Longing for a bit of Italy or just can’t bear the heat of life? Whip up a creamy Stracciatella vanilla ice cream and let life cool down!
Pros of Keto Ice Cream
- Lower in Carbs and Sugar
Keto ice cream uses sugar substitutes like stevia or erythritol, keeping the carb count much lower than regular ice cream. This can be beneficial for people following a ketogenic diet, which restricts carbohydrates to promote ketosis, a metabolic state where the body burns fat for energy. - Potentially Lower in Calories
Since it uses sugar substitutes with fewer calories than sugar, keto ice cream may have a slight calorie reduction compared to regular ice cream. However, this isn’t always the case, as keto ice cream often uses high-fat ingredients like heavy cream and coconut milk.
Cons of Keto Ice Cream
- Contains Artificial Sweeteners
Sugar substitutes can have a different taste than sugar and may cause digestive issues in some people. - Often Higher in Fat
Keto ice cream often relies on fatty ingredients to create a creamy texture. While some fats are good for us, consuming too much fat can be unhealthy. - Can Still Be High in Calories
Even with less sugar, keto ice cream can be high in calories due to the fat content. - May Not Taste Exactly Like Regular Ice Cream
Sugar substitutes can have a different aftertaste compared to sugar, and the high-fat content can alter the overall texture.
Ingredients
- 1¼ cup / 300g Heavy whipping cream
- 1¼ cup / 300g Whole milk
- 3 tablespoons / 60g Sweetener of choice (or more to taste) KETO ice cream needs KETO sweetener such as Xylitol
- 1 teaspoon / 5g Vanilla extract
- 2 medium / 100g Eggs (separated)
- ¼ cup / 50g Chocolate chips (sugar free)
Kitchen utensils
- 8½” x 3″ / 22cm x 8cm Dish to freeze the ice cream in
How to make Sugar Free Vanilla with Chocolate Chips – Keto Ice Cream Recipe
- Pour heavy cream, milk, vanilla extract and sweetener of choice into a saucepan and put it on the cooktop. On medium heat stir it occasionally whilst warming it up until the liquid starts bubbling.
- Beat egg yolks until light yellow.
- Turn the cooktop to low heat and mix egg yolks with the hot vanilla mixture.
- Bring it to boil while continuously stirring. Take it of the heat and let it cool down.
- Beat egg whites until stiff peaks form.
- Fold it in with the vanilla mixture. Pour the vanilla mixture into the prepared form.
- Mix chocolate chips into the vanilla cream. Put it in the freezer for 6-8 hours before serving it.
- For creamier consistency take it out of the freezer in every half an hour or so and give it a stir with a spoon then put it back in the freezer. After a couple of hours it won’t be possible stirring it and that’s the time our gelato is done.
Note: Take it out of the freezer half an hour before serving otherwise no scoops will come out alive.
Enjoy!
There are many variation of ice creams and even more flavors. Make sure all are tasted and tried:
- Chocolate Coconut Ice Cream – Sugar Free Recipe
- Raspberry Frozen Greek Yogurt Ice Cream
- Raspberry Ice Cream Recipe
- Mango Ice Cream Recipe
- Homemade Chocolate Ice Cream Recipe – Keto
- Easy Homemade Viennetta Recipe
Sugar Free Vanilla with Chocolate Chips – Keto Ice Cream Recipe
Longing for a bit of Italy or just can’t bear the heat of life? Whip up a creamy Stracciatella vanilla ice cream and let life cool down!
Equipment
- 8½” x 3″ / 22cm x 8cm Dish to freeze the ice cream in
Ingredients
- 1¼ cup Heavy whipping cream
- 1¼ cup Whole milk
- 3 tablespoons Sweetener of choice or more to taste (macros are calculated with Xylitol)
- 1 teaspoon Vanilla extract
- 2 medium Eggs separated
- ¼ cup Chocolate chips sugar free
Instructions
- Pour heavy cream, milk, vanilla extract and sweetener of choice into a saucepan and put it on the cooktop. On medium heat stir it occasionally whilst warming it up until the liquid starts bubbling.
- Beat egg yolks until light yellow.
- Turn the cooktop to low heat and mix egg yolks with the hot vanilla mixture.
- Bring it to boil while continuously stirring. Take it of the heat and let it cool down.
- Beat egg whites until stiff peaks form.
- Fold it in with the vanilla mixture. Pour the vanilla mixture into the prepared form.
- Sprinkle chocolate chips on top then mix it in. Put it in the freezer for 6-8 hours before serving it. For creamier consistency take it out of the freezer in every half an hour or so and give it a stir with a spoon then put it back in the freezer. After a couple of hours it won't be possible stirring it and that's the time our gelato is done.
Notes
Take it out of the freezer half an hour before serving otherwise no scoops will come out alive.
Nutrition
Serving: 100g | Calories: 178kcal (9%) | Carbohydrates: 3g (1%) | Protein: 3g (7%) | Fat: 16g (24%) | Saturated Fat: 9g (54%) | Trans Fat: 2g | Cholesterol: 95mg (32%) | Sodium: 45mg (2%) | Potassium: 98mg (3%) | Sugar: 2g (2%) | Vitamin A: 657IU (13%) | Vitamin C: 2mg (2%) | Calcium: 72mg (7%) | Iron: 2mg (10%)
You’ll have to change the listed ingredients to call this keto, I’m afraid. Whole milk, agave and regular choc chips are not keto. Almond milk, sweetener of choice, like you said (Swerve/xylitol/erythritol/ monkfruit/Bochasweet/stevia/allulose), and sugar free choc chips such as Lily,’s or Choc Zero are all keto friendly ingredients. I will be making your ice cream with keto ingredients today and let you know how it goes x
Thanks for pointing those mistakes out! The recipe has been updated to clarify some dubious points. We’ve also added nutrition facts, serving calculator and metric unit switcher so everyone can see their favorite numbers. Many thanks for getting in touch and do let us know how the ice cream turned out!