Low Carb Cinnamon Ice Cream

Indulge in the creamy, spiced decadence of Low Carb Cinnamon Ice Cream, a guilt-free treat perfect for those following keto or low-carb lifestyles. This homemade ice cream combines rich heavy cream, unsweetened almond milk, and a hint of vanilla extract, sweetened with erythritol for a sugar-free delight. The warm, aromatic notes of ground cinnamon elevate every spoonful, while velvety egg yolks create a luscious custard base. With just 15 minutes of prep, this no-fuss, silky dessert is churned to perfection in your ice cream maker and makes an impressive finish to any meal. Whether served on its own or paired with a keto-friendly dessert, it’s your go-to recipe for satisfying sweet cravings while staying on track.

Nutriscore Rating: 51/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 6

Ingredients

• 2 cups Heavy Cream
• 1 cup Unsweetened Almond Milk
• 3/4 cup Erythritol
• 2 teaspoons Vanilla Extract
• 1 tablespoon Ground Cinnamon
• 4 Egg Yolks
• 1/4 teaspoon Salt

Directions

Step 1

In a medium saucepan, combine the heavy cream, unsweetened almond milk, and erythritol. Whisk gently to blend and place over medium heat.

Step 2

Heat the mixture until it is just about to simmer, but do not let it boil. Stir occasionally to ensure the erythritol dissolves completely.

Step 3

In a separate medium bowl, whisk together the egg yolks and salt until smooth.

Step 4

Slowly pour about a cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs and avoid curdling.

Step 5

Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture, stirring constantly over medium-low heat.

Step 6

Continue to cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes.

Step 7

Remove from heat and stir in the vanilla extract and ground cinnamon until fully blended.

Step 8

Pour the mixture through a fine-mesh strainer into a bowl to remove any cooked egg bits. Allow the mixture to cool to room temperature.

Step 9

Once cooled, cover the mixture with plastic wrap, pressing the wrap gently against the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight for best results.

Step 10

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes.

Step 11

Transfer the soft ice cream into a lidded container and freeze for at least 2 hours, or until firm enough to scoop before serving.

Nutrition Facts

Serving size	(991.5g)

Amount per serving	% Daily Value*
Calories	1902.7

Total Fat 181.2g	0%
Saturated Fat 102.7g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1218mg	0%
Sodium 928.4mg	0%
Total Carbohydrate 192.8g	0%
Dietary Fiber 4.4g	0%
Total Sugars 1.6g
Protein 12.6g	0%

Vitamin D 161.0IU	0%
Calcium 593.1mg	0%
Iron 3.3mg	0%
Potassium 211.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.5%

Protein: 2.1%

Carbs: 31.4%