Updated Keto "No-Churn" Ice Cream with Keto Cocoa Powder Fudge Sauce

Back in June 2022 I shared a recipe for Keto "no-churn" ice cream that is delicious but takes a bit of time and uses quite a few ingredients.  Sometime later I came across a much more simple recipe from Victoria's Keto Kitchen  I hope you enjoy these recipes as much as I do!

No-Churn Ice Cream

1 cup heavy whipping cream

1/2 cup powdered allulose (too sweet for me, I use less)

3 TB liquid allulose (must use this ingredient)

1 teas vanilla

Add all to large bowl, whip to medium stiff peaks, transfer to container and freeze at least 6 hours. 

Cocoa Powder Fudge Sauce

3/4 c. Allulose* (or your favorite sweetener)
1/2 c. Hershey's Cocoa Powder (or your favorite brand)
1/2 c. Heavy whipping cream
1/4 c. Salted butter
Large pinch Himalayan Pink Salt
10 drops (or more, to taste) liquid sweetener
1/2 t. Butter Flavor (or any other flavor you like, maybe just more vanilla)
1/2 t. Pure Vanilla

Combine first 3 ingredients in a medium saucepan, bring to boil over medium heat, stirring occasionally.  Add butter and salt,  continue to boil slowly, stirring occasionally until sauce thickens, about 5 minutes.  Remove from heat, let cool, store in glass container.  Keeps in fridge about one month if it lasts that long, lol.  The sauce will harden in the fridge and needs to be warmed before pouring over ice cream or you can get a spoon and eat it :D

No-churn keto ice cream

I'm like many people who love ice cream but don't buy it because it's loaded with sugar.  I try to do my best to follow a ketogenic/carnivore eating style, so I did a youtube search for a sugar-free keto recipe that would fill the bill; there's tons of them that either didn't really end up well (chunk of ice) or required an ice cream machine.  Before my keto lifestyle journey I ate my way through lots of Talenti Salted Caramel Gelato (which I love and probably is much of the reason I needed a keto eating plan!) so when a video by Chef John of Food Wishes of how to make Mocha Semifreddo (which is like gelato) with no machine showed up in my youtube lineup it immediately caught my attention.  I watched a couple of times and then went to the kitchen to come up with my own sugar-free version that came out great on the first try.  My thanks to Chef John for his method, I recommend watching his video to get the technique right...it's easy.

Here is my recipe using his technique with my ingredients:

2 large eggs

1/2 cup allulose (must use to prevent ice crystals)

1 teaspoons vanilla

1 capful vodka (or any alcohol you choose--may be omitted if desired but ice crystals may form)

Scant 1/8 teaspoon tara gum (adds creaminess)

Pinch of salt

Place all in metal bowl and beat well, I use a hand mixer.  Then beat on medium low heat for 4-7 minutes until the mixture is quite thickened and fluffy.  I use an electric stove for this and it works fine.  Remove from heat and place in refrigerator while preparing the whipped cream.

6-8 ounces cold heavy cream

1 teaspoon vanilla

10 drops liquid vanilla stevia (or desired flavor)

Whip together until "firm" but do not over-whip (you'll get butter)

Add whipped cream to cooled custard mixture and fold in well, you do not have to be gentle.  Place in any container of choice (I use those Talenti containers) and let freeze for at least 6 hours.  This makes about 2 pints.   

I also make coffee flavor:  Add 1 packet of instant coffee crystals (I use Taster's Choice) and I use caramel flavor liquid stevia for this.

Butter Pecan:  Use butter flavor extract instead of vanilla and add 1/4 cup chopped pecans

Mint Chocolate Chip:  Add 1 teaspoon mint extract instead of vanilla to the egg custard mixture and fold in sugar-free chips (I use Lily's).  I make the whipped cream with 1/2 teaspoon vanilla and 1/2 teaspoon mint extract.

Hope you try this recipe and enjoy it as much as I do.  You may of course adjust the sweetners and flavorings to suit your own taste.  I love to top this with my sugar-free fudge sauce, recipe is below.

Happy eating ice cream again!