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I’ve made quite a few keto ice cream recipes in the last few weeks and while most of them feel quite indulgent, this keto Almond Joy ice cream definitely feels like the most “naughty” one.
It just doesn’t feel keto at all, which should be a good thing but can be a weird feeling for those of us who have been keto for a long time.
I still can’t believe how easy my life has gotten on the ketogenic diet since I’ve figured out how to make keto-friendly treats like this one.
Even though it may feel like you’re cheating, you’re actually only adding about 3g net carbs per scoop of this super delicious keto ice cream.
This, in my opinion, is how you make this work as a lifestyle – by having alternatives that aren’t only “delicious for a keto treat” but just “delicious” and actually satisfying.
Hopefully, you’ll like this recipe as much as I do!
HOMEMADE KETO ALMOND JOY ICE CREAM INGREDIENTS:
This section is where I share a few tips and suggestions regarding the ingredients you’ll need for this recipe. ☺️
(You can find the exact amounts needed on the recipe card that’s embedded below this section!)
You can also replace the heavy cream with the same amount of coconut milk if you would like to keep it dairy-free, but keep in mind that your final ice cream will not be as creamy if you decide to do so.
Why do I love Erythritol so much?
In my opinion, Erythritol is the best keto-friendly sweetener.
– it doesn’t spike your blood sugar,
– it’s completely safe and
– has a very fresh & natural sweet taste.
Because of its natural origin and natural production process (fermentation), I also consider erythritol to be paleo-friendly.
You can use other powdered keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.
Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
Keep that ratio in mind when using a 1:1 sugar replacement.
Adding (low carb) booze like gin or vodka will improve the consictency of the ice cream.
Booze that’s high in alcohol content has a very low freezing point and adding even very small amounts will lower the freezing point for your ice cream as well.
Don’t worry if you think that it will kick you out of ketosis – like I already mentioned, you only need about 2-3 tsp for the whole recipe.
This amount is so miniscule that it most certainly won’t affect your state of ketosis whatsoever.
HOMEMADE KETO ALMOND JOY ICE CREAM RECIPE CARD:
This Almond Joy-inspired keto ice cream combines the best of both worlds: creamy coconut, crunchy almonds + chocolate and only 3.2g net carbs per scoop!
Add the heavy cream, shredded coconut and the coconut milk into a (non-sticking) pot.
Bring the mix to a boil while constantly stirring.
In a separate bowl, whisk the eggs and the powdered erythritol until you get a foamy, pale yellow-colored mixture.
☝︎ The bowl should be big enough to hold both the egg mixture and the heavy cream mixture.
Place the big bowl with the egg mixture on top of a pot that's filled with water.
This will be our self-made double boiler for this time being.
Bring the water in the pot to a boil and start to drizzle the coconut-mix into the egg mixture.
All of the coconut-mix is going to be added into the bowl with the egg mixture.
Keep stirring constantly for approx. 5-7 minutes until the mixture thickens up.
☝︎ The mixture is thick enough once you can dip a metal spoon in the mix and the backside of the spoon remains covered.
(It should look like a thin layer covering a spoon - if it rather looks like something reminding you of a spiderweb - keep stirring for a bit longer.)
Let the mixture cool down and chill it in the fridge for at least 30 minutes.
Chop the chocolate into small chunks.
Add the chocolate as well as the slivered almonds into the cooled off mix and stir before placing the bowl into your freezer or using your ice cream maker.
Follow the specific instructions of your personal ice cream maker.
☝︎ Some ice cream makers can get problems with bigger chunks of any kind (e.g. nuts) and you may want to read the instructions of your ice cream maker before you add your ice cream mix.
(Optional): Add 2-3 tsp of vodka or gin.
This will lower the freezing point and improve the consistency of your ice cream.
Place the bowl in your freezer.
Stir the mixture every 60 minutes for the first two hours and every 30 minutes afterward.
I've found that the ice cream has the best consistency after approx. 5 hours in the freezer.
So if you start in the morning you should be able to enjoy your keto almond joy ice cream in the afternoon.
BUT:
You can also store the ice cream for a while in your freezer and achieve a similar consistency by taking out the ice cream approx. 15-25 minutes before you plan on enjoying it.
Don't worry if it's rock-solid when you take it out of the freezer, that's normal and the consistency will be great once the 15-25 min are over!
Enjoy!
Fill your ice cream into a suitable container.
I recommend consuming the ice cream within 1-2 weeks.
Our ice cream doesn't contain any preservatives, that's why it isn't as durable as store-bought ice cream.
(It probably won't last long anyway because it's sooo delicious!)
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
Serving Size 1 scoop of ice cream
Servings 8
- Amount Per Serving
- Calories 315
- % Daily Value *
- Total Fat 30.8g48%
- Total Carbohydrate 5.5g2%
- Dietary Fiber 2.3g10%
- Protein 5.2g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Add the heavy cream, shredded coconut and the coconut milk into a (non-sticking) pot.
Bring the mix to a boil while constantly stirring.
In a separate bowl, whisk the eggs and the powdered erythritol until you get a foamy, pale yellow-colored mixture.
☝︎ The bowl should be big enough to hold both the egg mixture and the heavy cream mixture.
Place the big bowl with the egg mixture on top of a pot that's filled with water.
This will be our self-made double boiler for this time being.
Bring the water in the pot to a boil and start to drizzle the coconut-mix into the egg mixture.
All of the coconut-mix is going to be added into the bowl with the egg mixture.
Keep stirring constantly for approx. 5-7 minutes until the mixture thickens up.
☝︎ The mixture is thick enough once you can dip a metal spoon in the mix and the backside of the spoon remains covered.
(It should look like a thin layer covering a spoon - if it rather looks like something reminding you of a spiderweb - keep stirring for a bit longer.)
Let the mixture cool down and chill it in the fridge for at least 30 minutes.
Chop the chocolate into small chunks.
Add the chocolate as well as the slivered almonds into the cooled off mix and stir before placing the bowl into your freezer or using your ice cream maker.
Follow the specific instructions of your personal ice cream maker.
☝︎ Some ice cream makers can get problems with bigger chunks of any kind (e.g. nuts) and you may want to read the instructions of your ice cream maker before you add your ice cream mix.
(Optional): Add 2-3 tsp of vodka or gin.
This will lower the freezing point and improve the consistency of your ice cream.
Place the bowl in your freezer.
Stir the mixture every 60 minutes for the first two hours and every 30 minutes afterward.
I've found that the ice cream has the best consistency after approx. 5 hours in the freezer.
So if you start in the morning you should be able to enjoy your keto almond joy ice cream in the afternoon.
BUT:
You can also store the ice cream for a while in your freezer and achieve a similar consistency by taking out the ice cream approx. 15-25 minutes before you plan on enjoying it.
Don't worry if it's rock-solid when you take it out of the freezer, that's normal and the consistency will be great once the 15-25 min are over!
Enjoy!
Fill your ice cream into a suitable container.
I recommend consuming the ice cream within 1-2 weeks.
Our ice cream doesn't contain any preservatives, that's why it isn't as durable as store-bought ice cream.
(It probably won't last long anyway because it's sooo delicious!)
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
Q: How do you include Erythritol in your calculations?
A: The short answer is: I don’t, and I can tell you why.
Erythritol is a sugar alcohol which your body can’t digest.
If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).
It passes through our system basically “untouched”.
Because of this, you can subtract the carbs from erythritol completely, which is what I always do.
REFRESHING KETO SUMMER TREATS:
Check out these posts too:
Keto Vanilla Milkshake Keto Chocolate Ice Cream Keto Hazelnut Ice Cream Keto Peanut Butter Ice Cream Keto Blueberry Mousse Keto Peanut Butter Milkshake Keto Butter Pecan Ice Cream
Hello there!
I’m Uliana, the creator of hungryforinspiration.com.
The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
Click here, to learn more about me.
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Hello!
You said: “You can also replace the heavy cream with the same amount of coconut milk if you would like to keep it dairy-free, but keep in mind that your final ice cream will not be as creamy if you decide to do so.”
Here in the US we can buy cans of coconut cream in Asian markets, which could be used in place of the the heavy dream if one needs to be dairy-free. OR, one could buy a few extra cans of coconut milk, chill them, then, without shaking, open them and remove the coconut cream that rises to the top and use it instead of the heavy cream if one needed to be dairy-free.
It seems like this would provide the fat (and the richness) without the dairy, though I wonder if the end result would taste too coconutty (Can there even BE such a thing?) … *chuckles*
Hey!
Yes, exactly, that’s where I also get my coconut milk here in Germany. 🙂
I think the result would definitely taste more “coconutty”, but probably that’s not necessarily a bad thing, haha 😀
But for whatever reason, the dairy-free version with coconut milk instead of heavy cream isn’t as creamy, so that’s probably the only drawback. 🙂
Much love
Uliana 🙂