Low Carb Birthday Cake Ice Cream

It doesn’t have to be your birthday to enjoy this dreamy ice cream! At only 90 calories and 3g of sugar per serving, you’ll be able to enjoy ice cream more often and without the guilt 😍

I made this ice cream because I really wanted an ice cream with no extra sugar that my husband and I could enjoy and not feel too guilty about. I like ice cream, but he LOVES it. Especially birthday cake flavor. I just knew this birthday cake ice cream recipe needed to happen.

I adapted the recipe from my mother’s country vanilla ice cream that she has used since I was a kid! It’s insanely addictive and a hit with family and friends. With the addition of Lakanto 1:1 Monk Fruit Sweetener (that literally smells like birthday cake), this low carb birthday cake ice cream was born! SO. GOOD.

While I have no problem treating myself to a little scoop of regular ice cream every once and a while, it really doesn’t make me feel all that great because of all the sugar. I still consider this ice cream a treat though. It contains dairy and the same amount of fat as traditional ice creams because I still use organic heavy cream and whole milk to make it.

Plus, since the Lakanto Monk Fruit Sweetener contains erythritol in addition to monk fruit, I try to limit the amount that I consume. It’s so great as a sugar substitute, but should still be consumed in moderation because it is thought to contribute to leaky gut. I’d rather just avoid that if at all possible.

I do love this monk fruit sweetener though! It tastes super similar to regular sugar and can be used at a 1:1 ratio! Yay! I will note that to me it tastes a little sweeter than sugar, so I usually reduce the amount I use in recipes. Once you have a bag it really lasts a long time, so why not use it to make some of my other recipes like my Paleo Sweetened Condensed Milk?? Perfect for all of your holiday baking!

When making this recipe you can use any kind of ice cream churn or machine you would like! I use a regular electric churn like this. But I’ve also had my eye on one of these bad boys. Before you start, make sure you have read the instructions on your machine and get plenty of ice and rock salt ready! It’s no fun to forget the rock salt and then have to use your expensive sea salt out of desperation. Been there.

So this recipe make a LOT of ice cream, but it will keep in the freezer for months in an air-tight container. You can also reduce it by half or even a quarter! Oh yes, and the sprinkles are totally optional! I’m not aware of a sugar free version of rainbow sprinkles, but if you have to have sprinkles I would recommend the India Tree Carnival Sprinkles. They are made with all natural food dyes from real food! So cool!

I almost forgot to mention, for an even lower carb option, you can replace the whole milk with a homemade nut milk like my 3-Minute Coconut Cashew Milk. YUM! And as you can see in the nutritional facts below, the total number of carbs is 12g per serving, but there is only 3g of sugar per serving. The sugar comes from those naturally occurring in the cream and the milk. The rest of the carbs are actually the erythritol, which has no calories and no effect on blood sugar. Pretty cool, right? It is worth mentioning that erythritol is a plant-derived sweetener and not an artificial sweetener. Yay!

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Low Carb Birthday Cake Ice Cream

• Gluten-Free
• Low Carb
• Keto

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Low Carb, Keto, Gluten Free

Prep Time: 10 minutes mins

Cook Time: 45 minutes mins

Total Time: 55 minutes mins

Servings: 30 servings

Ingredients 

• 4 large organic free range eggs
• 1.5 cups Lakanto Monk Fruit Sweetener see link in text above
• 4 cups organic grass-fed whipping cream
• 2 Tbsp vanilla extract
• 1 madagascar vanilla bean split and seeds scraped
• 3/4 tsp sea salt
• Approx. 5 cups organic grass-fed whole milk

Instructions

• Chill ice cream canister in freezer (if directed by your ice cream machine instructions). You may also want to chill the container you will store the ice cream in the freezer.
• Beat eggs on high in stand mixer on with whisk attachment until foamy.
• Reduce speed to medium and gradually add sweetener.
• Beat for 1 minute or until slightly thickened.
• Add in whipping cream, vanilla extract, vanilla seeds, and sea salt. Mix on medium until well combined.
• Pour into ice cream canister then fill to the max fill line with milk. Don't overfill. My canister takes about 4.5 to 5 cups to fill. Don't use more than 5 cups of milk.
• Mix well with a spoon or spatula.
• Run ice cream maker according to its instructions.
• Store in an airtight container in freezer.

Did you love the recipe? I would love it if you left me a 5-star review below!

Category:

• American
• Date Night
• Dessert
• Family Friendly
• Gluten-Free
• Keto
• Low Carb
• Memorial Day / 4th of July / Labor Day
• Spring
• Summer

Author: Kit

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What’s your favorite ice cream flavor? Let me know in the comments below!

xx Kit

Nutrition Facts provided by MyFitnessPal.

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