lchf ice cream

Keto Ice Cream – Mexican Vanilla w/ Strawberries

My all-time favorite ice cream flavor is Mexican vanilla with strawberries. There’s a local creamery that serves the freshest, most amazing scoops of this variety. Since adopting the Keto lifestyle, this particular flavor of ice cream is the one thing I truly miss! I’ve been experimenting with keto ice cream using different recipes I find online. So far, my favorite is this base vanilla ice cream recipe from Diet Doctor.  The consistency is more like frozen custard – decadent! Active preparation time is about 15 minutes, and the results are superb.

I used the recipe and added ground cinnamon, nutmeg and a pinch of cayenne pepper. This brings in traditional Tex-Mex flavors to a great keto ice cream base recipe. After the ice cream is ready, I add a few slices of fresh strawberries. The citrus balances out the richness of the ice cream and adds brightness to the cinnamon and nutmeg. Feel free to substitute your favorite berries or just enjoy plain!

Note: The base recipe calls for erythritol. I prefer confectioner’s over granulated and use the Swerve brand. It blends really nicely and doesn’t result in a grainy texture. You could also use granulated erythritol and pulse in a food processor to achieve a smooth texture. I also used one whole vanilla bean, but the extract works just fine, too.

This recipe makes four small servings, but I can knock out two servings in a sitting, no problem.

Variations

• Swap fresh strawberries with blackberries to lower your net carbs.
• Top with a sugar-free chocolate sauce
• Add a keto caramel topping, like this one from Wholesum Yum
• Blend fresh berries, keto ice cream, ice, and low-carb milk together in a blender and enjoy an amazingly delicious milkshake on the go!

Here’s the Tex-Mex version…

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Keto Mexican Vanilla Ice Cream with Strawberries

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Keyword

keto ice cream

Prep Time

15

Servings

MetricUS Imperial

Ingredients

• 2 each Egg whites
• 2 each Egg yolks
• 1.25 cups Heavy whipping cream
• 1 each Vanilla bean substitute with 1/2 tsp. vanilla extract
• 2 tbsp Erythritol confectioner's works beautifully
• 1 tsp Ground cinnamon
• 1 pinch Ground nutmeg
• 1 pinch Cayenne pepper
• 2 oz Strawberries

Keyword keto ice cream Prep Time 15 Servings MetricUS Imperial Ingredients 2 each Egg whites 2 each Egg yolks 1.25 cups Heavy whipping cream 1 each Vanilla bean substitute with 1/2 tsp. vanilla extract 2 tbsp Erythritol confectioner's works beautifully 1 tsp Ground cinnamon 1 pinch Ground nutmeg 1 pinch Cayenne pepper 2 oz Strawberries

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Separate the eggs. Whisk the egg yolks until smooth and fluffy. Set aside the egg whites.
2. In a saucepan, combine the cream with the vanilla and the sweetener. Bring to a boil and simmer for a few minutes, until the cream thickens slightly.
3. Mexican vanilla flavoring: add 1 tbsp ground cinnamon, 1 pinch of ground nutmeg, and 1 pinch of cayenne pepper to the mixture and stir

   
4. Reduce the heat and pour the whipped egg yolks into the hot cream. Combine well and let it simmer on low heat while stirring constantly, until the mixture thickens.
5. Refrigerate mixture until cool.
6. Beat the egg whites until stiff and fluffy; fold into the cream mixture.
7. Pour the batter into a ice cream maker or in a jar with a lid and place in the freezer. Stir occasionally and continue freezing until it reaches desired consistency.
8. When ice cream is ready to serve, top with 2 ounces fresh strawberries, sliced.