Step 1Prepare the Keto Condensed Milk or Dairy-Free Condensed Milk. Make sure you're using Allulose as you'll need it to keep the ice cream soft. While still warm, measure out 1 1/4 cups (300 ml) and add 1/4 cup (50 g/ 1.8 oz) more of Allulose.
Step 2Let it cool down completely before combining with the remaining ingredients. Placing the sauce pan in a large pan filled with ice water will speed it up.
Step 3Pour the cream (or use coconut cream) and condensed milk into a mixing bowl. Add the blue spirulina and process until just combined.
Step 4Finally, add all of the flavor extracts and salt. You will need 1 tsp sugar-free vanilla extract, 1/2 tsp sugar-free cherry extract, 1/4 tsp sugar-free strawberry extract, 1/4 tsp sugar-free raspberry extract (or use 30 drops raspberry stevia drops instead) and 1/4 tsp sugar-free almond extract. (You can read more about this flavor selection and other options in the recipe tips above.)
Step 5Use an electric mixer to beat until it just starts to thicken. Beat until smooth and well combined. Do not over beat, the mixture should be whipped until soft (not stiff) peaks form. It's better to make it runnier then to over-beat and split it.
Step 6Pour the mixture into a loaf cake tin or any container, scraping the sides of the bowl with a rubber spatula. Instead of one container you could use 8 single-serve containers or a muffin tray for better portion control. Place in the freezer and freeze for about 4 hours or until set.
Step 7The ice cream will be ready to serve and scoopable but you could leave it on the kitchen counter for about 5 minutes before scooping. Store in the freezer for up to 3 months.
Step 8You can serve it on its own by scooping into a bowl, or make some Keto Sugar Cones. Enjoy!