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–+ servings
Low Carb Ice Cream

Creamy Low Carb Ice Cream with Cherries and Cacao Delights

Indulge in this creamy low carb ice cream packed with cherries and cacao, perfect for keto cravings.
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Prep Time 15 minutes
Chilling Time 1 hour
Total Time 2 hours 15 minutes
Servings: 6 cups
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups heavy whipping cream Substitution: Half can be replaced with coconut milk for a lighter version.
  • 1 cup powdered sugar substitute (e.g., Swerve Confectioners) Choose a brand that measures like sugar for best results.
  • 1 tablespoon MCT oil Can omit but ice cream may be harder in texture.
  • 1 teaspoon vanilla extract Use pure extract for best taste.
  • ½ teaspoon almond extract Can use another extract like coconut or hazelnut.
For the Creaminess
  • ½ cup unsweetened almond milk Any non-dairy milk works, but unsweetened is preferred.
For the Fruity Twist
  • 1 cup pitted and halved cherries Use any fruit or omit for a plain flavor.
For the Chocolate Crunch
  • ½ cup cacao nibs or sugar-free dark chocolate chips Any nuts or sugar-free candies can be used instead.

Equipment

  • Mixing Bowl
  • stand mixer or electric mixer
  • freezer-safe container
  • spatula
  • Loaf Pan

Method
 

Step-by-Step Instructions
  1. Pour 2 cups of heavy whipping cream into a large mixing bowl and beat on medium-high speed until stiff peaks form, about 3-5 minutes.
  2. Gradually sprinkle in your powdered sugar substitute, 1 tablespoon of MCT oil, 1 teaspoon of vanilla extract, and ½ teaspoon of almond extract. Mix until smooth, about 1-2 minutes.
  3. Pour in ½ cup of unsweetened almond milk and mix on low speed until just combined, about 1 minute.
  4. Transfer the mixture into a freezer-safe container and freeze for about 1 hour.
  5. Fold in 1 cup of pitted and halved cherries and ½ cup of cacao nibs or sugar-free dark chocolate chips.
  6. Pour the mixture into a loaf pan and cover tightly. Freeze for at least 2 hours until firm.
  7. Let the ice cream sit at room temperature for about 10-15 minutes before serving for the best scoopability.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 8gProtein: 3gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 50mgPotassium: 180mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 40mgIron: 0.5mg

Notes

For optimal freshness, consume within two weeks and store in an airtight container.

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