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Scoopable Keto Ice Cream

A cooked custard base sweetened with allulose and stabilised with cream cheese and a little keto syrup so it stays soft enough to scoop straight from the freezer.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1.75 cups heavy cream
  • 1/2 cup unsweetened almond milk or light coconut milk
  • 3 egg yolks
  • 1/2 cup allulose
  • 2 tbsp keto syrup allulose- or glycerin-based
  • 2 oz cream cheese room temperature
  • 1 tsp vanilla extract
  • 1/8 tsp fine salt
  • 1 tbsp vodka optional
  • 1/8 tsp xanthan gum optional

Equipment

  • Saucepan
  • Ice cream maker
  • Immersion blender
  • Shallow container

Method
 

  1. Whisk the xanthan into the allulose so it can't clump. Whisk the cream, almond milk, and sweetener mix in a saucepan and heat, stirring, until steaming and dissolved (about 160 to 170°F).
  2. Whisk the yolks, slowly stream in 1 cup of the hot dairy, then pour back into the pot. Cook 2 to 3 minutes on low until it coats a spoon; do not boil.
  3. Blend in the cream cheese and vanilla until perfectly smooth. Stir in the vodka.
  4. Refrigerate at least 4 hours, ideally overnight.
  5. Churn in a pre-frozen machine to soft-serve, 15 to 25 minutes. Transfer to a shallow container, press parchment onto the surface, and freeze 2 to 3 hours.

Notes

Allulose is the key — it stays soft where erythritol freezes rock-hard.
Shallow, wide container freezes evenly and softens fast.
Rest 5 to 8 minutes on the counter before scooping, or warm the scoop under hot water.