Simple Keto Vanilla Ice Cream (Chipper Ice Milk)

Growing up in Oklahoma in the 1960’s and 70’s, I have a fond memory of a local dairy’s Chipper Ice Milk. Every time I stayed at my Grandmother’s house, she’d be sure to have a quart on hand because she knew it was a favorite treat that we didn’t get at home. I recently visited relatives in Oklahoma and a dear family friend introduced me to her keto vanilla ice cream, that tastes amazingly like the Chipper Ice Milk we all remembered and loved! Her homemade ice cream was so delicious, I asked for the recipe and her permission to post it. It’s just too delicious not to share! The best part is that it remains creamy and easy to scoop right out of the freezer, even after many days. The trick is the right ratio of sweeteners, both powdered erythritol (or LaKanto monkfruit-erythritol blend) and allulose are required. It is key that you use the right amount of allulose, no other sweetener will do, because it prevents the ice cream from turning into a block of ice! (Bocha Sweet might work, although I’ve never tried it.) No tempering of eggs, just whisk the ingredients together and churn! Keto never tasted so good!

Simple Keto Vanilla Ice Cream (Chipper Ice Milk)

Makes 8 servings

1 cup whole milk* (I used Fairlife brand, see note below)

3 tablespoons powdered erythritol sweetener (I used Powdered LaKanto Monkfruit-Erythritol sweetener)

6 tablespoons allulose

A pinch of salt

2 cups heavy cream

1 tablespoon pure vanilla extract

1. In a medium bowl, whisk together the milk, sweeteners and salt until the sweeteners are dissolved. Stir in the heavy cream and vanilla extract. Cover and refrigerate a minimum of 2 hours, or overnight is even better. Whisk mixture again before churning.

2. Follow the manufacturer’s directions for your ice cream maker and churn the mixture until quite thickened, about 15-20 minutes. At this stage, your ice cream will have a soft, creamy texture and can be eaten right away as a soft-serve, although it is preferred that you remove the churned ice cream to an airtight container and freeze for a minimum of 3-4 hours.

*Note about milk: You might be saying, “Hey, wait a minute! Milk is not keto!” That’s true. Regular Whole Milk is about 12-13 grams of carbohydrate per cup, all of which is lactose (sugar). I suggest Fairlife Whole Milk, which has less sugar and is half the carbs of regular whole milk. Because Fairlife is 6 g carbs per cup, when divided into the number of servings, it imparts less than 1 gram of carb per serving. If using regular whole milk, add 1.5 carbs per serving.

For the whole milk you can substitute unsweetened nut milk of choice, although the ice cream will be firmer when frozen due to the higher water content. To obtain the creamiest result, I suggest full-fat canned coconut milk. If using coconut milk, it will impart a slight coconut flavor. Also, if using coconut milk, the nutritional information per serving changes to: 257 calories, 2 g carbs (0 g fiber, 0.2 g sugars, 0.5 g sugar alcohols), 29.7 g total fat (19.1 g saturated fat), 79 mg cholesterol, 38 mg sodium, 5.3 mg calcium, 64 mg potassium, 1 mg iron, 236 IU Vit A, 0.6 g protein. 

Nutritional Information per 1/2 cup (made with Fairlife milk): 220 calories, 1.9 g carbohydrate (0 g dietary fiber, 0.9 g sugars, 0.5 g sugar alcohols), 24.7 g total fat (14.7 g saturated fat, 0 g trans fat), 83 mg cholesterol, 48 mg sodium, 50.2 mg calcium, 2 mg potassium, 255 IU Vit A, 1.6 g protein. Net carbs per serving: 1.4 grams

Recipe by Debbie Davidson, copyright 2021

Photos by Debbie Davidson and Kathy Sheehan

All rights reserved. Please do not duplicate without the author’s permission. 

Scrambled Egg Coconut Cream Pudding

A new flavor of Keto Scrambled Egg Pudding! Coconut Cream…and you won’t miss the crust. If you haven’t tried scrambled egg pudding yet, because the idea of scrambling eggs to make pudding sounds strange, don’t be skeptical. All the ingredients in this pudding, and the final thick and creamy dessert, is exactly the same as if you were to make homemade pudding in a saucepan on the stovetop. The only difference is the technique is so much easier! Don’t forget that this delightful pudding makes an excellent breakfast, too. I like to keep some in my refrigerator for a quick, grab-and-go meal on a busy morning.

Scrambled Egg Coconut Cream Pudding

Makes 6 generous servings

8 eggs, scrambled in 2 tablespoons of unsalted butter

1 cup heavy cream

1 cup unsweetened coconut milk

1/2 cup powdered erythritol sweetener 

1/2 teaspoon liquid coconut-flavored stevia (or 1/2 teaspoon stevia or monkfruit extract + 1/4 teaspoon coconut extract)

1/2 teaspoon coconut extract (or to taste)

1/2 teaspoon vanilla extract

A pinch of salt

1 1/2 teaspoons unflavored gelatin powder

1 1/2 teaspoons xanthan gum

1/2 cup unsweetened shredded coconut

Optional toppings: whipped cream and toasted coconut

1. In a large skillet, melt the unsalted butter and scrambled the eggs until no longer wet and glossy. Spoon into a blender.

2. Add the remaining ingredients, except the shredded coconut, and blend on high until completely smooth, scraping down the sides occasionally. Taste and adjust sweetness and coconut flavor, if needed.

3. Scrape down the sides and add the coconut. Pulse or blend on low just long enough to break up the coconut into smaller pieces and distribute evenly throughout the pudding. Pour into 6 serving dishes or ramekins and refrigerate for at least 3 hours, but overnight is even better. The longer the pudding is allowed to set, the thicker it will be. Can be stored in the refrigerator for up to 5 days.

Nutritional Information per serving (no toppings): 310 calories, 3 g carbohydrate (0.9 g dietary fiber, 0.5 g sugars, 0.7 g sugar alcohols), 30.1 g total fat (17.5 g saturated fat, 0 g trans fat), 311 mg cholesterol, 163 mg sodium, 55.2 mg calcium, 95 mg potassium, 1 mg iron, 326 IU Vit A, 9.2 g protein. Net carbs per serving: 2.1 grams

Photos and recipe by Kathy Sheehan, copyright 2021

All rights reserved. Please do not duplicate without the author’s permission.