Full Recipe card (with nutrition info): www.blacktiekitchen.com/recipes/keto-ice-cream Sign up for the Keto Ice Cream Masterclass: www.blacktiekitchen.com/keto-ice-cream-masterclass
Christine LaValley The condenser model is pricey, but I absolutely love it! A lot of my cooking is on a whim when I get a chance - so having to freeze the bucket beforehand was going to be problematic - especially when running through a bunch of test batches!
@@ChristineLV here in Canada, they are at Williams restaurant Supply, Windsor, Canada. Mine was $350.00🇨🇦 Worth every penny. There is NEVER room n the freezer for that cylinder… I have had three of those!
OK I doubled the recipe and kept the amount of locust bean gum the same since it seemed almost too creamy and melted too soon. Then I used Watkins Baking Vanilla instead of vanilla extract and the result was jaw dropping! It had just the right creaminess when scooping directly from the freezer and held it long enough to eat a reasonably sized serving. The vanilla flavor was like nothing I've ever experienced before. It does have sugar in it, but I suspect it is not very significant given the total volume of ice cream produced. I also added a heaping teaspoon of sodium ascorbate so you get a significant amount of vitamin C with each serving. This is for my dad who is 98 yrs old and is struggling with a flare up of diabetes since about the ONLY thing he would eat is ice cream! So this recipe is literally saving his life!! It is also very enjoyable for everyone else in the family, especially with the amazing baking vanilla flavor!
Some tips for making ice cream soft is the addition of allulose but most importantly salt. The addition of salt in an ice cream recipe is not only a flavor enhancer it also keeps the ice cream from getting hard in the freezing process. Love watching you, you are such a hoot! Thank you for all the hard work that you put into your recipes to make them tasty!
My gums be lackin, yo. I hope these come wrapped in cartoons. I might have to try this. Not usually a whey protein person....but I am an ice cream person.
This turned out phenomenal and even beyond expectation! I couldn’t find pasteurized eggs, so I mixed the two yolks with 1/2 cup of the cream and slowly heated it to 160 F with constant whisking, then took it off the heat and added the rest of the cream to cool and and then strained, then added to the recipe when you mention adding the cream. I haven’t done a side by side comparison with using raw eggs, but I got the impression that the cooking may have thickened the base a bit and made the ice cream even creamier!
Bought the ice cream maker, (Cuisinart but the cheap version), followed the recipe exactly and what do you know?....the BEST keto ice cream I have ever had!!!! A million thanks from the bottom of my diabetic heart!
Cool always looking for new ways to make. This is my go to recipe. 2 cups heavy cream 1 cup almond milk unsweetened 3/4 to 1 cup allouse (Adjust to taste) 1 tbls vanilla Mix with mixer. Add to ice cream maker bowl, then run for 30 minutes or until it's done. Good base for any flavor. Allouse keeps it scoopable.
Holy hell, I thought something was wrong with my ears, or my speakers, or my computer, or SOMEthing. Then Baby Yoda popped in and I realized it was your video. lol
OMG this recipe is amazing!!!!! The texture….so smooth with the right chew. And no ice crystals. I’m floored. Hats off to you Denis. So much respect for the great work and content you are sharing with the community!!!!
If you have a sous vide immersion circulator, 75 min at 131°F pasteurizes eggs. Dunk in ice water to cool, then refrigerate until needed. I do a half dozen at a time. Solves the salmonella problem for mayo and ice cream.
Duuuude, I am shocked at how perfect this was! I missed ice cream so much. Thank you, this was amazing and I will never settle for store bought keto ice cream again. I went a little extra and added some keto cookie dough balls and keto chocolate chips and it was divine!
Awesome! Yeah - this is only a base and can work for all sooooorts of flavors. One good change is to used flavored protein powder (and remove the liquid stevia)
Ice cream is in the machine..and OMGosh..this is delicious! Just tasting the drippings in the container..this tastes just like regular..even better than a lot of regular store bought ice-cream! I could cry!
Wow I've been impatiently waiting for this second part and you never fail me! Great episode and will absolutely love to see more ice cream recipes on this channel!
Hello Dennis, I tried this recipe as written a couple of months ago. It is AAAAAAmazing. I have used it as a base recipe to change up the flavours, and it is indeed the best. I simplify the process by mixing the first few ingredients in my Ninja Blender, and then pour into my frozen drum of the ice cream maker. I have used strong coffee to make a coffee ice cream instead of the water. I have found though that the amount of allulose has been toooooooo sweet, so I cut that to half. But I have to say, the finished product is ice cream heaven! Thank you so much for your recipe.
Fabulous recipe. Tried this tonight and it did not disappoint. Everything it promises and more. Thank you so much. Truly the first non gimmicky and easy keto ice cream that can compare and even beat many regular ice creams.
First time make your receipt for ice cream and just waiting forward to the final results😊. The wet ingredients tasted fantastic. Ice cream and chocolate are weakness. Thank you for your video my husband and I really enjoy your videos. Kudos
I did this recipe without egg yolks. And added two tablespoons of cocoa powder (chocolate ice-cream). Turned out great - best ice-cream I've ever did: no weird aftertaste, ice-cream soft and scoopable. Not sure what would have the egg yolks added to the result but sure not messing with salmonella.
I’m not sure how many test runs of the ice cream it took for you to get to this recipe but I thank you. I’m going to hide this at the bottom of the freezer then sneak away and hide in the bathtub to eat the next bowl when no one’s looking. I’ve tried this with my skeptical non-keto brother and he couldn’t hide the joy on his face with the first spoonful. He’s picky. This a home run. You are very clever as you introduce new ways to connect and learn. If the community hasn’t thanked you lately for your energy and creativity, here’s a high five from me. There are kajillions of channels that can blast through content (#shorts) but I know that when you deliver a recipe, you’ve agonized about every detail, bought the cow… #theworldneedsmoreofyou
The problem is that allulose isn't available in Europe, it hasn't been approved for food safety. I've tried a recipe with Xylitol this weekend but it gave me 5 Holy shits.
I believe the EU is slower on approving things, and considering it is rather new, theyre still in the process. But dont quote me on that. www.iconfoods.com/international-allulose-regulations/
The most wonderful vanilla ice cream ever. Made it home using your wonderful recipe. Perfect for someone prediabetic or someone who just wants to make wonderful ice cream at home. It really works! We did buy a freezer bowl and that made it even better.
Now it's time to add another ingredient I'll only use for one recipe ever to my cabinet. Welcome LBG! Also, super excited go make this. It looks incredible.
@@BlackTieKitchen I made this, and it blew me out of the water. WHAT IN GOOD GOD. WHY DOES IT TASTE LIKE ICE CREAM. But it got this itchy sensation in my throat after eating a scoop of it. Any advice on why that it is? I think the only think that was different was I used Madhava Allulose, which I think is a Allulose Monkfruit blend.
I made this recipe over the weekend. Really delicious. I allowed it to chill in the freezer overnight and the consistency was perfect. Definitely the best Keto ice cream I’ve made. Thank you so much for working on developing this recipe.
I just pulled a small container of this ice cream from the freezer at -4F and am just blown away at how soft and creamy it is!!! It just blows Rebel completely out of the water!!
Who are you? Some kind of genius? I finally got everything needed to make this ice cream and WOW! Best Keto ice cream, by far! Took me longer this first time, but certainly wasn't difficult and I'll be making it often. Need to experiment with add-ins and flavors now. So excited! Good ice cream was something I had a hard time giving up (and honestly, was my occasional splurge). Now I can enjoy it often!!! Thank you so much!!!
Just WOW! I had tried many keto ice creams both from the store and home made and this is BY FAR the best that I've tried. I was really hopeful that at last someone had made a keto ice cream that didn't turn into a block in the the freezer and you delivered. My wife was eating some chocolate Haagen-Dazs and tried this and said it was some of the better ice cream in general that she had had. I have made this with the additional of strawberry extract and with peppermint extract plus Lily's chocolate chips (I used both their milk chocolate and their new mint chocolate chips). The mint cholate chip ice cream is amazing and combined with an Enlightened sugar free sugar cone leaves little to be desired. This is a massive winner.
To go from the previous ice cream video to this, very cool to see the experimentation and progress made. Amazing you were able to make such a great keto ice cream! Signed for the masterclass :)
Thanks Ryan! yeah - it's been the better half of 3 months of constant experimentation. Ideally I would have had this figured out for summer but... what can ya do lol
YOU ROCK! We can add your caramel sauce from the Panna Cotta recipe. Woo Hoo! Keto ice cream recipes I have tried are always crystallized, even with ample vodka additions. Thank you Dennis.
It's what I'm planning for the master class- things like how erythitrol only has a 49% solubility rate at STP in water which is why it can never work for ice cream as a main sweetener. Or hydration levels of locust bean gum at certain temperatures, etc!
Made this recipe yesterday. Excellent. Stuck the batch in my deep freezer to make sure it froze fast. I also made chocolate today. Only thing I substituted was 50g of Ghirardelli Dutch cocoa instead of the whey, and I used my vanilla stevia drops. And I added two 1/4 teaspoons of instant coffee. Rich chocolate taste. Paired with Serious Keto's caramel sauce is really good... Only difference between your batch and mine, visibly from your video and my hands on, was mine was not pourable out of my ice cream makers bowl? But it doesn't seem to have any issues. Thank you for your work on this. So much better than the store bought stuff, and I can't wait to start adapting this base for other flavors.
It gets very scienc-y when you get to the point of transferring from the bowl to the freezer (something ill cover in my masterclass). Another thing you can do for chocolate is replace the whey with chocolate protein powder (and omit the stevia). Im glad you enjoyed it and I know Steve will be glad to know his caramel sauce is getting made as well!
I made ice cream salted caramel, but the ingredients were a bit different. I used cellulose with a combination of vodka it made the ice cream creamy, rich, and yummy. I also didn't have a machine the Cuisinart is the ideal machine I wanted to get.
I had a Black Tie Kitchen day, pizza for lunch and ice cream for dessert. I can’t tell you how good this is! I even sacrificed a vanilla bean, in the hopes that I wouldn’t mess up the recipe and waste it. No worries and am looking forward to your Ice Cream Master Class! I hated chemistry in high school but if I knew about food chemistry I would have loved it, better late than never 😊
Thanks! Yeah - Ive learned that the reason we end up hating specific topics in school is because they werent taught with interesting subjects. I remember our physics teacher telling us how we could use physics to determine all sorts of things - such as ramp heights, etc. Definitely kept our attention!
Sign me up! I am not much of cook, I am diabetic type two my partner and I are basically on keto or just about eat anything that’s keto friendly I have wondered about making my own ice cream and after watching this video I am going to do some. I was actually in the ice cream shop yesterday they had strawberry cookies and cream ice cream yeah it wasn’t keto friendly but OMG was it good I gotta figure out how to make that thanks for your videos your new fan!
As someone who likes science I appretiate the information of how keto icecream is formed & keeps its creamy integrity. Cant wait to try it even though I have the traditional churn icecream with the handle so its a bit of a workout 😅
I own the same Cuisinart ice cream maker that you do! But, priceless was the look on the face of the salesman when I told the ice cream maker is for a weight loss diet! Yum! I do prepare single servings of ice cream and due to the fact the volume of liquid in the aluminium bucket is smaller….. it is ready to eat right away! Indeed, your three hours are torture! Gladys, Toronto🇨🇦
but I make one serving at a time. It comes out exactly like Haagen dasz! Mouth feel, richness and all! It is just egg yolks, butter Mct oil, stevia powder and flavouring. Jamoca almond fudge is best. It is a Chocolate base ice cream with 1/3 tsp instant coffee and chopped roasted almonds added! Due to the fact I prepare 1 serving…I never have freezing solid issues. It is serving hard right out of the cylinder…. Churning 15-18 minutes. Works with any flavour. Lemon is also spectacular. Lemon juice and grated rind of 1 lemon. In the USA, naturesflavors.com sell flavourings especially for ice cream. You videos are great. I am a new member. @@BlackTieKitchen
That icy stare you got from Chicken helped to make your ice cream perfect for sure! Now I have to locate and obtain some LBG - hopefully I get similar results to yours using my new Creami 💗
Lol I did the same - even the Oxo container for mixing ingredients! Waiting on allulose - everything else is ready! I did also order some cacao powder for chocolatey indulgence... and will try some unsweetened coconut into the vanilla base for further experimentation! Am so excited - I just love me some ice cream!
@@Gypsy217 Allulose supposed to come in tomorrow. I already have mixing bowl & beaters etc in freezer. Can't wait - I've been soooo loooong without ice cream, it's criminal! Will probably eat the whole thing in one go - if I can hide it from hubby dearest! 😁
I had to learn the hard way (get it?) to switch to Allulose, and I stopped using guar and xanthan gum entirely, didn't like the goopiness. But I still have managed to keep it wayyyy simpler than this and my ice cream is also pretty darn smooth out of the freezer: - 1 C Heavy Cream - 3 tbsp allulose (or blend w/ monkfruit or stevia) - 1tsp vanilla extract (or any other flavor extract. The alcohol helps keep it smooth) - I almost always include about 1/4 c of add-ins (smashed fruit, chopped pb cup, you-do-you!) - I use the method of shaking a wide-mouth mason jar. Good shake-weight work out, and I get to listen to ~2 Beatles songs per jar. I've been able to freeze mine for weeks, and it still comes out perfectly tasty and smooth. No gums, no egg yolks, no ice cream maker. That said, I'm definitely convinced the recipe in this video would top mine in a contest. But in a pinch? On a budget? I've been happy with mine for about a year now. Haven't missed Rebel/Enlightened at all.
@@BlackTieKitchen I finally got around to trying your recipe, and it turned out pretty much exactly as you described in your video. I used a Ninja Creami after freezing, instead of a standard ice cream maker, and the texture was really smooth. I'm converted. Well done, sir.
Yeah, the cooking method takes a bit longer and requires more attention - especially with the addition of the gums. This short circuits a lot of it as a compromise!
I also substituted 1 can of coconut milk coconut milk for 1 cup cream in the recipe and used a coconut extract instead of vanilla. But the consistency is more "icy' and hard. I'm not sure what to do with this. The MCT oil in coconut milk is REALLY good for people with Alzheimers. It is an alternate fuel source for the brain and can help restore short term memory.
You might consider doubling the LGB and adding a tablespoon of vodka to help keep texture smooth. It might be a bit of an experiment here or there - try half the coconut milk and half the cream, and adjust as needed. Don't omit or skimp on the salt! Let us know how it goes, when you find that golden spot!
I made Rocky Road ice cream from I don't sugar coat's channel but I modded the recipe to include the 3 gums. It was so so creamy. My favorite keto Ice Cream was Rocky Fjord by Nick's but it seems to have been discontinued. So I did a Thanos and said "Fine, I'll make it myself!" so glad I did.
@@BlackTieKitchen This is my absolute go to recipe - I've doubled the recipe, added nut butters - hazelnut being my fave flavour - and it WORKS every single time. It is idiot proof. Congrats on such an awesome recipe.
I just made your ice cream. Other than I used two whole eggs and I added peanut butter powder and chocolate chips I followed the recipe. I have a DeLonghi Gelato Maker (GM6000), so after 30 minutes it was kind of like soft serve. Tastes great. I'll have to see how it is after it's been in the freezer for a few hours.
Adding peanut butter powder and chocolate chips will likely keep it on the softer side as youve added a degree of sugar to it, which affects the consistency!
@@BlackTieKitchen I checked it this morning after being in the freezer over night and all is good. Firmed up to where it's like regular ice cream. I checked the label and the peanut butter powder is just peanuts and I used Lilly's chocolate chips that uses Stevia. So I don't think extra sugar was a problem. Anyway it worked, and I have a base to try other flavors. Thanks
I bought a Ninja Creami and your recipe works great using one pack of Keto Chow as the flavor. Depending on the flavor Keto Chow I use less or no vanilla, e.g. I don't put vanilla in chocolate ice cream.
My dad is 98 yrs old and about the ONLY thing he will eat is ice cream, milk and coffee. His diabetes has flared up again and he really needs to stop eating all that sugar! Ice cream is a big deal with the elderly with Alzheimers. A healthy ice cream is a pretty big deal for them!
I tried to convert it into a dark chocolate ice cream, inspired by Serious Eats' "Darkest Dark Chocolate Ice Cream Recipe". I added ¼ cup of chocolate powder and ¼ cup more heavy cream. Plus ½ bar chopped 100% chocolate at the end of the churning process. It was delicious and super creamy once in your mouth. But interestingly right out of the freezer (0ºF / -18ºC) it was a pretty hard block. No crystals at all though! I am going to try your suggestion of using chocolate protein powder and less chocolate powder. I hope you will come up with a dark chocolate version as good as your vanilla ice cream soon!
Im guessing that it being hard had a little more to do with the extra heavy cream. Ive been playing a bit recently with some recipes and it reconfirmed my previous learning that 1g of allulose will drastically change things!
I made this today and it was wonderful. Creamy and delicious!!! I am making your slow cooker beef again tomorrow…another fantastic recipe. Thanks for all you do!
I guess I'll have to acquire some locust bean gum. I've had some really good batches lately with guar gum, but I haven't combined it with other gums yet. Also, if you have an emersion circulator, you can pasteurize an entire dozen eggs (or more) at once without any risk of cooking them. It's definitely worth it if you're making frozen custard that calls for 10+ yolks.
I received all the gums today so I immediately made this recipe. Very good, I love every thing about this recipe. Well done !!!! I also subscribed for the ice cream course. Can’t wait 🤞🏻🍨
Just a note. If you use ENOUGH alcohol, for adults only, it stays soft! I decided to freeze the Pina Colada from The Low Carb Cocktail Guy and it worked great, so I moved on to others! Not to replace this awesome recipe!
If I’m gonna add another uni-tasker to my kitchen; ordering locust bean gum so I can make simple, excellent homemade keto ice cream, seems like a no brainer.
I was looking around, the locust bean gum might also be useful in making a sugar free, apricot jam (I would also use another sweetener instead of erythritol, because… crystals).
Really looking forward to making this once my LBG arrives! I have the cheaper model ice cream maker but it’ll do. Anything’s better than the old bucket and crank ice cream maker of my grandparents’ generation 😫
I remember those old crank ones - having to take turns lol. The cheaper model makers with the freezer bucket actually works better - typically gets the custard to where it needs to be in the time of 18-21 minutes where the compressor model takes roughly 22-26 mins! Just cant keep making batch after batch (which was something I needed for testing)!
@@BlackTieKitchen Good to know about the cheaper ice cream maker. I’ve made a couple of other recipes with it that weren’t worth the effort, gave up and shoved yet another lil appliance out of sight. Now that little gizmo is gonna earn its keep. Brain freeze, here I come 🥶
haha I hear ya! I had a friend once who had a machine to mix things into his ice cream (e.g. nuts, chocolate, etc). He never even used it and threw it away with the 'what was I thinking when I bought this' ---> THIS will not be the case with that ice cream maker!
Nice! I am excited to make this and most definitely a coffee flavor! I will need to make my keto ice cream cones as well. 😍 Pizza and ice cream...you complete me...ummmm....I mean you have met my keto needs. 😏
The coffee ice cream can be a bit more work depending on how you do it. I did a test batch where I brewed them in the milk, then let it soak for a few hours while it cooled in the fridge
@@BlackTieKitchen I actually put the fresh ground coffee in cream to soak in the fridge overnight...like doing a cold brew. It gave a real smooth coffee flavor. Thanks to your recipe I'll be able to actually scoop the ice cream right away and not have to let it sit out.
Before discovering allulose and before that became viable to purchase for regular use, I would put a good three shots or so of vodka into my base before churning to keep it somewhat soft. It was a lot, and it didn't even quite do the trick. Now, I still use just a little bit (about half an ounce) these days, any more than that and it gets a bit *too* scoopable. The allulose more than any other component really is the key for good low carb ice cream IMO.
Yeah - the amount of alcohol it takes to drop the freezing point is considerable. Although, I do have some ideas for some... "old fashioned" ice cream if you catch my drift!
@@BlackTieKitchen Have you tried anything with rennet tablets? Apparently all the church ice cream socials back in the day used them to get a really dense, custard-y texture. The coagulant effect might be redundant if you're pre-whipping the base though.
Dennis!! You did it! Fantastic work. I just got allouse in the mail yesterday. There was a recipe Steve, from Serious Keto has that used allouse sooo now I'm making both! Can't wait to try this. Thank you! Going to try the caramel sauce over it! Woot woot
Well I just came back to let you know I made the ice cream yesterday it’s been in the freezer 24 hours I took it out opened it up and it scooped like a champ wow and the taste amazing thank you for all your hard work! I just had to work out which was the dash in which was the pinch LOL
@@BlackTieKitchen yeah I couldn’t find my drop pinch Dash measuring set so I just had eyeball it turned out really good though. I’m so shocked I usually can’t do anything right! Can’t wait for the master class!! Maybe there’s hope for me yet🕊🙏♥️ 🍨
I’ve been waiting to make this until I had all of the gums. I’m still waiting for that day so I just gave it a shot with what I had on hand because I always love ice cream. … Xanthum gum is the only one I had. The locust bean gum you said helps prevent ice crystals from forming as the product is taken in and out of the freezer… Mine won’t last that long! I also exchanged out the cold water for juice extracted from a bag of frozen raspberries, thawed. The resulting ice cream was absolutely heavenly. A rich red raspberry ice cream that I could hardly keep my spoon out of long enough to get it into the freezer. Thank you, thank you!
I think if that were to ever happen, we'd have some epic content. Ironically, I never watch his stuff anymore so that it doesnt affect how I do things, but I was there when he first started, so it was interesting to see his climb to stardom!