This ice cream is all about its ingredients: heavy cream and almond milk for rich, smooth mouthfeel; cocoa, vanilla, and espresso for bold flavor; and xanthan gum and vodka for creamy, scoopable texture. Our Baking Sugar Alternative eliminates the need for added sugar, making this dessert a keto-friendly all-star.
Freeze the work bowl of an ice cream maker according to the manufacturer's instructions.
In a blender jar, or using an immersion blender and medium bowl, blend all the ingredients together until smooth; this is your ice cream base.
Pour the ice cream base into the work bowl of an ice cream maker and freeze according to the manufacturer's directions.
Transfer the ice cream base to a container with an airtight lid and freeze for at least four hours before serving.
Store, well covered, in the freezer for up to three months.
This recipe was developed using King Arthur Baking Sugar Alternative. Using another sugar replacement or alternative, one with a different formulation, will yield different results. For best success, use the specific product called for: King Arthur Baking Sugar Alternative.
The liqueur or vodka keeps your ice cream/sorbet soft enough to scoop right out of the freezer. Want to leave out the alcohol? Go right ahead; your ice cream/sorbet will freeze rock-hard, so make sure to remove it from the freezer 20 minutes or so before serving, to soften.
This recipe yields 3 cups of ice cream, and it can easily be increased if you’d like to make more. Simply multiply each ingredient by 1.5 to yield about 4 1/2 cups ice cream or double each ingredient to yield 6 cups – just be sure that if using an ice cream maker, it can accommodate the larger size.
Popular in recipes
Popular in products
