Keto Neapolitan Ice-Cream

4.9 stars, average of 106 ratings

By Martina Slajerova, updated August 7 20208
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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.

Using 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 60 °C/ 140 °F. 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.

0 days, 3 hours, 45 minutes

Hands-on 15 minutes Overall 3-4 hours

Serving size 1 slice

Allergy information for Keto Neapolitan Ice-Cream

✔ Gluten free

✔ Dairy free

✔ Nut free

✔ Nightshade free

✔ Pork free

✔ Avocado free

✔ Coconut free

✔ Fish free

✔ Shellfish free

Pescatarian

Vegetarian

Notes

Recipe can be made dairy-free or coconut-free.

Nutritional values (per serving, 1 slice)

Net carbs4.2 grams

Protein3.8 grams

Fat16.5 grams

Calories185 kcal

Calories from carbs 9%, protein 9%, fat 82%

Total carbs6 gramsFiber1.8 gramsSugars3.3 gramsSaturated fat9.9 gramsSodium42 mg(2% RDA)Magnesium23 mg(6% RDA)Potassium159 mg(8% EMR)

Ingredients (makes 8 servings)

3 large eggs, separated
¹/₄ tsp cream of tartar or apple cider vinegar
¹/₃ cup Erythritol or Swerve, powdered or other healthy low-carb sweetener from this list (50 g/ 1.8 oz)
1 ¹/₄ cups heavy whipping cream or coconut milk for dairy-free (300 ml / 10 fl oz)
1 tbsp sugar-free vanilla extract or 1 tsp vanilla bean powder
2 cups strawberries (300 g/ 10.7 oz)
¹/₄ cup unsweetened cacao powder (20 g/ 0.8 oz)

Instructions

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.
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.
... 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...
... with the vanilla extract or vanilla powder. I used a combination of vanilla extract and vanilla bean powder.
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).
Prepare the strawberry layer. Wash the strawberries and cut the green ends off. Place them in a food processor and pulse until smooth.
Pour the blended strawberries in one of the bowls with the vanilla base and gently fold in using a spatula. Set aside.
Prepare the chocolate layer. Sift the cocoa powder into the second bowl with the vanilla base and gently fold in using a spatula.
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.
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.

Ingredient nutritional breakdown (per serving, 1 slice)

Net carbs	Protein	Fat	Calories
Egg, whole, fresh, raw (free-range or organic eggs)
0.1 g	2.4 g	1.8 g	27 kcal
Cream of tartar, raising agent
0 g	0 g	0 g	0 kcal
Erythritol (natural low-carb sweetener)
0.3 g	0 g	0 g	1 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.8 g	0.6 g	11.4 g	110 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.2 g	0.1 g	2.9 g	27 kcal
Vanilla extract, powder (vanilla bean)
0.1 g	0 g	0 g	2 kcal
Strawberries, fresh
2.2 g	0.3 g	0.1 g	12 kcal
Cocoa powder, raw (cacao)
0.6 g	0.5 g	0.4 g	6 kcal
Total per serving, 1 slice
4.2 g	3.8 g	16.5 g	185 kcal

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Sophia 7 years ago # Reply

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?

Martina @ KetoDiet 7 years ago # Reply

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 😊

Jasmine 7 years ago # Reply

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

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).

Larkspur 7 years ago # Reply

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.