Keto Root Beer Ice Cream

Why not go a step further than a root beer float? Make some awesomely creamy and delicious keto root beer ice cream instead!

Easy Keto Root Beer Ice Cream
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KETO ROOT BEER ICE CREAM INGREDIENTS

In order to make this delicious root beer ice cream, you’ll need to make sure you have the following ingredients on hand.

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

HOW TO MAKE ROOT BEER ICE CREAM

Using a high-speed blender, blend all ingredients together for a few seconds. Be careful to not whip the cream by mixing too much! Pour blended mixture into your ice cream maker (ice cream maker information below).

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.

HOW LONG WILL THIS ROOT BEER 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.

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 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.

WHAT TO SERVE ROOT BEER ICE CREAM WITH

Keto root beer ice cream will make a great addition to just about any meal. Nice cold root beer may be a summer tradition for some, so adding it to any of your summer meals or cookout foods would be a great idea.

However, if you are looking for other ideas, 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 ROOT BEER 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!

Be sure to leave us a comment and a ★★★★★ review!
Keto Root Beer Ice Cream

Keto Root Beer Ice Cream

Yield: 8 servings
Cook Time: 30 minutes
Total Time: 30 minutes
Why not go a step further than a root beer float? Make some awesomely creamy and delicious keto root beer ice cream instead!

Ingredients

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 205 Total Fat 22g 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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4 Comments

  1. This recipe calls for egg but no cooking instructions. Is it really made with taw egg?

    • Logan Childress

      David,

      This recipe doesn’t call for cooking the yolk, no. I have been updating some info on many of our pages, and ice creams are one that I have been trying to focus on recently. I added info about the egg yolk to the post and made the recipe card more clear.

  2. MaryAnn Parrish

    I’ve made this twice. I REALLY love it. It’s wonderful when it’s fresh from my counter-top ice cream freezer. It’s very hard once it’s been my refrigerator/freezer. Any way to keep leftovers a dipping/eating consistency?

    • Logan Childress

      MaryAnn,

      We are so glad you liked the recipe! As for the ice cream consistency, we have the same problem too. It is my understanding that the ice cream from the ice cream maker is in a “barely” frozen state. When you freeze it, it, of course, becomes fully frozen and hard. The only way we have found to help with this is to let the ice cream sit out for about five minutes before trying to scoop or serve. I think the higher dollar ice cream makers solve this problem by the way they work, but I am not for sure. Hope this helps!

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