Keto Italian Gelato

Gelato recipes have sugar, but this recipe relies on simple, low-carb ingredients. Keto Italian gelato isn’t super fast to make, but the result is awesome!

Keto Italian Gelato

WHAT IS GELATO?

Gelato is a popular frozen dessert very similar to ice cream. The creamy dessert originated in Italy in the 1600s but has become popular around the world.

While there are several ingredient differences in gelato and ice cream, the main difference is the mouthfeel density of gelato.

Gelato is mixed slower than ice cream, which reduces the amount of air content. Therefore, it isn’t as light and airy as traditional ice cream but is instead thicker and creamier.

KETO ITALIAN GELATO INGREDIENTS

Before you try to make this gelato recipe, make sure you have the following ingredients on hand first.

After you have all of this, you’re set and ready to go!

HOW TO MAKE KETO ITALIAN GELATO

  1. Heat unsweetened cashew milk and cream in a pot or saucepan over medium heat until the liquid warms and begins to steam; do not bring to a boil
  2. Remove from heat and set aside
  3. Using a hand mixer or stand mixer, beat powdered erythritol and egg yolks together until well integrated and creamy
  4. Slowly combine the warm liquid mixture to the egg yolk mixture, keeping the mixer going the entire time
  5. Transfer the mixture back to the pot or saucepan and heat over medium-low heat; stir constantly
  6. DO NOT bring the mixture to a boil, but heat until steam is coming from the top for at least 10 – 15 minutes
  7. Remove from heat and cool completely in the refrigerator; 12 hours at least, overnight preferred
  8. Strain the chilled mixture through a sieve or strainer before placing into your ice cream maker
  9. Let the ice cream maker do its thing
  10. Best served immediately, but can be frozen as well; allow a few minutes for it to thaw before trying to serve (if frozen)
  11. Enjoy!
Keto Italian Gelato

HOW IS GELATO DIFFERENT FROM ICE CREAM?

Even though it might not seem like it, gelato is actually different from ice cream in several ways.

  • Density – Because gelato is mixed/churned at a slower speed than ice cream, less air is incorporated into the mixture. This causes gelato to be denser and less “fluff.”
  • Ingredient Proportions – Traditional gelato recipes use the same base ingredients as ice cream; milk, cream, and sugar. As a rule, gelato recipes call for more milk than cream and don’t normally call for egg yolk, like some ice creams. We add egg yolk to our mixture for added fat content.
  • Serving Utensil – An odd but interesting fact… Gelato is supposed to be served with a spade and not a scoop.

DO I HAVE TO USE EGG YOLKS?

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

That’s why we list the egg yolks as a totally optional ingredient.

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

  1. It acts as a natural stabilizer for the recipe, which is usually done by adding guar gum or another stabilizing agent.
  2. Adds extra fats, which helps add flavor and makes the gelato 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 eats pasteurized eggs almost every day.

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

Keto Italian Gelato

WHAT TO EAT ITALIAN GELATO WITH

Cold, creamy desserts are perfect to top off any meal.

Here are a few keto meal ideas you might want to make alongside this gelato.

For more ideas, check out our recipe index.

TOOLS USED TO MAKE KETO ITALIAN GELATO

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 – An ice cream maker, obviously, is necessary to make this recipe. If you’re able, getting an ice cream maker that can handle making different types (different thicknesses, gelato, sorbet, etc.) can save you tons of time and energy. If you don’t have an ice cream maker of some sort (compressor, frozen bowl, or otherwise) go ahead and get yourself one to make all kinds of delicious and cold sweet treats!
Keto Italian Gelato


Be sure to leave us a comment and a ★★★★★ review!
Keto Italian Gelato

Keto Italian Gelato

Yield: 8 servings
Cook Time: 45 minutes
Total Time: 45 minutes

Gelato recipes have sugar, but this recipe relies on simple, low-carb ingredients. Keto Italian gelato isn't super fast to make, but the result is awesome!

Ingredients

Instructions

  1. Heat unsweetened cashew milk and cream in a pot or saucepan over medium heat until the liquid warms and begins to steam; do not bring to a boil
  2. Remove from heat and set aside
  3. Using a hand mixer or stand mixer, beat powdered erythritol and egg yolks together until well integrated and creamy
  4. Slowly combine the warm liquid mixture to the egg yolk mixture, keeping the mixer going the entire time
  5. Transfer the mixture back to the pot or saucepan and heat over medium-low heat; stir constantly
  6. DO NOT bring the mixture to a boil, but heat until steam is coming from the top for at least 10 - 15 minutes
  7. Remove from heat and cool completely in the refrigerator; 12 hours at least, overnight preferred
  8. Strain the chilled mixture through a sieve or strainer before placing into your ice cream maker
  9. Let the ice cream maker do its thing
  10. Best served immediately, but can be frozen as well; allow a few minutes for it to thaw before trying to serve (if frozen)
  11. Enjoy!

Notes

  1. If applicable, use the lowest setting on your ice cream maker. Traditional gelato should be churned slower than ice cream, which gives it a denser texture. However, this isn't always possible unless using a gelato maker.
  2. This gelato mixture will generally melt quickly after being removed from the ice cream maker

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Nutrition Information
Yield 8 Serving Size 1/3 cup
Amount Per Serving Calories 141Total Fat 15gCarbohydrates 2gProtein 1g
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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5 Comments

  1. Jackie Thom

    South Africans don’t need pasteurized eggs as ours never “include” salmonella.

  2. How much is one serving?

  3. I’m confused. In Step 6 — heat on what temperature? Low, medium? Heat until steam is coming off of the mixture, which will take about 10 to 15 minutes? Or heat (but not boil) until steam comes off of the mixture FOR 15 minutes? Any clarification you can make would be greatly appreciated!

    • Logan Childress

      Chanda,

      In Step 6, you just need to heat on whatever temperature warms the liquid until it starts steaming. For us, we have a tiny line between steam and boil, which is kinda in between our medium and medium-low. After it starts steaming, leave it at that temperature and stir for about 10 – 15 minutes, enough to heat through and reduce the liquid slightly. Hope this helps!

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