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No-Churn Vanilla Keto Ice-Cream

|No-Churn Vanilla Keto Ice-Cream

Chocolate or vanilla ice-cream, which one do you prefer? I can never decide and the truth is I love them all: strawberry, cherry and chocolate & mint. This recipe has been adapted from the amazing no-churn ice-cream by Mary Berry. I used a low-carb sweetener instead of sugar and added some vanilla powder for an extra flavour boost. I also used a pinch of cream of tartar to help the ice-cream stay light and creamy.

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Preparation time

Hands-on
Overall

Nutritional values (per serving, ~ 1 cup, 2 large scoops):

2.3 grams 0 grams 5.1 grams 22.2 grams 13.1 grams 238 calories
Total Carbs2.3grams
Fiber0grams
Net Carbs2.3grams
Protein5.1grams
Fat22.2grams
of which Saturated13.1grams
Energy (calories)238kcal
Magnesium8mg (2% RDA)
Potassium93mg (5% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (9%), fat (87%).

Ingredients (makes 6 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 more than 4 hours, it will get hard. 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. I use it in other ice-cream recipes but I'm not sure how that would work in this one. It may "deflate" the fluffy texture.
  • 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 whites from the egg yolks. Start whisking the egg whites and add the cream of tartar. As the egg whites thicken, slowly add the powdered Erythritol. |No-Churn Vanilla Keto Ice-Cream
  2. Whisk until they create stiff peaks. In another bowl, whisk the cream...
    If using whipped coconut milk instead of cream, here is a great tutorial that explains how to do it. |No-Churn Vanilla Keto Ice-Cream
  3. ... until soft peaks form when the whisk is removed. Be careful not to over whisk the cream. In a third bowl, mix the egg yolks... |No-Churn Vanilla Keto Ice-Cream
  4. ... with the vanilla extract or vanilla powder (or seeds from vanilla bean). I used a combination of vanilla extract and vanilla bean powder. |No-Churn Vanilla Keto Ice-Cream
  5. Slowly fold the whisked egg whites into the whipped cream. Then add the egg yolk mixture and gently fold in using a spatula until well combined. |No-Churn Vanilla Keto Ice-Cream
  6. Place the mixture in a loaf pan or a freezer-friendly container and freeze for at least 2 hours (I froze mine for 4 hours). |No-Churn Vanilla Keto Ice-Cream Enjoy! |No-Churn Vanilla Keto Ice-Cream

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

Comments (59)

I have made mine, however i only had granulated Erythritol, which made the ice cream have crunchy feel to it. Ans a bit spicy and tingly on the tongue. Even though I added vodka the ice cream still froze to an block. In order to eat I need to wait for it to defrost.

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Hi Ewa, yes, you will need to use powdered erythritol, I've made that mistake too Smile It does get quite hard even with vodka but it still helps if you use some, or if you use MCT oil or glycerin. I keep mine in single-serving containers and leave it on the kitchen counter for 10-15 minutes before serving.

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hi..tastes delicious..what are the calories per serving?
i added mct oil and it didn't harden or thicken..i also whipped etc and then put in my cuisinart ice cream maker..delicious sauces..hahahaha..

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Thank you! It's 238 kcal (calories) per serving.

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Any one made without eggs ?

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It should work with just whipped cream, vanilla (or other flavours) and sweetener Smile

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I punched all the ingredients as listed above (using heavy cream and powdered swerve) into the myfitnesspal recipe calculator, and it's coming up with 21.6 carbs/serving. 0 sugars, but still the 21.6 carbs. How did you arrive at the 2.3 carbs above?

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Hi Jessica, I wouldn't rely on MFP data. The vast majority of apps and online tools strive for quantity, not quality. They use what is known as "shared database" which is essentially created by people using these tools and it is not verified. As a result, several entries are inaccurate. To calculate all the nutrition facts in my recipes (on the blog and in my app), I use a verified database such as the USDA.

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How do you get 2.3 g of carbs per cup of ice cream? With 4 g of carbs per teaspoon of sweetner, shouldn't it be 16g of carbs per cup?

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It depends on the sweetener. I use Erythritol and/or Stevia, both of which are virtually zero-carb and zero-calorie. Here's more about sweeteners: ketodietapp.com/.../Top-10-Natural-Low-carb-Sweeteners

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I made this adding in a bit of cacao powder and 3tbsp peanut butter. It was great. Looking at the ingredient amounts and what I got both times I made it,I only get maybe 3 cups of ice cream. So I am trying to figure out how it says 6 servings when each serving is only 1 cup, 2 scoops. This makes me wonder then if the nutritional brake down should be doubled?

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Hi Lin, if you add other ingredients such as cocoa powder and peanut butter, the egg whites and cream will deflate - that's why I think you only got 3 cups. You can either count 1/2 cup as "one serving" or double the nutrition facts if you have one cup. Keep in mind that that does not include the additions (cocoa powder and peanut butter).

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If I'm using vodka, when is the best time to add it in? Does it matter?

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Hi Kitty, I would add it together with the vanilla extract.

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I just made your recipe and added peppermint flavouring and finely shaved Lindt 80 it was Devine!  Thankyou so much

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That sounds delicious! Smile

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Do you think a flavored vodka would add a noticeable flavor?

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I'm not sure, I haven't tried it but I don't think so. If you are planning to use vanilla vodka, add more vanilla powder or vanilla extract.

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This recipe has changed my life!  I have been missing my ice cream more than anything since going Keto.  This tastes exactly like all the vanilla ice creams which I used to enjoy full sugar.  Thank-you, thank-you so much Martina!  I also have your cookbook, which I also love and have made many great things.

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Thank you Becca, I really appreciate that!! Smile

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Can I just mix the ingredients all at once and get a not fluffy ice cream?  Or will it just not turn out at all?

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Yes, you can do that too, although it will not be fluffy and may be icy. If you don't whip the cream and egg whites, it's better to use an ice-cream maker, or - if you don't have one - stir it every 30 minutes until if freezes to a desired consistency.

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how can you eat raw eggs? I was told y ou get sick. Am I missing some good inforamtion? Please message me if you can answer this.

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Hi Mary, please, read the note under Ingredients.

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yes, you are missing some good information.  The odds of getting salmonella poisoning from eating raw eggs are about the same as getting it from fruit.  

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Made this last night with a few variations! I didn't have sugar-free vanilla, so I used regular imitation vanilla, and Stevia instead of erythritol, which I powdered in my blender. Before it went in the freezer, I added half a bar of organic 70% dark chocolate. It's amazing today! The texture is kinda similar to freeze-dried ice cream, but it's super cold and yummy. I'll be making this again Smile

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Thanks for the tips! Smile

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I just made this and tasted it before I put it in the freezer and it tastes SOOOO GOOD!! Smile I hope the texture comes out good too.I put a 1/4 a cup of vodka in it.

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Thank you Amber!

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I used a "can" of coconut milk. I just mixed the solid and liquid up. Has anyone else used this.

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My guess is that it may not be as light and fluffy (may make the egg whites deflate) but in general, I use coconut milk all the time, especially when making ice-cream Smile

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Thanks for the ideas!  When 'pasteurizing' the eggs ...I assume they are out of the shell when you do this?  Sorry if this is a dumb question!  Smile

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Hi Lori, not at all! You do it with the shell so before you use them - they won't cook Smile

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Just tried this so me and my boo can enjoy it for valentines day tomorrow. Used some Dutch liquor (I live in the Netherlands) instead of vanilla. Hoping that the alcohol will keep it nice and liquid even after freezing all night. I had a teaspoon full before freezing - it's already delicious!

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Thank you Miriam, hope you liked it! Also, a tablespoon of vegetable glycerine would help and make it soft Smile

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What if you want to use an ice cream maker?

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Hi Alexandra, if you want to use an ice--cream maker, try this recipe instead (without the cherry jam): ketodietapp.com/.../Amarena-Cherry-Ice-cream or use this recipe but do not whip the egg whites and the cream - simply blend everything together before putting in the ice-cream maker.

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Is there a way to make this ice cream where it's not grainy from the sweetener granules? The flavor was good, but it was grainy when it came out, and also, it froze REALLY hard. So hard I had to leave it out for at least 20-30 minutes to be able to put my spoon in it. It's possible that that's a result of my freezer setting, but just wondering if I'm the only one to whom this happened

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Did you use powdered / icing sugar? That should help. Otherwise, heating some cream up and dissolving the sweetener would help. Then just mix it with the egg yolks and add it to the remaining ingredients.
I think that that's how the ice-cream is - it does get hard after more than 4 hours in the freezer. So what I usually do is that after 2-4 hours, I divide the batch into smaller single-serving containers and put it back in the freezer. So when I crave some ice-cream, I don't have to leave the whole batch out just to get a serving.

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I made the vanilla and it was good.  Then I made a batch with about 1/3 cup pumpkin puree added to the egg yolks (plus about 1 tsp of vanilla) and about 1 Tbsp of your pumpkin spice mix to the egg whites.  Yumm.  p.s. I used a 50/50 mix of stevia and Swerve for the sweetener and I think it worked out well.  Thanks for the recipes, Martina!

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So glad you liked it, Kevin! And thanks on the tips on variations Smile

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I just made this tonight exactly as per the instructions and it came out great! I added some sucralose drops (EZ-Sweetz) to sweeten it up a bit since I have a sweet tooth. The texture of the ice cream came out a bit like frozen meringue, slightly crunchy when completely frozen.
One mistake I made was that I used granulated instead of powdered erythritol, making the ice cream slightly gritty. Definitely get powdered erythritol if you can find it in your country.

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Thank you Matthew! Yes, you'll have to use powdered sweetener in this recipe. Erythritol doesn't dissolve unless heated so it stays gritty.

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Hi, thanks for this great recipe. Most of the attempts I've made at baking or cooking keto recipes have not turned out the way it looks in the photo! But I tried this yesterday with a minor adjustment of halving the sweetner to just under a 1/4 cup of xylitol. I used coconut milk whipped and added some slivers of almonds. Next time I will try it with whipped fresh cream and a chocolate flavour.

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Sounds delicious, glad you liked it! Smile

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How do you make chocolate mint ice cream this way?

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Hi Jackie, I haven't tried it but I'd think that it should work. Just add some mint extract (into the cream) and dark chocolate chips (last ingredient).

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Can you make this in an ice cream maker?  Looks great.

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Thank you Patricia! Yes you can but avoid whipping up the cream and skip the egg whites - just use more cream of full-fat yogurt instead Smile

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What an amazing recipe, I cannot wait to try it! Is this available in the Keto App?

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Thank you!! It is not in the Meals tab (almost all recipes in the Meals tab are exclusive) but you can indeed find this recipe in the last tab (integrated blog) just like over 270 more recipes Smile

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This sounds great! I need some ice cream for my mom's birthday treat tomorrow and don't have an ice cream maker so this is a godsend. How can I substitute the vanilla for chocolate? I was thinking of cocoa powder...?

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Thank you! Yes, you can add unsweetened cocoa powder, I'd say 1/4-1/3 cup and then maybe a few pieces of dark chocolate chips. I'd mix the powder slowly with the whipped cream by sprinkling on top and then mix it with the egg whites and yolk mixture. Cocoa powder will be quite heavy and will deflate the mixture a bit.

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Hi, This looks really mjummie. Question, can I also make cinnamon icecream with this recipe?

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Thank you! Yes you can use cinnamon instead of vanilla Smile

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Wow, I'm saving this recipe! Your coconut cream is still liquid right?

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Thank you! It's actually whipped - I now added a note right below step 2 because I realised that most people would just use "regular" coconut milk Smile

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Is there a way to get coconut cream whipped without that gadget? I'm in Korea and I just have no room to store one and have no dishwasher either.  Cleaning the gadgets like that is more of a pain than it is worth.

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I think that you can whisk it with a hand whisk but it won't be as frothy.

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