Easy Keto Neapolitan Ice Cream
This recipe is designed to teach everyone how to make easy keto Neapolitan ice cream.
Servings 2 pints
Ingredients
- 16 oz (2 cups) heavy whipping cream or coconut cream make sure it is very cold
- 14 oz COLD keto sweetened condensed milk I use my no cook sweetened condensed milk recipe chilled overnight
- 2 tsp vanilla extract
- 10 medium frozen strawberries
- 2 TBS sugar free keto dry chocolate pudding mix or 3 oz (1/2 cup) keto chocolate chips, melted and cooled
Instructions
- Use a whisk attachment on a standing mixer or hand mixer. Whisk the cream on medium-high for 3 to 4 minutes or until thickened and peaks form. Add the condensed milk and the extract. Beat on medium-high another 3 to 4 minutes or until thick and stiff peaks have formed.
- Divide the mixture equally between 3 bowls (about 264 grams in each bowl) In a food processor, process enough frozen strawberries to make 75 grams (1/2 cup) of frozen strawberry puree. Fold the puree into one of the bowls of ice cream base. Fold in until fully combined and the color is even throughout the ice cream. Set aside.
- Fold the chocolate pudding mix (or melted chocolate chips) into another bowl of the ice cream base. Fold it in until fully combined and the color is even throughout the ice cream. Leave the third bowl plain for your vanilla layer. Scoop the ice cream flavors in layers into a large freezer safe container.
- Do not fill the container to the top. Leave room for the ice cream to expand as it freezes. Place the ice cream uncovered into the freezer and freeze at least 6 hours or for best texture freeze overnight. Once frozen cover the container with an airtight lid and store up to 3 weeks.