Keto Ice Cream Pots (Used Wheyhey ice cream for inspiration)

I have been doing a lot of testing making ice cream, and whilst my go-to frozen, custard-based no-churn ice cream is my favourite, it's a whopping 390cal for a small 100ml tub.

For the sake of my fiance, I wanted to make a lower calorie version, and my favourite attempt is as follows:

Erithrytol (powdered): 38g

Xylitol: 8g

1 large egg yolk

Double cream: 100ml

Inulin: 72g

Whey protein isolate: 30g

Hemp milk: 100ml

Water: 100ml

Vegetable glycerine: 1 Tbsp

Vanilla extract: 1Tbsp (or to taste)

Xantham gum: 1/8th tsp

Sea salt: pinch

Cocoa powder (optional): 20g

4x 100ml plastic weaning pots (got mine cheap off Amazon)

Step 1:

In a ban-marie/double boiler, add the double cream and vanilla, heating gently (I was on 3.5/10 for my stovetop).

Step 2:

Add hemp milk, water, all dry ingredients, and the egg yolk (in that order) to a blender/food processor, and blitz until all incorporated. Pour this in to another bowl or large (1 litre) jug.

Step 3:

Once the cream is nicely warmed up (65-70 degrees C), gently pour some of it in the bowl/jug bit by bit, whisking constantly. You want to temper the mixture as to not suddenly cook the egg yolk. Add all the cream to mixture.

Step 4:

Pour all of that back in to the ban-marie/double boiler, and keep whisking over a med-low heat, for at least 10 minutes. The mixture should slowly start to thicken. When it coats the back of a wooden spoon (eg. you can swipe a line with your finger and the line holds its shape) add the glycerine and whisk until well mixed.

Step 5:

Pour the mixture in to the 4 100ml pots (you might have some excess) and transfer them to the back of your freezer, with it set to the coldest it can be. 3-4 hours later they should be ready to eat. Unlike most keto ice cream recipes I have tried, these are spoonable pretty much straight out of the freezer thanks to the glycerine, xylitol, inulin and whey, no alcohol needed here to keep it soft. You can sub out the xylitol for just erythritol, however the ice cream will freeze a bit harder.

Macros per 100ml pot: 187cal / Fat 14.3g / Protein 7.9g / Carbs 2.2g

Based on the price of my ingredients (mostly from Amazon UK) it comes in at 70p per pot.

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