The recipe for the best frozen custard I’ve ever tasted is available here, and the recipe in this post is a modification of that recipe to make it non-dairy. Making good frozen custard does take some significant prep time, and this recipe is no exception, but as with all good things in life, the investment is worth it. Even for being sugar free and non-dairy, this custard recipe still kills it! It does get a little hard after prolonged time in the freezer, and might require some thaw time before serving, but that’s a small price to pay for good tasting ice cream alternatives.
Preparing the Mix
Frozen custard is made just like ice cream, but the mix needs to be made in advance (either the day before, or very early in the morning). And, while on the note of how it’s made, this will require an ice cream maker: it doesn’t need to be an expensive one (our’s is the cheapest one from Walmart), and summer time is a great time to pick one up if you don’t already have one (don’t forget the rock salt! ).
Let’s begin! First, you will set up an ice bath to rapidly chill the custard mix when it’s done cooking. This is important, if you don’t stop the cook process quickly after straining, then you will have lumps of cooked yolk in your custard. Put some ice and water in a large mixing bowl and then set a medium mixing bowl into the large one. Be sure that the medium bowl is heat tolerant (metal is ideal and I highly recommend it) . Set a strainer over your bowl.
Now, in a medium saucepan add two and a quarter cups of unsweetened coconut cream (this is a little more than one can), a half cup of unsweetened almond milk, a half cup of swerve (erythritol or substitute your favorite sweetener), and 1/8 teaspoon of salt. Heat over a medium heat, stirring often.
While your coconut cream mixture is heating, separate six egg yolks and discard the whites. Whisk the yolks well.
When the cream mixture just reaches a simmer, remove from heat. While whisking, very slowly spoon about a half a cup (a ladle full) of the warm cream mixture over the egg yolks. Once fully incorporated, repeat once more with more warm cream. Now is the time to add the vanilla extract: add two and a half teaspoons into the saucepan.
Then pour the yolk mixture into the saucepan, whisking to mix as you pour. Return the saucepan to the stove-top and heat over low heat stirring frequently. Continue heating until the custard thickens enough to coat the back of a metal spoon, and leave clean lines when streaked with a fingertip. It will thicken much more quickly than a standard custard recipe.
Next, pour the custard mix through the strainer that was prepared earlier and into the chilled mixing bowl. Stir the custard mix in the chilled bowl to help it cool quickly, the aim is to stop the cooking process as fast as you can.
Then cover the custard mix and refrigerate for at least six hours, overnight is best.
Next prepare the frozen custard from your custard mix in an ice cream maker. For this step, follow the manufacturer’s instructions for the ice cream maker that is used. Our ice cream maker takes about 23 minutes of churning with this recipe.
When it’s done in the ice cream maker, it will still need to chill further. Transfer your frozen custard into a freezer safe container, cover and freeze for at least an hour: 3 hours gets it pretty much perfect.
And that’s it, dish it up and enjoy the best non-dairy frozen custard you’ve ever had! Add toppings, flavor it, or just eat it as is, because it’s so good it really doesn’t need anything more.
Dairy Free Keto Frozen Custard!
A Simple and Dairy Free Frozen Custard Recipe with real ice cream taste, but low carb nutrition!
Ingredients
- 2 1/4 Cups Unsweetened Coconut Cream
- 1/2 Cup Unsweetened Almond Milk
- 6 Egg Yolks
- 2 1/2 tsp Vanilla Extract
- 1/8 tsp Salt
- 1/2 Cup Swerve (erythritol, or substitute your favorite sweetener)
Instructions
- Set a heat tolerant strainer over a heat tolerant bowl (metal works best). set this bowl into an ice bath to chill, and set aside for later.
- In a medium saucepan: add coconut cream, almond milk, swerve, and salt. Heat while stirring often.
- While cream mixture heats, whisk the egg yolks in a separate bowl.
- Heat cream mixture just to a simmer, about 4-7 minutes, and then remove from heat.
- While whisking, very slowly drizzle some of the warm cream mixture, about a half cup or a ladle full, over the eggs yolks.
- Once fully mixed, repeat once more with about another 1/2 cup of warm cream.
- Add vanilla to saucepan.
- While whisking, slowly add yolk mixture to saucepan.
- Return pan to stove and heat over low heat until it thickens. Test thickness by dipping back of large metal spoon into mixture, it should coat it well and leave clean lines when streaked with a fingertip.
- Remove from heat, and pour through the lined strainer into a chilled bowl.
- Cover and refrigerate for at least six hours
- Use manufacturer’s instructions to mix in ice cream maker.
- Transfer to a freezer safe container, cover, and freeze for 1-3 hours.
- Serve! Or, you know, just eat it.
Notes
- After one hour in the freezer, the custard will be frozen, but will likely still be very soft. It seems to be perfect after about 3 hours in the freezer.
Nutrition Information
| Serving Size | 1/4 Cup (4 Tbsp) |
| Servings per Batch | About 14 |
| Calories | 97 |
| Fat | 16.5 g |
| Protein | 1.19 g |
| Carbohydrates | 0.25 g |
| Net Carbs | 0.25 g |
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