Keto Chai Tea Ice Cream
Low-carb, keto friendly Chai Tea ice cream
Equipment
- Ice cream maker
Ingredients
- 200 g allulose
- 3 g ice-cream stabilizer
- 400 g almond milk
- 380 g heavy cream
- 20 g cream cheese
- 10 g chai tea blend , I use a custom blend from Oaktown Spice Shop, which is near my house. It's fantastic, but you can substitute another tea that's cheaper or more readily available.
Instructions
- Whisk together allulose and stabilizer in a small bowl. Set aside.
- Add almond milk, heavy cream to a saucepan and heat over medium heat until boiling. Whisk occasionally to prevent scorching.
- Add allulose mixture, reduce heat to a low simmer, cook for 2 min., then whisk in cream cheese until melted and homogeneous.
- Remove pot from the heat, add tea, and steep for at least 30 min.
- Strain through a fine mesh sieve into a bowl, cover, and cool in a refrigerator for at least 4 hours, preferably overnight.
- Churn in an ice cream maker according to the manufacturers instructions.
Notes
Allulose is not included in the carbohydrate total.
Possible substitutions & modifications:
- Chai tea can be replaced with whatever tea you like. The ice cream takes on the same flavor as that tea with milk, cream, and allulose added
- The ice cream stabilizer can be replaced with xantham gum, glucomannan, or other stabilizers, but the ice cream will not stay as soft in the freezer and texture won’t be as smooth. Still tastes good, though.
- Ice cream stabilizer can be reduced by up to 50% and still get a good texture.
- Cream cheese can be replaced by milk powder, but you might have to increase the amount of stabilizer to compensate.
- You can tune the calories by swapping more almond milk for heavy cream, with the expected affect on taste and texture.
Nutrition
Serving: 0.75cupCalories: 180kcalCarbohydrates: 2gProtein: 2gFat: 19g
Tried this recipe?Let us know how it was in the comments