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Ultimate Keto Ice-Cream aka Frozen Fat Bomb

|Ultimate Keto Ice-Cream aka Frozen Fat Bomb

Most of my ice-cream recipes are high in fat and great for the ketogenic diet. This recipe is a fat bomb with almost 94% of the calories from healthy fats! Fat bombs are snacks high in healthy fats and very low in carbs and protein. They are great for those who find it difficult to include enough healthy fats in their diet or follow what is known as FAT FAST. It's so sating, that one scoop per serving is enough - trust me, with this fat bomb, you won't need more!

Creating this recipe, was not easy. It took me several attempts before I was completely happy with the result. My first attempt was too sweet and lumpy. I tried everything to make it smooth but the fat would always separate and create a lumpy texture. I tried using ingredients at room temperature, heated and even tried to whip the egg whites hoping for a completely smooth result. As I realised, the only way to avoid the lumply texture was to blend it using an immersion blender half way through the cycle of my ice-cream maker. If you do that, you will get a really creamy and rich ice-cream that tastes similar to frozen cupcake frosting.

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If you have an ice-cream maker or you are planning to get one: I use this professional ice-cream maker from Cuisinart that has a built-in freezer. It's easy to use and makes excellent ice-cream. Depending on your budget, there are some cheaper ice-cream makers without built-in freezer.

How about if you don't have an ice-cream maker? I haven't tried this recipe without an ice-cream maker but I think it will work without it too. Just mix all the ingredients and place them into a freezer-friendly container. Then, take it out from the freezer every 30-45 minutes and blend or mix well. Keep repeating until you reach desired consistency. The only drawback is that it will take longer and you may not get a completely creamy result.

Preparation time

Hands-on
Overall

Nutritional values (per serving, 1 scoop, about ⅓ cup = 85 g / 3 oz):

1.7 grams 0.6 grams 3.6 grams 34.6 grams 25.6 grams 322 calories
Total Carbs2.3grams
Fiber0.6grams
Net Carbs1.7grams
Protein3.6grams
Fat34.6grams
of which Saturated25.6grams
Energy (calories)322kcal
Magnesium15mg (4% EMR)
Potassium94mg (5% EMR)

Macronutrient ratio: Calories from carbs (2%), protein (4.4%), fat (93.6%)

Ingredients (makes 8 servings):

Note: If a recipe calls for raw eggs and you are concerned about the potential risk of Salmonella, you can make it safe by using pasteurized eggs. To pasteurize eggs at home, simply pour enough water in a saucepan to cover the eggs. Heat to about 140 F / 60 C. Using a spoon, slowly place the eggs into the saucepan. Keep the eggs in the water for about 3 minutes. This should be enough to pasteurize the eggs and kill any potential bacteria. Let the eggs cool down and store in the fridge for 6-8 weeks.

Tips for soft ice-cream:

This recipe produces soft and creamy ice-cream. However, once left in the freezer for several hours, it will get hard as rock. Below are some tips to help you keep it soft:

  • Vodka or other similar alcoholic drink - about ¼ cup. Vodka is best as it's neutral and leaves no aftertaste.
  • Vegetable glycerin - 1-2 tablespoons. This ingredient will prevent crystallisation. It has a minimum effect on blood sugar but I personally count all the carbs in it because it has more calories than sugar.
  • MCT oil - about ¼ cup instead of ¼ cup coconut oil.
  • Also, put the ice-cream in single-serving containers so you don't have to wait for too long until it softens when taken out of the freezer.

Instructions:

  1. Separate the egg yolks from egg whites. Make sure the butter and coconut oil are softened, best at room temperature. This will make it easier for you to bind with the egg yolks.
    UPDATE: An easier way that always results in smooth ice-cream is to place all the ingredients in a food processor and pulse until smooth. Then pour in an ice-cream maker and process according to the manufacturer's instructions. When done, blend using an immersion blender (if needed to remove any lumps) and freeze in single serving containers. |Ultimate Keto Ice-Cream aka Frozen Fat Bomb
  2. Mix the butter, coconut oil, vanilla extract, powdered Erythritol and stevia together.
    To get powdered Erythritol, simply place it in a food processor and pulse for about 15-20 seconds. If you use whole Erythritol, it will not dissolve and will create unwanted crunchy texture. |Ultimate Keto Ice-Cream aka Frozen Fat Bomb
  3. Slowly add the egg yolks and whole eggs while blending one by one... |Ultimate Keto Ice-Cream aka Frozen Fat Bomb
  4. ... and process until smooth. |Ultimate Keto Ice-Cream aka Frozen Fat Bomb
  5. Pour in the coconut milk and keep blending. It's likely the mixture will lump which is perfectly normal. This is when using a food processor instead of a mixer becomes handy. |Ultimate Keto Ice-Cream aka Frozen Fat Bomb
  6. Scoop the mixture into the ice-cream maker and process according to the manufacturer's instructions.
    |Ultimate Keto Ice-Cream aka Frozen Fat Bomb
  7. Half way through, remove from the ice-cream maker. Use an immersion blender and pulse until smooth. |Ultimate Keto Ice-Cream aka Frozen Fat Bomb
  8. Then, return to the ice-cream maker and continue until your ice-cream is done. If you notice lumps, pulse with the immersion blender again. Eat immediately or place in the freezer for 30-60 minutes if too soft. To store for later, place in single-serving containers and keep in the freezer. Enjoy!
    I prefer using single-serving containers - they are great for portion control! Also, ice-cream straight from the freezer is always hard and you may need to keep it at room temperature for 15-20 minutes before serving. |Ultimate Keto Ice-Cream aka Frozen Fat Bomb

This recipe is inspired by Creamy Coconut “Get Some” Ice Cream from Bulletproof

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (63)

I blended all the ingredients in the blender and churned. No need to blend it again after in my case. It's kept perfectly (easy scooping consistency) and I didn't even add alcohol. This is indeed the ultimate ice cream!

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Thank you so much!

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The eggs aren't cooked at all?

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Yes, the eggs are raw. You can use pasteurized eggs (see the note below ingredients).

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II just dumped all of the ingredients together. I didn't have coconut oil so I used butter instead and it turned out pretty good. I didn't have an ice cream maker so I just put it in individual containers in the freezer and noticed that in a couple of the containers the fats started to seperate a bit from the other liquids before it froze all the way.  Still tasted pretty good. I also added a bit of liquor to keep it from freezing solid and it did seem to help a bit. Still had a good 1/2 hour wait for it to be a nice edible consistency. All in all a very creamy low carb high fat treat. I added homemade low carb blackberry syrup on top. Yum!

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Thank you, I'm glad you liked it! Smile

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I just mixed all the ingredients together and whisked until smooth, then put the bowl in a bigger bowl with ice and salt. Took out in 30 minutes and blended, put back in for 45 minutes. Texture came out great, I used vodka to keep from hardening too much. It had a strong alcohol taste. Next time I'll use less, but it should be good on the keto friendly lava cake!

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Lava cake + vanilla ice-cream = perfect!!

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I just bought the things to try and make this. I think I have a serious ice cream addiction that keeps throwing me out of ketosis. Fat bomb ice cream to the rescue!
Now, I can't seem to get my hands on erythritol in any shape or form (without paying $40 plus shipping, and I'd rather not do that). I noticed you link to another article listing a few other low-carb sweeteners, but you make no mention as to how to convert quantities between them. Since you're already using liquid stevia, which I already have at home, I'm assuming the powdered sweetener serves more purpose than just taste. If I was to compensate with just liquid stevia for taste, would I maybe need to add something else to get the texture right?
I've been blending like mad, with just an immersion blender, to get a soft texture. No ice cream maker either. I'll let you know how that goes.

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Hi Chris, I'm using liquid stevia but only a small amount. Too much stevia would make it bitter so I also use powdered erythritol. Thanks for mentioning that - I'll add a conversion table to the sweeteners I've tried. You could use 2-3 tablespoons of xylitol instead (ideally powdered in a food processor) or skip the powdered sweetener - that depends on how sweet you like it. I hope it worked Smile

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IF you use XYLITOL  and have pets, DO NOT LET THEM LICK the bowl etc (some people like to do that).  Xylitol is highly toxic to dogs and probably cats.  even a little bit can SERIOUSLY harm them.  

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I will definitely be making this soon! It looks amazing. And those egg yolks are so beautifully orange! Those carotenoids! Smile

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Thank you, hope you like like it! Smile

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Just made it. It's damn tasty. Will be making this regularly!

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Thank you Stephanie! Smile

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So I currently do not have an ice cream maker (wish list for Christmas Smile but recently I purchased the Dessert Bullet. Today I made this recipe in my NINJA, then froze it into cubes. When ready for service, thaw cubes for 5-10 minutes, then run through Dessert Bullet! NOTE: I'm secretly trying to get Hubs off SUGAR, and he LOVES ice cream! Tonight we'll test this plan...Smile

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That's the perfect plan Cheryl! I bet he couldn't even tell Wink I'm glad it worked even without an ice-cream maker Smile

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What's the purpose for a "fat fast"? Can you please explain that and when one should implement it into their diet? Also, what is considered a serving? Thank you.

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Hi Shani, here is a post that explains everything about it - hope this helps! ketodietapp.com/.../Complete-Guide-to-Fat-Fast A serving in this recipe is one scoop (about 1/3 cup, 85 grams / 3 oz) - the whole recipe makes 8 servings.

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Thanks so much! This will definitely help me on my journey to losing weight. I appreciate it!

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Can you taste the coconut? My son has a keen distaste for it. If you can, ever use heavy cream instead of coconut?

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hi Kirk, no you won't be able to taste the coconut - yes, you can use heavy cream instead of coconut milk too Smile

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This is super ice cream. I use ingredients as listed but add them to my food processor or blender and blend until everything emulsifies. It is much simpler and makes superb ice cream. Thanks for the recipe.

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Thank you and for the tips! Do you still use an ice-cream maker or just put it in the freezer?

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I just made this today and after trying to blend it for the 3rd time, it was still lumpy.  So I took out the batch and mixed it in my Vitamix and it came out super smooth.  I added it back to the ice cream maker and it was perfect!  Next time I will triple the batch and Vitamix it before putting it in the ice cream maker.  

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Awesome! Glad it worked and you enjoyed it! Smile

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mmmm awesome!

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Ive made this a few times over the past couple weeks and absolutely love it. Ive found that you can put all the ingredients  in a blender (on low, until it starts to get smooth then on high for a little bit).  Then just put it in the icecream maker for 40 minutes and it turns out great no need to do anything in the middle of the process. Thanky you for the recipe

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Thanks so much!! Glad you like it Smile

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I just made this! I (to my surprise and sadness) discovered that my sweeter brand has changed the percentage stevia to erythritol so I DO have ice cream (without machine, using the method you say) it does not taste very good as the overwhelming taste is...stevia Frown but I hope the cold will suppress the taste a bit and I could force some down as a fat bomb. Thanks for the idea! Best regards from Amsterdam, the Netherlands

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Sorry to hear that Nikki :-( Maybe you can make another batch using sweetener with no stevia, maybe only Erythritol and mix the two batches together? Hope the next one is better!

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Excellent recipe! I'm not allowed to make it anymore though... my serving size vs the real serving size don't match ;) Incredibly indulgent! I put my mixture in the blender and just let it blend for several minutes and had a nice creamy texture to go into the ice cream maker. Thanks for sharing your recipe, it definitely satisfied my ice cream tooth I had tonight!

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Thank you Debbie! Maybe you can try using small containers and freeze them separately so you don't eat more than the serving size. It's quite small because it is a "fat bomb". I can easily eat 3 servings in one go Smile

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When do you add the vanilla and/or vanilla bean?

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Thanks for noticing, I'll add it now!

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Wondering if anyone has tried heating this to get a smoother mixture and tempering in the egg yolks to eliminate any salmonella risks.  It is very tasty, but despite using very soft butter and coconut oil, and beating it 3 times, I still have a little bit of lumpiness from the butter.  Basically you could make a custard & let it cool to room temp before putting it in the ice cream maker.  The erythritol would then dissolve as well. I think I'll try it next time, thanks for the delicious fat bomb recipe!

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Thank you Marci! That's a great idea. I'll let you know when I try it!

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Just wondering why someone would ever want to consume this much fat? Very few minerals, antioxidants or nutrients for a healthy body. Plus it just clogs your insides. Fat is not beauty food not does it contribute to vibrancy or clarity

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Hi Cel, you are right that this recipe is not extremely high in micronutrients, this recipe is made for what is known as "fat fast" and it's a short-term diet plan used for breaking through a weight loss plateau. It is not meant to be consumed in large quantities or/and too often. However, it's a myth that fat blocks our arteries - recent studies show that cholesterol and saturated fat are not the villains, this idea is based on outdated studies back from the 1970's.

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Smile  Yes, do research before thinking fat is bad for you.  Grain Brain is an excellent resource for that.  There are lots of ways to obtain micronutrients AND a keto diet promotes the absorption of said nutrients and the lack of needing as many as when you are on a typical carb loaded "diet".  

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I am planning on trying this recipe out soon, as I just got my ice cream maker and am needing more ideas for fat bombs. Two questions. Would heavy whipping cream work in place of coconut milk? I'm not dairy sensitive. Also, how large is a scoop?

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Hi Allie, one scoop is about 80 g / 2.8 oz. Yes, heavy cream will work too Smile Just make sure you blend it well - the high fat content makes it clump and some people had to blend it 3 times to get it smooth.

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So I made it smooth! It took another blending as you recommended but it's pretty smooth now. Thanks for all your fabulous recipes!

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I'm glad it worked! Yes, it may need another blending. I made the ice-cream a week ago and had to blend it twice to get the same result but it was totally worth it!

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Oh wow! This looks and sounds amazing!I love that it uses eggs, so few recipes do these days, but I feel really good ice cream needs eggs! :-D

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Thank you Meg! Eggs are a superfood Smile

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This is so good, the best keto ice-cream I've ever had!! Thank you for all your delicious recipes!

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Thank you so much Susan!!

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I'll try it soon. It looks good. One question: what will happen if I don't use Erythritol? I don't have where to buy it. Would ice cream be  creamy?
Love your blog Smile

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Thank you! I think you can use stevia (20-30 drops or more to taste)? Based on some feedback, it may still be a bit lumpy but if it is, just blend it once more - Erythritol will not affect the creamy texture Smile

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This tasted great! However, it still stayed lumpy even after I used the hand blender, maybe I waited too long to blend it...or maybe I should blend it a few times during the freezing process...I used the cuisinart ice cream maker also.  Regardless, even lumpy Icecream is good Icecream!!!

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Thank you, glad to hear you liked it!!! I think you may want to blend it again just to get it smooth? Smile I let the ice-cream get really thick before I blend it (it stops the ice-cream maker when it's too thick) and then used my immersion blender until it was completely smooth.

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For making this without a machine you could put it in a large freezer bag and squish it around every half hour. I've made ice cream like this before and it turned out pretty good! I'll be making this today and I'll let you know! Smile

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Oh yes, please do Missy! And thanks for the tip - wouldn't think of putting it in a freezer bag Smile

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LOL!!!  Thanks for sharingSmile

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Thanks for your suggestion, Missy. I tried this last night and it was (for the most part) awesome, but what I did was clearly from an episode of I Love Lucy! I removed the bag from the freezer and decided to stir it with my electric whisk. Well, the whisk got caught up in the bag and the ingredients flew everywhere...not once but TWICE! Needless to say, I only got about 4 servings out of the mixture. BUT... it tastes great AND I lost 2 pounds from eating one of the servings last night! YAY! It was well worth the frustration and loss of ingredients. But next time, I will definitely invest in an ice cream maker SOON! Thanks again Missy and Martina for this post. Smile

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Always! Smile

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Guess what! I have exactly the same ice cream maker and made it just now. Yum! I also had to blend it to remove the lumpiness but oh my GOD it's so good! I've tried the bulletproof ice cream a while ago and didn't like the texture plus I can't eat MCT oil because it upsets my stomach. This is by far the best keto ice-cream I've tried Smile Thank you!

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Thank you so much Sarah, I really appreciate that!

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This looks fantastic, I bet it's delicious! Thanks for sharing, this may be my favourite fat bomb from now on! Wink

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Thank you Heather!

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Hell yeah!!! Gotta make this ice-cream! Now!

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Hope you like it! Smile

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