Scoop-able Ice Cream
Our Scoopable Keto Ice Cream is made with just a handful of simple, clean ingredients—no sugar, no junk, and no complicated steps. It churns up silky-smooth and freezes beautifully, staying perfectly scoopable even the next day. It’s the easy, no-fail treat that keeps your keto lifestyle delicious.
Servings: 4
Calories: 325kcal
Equipment
- Ice Cream Machine
Ingredients
- 12 Ounces Warm Water Water should not be boiling, around 100-110 degrees is perfect
- 14 Ounces Heavy Cream
- 1/3-1/2 Cup Allulose Can not substitute Erythritol
- 1/2 tsp Guar gum
- 1 tsp Vanilla Extract (or flavoring of your choice)
Instead of Guar Gum
- 1/2 tsp Tara Gum For Tara Gum, blend it longer and on a higher speed
Optional Add ins
- 2 tsp Vegetable Glycerine or Vodka Makes it easier to scoop later
- 2 Tbls Cocoa Powder To make Chocolate Ice Cream
Instructions
- In a blender add water, allulose, vanilla extract and guar/tara gum. Blend for 1 minute12 Ounces Warm Water, 1/3-1/2 Cup Allulose, 1/2 tsp Guar gum, 1 tsp Vanilla Extract
- Add heavy cream and blend on low for 30 second to 1 minute14 Ounces Heavy Cream
- If using Vegetable glycerine or Vodka, add it now and blend for 30 seconds
- Pour into container and chill in fridge for 4 hours minimum. Overnight is better.
- Pour into Ice Cream Machine and churn until desired consistency.
Video
Notes
Macros are calculated based on the exact ingredients and measurements used in this recipe, so your numbers may vary slightly depending on brands or substitutions. This ice cream works beautifully in a soft-serve maker, a traditional churn—whether compressor style, freezer bowl, and even the Ninja Creami.
If you prefer a softer, scoop-ready texture straight from the freezer, adding a little vegetable glycerin or vodka can help, but keep in mind it will add a couple of carbs per serving. Enjoy customizing it to fit your perfect keto bowl!
Nutrition
Serving: 1Cup | Calories: 325kcal | Carbohydrates: 13g | Protein: 2g | Net Carbs: 2.5g | Allulose: 10.5g