Keto Ice Cream - Orange Cream

Ingredients

• 5 largeegg yolks
• 120 ml (1/2 cup)powdered Swerve
• 120 ml (1/2 cup)allulose
• 240 ml (1 cup)double cream
• 240 ml (1 cup)unsweetened almond milk (or cashew milk)
• 1/4 tspsalt
• 1 tspvanilla extract
• 1/2 tsporange extract

Instructions

1. 1

   Whisk the yolks

   Put the egg yolks, powdered Swerve and allulose in a 4-cup measuring bowl. Beat with a hand mixer for a few minutes, until the mixture is well combined, thickened and pale yellow.

2. 2

   Add remaining ingredients

   Add the cream, almond milk, salt, vanilla extract and orange extract, then mix well.

3. 3

   Churn the mixture

   Follow your ice cream maker’s instructions. Pour in the egg-yolk mixture, switch the machine on and churn.

4. 4

   Freeze until firm

   When churning is complete, transfer the ice cream to a freezer container. Freeze until it has hardened to your liking.

What is orange cream ice cream?

This is a homemade ice cream inspired by the classic American creamsicle combination of orange and creamy vanilla. Here, orange extract brings the citrus note, while cream, vanilla and a little salt round it out.

The yolks and two sweeteners are beaten together before the other ingredients are added, making this version straightforward to prepare without cooking a custard.

Nutrition and macros by portion

The nutrition label shows one serving as written: 230 calories, 0g protein, 0g carbs, 0g fat.

The cream and egg yolks provide most of the fat, while the yolks also contribute protein; the almond milk and sweeteners make up the rest of the base. Serve a scoop with fresh berries or another fruit to add colour and a contrasting texture.

Why use two sweeteners?

Sweetener blend: powdered Swerve and allulose are mixed with the yolks at the start. The powdered texture helps them combine readily, and allulose contributes sweetness to the base.

Measure by volume as listed, rather than assuming the two ingredients have the same weight.

Getting the orange flavour right

Orange extract: the recipe uses just 1/2 teaspoon, so measure carefully for a balanced citrus flavour. Extracts can vary in strength, and adding extra may overwhelm the vanilla.

Vanilla: mixing it in with the remaining ingredients gives the orange a familiar creamy, dessert-like partner.

Mixing and churning

Beat the yolks and sweeteners until the mixture looks pale and thickened, as described in the method. Then mix in the remaining ingredients until evenly combined.

Ice cream makers differ, so follow the instructions for your model rather than relying on a fixed churning time. Stop when the machine’s guidance indicates the ice cream is ready.

Choosing the final texture

Straight from the machine: the ice cream may be softer than you want for scooping. The recipe calls for transferring it to a freezer container and chilling it further.

After freezing: check the firmness before serving. The time needed depends on your freezer and how firm you like your ice cream.

Serving and food safety

Serve small scoops on their own or alongside fresh berries for a simple contrast. A little grated orange zest can also reinforce the citrus aroma.

Because this method does not cook the egg yolks, use pasteurised egg yolks if you want to avoid serving raw egg. Keep the mixture and finished ice cream chilled.

Recipe notes & tips

• Use a bowl with enough room to beat the yolks and sweeteners without splashing.
• Beat the yolk mixture until it is visibly thicker and pale yellow before adding the liquids.
• Measure the orange extract carefully, since a little goes a long way.
• Chill the ice cream maker’s bowl as directed by its manufacturer.
• Use pasteurised egg yolks if you prefer not to consume raw egg.

Variations

• More citrus: add a little finely grated orange zest for a fresher aroma.
• Vanilla-forward: increase the vanilla slightly and keep the orange extract measured as written.
• Cashew milk: use unsweetened cashew milk in place of the almond milk.
• Chocolate pieces: fold in small pieces of dark chocolate after churning.
• Berry topping: serve with fresh raspberries or sliced strawberries.

Common mistakes to avoid

• Under-whisking the yolks: beat until the mixture is thickened and pale yellow before moving on.
• Overdoing the orange extract: measure the listed 1/2 teaspoon so the citrus does not dominate.
• Skipping the maker’s instructions: use the guidance for your specific machine and its bowl.
• Expecting a firm texture straight away: transfer the churned ice cream to a container and freeze it further.
• Using unpasteurised yolks without considering the risk: choose pasteurised yolks if you want to avoid raw egg.

How to store

Transfer the ice cream to a clean, airtight freezer container and keep it frozen. For the best texture, enjoy it within about 1–2 weeks; let it stand briefly at room temperature before scooping if it is very firm.

Frequently asked questions