Go Back
Keto Drumstick Ice Cream

Keto Drumstick Ice Cream

Keto drumstick ice cream is a nostalgic frozen treat with creamy, chocolatey, and nutty layers made low-carb. A guilt-free dessert perfect for summer or anytime indulgence!
Prep Time 20 minutes
Cook Time 5 minutes
Resting Time 3 hours
Total Time 3 hours 25 minutes
Servings: 6 Persons
Course: Dessert
Cuisine: American
Calories: 320

Ingredients
  

  • 1 cup heavy cream
  • ½ cup unsweetened almond milk
  • ¼ cup almond flour (for cone layer)
  • 3 tbsp butter, melted
  • ½ cup powdered erythritol (or keto sweetener)
  • ½ tsp vanilla extract
  • ½ cup sugar-free chocolate chips
  • 2 tbsp coconut oil
  • ¼ cup chopped peanuts or almonds (unsalted)

Equipment

  • 1 Mixing bowls
  • 1 Hand mixer or Stand Mixer
  • 1 Silicone ice cream cone molds (or cupcake liners)
  • 1 Spatula
  • 1 Freezer-safe container

Method
 

  1. Make the cone base: Combine almond flour, melted butter and a bit of sweetener. Press down in silicone mold or liner and bake until golden. Let them cool fully.
  2. Whip the cream: In a large chilled bowl, whip heavy cream with erythritol and vanilla until fluffy. Gently fold in almond milk to keep it airy.
  3. Freeze the ice cream: Spoon the cream mix into the prepared cones or molds. Freeze for 2-3 hours or until firm.
  4. Melt the chocolate: In a bowl, melt sugar-free chocolate together with coconut oil. Stir over low heat until smooth and shiny.
  5. Cover with chocolate: If you’d like to dip your cones in the chocolate coating, do it when cones are frozen; if you want to drape the chocolate like shown or serve atop scoops, you can do it when the chocolate is thinner (even warm, although room temperature will be plenty cool).
  6. Add the nuts: Sprinkle chopped peanuts or almonds while the chocolate is still soft.
  7. Serve: Let sit at room temperature for a few minutes before enjoying.

Notes

  • For whipping cream best results are obtained if you chill the mixing bowl.
  • Mold them in silicone for super easy ones to pop out.
  • For more flavour toast the nuts little.
  • For added creaminess, bolt on a yolk-based custard base.
  • Keep in an airtight container in the freezer to avoid freezer burn.