When this creamy, delicious frozen custard touches your tongue, you are going to feel like you are in food heaven. After a long day, there is nothing better than settling in with a bowl of this frozen flavorful treat. Not only does it taste amazing, but it’s also super EASY to make too.
Sometimes I just get a craving for a giant bowl of ice cream! Obviously, I am going to eat the stuff that’s filled with preservatives and loaded with refined sugar. So, I wanted to come up with a recipe that the entire family would enjoy while I didn’t have to worry about what was in it. This frozen custard is seriously drool-worthy! It meets all the needs of my cravings while it’s sugar-free. I would say that is a win at my home and it keeps the family happy too.
What Is Frozen Custard?
Frozen custard is not the same as ice cream. Traditional custard recipes have a lot of sugar, milk, and eggs in them. The inclusion of the eggs is a big difference. The texture of the custard is usually a lot denser than typical ice cream too. My recipe is different because it doesn’t have refined sugar in it at all. So you can indulge without worrying about carbs or sugar.
If you love custard make sure to also try my Baked Custard with Lemon and Blackberry Custard Pie!
How To Make Frozen Custard
Having an ice cream machine makes making this frozen custard recipe a breeze. Simply give the ingredients a spin in the blender and then pour into the ice cream machine. Twenty minutes later you can eat your custard right from the ice cream machine if you prefer a soft-serve texture. Or freeze it in a separate container until it's scoopable.
Topping Ideas For Frozen Custard
I’m not kidding when I tell you that this frozen custard is terrific just the way it is! However, sometimes you want a little something extra for a topping or a mix-in. Here are some ideas to add even more flavor to your delicious dessert.
- Coconut - If you love coconut, it would make sense to add a sprinkle of toasted coconut to the top of your custard. To toast the coconut, toss it in a dry skillet until the edges brown lightly.
- Nuts - Add your favorite nuts on top for a scrumptious crunchiness! So good!
- Berries - Blueberries, strawberries, raspberries, and blackberries would all be amazing with this frozen custard. It adds a natural sweetness and great flavor.
- Dark Chocolate - Make sure it’s at least 85% dark chocolate and that you don’t go overboard. Enjoy a little bit in moderation, because it’s delicious and having some is good for you.
Can I Make Frozen Custard Dairy-Free?
Yes, you can make this frozen custard recipe dairy-free if you can’t have dairy. All you need to do is replace the whipping cream and milk with cans of coconut milk. You need the coconut milk for the creamy texture, so it can replace the heavy whipping cream. Then you can either use more coconut milk in place of milk or use almond milk if you would rather. Just keep in mind that the flavor and texture will be a little bit different than when you make it as my recipe suggests. It will still taste fantastic, so grab a spoon and dig in!
Is Frozen Custard Better For You Than Ice Cream?
Whether frozen custard is better for you than ice cream can be a little bit tricky to answer. My recipe for frozen custard is reasonably healthy because it doesn’t have sugar added, preservatives of unhealthy ingredients. When it comes to comparing the two if you are eating them at a restaurant, then the custard is probably a little bit healthier at most places. However, it can vary significantly from place to place. The same thing goes for store-bought. They are pretty even when it comes to how they are made.
How Long Is Frozen Custard Good For?
This sugar-free custard will last in the freezer for 2-3 weeks. Typically, it tastes better when it’s initially made, and most of the time everyone will eat it. Then you won’t have anything to save, but every once in awhile, you end up with leftovers.
When you freeze the frozen custard, you should store it in an airtight container. Before serving, let it sit out up to 5 minutes to thaw and then devour!
More Low Carb Ice Cream Recipes:
Mint Chocolate Chip Ice Cream Cake
Homemade Strawberry Ice Cream Recipe
Sweet Cream Coffee Caramel Ice Cream
5-minute Keto Ice Cream Recipe
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Ingredients
- 1.5 cup heavy cream
- 1.5 cup reduced carb whole milk (such as Fairlife)
- 4 egg yolks ***
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 teaspoon glycerin ***
Instructions
- Put all the ingredients in a blender. Blend until smooth. Pour into an ice cream machine and freeze according to the manufacturer’s instructions.
Notes
Nutrition
Cheri Lundstrom says
I'm wondering if it is possible to make frozen custard with only fruit as sweetener. Most of this stuff is just too sweet for my.taste. imagine ripe banana or any ripe sweet fruit and eliminate other sweetener.
I think part of the problem with keto is our desire to recreate a false sweet rather than cultivate a more natural taste. After two months of avoiding all sugars and artificial sweeteners my tastes are different.
Taryn says
Yes, I think that would work. It wouldn't be keto but would still be fairly low carb.
Brittany says
Is it possible to make this without the ice cream maker?
Taryn says
You can if you stir well every 30 minutes until it is totally frozen. Or you can pour it popsicle molds.
Lacey says
I halved the recipe and used almond milk in place
of milk. I also added a half teaspoon of vanilla. The flavor was good but it left a greasy feeling in my mouth. Maybe too much fat?
Juanita says
What can I use instead of glycerin
Taryn says
Vodka works. Or you can omit it but you need to let the ice cream sit out at room temperature for awhile before you can scoop it.
Sarah Middleton says
can i use an old fashioned ice cream maker?🍦
Taryn says
Sure! Any ice cream maker should work.
Michael Schneider says
Can you use almond milk in this recipe?
Taryn says
Yes, in place of the whole milk.
Heather says
I attempted this recipe with monk fruit as the sweetener, and it just never hardened enough in my ice cream maker. This is also a machine I’ve never used before, so I’m not sure if that’s a factor. I was just wondering if you know whether the monk fruit might have had something to do with why I didn’t get the right consistency?
Thanks!
Taryn says
The monk fruit shouldn't make a difference. Is it one that you freeze the bowl? Are you sure you froze it long enough?
Kim Thomas says
Do you have a recommendation for the best type of ice cream maker to use with your ice cream/ custard recipes?
Taryn says
I have a 1.5 qt cuisinart ice cream maker.
John Lent says
THIS LOOKS SO YummmO
I will e trying this out - and as time permit - I will try different blends of this
MAYBE even a nice Mint Chocolate Chip
Personally thinking of adding a bit of fruit -
Possibly adding in a "soluble fiber"..? to help offset a few of the carbs.
Thank you - Taryn