No Machine Keto Ice Cream

[noboundaries]

Okay, my next thing to play with on my Keto journey, is No Machine Keto Ice Cream. Check out the YouTube channel, Joe Duff - The Diet Chef, and any of his Keto Ice Cream Videos most batches literally take less than 5 minutes prior to freezing.

He has his recipes. I have started making individual servings in small jars, one or two at a time. Here's my recipe.

100ml heavy cream (3.4 oz)
1 Tbs powdered flavoring: instant espresso coffee, or powdered cocoa, or vanilla whey, etc.
Add slowly to the cream and stir so the two mix well.

Then add:
1 Tbs Allulose
1/4 tsp (or small squirt) liquid Stevia
1/4 tsp pure vanilla extract

(About 190 cals/serving)

Cover jar with lid that doesn't leak, then shake vigorously for 2-4 minutes until the contents approximately double.

Freeze for 3 hours.

Since yesterday, I've made coffee (phenomenal), chocolate, chocolate chip, and two others that were more involved and larger (buttered pecan and strawberry). The buttered pecan took some effort, but wow. My wife made the strawberry for herself. I haven't tasted it.

If you're missing ice cream on keto, this no machine ice cream will MORE than satisfy your desire. I swear, the coffee tasted like B & Js, my pre-keto favorite.

Happy Ice Creaming!

Ray

 

[uncle eddie]

I have not found an ice cream I didn't like...so, expecting a full report on this one.

 

[noboundaries]

That's the butter pecan, which required some cooking to caramelize the pecans with allulose. I probably won't make it again, but it is delicious! I followed Joe Duff's recipe and technique, but used allulose instead of Swerve, which my wife hates.

Ray

 

[Astralogics]

This looks great, thanks for sharing!

 

[noboundaries]

My single serving recipe above works great if you have 8 oz Mason or Ball jars. I made the coffee and chocolate versions in 6 oz glass yogurt containers that have tight snap lids. I had considered sending them to Goodwill because I never use them. I make yogurt in 4-cup Pyrex bowls. Now I'm glad I kept the little boogers.

Chocolate chip on your left. Straight chocolate on your right.

Ray

 

[tallbm]

Okay, my next thing to play with on my Keto journey, is No Machine Keto Ice Cream. Check out the YouTube channel, Joe Duff - The Diet Chef, and any of his Keto Ice Cream Videos most batches literally take less than 5 minutes prior to freezing.

He has his recipes. I have started making individual servings in small jars, one or two at a time. Here's my recipe.

100ml heavy cream (3.4 oz)
1 Tbs Allulose
1/4 tsp (or small squirt) liquid Stevia
1/4 tsp pure vanilla extract
1 Tbs powdered flavoring: instant espresso coffee, or powdered cocoa, or vanilla whey, etc.

(About 190 cals/serving)

Cover jar with lid that doesn't leak, then shake vigorously for 2-4 minutes until the contents approximately double.

Freeze for 3 hours.

Since yesterday, I've made coffee (phenomenal), chocolate, chocolate chip, and two others that were more involved and larger (buttered pecan and strawberry). The buttered pecan took some effort, but wow. My wife made the strawberry for herself. I haven't tasted it.

If you're missing ice cream on keto, this no machine ice cream will MORE than satisfy your desire. I swear, the coffee tasted like B & Js, my pre-keto favorite.

Happy Ice Creaming!

Ray

That all seems awesome!!!! I'm pretty lactose intolerant but still interested. I think half a cup of sharp cheddar has about the same amount of lactose as 100gm of heavy cream so that might be about the limit provided the heavy cream isn't "bulked" up with actual milk.

I did go down the rabbit hole of making lactose free yogurt and it was amazing! I then thought I could make frozen yogurt out of it without a machine after reading some stuff online but nope.... per usual the online posting about it was pure nonsense and I just had yogurt icicles and no amount of hand churning could make it happen. I wasn't about to buy a machine for that and though I made the best yogurt I've ever had, I'm not all that crazy for it so journey concluded.

This however would be worth trying! I'll start looking up the most lactose free brands of heavy cream I can find and I wonder if coconut cream would also substitute well :D

 

[noboundaries]

I'm pretty lactose intolerant...

Yep. Me, too. Nothing a little lactase pill can't handle.

I've actually made my own lactose-free dairy using those pills crushed to a powder. 24 hours in the fridge seems to work just fine.

 

[Fueling Around]

Thanks Ray.
My wife has been eyeing the Ninja machine and this may replace that urge to clutter up more counter space.
I'm happy to see that Allulose will mostly replace the sucrose.
A bit of Stevia to bump the sweetness as Allulose isn't as sweet as sucrose.
A sugar is required to make ice cream set up for those that don't know the process.

 

[noboundaries]

I'm going to add step to the prep process. There was still cocoa powder in the ice cream.

 

[jcam222]

Looks and sound bad delicious. I've been extremely strict the last few months with no keto desserts or the keto breads. Same reason I haven't posted much as I'm eating very basic single ingredient items. Had to get weight loss kick started again. I'll have to spurge on a little of this at some point. Alldayidreamabout food has some nice no churn keto ice cream recipes as well.

 

[chef k-dude]

Ice cream is such a treat when you are doing low carb, as is bread. I went through the whole thing, even making LC breads, including yeast rolls, etc. that were pretty darn good. I was just looking at some of those ingredients in my bins the other day wondering how long resistant wheat starch 5000 and 8000 lasts and would I even use it again!? Had to become a chemist to make bread that was actually good!

Not doing LC per se these days but avoiding sugar still quite a bit. I make all my own LC ice cream. I dont recall my little churn bieng very expensive. It's this one, only red not pink

https://www.amazon.com/Cuisinart-Automatic-Frozen-Yogurt-Sorbet/dp/B01CUT54SG?content-id=amzn1.sym.a949ec2f-983d-439e-ae6a-4028e2c2d8cc%3Aamzn1.sym.a949ec2f-983d-439e-ae6a-4028e2c2d8cc&crid=2KUS39AWHMX0J&cv_ct_cx=ice+cream+maker&keywords=ice+cream+maker&pd_rd_i=B01CUT54SG&pd_rd_r=5b5e2c85-ea6b-4599-8d8c-4c5ceb849899&pd_rd_w=dcul9&pd_rd_wg=gM0TN&pf_rd_p=a949ec2f-983d-439e-ae6a-4028e2c2d8cc&pf_rd_r=A85ZJTV9N99CEBF5MHKT&qid=1746533699&sbo=RZvfv%2F%2FHxDF%2BO5021pAnSA%3D%3D&sprefix=ice+cream%2Caps%2C193&sr=1-6-c3caa9c6-537b-4b39-bbc5-5db9f871bef5

The key to making the recipes I developed is using Bochasweet. Expensive but behaves like real sugar where most other substitutes dont. Very expensive though. I've never used allulose. I got my training from folks on a low carb site that is no longer operating that had LC cookbook authors as members. A shame Low carb Neighborhood is no more. It had members like Sharon Wertz, Peggy of Buttoni and Linda (cant remember her last name).