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prep time
10 min
cook time
10 min
ready time
20 min
Keto Lavender Ice Cream
This beautiful lavender ice cream is an excellent addition to your Keto springtime recipes. Its rich and creamy texture is perfectly balanced with a gentle flavor of lavender and a touch of sea salt. It’s a fantastic dessert for your friends and family, whether on Keto or not. We used a Ninja Creami machine for this recipe, but an ice cream maker could also work; just follow the instructions for the machine. Adjust the amount of sweetener according to your taste, and enjoy this delicious Keto springtime dessert!
How to store the leftover ice cream?
Store the leftover ice cream in freezer-safe containers and process in the machine before serving.
What type of sweetener to use?
We used monk fruit sweetener for this recipe, but pure stevia would also work perfectly.
Serving suggestions
This sweet and creamy ice cream has a gentle floral flavor that pairs well with fresh strawberries, blueberries, a drizzle of maple-flavored syrup, or some lemon juice.
Net Carbs
3.4 g
Fiber
0 g
Total Carbs
3.7 g
Protein
5 g
Fats
40.2 g
388 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Heavy cream
2.5 cup
Dried Lavender
1 tsp
Monk Fruit Sweetener
0.5 tsp
Salt, sea salt
0.13 tsp
Egg yolk
5 large
Recipe Steps
steps 7
20 min
Step 1
Place the heavy cream, dried lavender, pure monk fruit sweetener, and sea salt in a small saucepan. Heat the cream over medium heat until small bubbles form on the edges of the pan. The temperature should be right under simmering as you do not want to scald the cream.Step 2
While the cream is heating, separate the egg whites from the egg yolks. Place the egg yolks into a medium-sized bowl. Once the cream is hot, gently pour in about ⅓ to half of the hot cream mixture. Whisk vigorously to incorporate the cream into the eggs and prevent them from cooking.Step 3
Once the cream is blended with the eggs, pour the cream and egg mixture back into the saucepan. Cook over medium heat, stirring constantly until the temperature reaches 170°F (77°C) on an instant-read thermometer (don't let it get higher than this). Overcooking the egg will result in an off-taste, so be cautious here.Step 4
Pour the mixture into an ice cream maker and follow the instructions for the machine. For this recipe, however, we have used a Ninja Creami. Divide the ice cream base between two of the pint-sized containers. You can strain the lavender flowers out of the ice cream base if you would like a more delicate flavor, but it is not necessary. Top the containers with the lid. Freeze them on a level surface until solid (at least overnight, up to 24 hours).Step 5
Allow the frozen ice cream to sit at room temperature for 15 minutes before blending. Blend it on the ice cream setting. Then process the pint on the respin setting (you may have to do this one more time to make sure the ice cream is nice and creamy since it is a sugarless ice cream).Step 6
The ice cream should look as pictured, with the ice cream starting to form together into clumps. Use an ice cream scoop to portion out the ice cream into bowls. Chilling the bowls ahead of time will prevent the ice cream from melting quickly.Step 7
Freeze any leftovers and process them in the Creami machine (or your ice cream maker) before serving. Serve ice cream immediately. Enjoy!
