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Keto Neapolitan Ice-Cream

|Keto Neapolitan Ice-Cream

Chocolate, vanilla or strawberry - which one is your favourite? If you can't decide, why not make this quick & easy Neapolitan ice-cream. I remember as a child that my parents would always buy a large container of this delicious trio. As a kid I loved it but now that I avoid sugar and additives, I make my own healthier version. It's sugar-free and makes a perfect refreshing summer treat. It's creamy and doesn't require churning or an ice-cream maker. For the base I used my keto vanilla ice-cream and then added strawberries and cocoa powder to make the remaining layers.

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Preparation time


Nutritional values (per serving, 1 slice):

4.4 grams 1.6 grams 3.8 grams 16.5 grams 9.9 grams 185 calories
Total Carbs6grams
Net Carbs4.4grams
of which Saturated9.9grams
Magnesium23mg (6% RDA)
Potassium159mg (8% EMR)

Macronutrient ratio: Calories from carbs (9%), protein (9%), fat (82%)

Ingredients (makes 8 servings):

Vanilla base:
For strawberry layer:
  • 2 cups strawberries (300 g/ 10.7 oz)
For chocolate layer:

Note for raw eggs: 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.


  1. Start by preparing the vanilla base. 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. |Keto Neapolitan 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. |Keto Neapolitan 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... |Keto Neapolitan Ice-Cream
  4. ... with the vanilla extract or vanilla powder. I used a combination of vanilla extract and vanilla bean powder. |Keto Neapolitan 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. Divide the vanilla base into 3 parts. Place two parts into smaller bowls (one for the strawberry layer and one for the chocolate layer). |Keto Neapolitan Ice-Cream
  6. Prepare the strawberry layer. Wash the strawberries and cut the green ends off. Place them in a food processor and pulse until smooth. |Keto Neapolitan Ice-Cream
  7. Pour the blended strawberries in one of the bowls with the vanilla base and gently fold in using a spatula. Set aside. |Keto Neapolitan Ice-Cream
  8. Prepare the chocolate layer. Sift the cocoa powder into the second bowl with the vanilla base and gently fold in using a spatula. |Keto Neapolitan Ice-Cream
  9. To assemble the layers: Place the chocolate layer in a loaf pan or a freezer-friendly container and spread gently using a spatula. Top with the vanilla layer, and finally add the strawberry layer.
    I started with the thickest layer (chocolate) and used the most liquid layer on top (strawberry). Do not swap the order or the layers will not set well. |Keto Neapolitan Ice-Cream
  10. Freeze for at least 3-4 hours or until set. Cut into 8 slices and serve or place back in the freezer and store for up to 3 months.
    |Keto Neapolitan 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 (8)

I'v just popped this into the freezer. Eagerly waiting for it to be ready. It tastes delicious without freezing.  I had an issue with the strawberry layer sinking into the vanilla layer.  How could I correct that?


That's interesting - the strawberry layer should not sink into the vanilla layer. Make sure the vanilla layer is fluffy (not deflated by over processing once you add the egg yolks) and then pour the strawberry layer slowly on top of it.
- or  try switching the two layers (strawberry and vanilla)
- or freeze without the strawberry layer for an hour and then add it on top. I hope this helps Smile


I was wondering if you have an egg alternative? I am intolerant to egg whites.


If you can eat egg yolks, you can substitute the egg whites with more cream. I'd say about 1 1/2-2 cups of cream to get the same amount (instead of 3 egg whites). This will result in different nutrition facts (more fat and less protein).


this looks amazing. A bit of work for sure, but perfect for a special occasion. I look forward to trying this. I wonder if adding in some protein powder (a zero carb type) would mess with the flavor/texture?  and when and where would it best be added, in the egg yolk?  It could make this treat fit exactly within my preferred ratios of 5%carb/15%protein/80%fat


Thank you! I'm not sure how that would work but my worry would be that it may either deflate the egg whites and cream or it may not dissolve properly and result in a grainy texture. I think that knowing the percentages is useful, but what matters more is the amount of carbs, protein and fat in grams.


Thanks for your thoughts Martina!  Those were my concerns as well, esp. how it might impact the fluffy materials.  
Now Im wondering if it's the egg whites or just the fluffiness of both the egg whites and the cream that will keep this from hardening to a rock. I ask, b/c whenever I've made "icecream" by simply blending frozen berries/fruit with cream and sweetener in the blender, it's great right away, but is hard as a rock after going into the freezer. The pictures of the Neapolitan you made do not look rockhard, and that is what makes me think it's worth it to go to the trouble of beating everything to stiff peaks. Do you think this is the trick?


Yes, that'r right. There are several ways to make ice-cream soft (adding vegetable glycerin, MCT oil or alcohol will all prevent crystals from forming and making it rock hard).
If you don't have an ice-cream maker, in "regular" unwhipped ice-cream large crystals would form - but this doesn't happen if you make the egg whites and cream fluffy. The strawberry layer, however, does get a little icy because there is more water content compared to the other two layers.
The pictures are taken after 4 hours of freezing and that's why it doesn't look hard. If you freeze it overnight it will still get hard so it's better if you slice it and then put back in the freezer. Before serving, leave the required amount at room temperature for a few minutes.


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