🍦Creamy, Scoopable Keto Vanilla Ice Cream Made With & Without An Ice Cream Machine | No Cook Recipe

Hey guys, welcome back to Keto Asian Flavors. In this video, I'm sharing my easy keto vanilla ice cream recipe. It requires no custard, which means there's no cooking time involved. It's scoopable right out of the freezer and it's extra creamy, just like store-bought. This recipe can be made with or without an ice cream maker, including the Ninja Creamy. View the entire video for tips and a glimpse of my keto ice cream cone recipe. To begin, cut the vanilla bean in half lengthwise with a knife. Scrape the seeds from the vanilla bean and set aside. Don't waste your vanilla pod. Add it to your homemade vanilla extract. If you don't have a blender, you can use a stand mixer or an electric hand mixer. And of course, you can use the Ninja Creamy for this recipe. In a bowl, add in the unsweetened almond milk. Then sprinkle the gelatin powder onto the almond milk and let sit for 10 minutes. Skip this step if you're not using gelatin powder. Let bloom and mix well to dissolve. Remember to start with cold almond milk. Gelatin is an emulsifier when it's used to make ice cream. It prevents large crystals from forming by lowering its water content, yielding a soft consistent texture. If there's any clumps, microwave the mixture for 20 to 25 seconds after blooming. To a blender, add in the organic heavy whipping cream, allulose, and the egg yolk powder. For a discount code on the egg yolk powder, please check the description box below. Next, add in the vanilla extract and the vanilla bean seeds. Pour in the almond milk and gelatin powder mixture and blend on low speed. Keep the blender on low speed and add in the gum arabic and gorgum. Continue blending until the mixture is frothy and thick, but avoid whipped cream consistency. Did you know gum arabic is used in some commercial ice creams as a stabilizer for its ability to absorb water? It helps reduce the growth of ice crystals and air bubbles, and at the same time adds creaminess and smoothness to the ice cream. To learn more about gum arabic and its benefits, check out my rice's paper recipe. For no-churn ice cream, transfer the mixture to a shallow airtight container. Lay a piece of parchment paper onto the mixture and cover with the lid. Freeze the mixture overnight until frozen. For portion control, I found these 6-ounce mini ice cream tubs on Amazon. If you're interested, I'll leave the link down below. So whenever you're freezing ice cream, place a piece of parchment paper directly on top to prevent ice crystals from forming. So here it is right out of the freezer. This keto vanilla ice cream allows you to dig right in. No waiting time. For no-churn ice cream, it is recommended to store it in a flat, shallow, airtight container. It is much easier to scoop and it also refreezes faster. The longer the ice cream sits in room temperature, there's a higher chance of having the ice crystals form. Don't forget to replace a piece of parchment paper on top of the ice cream before returning it to the freezer. To make this keto vanilla ice cream recipe using an ice cream machine, transfer the mixture into an airtight container and chill for 3-4 hours. It's important to chill the ice cream before churning. Do not skip this step. Pour the mixture into a measuring cup with a funnel spout and then into the ice cream machine. If you're using a kitchen aid stand mixer attachment, set it to stir and mix for 20-30 minutes. Anytime the mixture is ready to go into the freezer, place a piece of parchment paper on top. This basic keto vanilla recipe was created with a soft, smooth texture in mind. The ideal serving temperature range for ice cream is between 6 degrees Fahrenheit and 10 degrees Fahrenheit. My personal preference is around 5 degrees Fahrenheit, depending on room temperature. The secret to creamy ice cream depends on the size of the ice crystals. According to Ben and Jerry, ice crystals are unavoidable, especially for homemade ice cream. If we're willing to take the extra steps to keep the ice crystals small, the texture will be creamier. Churned ice cream is definitely better because rapid chilling and constant churning prevents larger crystals from forming. For keto ice cream, staplers like gum arabic, gorgum, and egg yolk powder plays a big part. I will link an article about egg yolk powder for ice cream recipes below. Thanks for watching! This keto vanilla ice cream offers endless possibilities. I will also be sharing my keto ice cream cone recipe soon, so do subscribe to my channel and turn on that notification bell. Please like, leave me a comment, and tag me on social media. If you would like to support me on Patreon, I'll link the page and details below.