February 27th, 2018
Macadamia Milk Keto Ice Cream -No Churn
Lush Macadamia milk keto Ice Cream, it says it all! So easy and only 2g net carbs per serve. Pass the bowl please
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.
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It is so good, trust me. This recipe has been a firm favourite of mine long before I started a keto diet. It is smooth, delicious, easy as and super low in carbs.
Why Do we Love this Recipe?
Macadamia milk is low in carbs per 250ml and good in healthy fats. A keto ice cream made with macadamia milk and macadamias is not only tasty but a great way to add fats to your diet.
You are going to love that this is also one of those homemade ice cream recipes that is no churn and so easy to make. Macadamia milk ice cream will soon become your go to dessert.
The Ingredients
The ingredients used in this homemade keto ice cream are mostly ones you will have at home.
Macadamia Milk – is found in the long life milk section of the supermarket. I get mine from Coles supermarkets.
HOT TIP – check the nutritional labels on the macadamia milks as some brands are sweetened.
Xylitol – I use xylitol or Allulose in all of my ice creams. It is best to use either of these sweeteners so that the ice cream remains soft.
PLEASE NOTE – Xylitol is toxic to dogs so please be careful using it, cleaning up, storing it and under no circumstances sharing your ice cream with your dogs. The smallest amount can kill even the largest of our four-legged friends.
FAQS and Hot Tips
Will keto ice creams kick you out of ketosis?
Well it shouldn’t. This macadamia milk keto ice cream is only 2g net carbs. The carb count is low enough and the xylitol sweetener is keto-friendly.
How can I stop keto ice cream from going hard?
The sweetener used has a lot to do with it. Using xylitol and allulose helps to keep the ice cream scoopable. Using erythritol or monk fruit does go a little harder and needs more resting at room temperature to soften before serving.
What does the gelatin and guar gum do?
Both of these ingredients are also used to keep low carb ice cream soft. I do not recommend leaving them out. However, you can substitute collagen, vodka, and/or xanthan gum.
More Great Recipes to Try
I know that many of you love some keto dessert recipes that actually taste great. So here are just a few of our most popular keto sweets recipes.
- Keto Chocolate Brownies
- Keto Lamington Cheesecake Tarts
- Keto Chocolate Caramel Slice
- Easy Keto Custard
- New York Keto Cheesecake
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Lush Macadamia Keto Ice Cream – Low Carb
A beautiful lush sugar free ice cream that is very simple to make
Calories: 177kcal
GO TO COLLECTIONS
Servings: 12 serves
Tap or hover over number to scale ingredientsIngredients
- 1 tsp vanilla extract
- 6 egg yolks
- 110 g xylitol xylitol guarantees a softer scoop, otherwise use erythritol
- 1 pinch sea salt flakes
- 400 ml macadamia milk
- 400 ml thickened cream
- 1/2 tsp guar gum
- 2 tsp gelatin
- 120 g lightly roasted macadamias
Instructions
CONVENTIONAL METHOD
- Combine all the ingredients (except the macadamias) in a large saucepan and cook over medium heat.
- Whisk intermittently until the mixture coats the back of the spoon. Pour into a large shallow container and allow to cool.
- Transfer to the freezer and fereeze until firm.
- Cut the ice cream into small chunks and mix in a food processor, in batched until smooth. Spoon into an airtight container. Stir through macadamias. Keep in the freezer.
THERMAL METHOD
- Insert the whisk attachment. Add all ingredients except macadamias.
- Cook for 9 minutes/90℃/speed 2.
- Pour into a large shallow container and allow to cool. Transfer to the freezer and freeze until firm.
- Cut the ice cream into small chunks and mix in a food processor, in batched until smooth. Spoon into an airtight container. Stir through macadamias. Keep in the freezer.
Notes
- Coconut milk, almond milk, or milk can be substituted for macadamia milk.
- Vegetable glycerin can be left out out it is used purely to make the ice cream extra creamy and soft to serve.
- 1/2 tsp of guar gum is added to help maintain a soft scoopable consistency.
- Another tip to keep ice cream soft and stop forming ice crystals is to store in a zip lock bag with the air removed. You can do this by placing the bag over your ice cream container, place a straw in the corner of the bag and zip up to the straw. Suck all the air from the bag and quickly remove the straw and seal.
Nutrition
Serving: 1serve (70g) | Calories: 177kcal | Carbohydrates: 2g | Protein: 2g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 114mg | Sodium: 51mg | Potassium: 57mg | Fiber: 0g | Sugar: 0g | Vitamin A: 495IU | Vitamin C: 0.2mg | Calcium: 65mg | Iron: 0.5mg | Net Carbs: 2g
Tried this recipe?Mention @meganellam or tag #madcreations!
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19 Comments
Can you make it in an icecream maker?
I’ve just blended it and it’s now freezing. Having tasted the mix, I’m inclined to think I’ll cut back the sweetener next time as I found it far too sweet for my palate. I’ll try 50% sweetener and adjust by taste. It looks incredible and I can’t wait to sample the finished product later today.
Can you substute xantham for guar gum? Would it work the same way?
Do you think substituting coconut cream for the dairy cream would work? (so my dairy intolerant daughter can share)
Yes I think it would Terri
Can this be made in an ice-cream make and use xantham gum instead of guar gum?
Can I replace the thicken cream with heavy whipping cream? Would I have to whip the whipping cream too then? Your recipe sounded awesome. I’m a rookie but really wanted to try 🙂
Yes you can use heavy whipping cream and just follow the recipe as is.
Hi Megan,
This is my favourite keto ice cream recipe and I have made it many times. I’m just curious if there is a way to stop the guar gum from going lumpy? I have tried mixing it with Mac milk prior to adding but it still remains lumpy. Do you have any suggestions?
Hi Telea, firstly what method are you using to make the ice cream. Stove top or Thermomix?
TM 6 – I’m just making it and got to the part where I need to blend it and return to the freezer. The consistency is mostly frozen but still quite soft in parts. Is that right? I also had the issue with guar gum being quite lumpy. I’m pre-empting 5 stars though 🙂
That would be that the guar gum has not evenly blended into your custard. Simply re-mix and mix well and you should be fine.
Hi there where can you buy xylitol from? and can I replace it for something else?
Could you substitute the macadamia milk for long life coconut milk? The kind found in the UHT milk section not the canned stuff?