Low Carb Rice Pudding Ice Cream

Low carb rice pudding? Impossible! Inconceivable! Well, maybe, but low carb rice pudding ice cream is a reality. How’d I do it? Cereal. Cereal? Yes, cereal. HighKey Keto Protein Breakfast Cereal to be precise. It doesn’t snap, crackle, nor pop in milk, but it does stay crisp. Well, mostly. It is going to get a little soggy during the freezing process...and that’s perfect! Why? The al dente cereal bits have a very similar texture to rice. The cinnamon kick of the “rice” complements the rice pudding flavoring of the ice cream perfectly.

The cinnamon cereal flavor worked so well that I didn’t bother to try the frosted variety of cereal in this recipe. Let me know how it works out if you do.

Ingredients

Low Carb Sweet Cream Base
1-2 tablespoons Alpha Freezz Rice Pudding flavoring
2 oz (56 g) HighKey Keto Protein Breakfast Cereal, Cinnamon

Directions

1. Add the cereal to an empty ice cream container and place it in the refrigerator.
2. Follow the instructions for the Low Carb Sweet Cream Base. Add the extract after the mix has cooled, if applicable. Cover and chill in the refrigerator for a few hours.
3. Follow your ice cream maker’s directions for making ice cream. Add the cereal to the ice cream maker 1-2 minutes before it’s complete. Remove from the ice cream maker using a silicone spatula into the container. Freeze until solid.