KETO VANILLA BEAN ICE CREAM WITH DRY ICE
Today, I receive a package packed with dry ice. Immediately, I whipped up a batch of Keto Vanilla Bean Ice Cream with Dry Ice with it.
Vanilla Bean Ice Cream with Dry Ice
I love ice cream. But who doesn’t? I’ve always wanted to make it with a stand mixer. I remember when Sam and I were exhibiting at the National Restaurant Association trade show in Chicago. We stopped into a liquid nitrogen ice cream parlor and watched the process. Since then, I’ve dreamed of trying it myself. Today, I received a package shipped to me with copious amounts of dry ice.
With an hour, I was making Vanilla Bean Ice Cream with Dry Ice on Facebook Live. That’s right! We don’t mess around when it comes to ice cream and the opportunity to try something new. Instead of cane sugar, I use KetoLuxe Allulose in my recipe. There is no need to sacrifice taste for your waist.
Want to impress your guests with a dramatic dessert. Chef Alexa uses dry ice and a stand mixer.
Don’t have the postman bringing you packages filled with dry ice? You can use this base recipe in your favorite style of ice cream maker. Just whip it up when the mood strikes. Isn’t that cool? No, it is ice cold KetoLuxe.
Want to see this in action? Watch my Facebook video. I'd love it if you would share your comments, too.
4 cups heavy whipping cream
1 ¾ cups KetoLuxe Allulose
8 ounces cream cheese
1 vanilla bean, split
1 teaspoon pink salt
1 teaspoon Pure Vanilla Extract
2 tablespoons vodka
4 cups dry ice, broken into small pieces
- In a medium sauce pan, add 2 cups heavy whipping cream, KetoLuxe Allulose, cream cheese, vanilla bean, and salt. Stir constantly over medium heat until smooth to create a custard and remove from heat.
- In a small bowl, beat eggs with a whisk until fluffy.
- Temper eggs with ¼ cup of the hot custard.
- Mix eggs into the remaining custard.
- Return mixture to stove. Stir constantly over low heat until mixture coats the back of a spoon.
- Remove from heat and add remaining heavy whipping cream, vodka, and Pure Vanilla Extract.
- Strain into 9x13 pan or vessel of choice.
- Chill for 30 minutes in the freezer.
- Prepare stand mixer with a metal paddle.
- Pour custard into stand mixer bowl and beat on low, gradually adding dry ice as absorbed. You may not need the entire amount.
- When thickened to soft serve consistency, stop mixing.
- Pack ice cream into airtight containers and freeze for at least 2 hours.
- Scoop out desired amount into a dish and enjoy!
Have more time? Make the custard a day ahead and chill in the refrigerator instead of freezer.
Sam doesn’t like to wait for the ice cream in the freezer. She prefers to eat it immediately. Do what works for you.
In a pinch, I’ve been known to omit the vanilla bean and just add an extra teaspoon of Pure Vanilla Bean Extract. This will make the ice cream a little darker in color.
NUTRITION BREAKDOWN, EACH SERVING
Net carbs: 3 grams
Allulose: 26 grams
Total carbs: 27 grams
Fiber: 24 grams
Fat: 27 grams
Protein: 3 grams
Sodium: 216 milligrams
Glycemic load: 1