This low carb Almond Milk Ice Cream is a creamy dessert option to whip up for those hot summer nights.
We are in the full throes of summer heat so it's time to break out the ice cream churn! This low carb Almond Milk Ice Cream is a creamy dessert option to whip up for those hot summer nights that will leave you wanting bowl after bowl.
To make this yummy homemade sugar free ice cream, you'll need to create the tasty almond milk base and while it's freezing, make some keto cookie dough with our dark chocolate chips. Once frozen, add the almond milk ice cream to your churn and pinch in drops of the cookie dough. Just a few more hours of freezing and you'll be ready to scoop and serve!
This recipe comes to us from Maya atWholesome Yum, who is always dreaming up delicious low carb treats and dishes!
In a medium bowl, whisk together the egg yolks, powdered sweetener, and sea salt, until combined and light yellow in color. Set aside.
In a small saucepan, heat the almond milk until it just starts to simmer. Remove from heat.
Very slowly, pour the hot almond milk into the egg yolk mixture while whisking constantly. The slower you pour the less chance that the eggs will scramble.
Once the custard is combined and smooth, transfer the mixture back to the saucepan. Return to the stove over low heat and heat, stirring frequently, until the mixture reaches 170°F. This should take 3-5 minutes.
Remove from heat. Whisk in the vanilla bean powder vigorously until a froth forms. Cover and refrigerate for at least 4 hours until very cold 40°F or less.
Chocolate Chip Cookie Dough
While the ice cream is chilling you can prepare the chocolate chip cookie dough. In a medium bowl, beat together the coconut oil and powdered sweetener until combined. Beat in the vanilla extract.
Cover and refrigerate cookie dough until ready to use.
Final Assembly
Once the custard is very cold, pour it into a pre-frozen ice cream maker bowl. Churn for 10-15 minutes, until it’s between a liquid and the texture of soft-serve ice cream.
Drop pieces of cookie dough into the ice cream. Continue to churn according to manufacturer instructions, until the ice cream is the texture of soft serve, but more chunky.
Serve right away, or for firmer ice cream, transfer to a freezer container and freeze until solid.
