Keto Ice Cream Calgary Recipe

Warm the dairy

In a medium saucepan, combine 2 cups heavy cream and 1 cup unsweetened almond milk. Warm over medium heat until the mixture is steaming and small bubbles form at the edges (do not boil), about 5–7 minutes. Remove from heat.

Whisk yolks and sweetener

While the dairy warms, whisk 4 egg yolks and 3 tablespoons granulated erythritol in a heatproof bowl until the mixture is pale and slightly thickened, about 1–2 minutes.

Temper the yolks

Slowly pour about 1/3 of the hot cream mixture into the yolks while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan with the remaining hot cream, whisking continuously.

Cook to custard

Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens and coats the back of the spoon (target temperature 170–175°F / 77–80°C). Do not let it boil.

Strain and flavor

Remove from heat and immediately strain the custard through a fine-mesh sieve into a bowl to remove any cooked egg bits. Stir in 1 teaspoon vanilla extract and a pinch of fine sea salt. If making chocolate variation, whisk in 2 tablespoons unsweetened cocoa powder now until fully incorporated.

Sweetness adjustment (optional)

Taste a small spoonful (cool slightly) and, if desired, adjust sweetness with a few drops of liquid stevia or monk fruit to taste. Remember that chilling slightly reduces perceived sweetness.

Chill

Cover the bowl with plastic wrap pressed directly onto the custard surface to prevent a skin from forming. Chill in the refrigerator until fully cold, at least 4 hours or overnight. For faster chilling, divide into a shallow container.

Churn

Once the custard is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency (usually 20–30 minutes). If you did the cocoa variation, it will churn into chocolate keto ice cream.

Add mix-ins

During the last 2–3 minutes of churning, add 1/4 cup sugar-free chocolate chips and/or 1/4 cup crushed toasted pecans or walnuts if using so they incorporate evenly.

Harden

Transfer churned ice cream to an airtight container, press a piece of parchment directly on the surface to minimize ice crystals, seal, and freeze for at least 2 hours to firm up to scoopable texture.

When ready to serve, let the container sit at room temperature for 5–10 minutes to soften slightly for easier scooping. Scoop and serve plain or with additional toasted nuts or a few sugar-free chocolate chips on top.

Store leftover keto ice cream in the freezer for up to 2 weeks for best texture. To reduce ice crystals, keep the container tightly sealed and avoid repeated thaw/refreeze cycles.