out. Maybe I under or over-mixed, but the consistency when frozen was disappointing. Maybe if multiple people are eating and you make it early enough in the day to freeze for a few hours and then eat all of it, it would work. Sadly I will look elsewhere for a keto ice cream recipe in the future.

Love this!!  I increased the swerve measurement a bit for my taste.  Also added peppermint extract and lily's chocolate chips for the perfect mint chip ice cream treat.

Several people said the ice cream was difficult to get out, so I put them in the silicone containers I have. Come right out and they are delicious and cute.

Very tasteless even with double the vanilla extract.

Ok, I’m a single person and cut this in half and was awesome... I enjoyed the moose texture before freezing so I just split it up and left some in the fridge! Also I used almond extract instead of vanilla a bit of berries with this and it’s a great snack!

I tried it and added Ghirardelli cocoa powder and it turned out like a nice chocolate mousse.  Impressed!

https://streaming.hearstdigitalstudios.com/2d207c95-7ba3-4e75-a594-4ae48c5fd201/video_rover_16x9_1080p_hd_1624910555_72433.mp4

Who says keto desserts have to sacrifice on flavor? This coconut based dessert doesn't have a strong coconut taste but absolutely delivers on the rich creaminess you are looking for in an ice cream. Top it with keto-friendly toppings or fill it with mix-ins before freezing.

Rich, Yummy Ice Cream But Make It Keto

If you thought you could never have ice cream again...look no further! This Keto vanilla ice cream recipe is perfect for your low carb diet! You won’t believe how easy it is to make your very own low carb and sugar-free ice cream right at home. 

Homemade Low Carb Keto Ice Cream

swerve

allulose sweetener

heavy whipping cream

½ tbsp vanilla

salt

¼ tsp xanthan gum

Take your freezer bowl and put it in the freezer for at least 24 hours. 

In a medium saucepan add the cream and turn heat on low. Allow milk to steam, but do not boil. 

Then add the two sweeteners, whisk together. Remove from the stove and let sit for 10 minutes. 

In another bowl whisk the egg yolks, vanilla and salt.

Now add the egg mixture to the saucepan with the cream.

Place back on the stove and allow the mixture to steam, do not boil. 

Transfer to a tupperware container, and let sit uncovered for 20 minutes. 

Place the lid on the container and put it into the fridge for 90 minutes

 In the meantime place a metal or glass loaf pan in the freezer. 

 Take out and stir, then place back into the fridge for another 60 minutes.

 Pour ice cream mixture into your ice cream maker, and turn on for 30-45 minutes. 

 Once the ice cream is done churning, place into a loaf pan or your container of choice. 

 For soft serve, eat right away. For scoopable ice cream, freeze until completely frozen. Should take about 1-2 hours. 

 When ready to eat, let sit out for 5 minutes to soften before scooping.

This Keto Egg Fast Ice Cream is an egg fast friendly frozen custard that is easy to make and takes just a few ingredients! Low carb and sugar free, you won't believe how good it is!

Keto Egg Fast Ice Cream

oz cream cheese

water

Sugar

Combine the cream cheese and water in a medium bowl and microwave for one minute.

Whisk together until smooth. The mixture will be a little frothy, that&#8217;s ok.

Add your sugar free syrup and egg yolks and whisk together until smooth.

Microwave on high for 30 seconds, then whisk.

Repeat this 3 more times or until your mixture has thickened (if you are making a double batch, it will take 5 or 6 times at 30 seconds each.)

Chill your mixture in the refrigerator or freezer until cold, then process in your ice cream maker according to the mfg instructions.

If you don&#8217;t have an ice cream maker, simply freeze until firm, or try using the baggie method

I accidentally cooked mine without stopping the microwave. It looked like firm custard. I blended it until smooth, in my ninja. It was the smoothest, creamiest, creation ever!

I really hope this isn't a stupid question &amp; I've tried looking for the answer elsewhere, but can I sub mascarpone for the cream cheese? I'm thinking it would eliminate the cream cheese taste, but then do you count it as fat or cheese?

I've been wondering this a lot through my egg fast. I'd ideally like to sub cream cheese with mascarpone in a lot of recipes, but I noticed you only use it on the last day of your fast for the Alfredo sauce. Wondering if there is a reason for that.

Thank in advance &amp; thank you for your amazing recipes!

Thank you for all the LCHF recipes - absolutely superb - 
The ice cream is delicious. I live in South Africa and we cannot get the sugar free flavored syrups except for Xylitol syrup which tastes like caramel. I substituted the water for fresh cooled coffee and had wonderful coffee ice cream. I also added an teaspoon of vanilla to the "plain" ice cream to enhance the vailla flavor.
The fettuccine is a family favorite. 
Thank you again for the easy, quick and stunning recipes.

Would it be ok to heat the ingredients up over low heat on the stove, while stirring, instead of using a microwave?

Thank you!

I might have to try this one. I have my cream cheese obsession, and I love custard. I think this would be awfully good. I actually know wwhat egg  fast means but thee recipes sound good.

Used the vita mix on make soup setting. Used flavored stevia, chocolate.  Was great!  Thanks for all the egg fast recipes. They are great, ate them all this week and DH loved them too.

Oh my goodness!!  I used Torani sugar free S’mores ...  DELICIOUS!!! I don’t have a ice cream maker yet. So I put it In Tupperware and in freezer; taking it out every 30 minutes to shake it and stir.  It came out so good Like it came from ice cream/custard shop.  Nice and creamy full of wonderful flavor!  This AND the cinnamon crepes make the egg fast so much easier.    ;) thank you!!!

These bars are kind of like the Good Humor bars. This is a great end of the summer treat that would be great any time of the year.

Keto Chocolate Éclair Ice Cream Bars

¼ cup half and half

unsweetened bakers chocolate

Liquid stevia (to taste)

almond flour

butter

Liquid stevia

dark cocoa powder

Chocolate Center:

Heat up heavy cream and half and half until almost boiling in the microwave or on the stove.

Take out of the microwave or off the stove (be careful it will be hot).

Break the unsweetened bakers chocolate into several pieces.

Add to cream mixture.

Let it sit a couple of minutes.

Whisk until chocolate is fully melted and combined with the cream mixture. Be patient it will come together.

Add liquid stevia to taste.

Take 3 disposable popsicle bags

Measure the popsicle bag next to the ice cream mold and cut off any excess plastic. It should only go about a half inch over the top of the mold. For instructions on how to make this with a sandwich bag watch the video above this recipe.

Pour the chocolate into popsicle bag you want the chocolate to be a bit under the top of the ice cream mold so when you put in the ice cream base it will go over the top of the chocolate. This is easier with a funnel

Place in the ice cream molds have it standing up in it.

Place a popsicle stick in each one. Try to have it stay straight, leave a couple inches sticking out of the mold. It is okay if it doesn't stay completely straight because you can fix this after it freezes, but try to make it as straight as you can get it.

Place the ice cream mold in the freezer for at least 2-3 hours.

Ice Cream Base:

Make the ice cream base by adding heavy cream, half and half, vanilla and stevia to a bowl and whisk together before you proceed to the next step.

When the chocolate is fully frozen take it out of the freezer and wrap your hand around the bottom of the popsicle bag or run under warm water to release the pop from the plastic.

Place the chocolate pop in the center of each ice cream mold. It is okay if the stick is not straight; you will be able to move it a little in the next step.

Pour the ice cream base around the chocolate. This is easier with a funnel. When all the  ice cream molds are filled with ice cream base, you can now wiggle the sticks a bit to make the sticks straight. You want the ice cream base to go over the top of the chocolate.

Put silicone tops over the ice cream molds you can just use plastic wrap and slice an opening for the sticks to pass through. It is just to keep the sticks straight and in the center while freezing.

Place back in the freezer for several hours or overnight.

When your ice cream is fully frozen, make the cookie coating.

Outside Crumb Coating:

Preheat oven 350°F.

Vanilla Crumbs

In a bowl add almond flour, melted butter, vanilla, and stevia and mix together. Place on a parchment lined cookie sheet and spread out a bit.

Chocolate Crumbs

In a bowl, add almond flour, cocoa powder, melted butter, and stevia and mix together. Place on the same parchment-lined cookie sheet as the vanilla crumbs and spread out a bit.

Bake for 8-10 minutes.

Let this cool completely. When the cookies are completely cooled break apart into crumbs and mix both the vanilla and chocolate crumbs together in a bowl.

Take out the ice cream molds from the freezer. Release from molds by running them under hot water.

Press the ice creams into the crumbs until completely coated and place on a parchment-lined cookie sheet. Repeat until all are covered in the cookie coating. If you are having trouble making the crumbs stick let the ice cream melt a little and try again.

Place the cookie sheet in the freezer until set... at least 10 minutes. Then, place in an airtight container and return to freezer. When you are ready to eat, let it sit out for a few minutes to soften.

It&#x27;s a quick keto berry ice cream that is low in carbs, dairy-free, churn-free, and keto-friendly. Make delicious low-carb berry ice cream in 5 minutes! Mix everything into a one-gallon ziplock bag and watch the ice cream magically appear.

Keto Berry Ice Cream in Under 5 Minutes

can of full fat coconut milk (13 ounces)

frozen unsweetened berries blueberries

confectioner's sugar-substitute

In a gallon plastic freezer bag, combine the...

In a gallon plastic freezer bag, combine the coconut milk, frozen sliced berries, and confectioner's sugar substitute and stir.

The coconut milk will begin to freeze instantly...

The coconut milk will begin to freeze instantly because of the ice-cold berries.

Place in the freezer for 5 minutes up...

Place in the freezer for 5 minutes up to 30 minutes.

Remove from the freezer once you have your...

Remove from the freezer once you have your desired frozen texture. For a "softer" ice cream 5 minutes is perfect. If you prefer a firmer ice cream you can leave it in the freezer for longer. Stir before serving and enjoy!

https://mediavine-res.cloudinary.com/video/upload/bkyjiddxbhphfe8sv1on.mp4

It's a quick keto berry ice cream that is low in carbs, dairy-free, churn-free, and keto-friendly. Make delicious low-carb berry ice cream in 5 minutes! Mix everything into a one-gallon ziplock bag and watch the ice cream magically appear.

Keto Berry 5- Minute Ice Cream ( Dairy-Free)

An easy, no churn, Mint Chocolate Chip Keto Ice Cream Recipe that's made in a mason jar! It takes just minutes to make this low carb ice cream recipe, and the best part is you don’t even need an ice cream maker to make it. Andf just like store bought mint chocolate chip ice cream, this keto version is incredibly creamy, has bits of real - keto - chocolate chips, and a wonderfully refreshing hint of mint to it too.

Mint Chocolate Chip Mason Jar Keto Ice Cream

Cup (235 milliliters) Heavy Cream

Tsp Peppermint Extract

Just less than 3 Tbsps (24 grams) Confectioners Swerve

Tsp (3 Drops) Green Food Coloring

On a cutting board chop up the keto chocolate chips.

Now, add all of the ingredients (saving half of the keto chocolate chips for later) to a widemouth mason jar at least 16oz big.

When the heavy cream starts to thicken up - and almost doubles in size - add the rest of the keto chocolate chips and shake again.

*If freezing for longer than 5 hours use Allulose instead of Confectioners Swerve to keep the ice cream from freezing solid

The scaling feature for this recipe does not change the amount of sweetener. It’s not hard to figure but I thought you might want to know.

Ready for some delicious Chocolate Keto Ice Cream made using an avocado? This low carb ice cream takes just a couple minutes to make!

The Best Chocolate Keto Ice Cream

Avocado (The riper the better)

Ounces Coconut Milk (Unsweetened Full Fat)

Tablespoons Heavy Cream

Teaspoon Vanilla Extract

¼ Cup Sweetener (Your Choice)

Tablespoons Cocoa Powder

Salt

½ Teaspoon Xantham Gum

Scoop Protein Powder (*Optional

Chocolate Chips (Sugar Free *Optional)

Cut and remove your Avocado

Add all of your ingredients into your food processor or blender

Cover and process or blend until smooth

Add in whatever you want

Freeze…until frozen!

https://embed.mediavine.com/videos/za0olaocq9yppg3vfnqt

On a hot Summer day, ice cream is a must-have treat! With this easy egg-free keto vanilla ice cream recipe you won’t have to miss out! Creamy, soft serve style with only 5 ingredients!

Keto Vanilla Ice Cream

erythritol

vodka

vanilla paste,

Combine vanilla ice cream ingredients

In a large bowl, combine heavy cream, sweetener, salt, vodka, vanilla extract and vanilla paste. Refrigerate mixture for 2 hours before churning or freezing.

Churn instructions

Add ice cream base to your ice cream maker and churn according to manufacturer instructions. 

No churn instructions

Add ice cream base to a mason jar and shake until thickened then freeze or whip base with an electric mixture until fluffy, add to ice cream container and freeze. 

https://www.youtube.com/watch?v=6EQxn1F8QlE

Easy Freezer Bag Ice Cream is simple to make and no ice cream maker is needed.  Only a few ingredients and has a keto, low carb and paleo option. Oh, and the low carb version is incredible!

Easy Freezer Bag Ice Cream

heavy cream (or coconut cream

vanilla bean *optional

tbsp low carb sweetener (or coconut sugar

Combine ingredients.

In a medium bowl combine: heavy cream or coconut cream, vanilla extract, optional vanilla bean, and sweetener of choice. Mix together well.

Pour into zippered bag.

Pour the mixture into the zippered sandwich bag and zip bag closed.

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