KETO ICE CREAM VANILLA PEANUT BUTTER CHOCOLATE | 生酮冰淇淋基本款 | 香草奶油和花生醬巧克力口味 | NO CHURN | SUPER EASY

KETO ICE CREAM VANILLA PEANUT BUTTER CHOCOLATE | 生酮冰淇淋基本款 | 香草奶油和花生醬巧克力口味 | NO CHURN | SUPER EASY

Recently I noticed most of the "Keto friendly" or "low carb" ice cream brands in the market are actually still have reasonable high sugar ingredient, some even gives your those play dough after taste. So I checked a few I can find in the super market and out of surprise most of them have whole lot of chemical stabiliser, food colouring and "numbers" ingredients (trust you know what I mean), some even have rice flour, wheat flour in it…
So I started to test my own homemade Keto ice cream and realised it's actually very easy to make with simple ingredients to achieve good texture and taste. The good thing is you know exactly what you are eating into your body from each bite. This basic vanilla flavour recipe is tested multiple times and it tastes just as good as the real brand ones. Each scoop has less than 2 net carbs and you can make any other variety based on your preference from this basic vanilla recipe. No ice cream maker is required, but you can also use it if you have one. :)

Ingredients:

Vanilla flavour:
4 cups heavy cream (divided into two portions)
65g Powdered erythritol
1 tsp Vanilla extract
55ml MCT oil
1 Vanilla pod (seed)
45g Unsalted butter

Peanut butter chocolate flavour
4 cups heavy cream (divided into two portion)
1/4 cup (20g) Cocoa powder
75g Powdered erythritol
1 tsp Vanilla extract
55ml MCT oil
45g Unsalted butter
2 tbsp Peanut butter (optional)

1 tbsp choc chips and crunchy nuts (optional)

TIPS:
MCT oil helps with the ice cream texture, not getting icy and lumpy but creamy and soft.
You can stir the ice cream mixture every 1 hour while it's in the freezer for the first 3 hours or until it's completely become to solid. This could help the ice cream to freeze evenly especially if you added extract nuts or choc chips in it. But it's not mandatory, I never do it for my vanilla ice cream. It still turns perfectly delicious.
Any ice cream if you leave it in freezer for too long, it gets harder. Thaw it at room temperature for about 10-15 mins before serve.
If you have left over ice cream, try to swap it into a fresh clean container and seal it to refreeze to minimise any icy crystals. But I would suggest freeze them in smaller containers, so you can finish it off once it's open.
Cover baking paper on top help to avoid ice crystals as well.
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偶然間發現市面上大多所謂生酮或低卡冰淇淋其實糖份含量也並不低而且有很多添加物和穩定劑之類。有些口感也不盡人意。所以決定還是自己動手吧，試過幾次之後發現其實生酮冰淇淋挺好上手的，用料簡單成功率很高而且口感真的比市面上的低卡冰淇淋好太多了，個人感覺一點不遜色哈根達斯那些正牌冰淇淋哦，更好的是你可以很清楚每一口吃進去的都是什麼吃起來也放心。今天先跟大家分享兩個基本款口味，大家可以根據喜好自由發揮嘗試其他味道。這兩個口味每一勺冰淇淋熱量都不超過2大卡哦。

原料：

香草味
4杯重奶油（分成两等份）
65克粉状赤藓糖醇
1茶匙香草精
55ml MCT油
1个香草荚的香草籽
45克无盐黄油

花生酱巧克力味
4杯重奶油（分成两等份）
1/4 杯 (20g) 可可粉
75g 粉状赤藓糖醇
1茶匙香草精
55ml MCT油
45克无盐黄油
2汤匙花生酱（可不加）

1大匙巧克力片和坚果碎（可不加）

小貼士：
MCT油有助于改善冰淇淋质地，防止结冰和结块讓冰淇淋口感更綿密均勻最好不要省略。
冰淇淋冷凍過程中可以每 1 小时搅拌一次直到它完全变成固体。这樣可以帮助冰淇淋均匀冷冻，特别是如果在其中添加了坚果或巧克力片。但 不是必須的。
如果冰淇淋冷凍在冰箱太久，会变得比較硬。食用前在室温下放置约 10-15 分钟。
冰淇淋打開最好一次吃完，如果要回凍最好換一個乾淨盒子密封冷凍以減少結冰。不過我還是建议最好一開始就拿小點的盒子分開凍，盡量打開就一次吃完。
冰淇淋凍的時候上面覆盖烘焙纸有助于避免結冰晶。
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Eating healthy and live in a healthy lifestyle doesn't mean you have to comprise the taste and joy of eating delicious food. Subscribe to my channel to discover home recipes on Keto, Paleo, Vegetarian, Low carb, no sugar cooking, baking and more.
健康的飲食和生活習慣不一定意味著要犧牲品嚐各種美味的權利。訂閱我的頻道教妳各種簡單易操作的家庭菜譜和烘培食譜。無論你是生酮，素食，低卡無糖還是無麩質總有一款你喜歡的美味等著你來發現！
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