Tag: Ice Cream

Recipe #2 – Quick, Customizable Keto Frozen Yogurt

Keto Frozen Yogurt

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

QD
Super-simple low-carb frozen yogurt
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 20 minutes
Total Time 22 minutes
Servings 6 3/4 cup
Calories 80 kcal

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.

Notes

Nutrition calculated by adding up macros of the individual ingredients. Allulose not included in the Total or Net carbs.
This recipe is really flexible. You can swap in your favorite full fat yogurt with whatever flavoring you like. Vanilla can be omitted or replaced with other flavors (I particularly liked adding crystalized lemon).

Nutrition

Serving: 0.75cupCalories: 80kcalCarbohydrates: 3gProtein: 12gFat: 2g
Tried this recipe?Let us know how it was in the comments

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Recipe of the Week #1: Chai Tea Ice Cream

Keto Chai Tea Ice Cream

In addition to self-tracking, I also like to cook. I thought it would be fun and hopefully of interest to people to post some of my favorite recipes. All are low-carb, often modified from regular recipes I’ve found.

I’ve recently gotten into making homemade ice-cream. This first recipe is my favorite so far. I adapted it from the book Hello My Name is Ice Cream: The Art and Science of the Scoop. I used the author’s recipe for cream cheese ice cream, combined with her procedure for infusing a Philadelphia base with tea, and swapped allulose for sugar. The cream cheese and stabilizer give it a fantastic texture. It doesn’t freeze solid and remains scoopable (one of the biggest challenges in keto ice cream).

I used Chai Tea from Oaktown Spice Shop, which is near my house, but you can use whatever tea you’d like. The ice cream takes on the same flavor as that tea with milk, cream, and allulose added. 

You can also tune the calories up or down by swapping almond milk for heavy cream, with the expected affect on taste and texture.


– QD

Keto Chai Tea Ice Cream

QD
Low-carb, keto friendly Chai Tea ice cream
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Servings 8 3/4 cup servings
Calories 180 kcal

Equipment

  • Ice cream maker

Ingredients
  

  • 200 g allulose
  • 3 g ice-cream stabilizer
  • 400 g almond milk
  • 380 g heavy cream
  • 20 g cream cheese
  • 10 g chai tea blend , I use a custom blend from Oaktown Spice Shop, which is near my house. It's fantastic, but you can substitute another tea that's cheaper or more readily available.

Instructions
 

  • Whisk together allulose and stabilizer in a small bowl. Set aside.
  • Add almond milk, heavy cream to a saucepan and heat over medium heat until boiling. Whisk occasionally to prevent scorching.
  • Add allulose mixture, reduce heat to a low simmer, cook for 2 min., then whisk in cream cheese until melted and homogeneous.
  • Remove pot from the heat, add tea, and steep for at least 30 min.
  • Strain through a fine mesh sieve into a bowl, cover, and cool in a refrigerator for at least 4 hours, preferably overnight.
  • Churn in an ice cream maker according to the manufacturers instructions.

Notes

Allulose is not included in the carbohydrate total.
Possible substitutions & modifications:
  • Chai tea can be replaced with whatever tea you like. The ice cream takes on the same flavor as that tea with milk, cream, and allulose added
  • The ice cream stabilizer can be replaced with xantham gum, glucomannan, or other stabilizers, but the ice cream will not stay as soft in the freezer and texture won’t be as smooth. Still tastes good, though.
  • Ice cream stabilizer can be reduced by up to 50% and still get a good texture.
  • Cream cheese can be replaced by milk powder, but you might have to increase the amount of stabilizer to compensate.
  • You can tune the calories by swapping more almond milk for heavy cream, with the expected affect on taste and texture.

Nutrition

Serving: 0.75cupCalories: 180kcalCarbohydrates: 2gProtein: 2gFat: 19g
Keyword Chai, Ice cream, Keto, Low-carb, Tea
Tried this recipe?Let us know how it was in the comments

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