Low-Carb Creamy Vanilla Froyo

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Low-Carb Creamy Vanilla FroyoPin recipeFollow us 125.0k

A couple of weeks ago, I got my new ice-cream maker. Cuisinart professional ice-cream maker was a bit pricey but totally worth the money! It has a built-in freezer and it's easy and quick to make an amazing ice-cream. This brand is very reliable and they also have some cheaper ice-cream makers with freezer bowls that you have to freeze before you begin your recipe. I couldn't wait to try it out and the result is my first ice-cream recipe!

While I was searching for the basic rules of ice cream making, I came across a great recipe from HolisticSquid.com that answered most of my questions. For a start, the ice-cream has to be soft and creamy with no icy bites. Adding alcohol-based vanilla extract prevents it from getting too hard, while arrowroot powder helps with thickening. I adjusted the recipe for a low-carb diet and added some Greek yogurt :-)

Hands-on Overall

Nutritional values (per serving, 2 scoops)

Net carbs5.2 grams
Protein5.8 grams
Fat29.6 grams
Calories321 kcal

Calories from carbs 7%, protein 7%, fat 86%

Total carbs5.2 gramsFiber0 gramsSugars4.1 gramsSaturated fat18.4 gramsSodium119 mg(5% RDA)Magnesium5 mg(1% RDA)Potassium56 mg(3% EMR)

Ingredients (makes 10 servings)

Note: Due to the slight risk of Salmonella or other food-borne illness, you should use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).


  1. Separate the egg yolks from egg whites. Beat the egg yolks in a bowl reserving the egg whites for another use (e.g. making quick wraps or adding them to your morning omelet). Make sure the cream is chilled and place together with the yogurt in a large bowl. Whisk until thickened slightly and the cream forms soft peaks but don't over-whisk it. Add the egg yolks into the bowl and gently fold into the cream mixture. Low-Carb Creamy Vanilla Froyo
  2. Add alcohol-based vanilla bean extract. If you don't have one, just add the same amount of vodka and sugar-free vanilla extract. Low-Carb Creamy Vanilla Froyo
  3. Open and scrape the vanilla bean and add the seeds into the mixture. This will boost the vanilla flavour! Low-Carb Creamy Vanilla Froyo
  4. Erythritol doesn't dissolve easily unless heated up. For a smoother texture you can blend it until powdered. Note: Erythritol is a sugar alcohol that naturally occurs in fruits, vegetables and fermented foods. It's very low in Net Carbs and has a slight cooling effect.
  5. In a small bowl, mix the powdered Erythritol with arrowroot powder. This will help you avoid clumps. Low-Carb Creamy Vanilla Froyo
  6. Add to the yogurt mixture with the salt and stevia and blend well. Low-Carb Creamy Vanilla Froyo
  7. Pour into the ice-cream maker and process according to the manufacturer's instructions.
    Note: mine took just about 45 minutes. This varies based on the make of your ice-cream maker from 45-90 minutes. Low-Carb Creamy Vanilla Froyo
  8. When done, serve immediately or freeze for 30-60 minutes if the ice-cream is too soft. To store the ice-cream, place in small containers and keep in the freezer. Low-Carb Creamy Vanilla Froyo
  9. I always keep the ice-cream in rather small containers for portion control. Trust me, it's very easy to start with just a spoon and eat the whole container!
    Note: Ice-cream straight from the freezer may be too hard but you know the trick. Microwave for 10-20 seconds or leave at room temperature for 20-30 minutes before serving! Low-Carb Creamy Vanilla Froyo
    You can enjoy it by itself… Low-Carb Creamy Vanilla Froyo
    … or add some fresh strawberries, top with whipped cream and garnish with fresh mint :-) Low-Carb Creamy Vanilla Froyo

Ingredient nutritional breakdown (per serving, 2 scoops)

Net carbsProteinFatCalories
Cream, heavy whipping, pouring, full-fat (30-40% fat)
1.6 g1.1 g22.8 g220 kcal
Yogurt (10% fat)
2.1 g3.6 g5 g67 kcal
Egg yolk, fresh
0.2 g1.1 g1.8 g22 kcal
Vanilla extract, imitation, alcohol
0.1 g0 g0 g6 kcal
Vanilla extract, powder (vanilla bean)
0.1 g0 g0 g1 kcal
Arrowroot powder, thickening agent
0.8 g0 g0 g3 kcal
Erythritol (natural low-carb sweetener)
0.4 g0 g0 g2 kcal
Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener)
0 g0 g0 g0 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Total per serving, 2 scoops
5.2 g5.8 g29.6 g321 kcal
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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (2)

I love vanilla and yogurt! Is it true that I don't need to count all carbs in yogurt? I've heard that full-fat is actually lower in carbs than what is labeled...


Thank you Kathy, yes, it's down to gut-friendly bacteria in full-fat dairy. It may have 30-60% less carbs depending on the yogurt and the amount of bacteria in it.