TPH KETO DESSERTS

Yield: 4 cups (8 servings)

Serving Size: 1/2 cup

 

 

• 1/3 cup (63g) powdered erythritol / Swerve confectioner's sweetener / xylitol

• 1/4 cup (47g) allulose (more info on allulose here) / xylitol

• 1/4 tsp fine sea salt // 1/2 tsp coarse kosher salt

• 1/4 tsp liquid stevia // OR liquid monkfruit extract (*OMIT if using sweetened protein powder)

• 1 cup (250ml) heavy whipping cream // OR full-fat coconut cream

• 2 + 1/4 cup (532ml) unsweetened almond milk / OR other keto-friendly creamy milk

• 2 tsp (10ml) vanilla extract

• (optional) 1/4 tsp guar gum / OR 1/8 tsp xanthan gum (prevents crystallization AKA grainy ice cream)

• (optional) 1-2 scoops (14-28g) protein powder* (neutral or vanilla-flavored) (prevents crystallization AKA grainy ice cream)

• (optional) 2 tsp (10ml) MCT oil / vegetable glycerin (prevents crystallization AKA grainy ice cream)

• (optional) 1 Tbsp (15ml) vodka / OR other neutral 30-40 proof alcohol (prevents crystallization AKA grainy ice cream)

 

 

 

 

 

1. Heat together the sweeteners and salt and half of the milk until the sweeteners have dissolved fully. Blend together this mixture with the remaining milk and all remaining ingredients (except the cream) until smooth.

 

2. Next mix in the cream, strain the mixture and then chill in an air-tight container for 4 hours or overnight. Once chilled, pour into your prepared ice cream machine container and churn according to the instructions, until you reach a soft-serve consistency or slightly looser. Pour this soft-serve back into your air-tight container and freeze at least 6 hours or overnight.

 

3. Before serving, thaw in the fridge for 10-15 minutes to make it easier to scoop. 

 

 

 

***WHY 3 DIFFERENT SWEETENERS?

You can try using only erythritol (the cheapest option) but I find that the ice cream gets grainy easily. If you use only allulose, it will turn out great but allulose is expensive. If you try only liquid stevia, that will also be more likely to have a grainy texture, BUT if you use all the optional "anti-freeze" ingredients (the MCT oil, protein powder, and guar gum) those might help prevent the graininess. Feel free to experiment with the sweeteners! :) I found this mix to work best for me.