Keto Carrot Cake Ice Cream

It’s no secret we love carrot cake. This keto carrot cake ice cream combines the wonderful flavors of carrot cake without the carb-filled carrots!

Keto Carrot Cake Ice Cream
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KETO CARROT CAKE ICE CREAM INGREDIENTS

Make sure you have the following ingredients on hand before trying to make this ice cream.

  • 1 1/2 cups heavy whipping cream
  • 1/2 cup powdered erythritol
  • 1 large egg yolk
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger

HOW TO MAKE KETO CARROT CAKE ICE CREAM

  1. Using a high-speed blender, blend all ingredients together for several seconds
  2. Pour blended mixture into your ice cream maker
  3. Let the ice cream maker work its magic and dig in!

WHAT TYPE OF ICE CREAM MAKER SHOULD I USE?

There are three main types of personal ice cream makers on the market today. Each one has its pros and cons. One is certainly the best but also carries a high price tag.

These ice cream makers are all discussed briefly below, so you can decide which type is right for you.

BUCKET ICE CREAM MAKER VARIATION

These are the simplest ice cream makers on the market. They use the concept of ice in a bucket, which surrounds the mixing canister. The motor is located on the top of the bucket and does all of the heavy liftings.

The motor rotates the mixing canister inside the ice, keeping the contents cold as it mixes.

While these machines are simple (and subsequently very cheap in comparison to the other types) they are very effective. It might seem simplicity doesn’t always equal effectiveness, but in this case, it does.

If you are an avid ice cream maker or an amateur making a batch every once in a while, this ice cream maker is for you.

FROZEN BOWL ICE CREAM MAKER VARIATION

Possibly the least effective ice cream makers are of the frozen bowl variety. These use the concept of a pre-frozen bowl surrounding the liquid ice cream mixture to cool it and freeze it.

While these machines do work, they require a lot of upfront time to freeze the bowls properly. Some of these advise freezing the bowl in your freezer for up to two days before use.

The problem with these ice cream makers is that the bowl will often warm faster than it is cooling, especially if the mixture isn’t very cold, to begin with. A few independent tests of these machines often find the mixture to become more like a milkshake than actual ice cream.

However, most of these models are more affordable than some of their counterparts. They make a good ice cream maker for those who make ice cream irregularly or aren’t sure if making ice cream is for them.

COMPRESSOR ICE CREAM MAKER VARIATION

This is by far the best ice cream maker option. By utilizing a compressor, the machine is able to freeze the mixing bowl (often ahead of time) and can keep it the proper temperature during the mixing process.

This also helps to make the ice crystals in the mixture smaller, meaning a better mouthfeel and texture of the ice cream.

Some machines are even equipped with extra sensors and settings that allow you to set the thickness of your ice cream or mix other items like sorbet or gelato.

We consider these machines to be the best due to their more commercial style, mixing, and cooling capabilities. However, a quick Amazon search will show you that with this higher quality, comes a higher price tag.

Is it worth it? The answer to that is up to you, depending on how often you make ice cream and what your budget for kitchen gadgets is. If the answer is yes, you certainly won’t regret it.

WHAT SETS THIS ICE CREAM APART FROM OTHERS?

First, this ice cream uses as few ingredients as possible. There are no fillers, additives, or other non-essential items found on the ingredient list.

Secondly, the use of erythritol gives this ice cream a sweet, but not overly sweet, taste. This is, of course, all while keeping blood glucose levels low unlike sugar and some other artificial sweeteners.

IS IT POSSIBLE TO MAKE THIS ICE CREAM WITHOUT A MACHINE?

You can, but it isn’t easy. You should use the Mason jar method to make ice cream without an ice cream machine. It requires some work on your behalf, and the final product won’t have the awesome texture a machine will give it.

However, if buying an ice cream machine is not for you, doing this will net you a tasty product after a couple of hours.

HOW TO STORE HOMEMADE KETO ICE CREAM

Storing your homemade keto ice cream isn’t difficult. There are, however, some tips you can use to ensure your ice cream is stored in as best a way as possible.

  • Store in air-tight, freezer-safe containers
  • Use a shallow/flat container for a more even consistency
  • Don’t store your ice cream in the freezer door
  • Remove from freezer, remove serving, and replace
  • Cover the surface in plastic wrap to prevent ice formation
  • Keep in mind, warming and cooling ice cream too much will result in a change in texture as ice crystals reform without being mixed!

HOW LONG WILL THIS ICE CREAM LAST?

Unlike commercially processed, packaged, and stored ice cream, this ice cream will last roughly a week in your freezer. The commercial alternatives are produced in a way that allows them to remain frozen longer.

If you store this using some of the storage methods discussed above, it is possible for the ice cream to last longer. Otherwise, make plans to eat your ice cream in seven days or less after you make it.

WHAT IS THE EASIEST WAY TO SCOOP THIS AFTER BEING FROZEN?

Run an ice cream scoop (or large spoon) under warm/hot water for a few seconds. Then, scoop a spoonful of ice cream into a bowl or other serving dish. Repeat this process until you have the needed amount of ice cream scooped out.

The warm water helps to warm the spoon or scoop and makes “cutting” through the cold ice cream easier.

DO I HAVE TO USE AN EGG YOLK?

Well, the simple answer is, no you don’t. The stigma of raw egg yolks is real, and we totally understand that.

Eating raw egg yolks doesn’t have to be a terrifying experience. For ice cream, the yolk serves two purposes.

  1. It acts as a natural stabilizer for the ice cream, which is usually done by adding guar gum or another stabilizing agent.
  2. Adds extra fats to the ice cream, which helps add flavor and makes the ice cream even more useful for those on keto.

In the United States, you can buy pasteurized eggs at grocery stores and supermarkets. These eggs have been gently heated in their shells to ensure that any bacteria that may be inside are killed.

This process doesn’t hurt or cook the egg, so you can’t tell a difference in a pasteurized and non-pasteurized egg. Elizabeth over at The Nourished Life talks about how and why she eat’s pasteurized eggs almost every day.

The short of it is, if you don’t feel comfortable using a raw egg yolk, you don’t have to. And, it won’t change the outcome of the recipe.

WHAT TO SERVE CARROT CAKE ICE CREAM WITH

Here are some to get you started.

For more ideas, you can check out our recipe index, or check out all of our main course recipes.

TOOLS TO MAKE KETO BLACKBERRY ICE CREAM

Click on the links to see the items used in making this recipe. You can also find these products linked in the recipe below.

  • Ice Cream Maker – As you already know, an ice cream maker is (obviously) what makes this recipe possible. While there are other ways to make ice cream without one, the use of the ice cream maker will make life so much easier. We recommend a maker with the built-in compressor since they are able to keep the temperature of the mixing bowl a constant low temperature the entire time. They are drop dead easy to use and make some really darn good ice cream!
Keto Carrot Cake Ice Cream

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Keto Carrot Cake Ice Cream

Keto Carrot Cake Ice Cream

Yield: 8 servings
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
It's no secret we love carrot cake. This keto carrot cake ice cream combines the wonderful flavors of carrot cake without the carb-filled carrots!

Ingredients

  • 1 1/2 cups heavy whipping cream
  • 1/2 cup powdered erythritol
  • 1 large egg yolk
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger

Instructions

  1. Using a high-speed blender, blend all ingredients together for several seconds
  2. Pour blended mixture into your ice cream maker
  3. Let the ice cream maker work its magic and dig in!

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Nutrition Information
Yield 8 Serving Size 1/3 cup
Amount Per ServingCalories 207 Total Fat 22.5g Carbohydrates 3g Protein 0g
Nutrition facts are provided as a courtesy, sourced from an online food databse. All carbohydrate counts are calculated as net carbs instead of total. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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2 Comments

  1. Thanks for sharing your recipes. My son and I just recently started the keto diet. He is allergic to dairy and has to take a lot of pills in order to enjoy most recipes. Is there a substitute that actually works on this recipe? He loves carrot cake.

    • Logan Childress

      Linda,

      I assume you are asking about subbing out the cream in this recipe for something else. My two suggestions would be to use coconut milk (the kind from the can, not coconut milk/water found in the refrigerated section of stores) or cashew milk. Of course, the coconut milk will have somewhat of a coconut taste, but no dairy. The cashew milk won’t be as rich as the coconut/heavy cream, but also takes care of the dairy issue.

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