Stay Cool with Keto Ice Cream and Frozen Treats

Going machine free

Chocolate Chip Ice Cream

Cook time: 0 minutes

Yield: 5 servings

Ingredients

1/3 cup powdered erythritol

1 pinch sea salt

2 teaspoons vanilla extract

1/4 cup finely chopped baking chocolate

2 teaspoons vodka

Directions

1. Place the coconut milk, powdered erythritol, sea salt, and vanilla extract in a medium bowl and whisk together well. Pour the mix into an ice cube tray and place in the freezer. Freeze until solid (about 4 to 5 hours).
2. Place the ice cubes in a high-speed blender along with the vodka and blend until smooth. Place the ice cream back in the freezer to firm for at least 1 hour.
3. Divide the ice cream into bowls and top with the chopped chocolate. Gently stir in the chocolate chips and then serve immediately.

Mint Chocolate Chip Ice Cream

Cook time: 0 minutes

Yield: 2 servings

Ingredients

1/2 medium ripe avocado

1/2 teaspoon vanilla extract

3/4 teaspoon peppermint extract

1/8 teaspoon salt

4 tablespoons powdered erythritol

1/4 cup finely chopped baking chocolate

1 teaspoon vodka

Directions

1. Place all the ingredients except the chopped dark chocolate and vodka into a blender and puree until smooth.
2. Pour the mix into an ice cube tray or an airtight storage container and freeze until solid (about 3 hours depending on the size of the container you’re using to freeze).
3. Place the frozen cubes into a high-speed blender and puree until smooth. Fold in the chocolate chip by hand along with the teaspoon of vodka (this prevents the mix from freezing too hard) and then return the mixture to the freezer for another hour before serving.

Easy Coconut Ice Cream

Cook time: 0 minutes

Yield: 5 servings

Ingredients

1 cup heavy whipping cream

1/3 cup powdered erythritol

1 pinch sea salt

2 teaspoons vanilla extract

1/2 cup shredded, unsweetened coconut, toasted

1 teaspoon vodka

Directions

1. Place the coconut milk, heavy whipping cream, powdered erythritol, sea salt, and vanilla extract in a medium bowl and whisk together well. Pour the mix into an ice cube tray and place in the freezer. Freeze until solid (about 4 to 5 hours).
2. Place the ice cubes in a high-speed blender along with the vodka and blend until smooth. Return the ice cream to the freezer to firm for one hour.
3. Divide the ice cream into bowls and top with the unsweetened coconut. Gently stir the coconut into the mix and serve immediately.

Death By Chocolate Ice Cream

Cook time: 15 minutes

Yield: 6 servings

Ingredients

3 cups half and half

1 cup heavy whipping cream

8 egg yolks

3/4 cup granular erythritol

2 teaspoons vanilla extract

1/2 cup finely chopped baking chocolate

Directions

1. Place the cocoa powder, half and half, and heavy whipping cream in a small saucepan and whisk together. Heat over medium and bring to a simmer, stirring occasionally to ensure the mixture doesn’t burn.
2. In a separate bowl, whisk together the egg yolks and the granular erythritol, whipping until the eggs are light and fluffy. Pour about one cup of the simmering cream mix into the eggs, whisking constantly. Add the egg mixture back into the sauce pan and stir over low heat until the mix begins to thicken. Remove from the heat and mix in the vanilla extract.
3. Pour the ice cream mixture into an airtight container and place in the fridge to cool for at least 4 hours. After the ice cream mix has cooled, pour it into your ice cream machine and freeze the ice cream according to your machines directions.
4. After the ice cream has reached the consistency of soft serve, fold in the chocolate, stirring gently. Place the ice cream in an airtight container and freeze for at least 2 hours before serving.

In Step 2, make sure you continue to whip while you pour the simmering cream mix to ensure the eggs don’t cook.

Avocado Ice Cream

Cook time: 10 minutes

Yield: 5 servings

Ingredients

1/3 cup powdered erythritol

1/2 cup chopped dark chocolate

1-1/2 teaspoons vanilla extract

2 ripe avocados, peeled, pits removed

Directions

1. Place the heavy whipping cream and powdered erythritol in a small sauce pan and heat over medium until simmering.
2. Remove the pan from the heat and add the chocolate. Let sit for about 5 minutes and then whisk the melted chocolate into the heavy cream mix. Add the vanilla extract to the mix before pouring into a blender. Add the ripe avocado (peel and pit removed) and puree until smooth. Refrigerate the mix until cooled completely.
3. Pour the mix into an ice cream machine and churn based on the machines instructions. It should look similar to soft serve ice cream when ready. Transfer into an airtight container and freeze for at least two hours to firm before serving.

Strawberry Yogurt Pops

Cook time: 0 minutes

Yield: 8 large pops

Ingredients

1 cup full fat, canned coconut milk

1 cup plain, unsweetened Greek yogurt

1/4 cup powdered erythritol

2 teaspoons vanilla extract

Directions

1. Place all the ingredients into a blender and puree until smooth.
2. Pour the strawberry mix into a popsicle mold and place the sticks in each popsicle.
3. Freeze the popsicles until solid. Remove from the mold when you’re ready to enjoy. Keep in the freezer for up to one month.

Mocha Latte Ice Cream Bars

Are these Mocha Latte Ice Cream Bars dessert or breakfast? Why not both? When you have a sweet, clean treat like these, you can enjoy them day or night.

Prep time: 4 hours plus 5 minutes

Cook time: 5 minutes

Yield: 8 Pops

Ingredients

3/4 cup half and half

1/4 cup brewed espresso

1/3 cup powdered erythritol

1/3 cup unsweetened cocoa powder

1 teaspoon vanilla extract

1/4 teaspoon xanthan gum

Directions

1. Place the heavy whipping cream, half and half, espresso, powdered erythritol, and cocoa powder in a small sauce pan and heat over medium. Bring to a boil and cook for one minute, stirring constantly. Remove from the heat and stir in the vanilla extract. Sprinkle the xanthan gum in and whisk.
2. Let the mix cool to room temperature and then pour into a popsicle mold and add the sticks to the molds.
3. Place in the freezer until frozen solid (about 3 to 4 hours). Remove from the mold when you’re ready to enjoy or store in the freezer for up to one month.

Key Lime Pops

Cook time: 0 minutes

Yield: 6 pops

Ingredients

1/2 teaspoon lime zest

1/4 cup key lime juice

One 15-ounce can full fat coconut milk

1/2 cup powdered erythritol

10 drops liquid stevia

Directions

1. Place all the ingredients in a blender and puree until smooth and thick. Pour into a popsicle mold and add the sticks to each pop.
2. Freeze until solid and then remove from the mold when you’re ready to enjoy. Store in the freezer for about two weeks.