My last recipe for Keto Chai Tea Ice Cream got requests for more ice cream recipes on Reddit. Since people are interested, I thought I’d put up the rest of my ice cream recipes. They’re in various states of development, so with each recipe, I’ll note what I plan to do to improve and then update once I’ve tried.
This next recipe is for frozen yogurt. It’s adapted from a recipe in Genius Desserts, with allulose swapped for sugar and vodka added to reduce the freezing point and improve texture.
What I like about this recipe is that it’s extremely simple and customizable. You just mix a quart of yogurt with sweetener, your favorite flavorings, and some alcohol, freeze and you’re done.
For yogurt, Two Good brand is my favorite for taste and texture, but any low-carb yogurt will work.
Unlike the Keto Chai Tea Ice Cream, this one does freeze solid and you need to let it warm up before eating if you want a good texture. Next time I make it, I’m going to try swapping ice cream stabilizer for vodka to see if I can reduce the freezing point.
– QD
Keto Frozen Yogurt
Equipment
- Ice cream maker
Ingredients
- 900 g full-fat yogurt I use Two Good brand, but pick your favorite
- 30 g vodka
- 2 tsp. vanilla or any other flavoring you like (I really liked crystallized lemon)
- 200 g allulose (or other sweetener)
- 0.25 tsp. salt
Instructions
- Mix all ingredients until fully incorporated.
- Cover and refrigerate for at least 4 hours. Note: This step is optional with vanilla or if the flavor is already incorporated in the yogurt. It was necessary when I used solid flavorings, like crystallized lemon.
- Freeze in ice cream maker per manufacturers instructions.
