This no carb ice cream contains just 0.2g net carbs per generous one-cup serving! Sugar free and keto friendly recipe.
The following post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!
I'm currently on a quest to make zero carb desserts (see the full collection!), and I decided that I needed to make an ice cream.
Heavy cream is a typical ingredient for ice cream but the carbohydrate count starts adding up when you use it in any quantity. So I used unsweetened almond milk for the base (I used the vanilla flavor but plain would work well too).
This recipe uses xanthan gum to help keep it soft and to stabilize the base of the ice cream mixture. It's one of the options I mention in my article on how to make soft low carb ice cream! Xanthan gum is zero carb and you only need a tiny amount! Note: This ice cream is NOT soft straight out of the freezer if left overnight. It is best consumed the same day you make it.
Check out all my zero carb meal ideas!
How to Make No Carb Ice Cream
In a saucepan, combine unsweetened almond milk, low carb granular sweetener (I used Lakanto – get 20% off everything in their store if you use coupon code SAFTC!), coconut oil and vanilla extract. Always check the ingredients for vanilla extract to ensure that it is pure and doesn't contain any fillers!
Cook over a medium heat until the sweetener has dissolved and the coconut oil has melted. Test for sweetness and adjust if necessary.
Transfer the mixture to a blender. Add some xanthan gum and blend for a minute so that the mixture is fully emulsified.
Pour the mixture into a bowl and chill in the fridge for an hour.
Churn in an ice cream maker (following the manufacturer's instructions) then spoon it into a container and freeze until required.
The final dish is a pleasant and refreshing ice cream. It isn't as creamy as traditional ice creams, but at 0.2g net carbs per one-cup serving, you can't complain!
This ice cream does go super hard in the freezer, so for best results I'd recommend eating it the same day that it goes into the freezer.
- In a saucepan, combine unsweetened almond milk, sweetener, coconut oil and vanilla extract.
- Cook over a medium heat until the sweetener has dissolved and the coconut oil has melted. Test for sweetness and adjust if necessary.
- Transfer the mixture to a blender. Add some xanthan gum and blend for a minute.
- Pour the mixture into a bowl and chill in the fridge for an hour.
- Churn in an ice cream maker (following the manufacturer's instructions) then spoon it into a container and freeze until required.
0.2g net carbs per serving (one cup)
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition InformationYield 4 Serving Size 1 cup
Amount Per ServingCalories 143Total Fat 15gSaturated Fat 12gSodium 96mgCarbohydrates 1gNet Carbohydrates 0.2gFiber 0.8gProtein 0.7g
Or you might like to try my Low Carb Hot Fudge Sauce with this ice cream (also not a zero carb recipe but it is SO good)!
Check out my Everything Zero Carb Ebook!
Here's everything you need to know about eating carb free!