Low Carb Keto Almond Milk Ice Cream

I’ll be real: most almond milk ice creams I’ve bought—or even made—tasted like frozen sadness. Watery, icy, flat. Not worth the carbs OR the effort.
After a dozen kitchen fails (and one ice cream maker tantrum), I finally cracked the code.
This version is silky, scoopable, naturally low-carb, and doesn’t scream “I’m on a diet.”
Bonus? It’s totally dairy-free if you want it to be.

💡 WHY THIS RECIPE ACTUALLY WORKS (Low-Carb Edition)

Here’s why you’re not just getting another “eh, it’s fine” keto ice cream:

• Egg yolk custard = natural emulsifier, creamy mouthfeel, no icy shards
• Monk fruit-allulose blend = keeps it soft and scoopable (allulose doesn’t crystallize like erythritol does)
• Chilling the custard fully = key for the ice cream machine to do its magic
• Almond milk = keeps carbs ultra low, but the technique still gives it body like heavy cream would

🧾 WHAT I USED (AND WHY IT WORKED)

• 4 large egg yolks – The fatty gold that makes it silky without cream. No yolks = sad, icy texture.
• 100g / ½ cup powdered monk fruit-allulose blend – Allulose prevents rock-hard freezing. Powdered is key—granular sweetener stays gritty.
• ¼ tsp sea salt – Don’t skip. It amplifies the sweet and rounds the flavor.
• 480ml / 2 cups unsweetened almond milk – Go plain, unsweetened. Flavored almond milk usually sneaks in sugars.
• 1 tsp vanilla extract – Flavor lift. Real extract > fake essence.
• Add-ons:
  • Strawberries – fresh, low-sugar berries that won’t spike carbs too high.
  • Dutch-processed cocoa – richer, smoother chocolate flavor than natural cocoa.
  • Cookie dough bits – made keto with almond flour + coconut oil or butter.

🔁 KETO SWAPS THAT ACTUALLY WORK

• Coconut milk instead of almond milk – Makes it even creamier, but adds a slight coconut flavor. (Still keto, just a flavor shift.)
• Butter instead of coconut oil – If you’re not dairy-free, real butter makes the cookie dough dangerously good.
• Swap monk fruit/allulose for pure allulose – Texture wins, but it’ll be a bit less sweet, so bump it up by 10-15%.

⚠️ KETO MISTAKES I’VE MADE

What Went Wrong	Why It Happens	How to Fix It
Ice cream froze into a brick	Didn’t use enough allulose or chilled enough	Use powdered allulose + fully chill custard
Scrambled egg bits in custard	Poured milk too fast while tempering	Stream milk slowly and whisk nonstop
Watery texture	Didn’t cook custard long enough	Make sure it hits 170°F (use a thermometer!)

👩‍🍳 HOW TO MAKE IT (STEP-BY-STEP)

1. Whisk yolks + sweetener + salt till thick and pale.
2. Heat almond milk gently—just until tiny bubbles form, not a rolling boil.
3. Temper the eggs by drizzling hot milk sloooowly into yolks while whisking like a maniac.
4. Cook it back on the stove over low heat until thick enough to coat a spoon (170°F is your friend).
5. Chill completely—at least 4 hours or overnight.
6. Churn in a frozen ice cream maker bowl until soft-serve texture (about 20–25 minutes).
7. Add mix-ins (strawberries, cookie dough, etc.) at the last 5 minutes.
8. Scoop and freeze for firmer ice cream—or devour immediately if you like soft serve.

🧠 MY GO-TO LOW-CARB HACKS

• Pre-chill your churn bowl for 24+ hours. Not overnight? Not cold enough.
• Strain custard through a fine sieve before chilling if you’re paranoid about eggy bits.
• Add a tablespoon of vodka (optional) to the custard before churning—it lowers the freezing point and keeps ice cream softer without tasting boozy.

🧊 HOW I STORE AND TRACK IT

• Storage: In an airtight container, freeze for up to 2 months.
• Before serving: Let it sit at room temp for 10–15 minutes so it softens without microwaving.
• Tracking macros: Weigh the entire batch, then divide by servings.
  Makes it stupidly easy to log in Carb Manager or Cronometer.

❓ REAL KETO QUESTIONS, REAL ANSWERS

Can I make this without an ice cream maker?
Short answer: Sort of. Freeze the custard and stir every 30 minutes until set. It’ll be icier, but edible.

Will almond milk ice cream kick me out of ketosis?
Not if you portion it right and use monk fruit/allulose. 0.8g net carbs per serving? You’re golden.

Can I use erythritol instead?
I tested it. Don’t. It gets rock hard and leaves a cooling aftertaste.

Nutrition Facts

Serving Size: 1 of 6 servings

Version	Calories	Total Fat	Sat. Fat	Cholesterol	Sodium	Potassium	Total Carbs	Fiber	Net Carbs	Sugar	Protein
Base (Vanilla Only)	144 kcal	11.8g	3.2g	184mg	129mg	35mg	1.1g	0.3g	0.8g	0.1g	2.1g
+ Strawberries	155 kcal	11.8g	3.2g	184mg	129mg	75mg	2.8g	0.6g	2.2g	1.2g	2.3g
+ Chocolate (Cocoa)	160 kcal	12.5g	3.5g	184mg	130mg	80mg	2.2g	1.2g	1.0g	0.2g	2.4g
+ Cookie Dough	220 kcal	19.0g	6.0g	185mg	140mg	65mg	4.1g	1.6g	2.5g	0.5g	3.2g

Check out More Recipes:

• Low Carb Keto Coffee Ice Cream
• Low Carb Keto Chocolate Ice Cream
• Low Carb Keto Ice Cream
• Low Carb Keto Strawberry Ice Cream (Sugar-Free)