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.