This Chipotle Keto Ice Cream is such a fun and surprising flavor. It’s made with real chipotle peppers in adobo sauce for some awesome smoky depth. Balanced into the sweetness of ice cream, this dessert can make a fun addition to your dinner party.
I’m usually entertained and intrigued by dishes that defy expectations or push beyond the norm. A fun combination of sweet and spice, this Chipotle Keto Ice Cream meets that mark. It’s most definitely still ice cream but comes with a spicy kick on the finish. While I enjoy this no churn, sugar-free ice cream as it is, it also makes a perfect ice cream sandwich when smooshed between two of my Keto Snickerdoodle Cookies.
This Chipotle Keto Ice Cream was inspired by some fun and interesting ice cream sandwiches that I saw on my Minnesota State Fair Food Odyssey.
The method used for making this ice cream was inspired by this Keto Coffee Ice Cream by All Day I Dream About Food.
What You Need to Make Chipotle Keto Ice Cream
Ingredients
- Chipotles in Adobo Sauce – I finely diced the chipotles and made no effort to remove any of the sauce. That said, the spice level will change in proportion to the amount of both chipotles and sauce that you include. So, you’ll probably want to keep your (and your guests’) tastes in mind.
- Heavy Cream
- Almond Milk
- Allulose
- Powdered Erythritol
- Xanthan Gum
- Unsalted Butter
- Vodka – There is just a little bit of vodka in this recipe to help prevent the ice cream from getting too icy. It’s really cool how well this trick works.
Equipment
- Cutting Board – For dicing the chipotle peppers in adobo sauce.
- Chef’s Knife – For dicing the chipotle peppers in adobo sauce.
- Rubber / Latex / Food Service Gloves – To keep the peppers off of your hands.
- Small to Medium Saucepan
- Whisk
- Rubber Scraper
- Stand Mixer or Large Mixing Bowl with Hand Mixer
- Deep Glass or Plastic Container with Lid – i.e. An Airtight Container
Getting Started with Making Chipotle Keto Ice Cream
Get ready to see the word “whisk” a lot.
Prepping the Chipotle Peppers in Adobo Sauce
We’ll get started by finely dicing 2 Chipotle Peppers in Adobo Sauce and setting them aside. (I strongly suggest wearing gloves for this step.) This amount gives a good kick on the finish. However, if you’d like less spice, cut the amount of Chipotle Peppers in half.
Making the Thick Base for Chipotle Keto Ice Cream
Next, in a small to medium saucepan, we’ll combine 1 cup of Heavy Cream, ½ cup of Unsweetened Almond Milk, ¼ cup of Powdered Erythritol, ¼ cup of Allulose, and the diced Chipotle Peppers. We’ll whisk to combine and then bring the mixture to a boil. At that point, we can drop the heat and continue to simmer it for 40 minutes, whisking frequently. (I whisk most of the time.)
Once it has thickened, we need to remove the saucepan from the heat and add 2 tablespoons of Unsalted Butter. You’ll need to whisk it until it’s completely combined and then continue whisking constantly while you sprinkle in ¼ teaspoon of Xanthan Gum. Now we keep whisking until the Xanthan Gum is completely dissolved. The mixture will begin to thicken even more.
After that, we’ll whisk in 1 ounce of Vodka and then allow it to cool to room temperature.
Whipping the Cream
While the thick base is cooling, we’ll want to whisk the remaining 1.25 cups of Heavy Cream with the remaining ¼ cup of Powdered Erythritol until stiff peaks form.
Finishing and Chilling the Chipotle Keto Ice Cream
Once the thick chipotle base has cooled, we’ll fold about ¼ of the Whipped Cream into it to lighten it up. Then we can fold in the remaining whipped cream, working in thirds. The mixture should be well combined and not streaky.
Finally, we’ll place the no churn ice cream in an airtight container in the freezer until frozen (approximately 6 hours or overnight).
Creating a Keto Chipotle Ice Cream Sandwich
If you want to turn this Chipotle Keto Ice Cream into an ice cream sandwich, you should whip up a batch of my Keto Snickerdoodle Cookies and allow them to cool completely.
When the Chipotle Keto Ice Cream has mostly set (or even beforehand), you can mold it into the shape of hockey pucks. To accomplish this, I line 4 ounce ramekins with plastic wrap and then spoon the ice cream into the “mold.” I like to make sure to pack it in.
Then you can return the pucks to the freezer to reset in their new shape. To assemble, simply sandwich one of the ice cream hockey pucks between two Keto Snickerdoodle Cookies (or other cooking of your choice).
Related Recipes
Are you interested in making this Chipotle Keto Ice Cream, but want to add a dessert for any less adventurous guests you might have? Check these out for some easy additions:
- Margarita Mousse – You’re already making one round of whipped cream, so just make the whipped cream for the 2nd recipe before even bothering to wash the bowl.
- Lower Carb Cherry Brownie Bites – Super quick and easy to add on as a second dessert (even if you do it at the last minute).
- Keto Cake Batter Dip with Keto Cinnamon Chips – Another quick and easy dessert that you can add to your menu with very little time or effort.
Wondering what to add to the rest of your menu? Perhaps, you should try a few of these recipes:
- Appetizers
- Ground Turkey Cheater Keto Empanadas with a drizzle of Chipotle Crema
- Poblano Keto Fiesta Patties
- Mains
- Sides
Chipotle Keto Ice Cream
Ingredients
- 2 Chipotle Peppers in Adobo Sauce Finely Diced. About 1.5 tablespoons. You can cut this amount in half for less spice if you prefer.
- 2.25 cups Heavy Cream Divided: 1 cup for the thick base, 1.25 cups for the whipped cream portion
- ½ cup Unsweetened Almond Milk Unflavored
- ½ cup Powdered Erythritol Divided: ¼ cup with the thick base, ¼ cup for the whipped cream portion
- ¼ cup Allulose
- 2 tablespoons Unsalted Butter
- ¼ teaspoon Xanthan Gum
- 1 ounce Vodka
Instructions
- Finely dice 2 Chipotle Peppers in Adobo Sauce and set them aside. (I suggest wearing gloves for this step.)2 Chipotle Peppers in Adobo Sauce
- In a small to medium saucepan, combine 1 cup Heavy Cream, ½ cup Unsweetened Almond Milk, ¼ cup Powdered Erythritol, ¼ cup Allulose, and the diced Chipotle Peppers.2.25 cups Heavy Cream, ½ cup Unsweetened Almond Milk, ½ cup Powdered Erythritol, ¼ cup Allulose
- Whisk to combine and then bring the mixture to a boil. At that point, drop the heat and continue to simmer it for 40 minutes, whisking frequently. (I whisk most of the time.)
- Once it has thickened, remove the saucepan from the heat and add 2 tablespoons Unsalted Butter. Whisk until it is completely combined and then continue whisking constantly while you sprinkle in ¼ teaspoon Xanthan Gum. Whisk until the Xanthan Gum is completely dissolved. The mixture will begin to thicken even more.2 tablespoons Unsalted Butter, ¼ teaspoon Xanthan Gum
- Then whisk in 1 ounce Vodka. Allow it to cool to room temperature.1 ounce Vodka
- While the thick base is cooling, whisk the remaining 1.25 cups Heavy Cream with the remaining ¼ cup Powdered Erythritol until stiff peaks form.2.25 cups Heavy Cream, ½ cup Powdered Erythritol
- Fold about ¼ of the Whipped Cream into the Chipotle base to lighten it up. Then fold in the remaining whipped cream, working in thirds. The mixture should be well combined and not streaky.
- Place the no churn ice cream in an airtight container in the freezer until frozen (approximately 6 hours or overnight).
Equipment
- Cutting Board For dicing the chipotle peppers in adobo sauce.
- Chef's Knife For dicing the chipotle peppers in adobo sauce.
- Rubber / Latex / Food Service Gloves To keep the peppers off of your hands.
- Whisk
- Stand Mixer Or Large Mixing Bowl with Hand Mixer
- Deep Glass or Plastic Container with Lid i.e. An Airtight Container
Notes
- Keto Chipotle Ice Cream Sandwiches
- To make Keto Chipotle Ice Cream Sandwiches, press ½ cup of Chipotle Keto Ice Cream into a mold about the size of a hockey puck. I use a 4 ounce ramekin lined with plastic wrap. Put it back in the freezer.
- Place one ice cream disk between two Keto Snickerdoodle Cookies (or other cookie of your choice).
- Enjoy!
- https://dinnerpartydiaries.com/recipes/desserts/keto-snickerdoodle-cookies/
- Net Carb Calculation
- Total Carbs Per Serving: 21 grams
- Minus Dietary Fiber Per Serving: 0.5 grams
- Minus Sugar Alcohols Per Serving: 18.75 grams
- Net Carbs Per Serving = 1.75 grams
- Total Carbs Per Serving: 21 grams
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