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keto starbucks pink drink ice cream

Keto Starbucks Pink Drink Ice Cream (Low Carb, Sugar Free, Churn, No Churn)

Starbucks pink drink is a strawberry shortcake in its liquid form. It's easy to see why it sits at the top of Starbucks keto friendly options. The passion tea in itself with its tropical demeanor, will have you on a caribbean island beach by the ocean. Heavy cream and sweetened with stevia elevates the taste entirely. Doesn't that sound like the perfect flavor for a sugar free ice cream? The Starbucks pink drink is amazing, but now it can be phenomenal!
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 3 people

Ingredients
 

  • 1 cup Heavy cream
  • 1 cup Unsweetened Almond Milk
  • 3/4 cup Passion Iced Tea (Starbucks uses this)
  • 1/2 cup Powdered sweetener (I used this)
  • 1/2 tsp Liquid stevia
  • 2 egg yolks Yolks only
  • 1/2 tsp Xanthan gum
  • 1/2 tsp Salt
  • 1-2 TB Vodka (NO CHURN ONLY (OPTIONAL))
  • 1 Ice cream machine (CHURN ONLY I used this one)

Instructions
 

No Churn instructions

  • In a small bowl separate egg yolks from whites. Keeping the egg yolks mix your xanthan gum, powdered sweetener, and salt with that. Set aside.
  • In a saucepan, pour in heavy cream, almond milk, stevia, passion iced tea
  • Put on a low heat, then add your egg yolk mixture you had sat to the side
  • Step heat up little by little but never passing midway. You want to heat the eggs slowly to create a custard.
  • Once custard is formed, a good way to know is it will coat the back of your spoon. Add in 1-2 TB of vodka which is optional and it'll help in the freezing.
  • After that any excess egg just pour through a strainer. In a covered container place strained mixture into freezer. Stir about every hour until you get the consistency you want. Or just leave it and let it do it's thing.

Churned Instructions

  • In a small bowl separate egg yolks from whites. Keeping the egg yolks mix your xanthan gum, powdered sweetener, and salt with that. Set aside.
  • In a saucepan, pour in heavy cream, almond milk, stevia, passion iced tea
  • Put on a low heat, then add your egg yolk mixture you had sat to the side
  • Step heat up little by little but never passing midway. You want to heat the eggs slowly to create a custard.
  • Once custard is formed, a good way to know is it will coat the back of your spoon.
  • Allow to cool a little. It's not a necessity. You can go and make the ice cream it may take longer to form that's all.
  • Pour mixture through strainer to remove any excess egg yolks that didn't cook into the custard. Start ice cream machine.
  • After ice cream reaches consistency you want turn off machine and enjoy. Place any excess in a covered container in freezer.

Notes

If you were to put any in the freezer for later the ice cream will harden. simply place on the counter for a little while in order for it to soften back up.
Servings based off 3 people. There is about 1.5 to 2 pints total once made.
Macros:
Fat 19g
Net Carbs 2g
Protein 3g
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