Keto Apple Cinnamon Ice Cream

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Nutrition facts per serving

One serving = 1 scoop of ice cream

Carbs
3.2g

Protein
3.2g

Fat
15.4g

Kcal.
164

Carbs

3.2g

Protein

3.2g

Fat

15.4g

Kcal.

164

Carbs = Net carbs

Time (min.)

Prep

Cook

Total

Prep

Cook

Total

This apple cinnamon ice cream reminds one of something like frozen apple pie.

Sour-sweet apple flavor combined with spicy cinnamon and creamy ice cream.

The best thing about this recipe: it’s 100% low carb and even ketogenic with only 3.2g net carbs per scoop!

This recipe may contain affiliate links. We receive a small commission for purchases made through these links. Thank you for your support! (Full disclosure)

Keto Apple Cinnamon Ice Cream Image #2
Keto Apple Cinnamon Ice Cream Image #1

Ingredients

ml heavy cream
medium-sized apple
g powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

g brown erythritol 
egg yolks
whole egg
 tsp cinnamon
vanilla bean You can also use vanilla extract in exchange.
1 tsp = 1/2 bean
fl oz heavy cream
medium-sized apple
oz powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

oz brown erythritol 
egg yolks
whole egg
 tsp cinnamon
vanilla bean You can also use vanilla extract in exchange.
1 tsp = 1/2 bean
cup heavy cream
medium-sized apple
cup powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

tbsp brown erythritol 
egg yolks
whole egg
 tsp cinnamon
vanilla bean You can also use vanilla extract in exchange.
1 tsp = 1/2 bean

Step 1

  medium-sized apple

  medium-sized apple

  medium-sized apple

Cut the apple into four pieces, remove the apple core, and throw it away.

Add the apple pieces into a food processor and pulse until you have no big chunks of apple left.

Step 2

Transfer the shredded apple from the food processor into a small (non-stick) pot and set the heat to medium.

Let the apple simmer for about 10 minutes until the color changed from yellow to golden-brown.
Don’t forget to stir it once in a while.

Step 3

  ml heavy cream,  tsp cinnamon, vanilla bean

  fl oz heavy cream,  tsp cinnamon, vanilla bean

  cup heavy cream,  tsp cinnamon, vanilla bean

Add the heavy cream, the vanilla pulp as well as the scraped out vanilla bean and the cinnamon into the small pot with the cooked apple and set the heat to medium.
Bring the heavy cream to a boil while stirring the mixture every now and then.

Remove the pot from the stove once the heavy cream boiled up and let the mixture cool down for about 10-15 minutes.

Step 4

Let the heavy-cream-apple mixture run through a fine-mesh strainer to remove the apple chunks and the scraped out vanilla bean.

Step 5

  g powdered erythritol, g brown erythritol, egg yolks, whole egg

  oz powdered erythritol, oz brown erythritol, egg yolks, whole egg

  cup powdered erythritol, tbsp brown erythritol, egg yolks, whole egg

Add the powdered erythritol and the eggs into a big bowl.
Whisk until you get a slightly frothy and pale mixture.

Keep in mind that the bowl should be big enough to fit both the erythritol-egg-mixture as well as the heavy-cream-mixture.

Step 6

Fill another small pot with water and place it on your stove.
Place the bowl with the erythritol-egg-mixture on top of the pot and bring the water to a boil.

Pour the heavy-cream-apple-mixture into the bowl with the erythritol-egg-mixture while constantly stirring.

Step 7

Keep stirring constantly for about 5-6 minutes.

The ice cream mixture is supposed to heat up, but it should never boil as this would cause the eggs to curdle.

Step 8

Let the ice cream mixture cool down for at least 30 minutes before you proceed to the next step.

Step 9 – With ice cream maker

Follow the instructions of your ice cream maker.

Step 9 – Without ice cream maker

Place the bowl with the liquid ice cream mixture in your freezer and stir it once every hour.

After about 4-5 hours in the freezer, the ice cream will have a perfect consistency: creamy and soft, just like your favorite store-bought ice cream.

Step 10

Serve the keto apple cinnamon ice cream with a 2.2″ ice cream scoop.

Storage

We recommend storing the low carb apple cinnamon ice cream in an air-tight container.
It will keep its’ taste and consistency for about 1-2 weeks, that’s why we recommend consuming it within that time.

It’s completely normal if the ice cream is rock solid after it’s been in the freezer for a while.
To enjoy creamy ice cream at any time, you should take it out of the freezer at least 15-20 minutes before eating.

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