No-Churn Vanilla Keto Ice-Cream

4.5 stars, average of 228 ratings

Written by Martina Slajerova on October 12, 2015142

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.

3 hours, 50 minutes

Hands-on 10 minutes Overall 3-4 hours

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 Carbs	2.3	grams
Fiber	0	grams
Net Carbs	2.3	grams

Protein	5.1	grams
Fat	22.2	grams
of which Saturated	13.1	grams

Calories	238	kcal

Magnesium	8	mg (2% RDA)
Potassium	93	mg (5% EMR)

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

Ingredients (makes 6 servings)

4 large eggs, separated
¹/₄ tsp cream of tartar or apple cider vinegar or fresh lemon juice
¹/₂ cup powdered Erythritol or Swerve or other healthy low-carb sweetener from this list (80 g/ 2.8 oz)
1 ¹/₄ cups heavy whipping cream or coconut cream for dairy-free (300 ml/ 10 fl oz)
1 tbsp sugar-free vanilla extract or 1 tsp vanilla bean powder or 1 vanilla bean

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 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 before using in any recipe, or 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 ¹/₄ 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 ¹/₄ 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.

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Instructions

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/ cream 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 (or seeds from vanilla bean). 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.
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).
Store in freezer for up to 3 months. Enjoy!

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Leena Godsoe 13 days ago #

I'm on day 5 of keto and I almost gave up last night because I missed ice cream so badly. I decided I wouldn't give in until I had tried every strategy. I am so glad I found this recipe first. The ice cream isn't ready yet, but I tasted what was left in the mixing bowl, expecting it to taste OK at best --but it was delicious!! I think this recipe and Swerve might be the answers to my prayers!

Martina @ KetoDiet 10 days ago #

Thank you so much - Enjoy! 😊

Rebekah 13 days ago #

Can one taste the eggs in this recipe?

I don't think so although this may be different for everyone. The vanilla masks any eggy aftertaste.

Fern 17 days ago #

I could never make a good ice-cream before, I tried and tried, always with bad results.
And, finally, I came across this recipe..Guess what..its divine, I used bourbon, which I love the taste😋
I ended up with six portions, instead of four
Thank you very much, Martina 😊
Btw I have your app but could not find this recipe there..

Martina @ KetoDiet 15 days ago #

Thank you so much Fern! You may have been looking in the KetoDiet Meals section? These recipes are exclusive to the app so you won't find them on the blog.
All of the recipes I share via the blog can be found in the Menu > KetoDiet blog > search for recipe name or browse through the recipes. I hope this helps!

keto girl one month ago #

I made one with heavy cream, one with coconut milk. We preferred the heavy cream much better. I can’t tolerate erythritol so I used allulose and liquid splenda. I used more vanilla extract for stronger flavor. I have tried so many recipes, and this is by far THE BEST!!! Thank you so much!

Martina @ KetoDiet 22 days ago #

Thank you so much! I also prefer the one with HWC. I still have to try allulose - I've heard a lot about it but haven't used it yet.

Jody one month ago #

Just made this wonderful ice cream. Oh my I'm in heaven. Not missing out on anything!

Tsue one month ago #

It was quite easy to make and impatient me had a surviving at 2 hours while I was still pretty soft (I scraped the edges lol) it’s sooo yummy!! Can’t wait to try other flavours. Best bit is I can actually serve it to guest!!
Thanks for sharing your recipes ...love them all

Martina @ KetoDiet one month ago #

Thank you for your lovely feedback!

Abby cooper 3 months ago #

Hey! So I was going to make this ice cream and I was wondering if I could make the ice cream without the cream of tartar or apple cider vinegar? Is it necessary?

Martina @ KetoDiet 2 months ago #

Hi Abby, these ingredients help stabilise the egg whites, keeping them fluffy. You can also use lemon juice.

Diane 27 days ago #

I use equal amount aluminum free baking powder instead of cream of tartar in recipes and it works to stabilize the eggs.

Kc 3 months ago #

No acv or cream of tartar. Can this be made w/out it? It’s on my grocery list but I’d love to try this now. Thanks in advance.

Absolutely! You can use lemon juice instead!

Cathy 3 months ago #

I made the chocolate version of your ice cream recipe with melted dark chocolate and cacao butter. I let the chocolate cool after melting. But as I folded the egg whites into the cholocate, the chocolate started clumping and hardening. My chocolate ice cream looks and tastes more like a cookies and cream ice cream. The taste is fine. What might I have done to cause the chocolate and egg whites to separate that way? Thanks!

Hi Cathy, I think that was caused by temperature differences. Did you maybe use cold egg whites straight from the fridge? At least that is what happens to chocolate ganache if you ever try making it by adding cold cream to melted chocolate rather that heating up the cream and letting the chocolate melt in it. I did that in the past 😊 I think that if you use room temperature eggs there shouldn't be any separation. I hope this helps!

Heather 3 months ago #

Hi!
I’m eager to try this recipe, but I wondered if you knew whether or not regular vanilla extract (not the sugar free) has carbs? My husbands family has a bad health history with artificial sweeteners, and for some reason having a hard time finding the options you posted, and already have the regular stuff in my pantry (plus we are on a strict budget, boo). What’s the down side to regular vanilla extract ?
Thanks!

Hi Heather, I think that even if you use regular vanilla extract (with added sugar), it won't contribute to too many carbs per serving. I'd compare that to using dark 85-90% chocolate where the options I use contain a small amount of sugar too. Or you can try making your own: Homemade Vanilla Extract (Vanilla-Infused Vodka)
Or you can use some ground cinnamon instead 😊

Kathy 5 months ago #

Is it possible to use something other than Erythritol? Maybe xylitol? Or all stevia?

Martina @ KetoDiet 5 months ago #

Yes, you can use other sweeteners: stevia drops, powdered xylitol or powdered monk fruit sweetener. You can see some of the healthy options at Complete Guide To Sweeteners on a Low-Carb Ketogenic Diet

Carly Ingerson 6 months ago #

Is it possible to make this with just vanilla extract, the eggs, cream, and apple cider vinegar? I don't use sweeteners.

Yes you can, if you don't mind skipping the sweetener. The sweetener is used just for the taste and won't affect the texture 😊

Emma Danchin 7 months ago #

hi Martina
I’be just been given an ice cream maker!
Can you put this recipe in one or are the whisked egg whites not necessary?
Have you got a coconut cream based Keto vanilla ice cream recipe for going in an ice cream maker?
Thank you

Hi Emma, this recipe is optimised for the "no-churn" method so I suggest you try another recipe that is better for an ice-cream maker: ketodietapp.com/Blog/Filter
Here's one for vanilla ice-cream (without the cherry topping): Amarena Cherry Ice-Cream (Low-Carb, Paleo)
I hope this helps! 😊

Marilyn 7 months ago #

My son & I have been doing Keto for about 3 weeks now. I decided to try making ice cream. I actually debated between this one and another low carb/keto recipe. Decided to try this one because I didn't have to boil anything and it looked like it would go faster. Boy am I glad I did. This is AMAZING! My 21-year-old son also loved it. That's a win! I would say this is as good as any homemade ice cream I've every made! Followed the recipe exactly with the exception of adding 2 Tbls of MCT Oil in with the egg yolks to keep it from freezing to hard. I also put it in my little hand crank ice cream freezer instead of putting in the freezer and waiting for 4 hours. Turns out I didn't need the MCT as there wasn't any left to save! Thanks for sharing.

Thank you so much for your lovely feedback! ❤

Marty Ford 7 months ago #

My wife and I are about to embark on our retirement together. We have looked at various diet plans and believe the ketogenic plan may be the launching point. I was very happy to see your recipes for brownies and vanilla ice cream. Thank you, I hope they are as delicious as they look.

Thank you for your kind words, I hope you like them!

Sandee Wichkoski 8 months ago #

Can I add avocado to this rather than eggs? I'm looking for a good no-churn recipe that incorporates avocado.

Hi Sandee, I wouldn't add avocado to this ice cream but you can try this recipe: Keto Chocolate Popsicles
or this one: Creamy Key Lime Popsicles

David 9 months ago #

This looks good and I was encouraged by the comments, but I was too lazy to whip the egg whites so i just drank the 1-1/4 cups of heavy cream. It was tasty!

So you got a tasty vanilla smoothie! You can do that too 😊

Nev 9 months ago #

You can make a creme anglaise with the egg yolks if you don't like that raw egg yolk flavour, add any flavours you want to the anglaise and fold in whipped cream and whipped egg white to make a parfait, it's also no churn but comes out of the freezer soft enough to scoop!

That sounds delicious! Thank you for the tips ❤

Pauline 11 months ago #

I don’t know what happened, I froze it over night and it just became a hard block in the morning even though I added the Vodka. :-( Why did this happen?

Hi Pauline, unfortunately it always be harder compared to store-cought ice cream that is churned and usually contains vegetable glycerine. You'd have to use an ice cream maker rather than this method to get the "soft" effect. The best way to serve this ice-cream is to divide it between single-serving containers and then leave each at room temperature for 10-15 minutes before serving to allow it to soften. I hope this helps!

Thomas (https://healthencyclopediaonline.com/low-carb-desserts/) 11 months ago #

Hi Martina, Thanks for this wonderful recipe. We have included this in our recent roundup of the Top 50 Low carb desserts.

Thank you Thomas!

Reni Macdonald 11 months ago #

I just put this delicious creamy goodness in the freezer. I made some sickles to dip in choc and nuts, and I put the rest in a tray for simple vanilla ice cream. I gotta say - as I licked the spatula clean afterwards, it tasted just like real ice cream...two hrs to go to heaven.

Holly Hanoyan one year ago #

Amazing! Stirred in (cooled) brown butter, chopped pecans and sugar free chocolate chips at the end!

Michelle one year ago #

I love this recipe.
Can I omit the egg yolk?
I'm wondering if it will ruin the consistency?
If it just altered taste, that's OK.
Thanks

Martina @ KetoDiet one year ago #

I haven't tried it without the egg yolks but I think it should work just fine - you may need to use a little more cream instead. Skipping the egg yolks will also change the colour - the ice cream will be white.

Dao one year ago #

This looks damn good!

Paz one year ago #

Could I leave the egg yolk out ?
Thank you & looking forward to prepare this recipe for a family member that can't have sugar.
Thanks again !!

You could do that but unless you can't eat egg yolks, I would leave it in 😊

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Roberta one year ago #

I made per instructions and added the vodka to the egg yolk mixture since the recipe didn't say where or when to add it. The texture is fantastic but it seems to have a bitter aftertaste. Do you know what this could be?

I suppose this could be due to the stevia extract. Erythritol has a cooling effect but no bitter aftertaste. I like NuNaturals liquid stevia because it doesn't have a bitter aftertaste (if used in moderation). You can skip the stevia, or substitute it with more powdered Erythritol (to taste).

Christina (http://www.renewhealththerapies.com.au/) one year ago #

Thanks for the tip about heating the eggs! Can't wait to try this recipe!

Annie one year ago #

Does using Apple cider vinegar change the flavor at all?

Not at all - it's a very small amount.

Bev one year ago #

I found this recipe looking for an ice cream for those of us who need to watch our dairy intake. I doubled the eggs, vanilla, and cream of tarter, but only used the same amount of cream. Because I don't really need to lose the weight, and because I didn't have any stevia in the house, I used a cup of confectioners sugar. After a year of buying and eating the expensive stuff made out of coconut milk that does not taste like ice cream, I have finally found something that tastes better than ice cream that does not make me ill. I put it in a plastic half gallon ice cream container and keep it in the door of my freezer. It does crystallize some but does not get too hard. The flavor is fantastic so I don't mind the crystals. I finally have ice cream again. Next time I go to the store I may buy the stevia just to make it healthier.

Hi Bev, I haven't thought of using more eggs. I will definitely try that! I suppose you could use coconut cream but it depends on the brand. Some taste amazing (Aroy-D) while other products contain guar gum and have an aftertaste some people dislike.

A one year ago #

Hello,
I just made this and was excited by the reviews. I followed it to a T and and added vodka. But after it froze its almost crumbly and like not ice cream where its smooth and creamy. Anyone else have this issue?

Hello, it sounds like you may have over-whipped the cream and it got "buttery" - it may have curdled?

Sarah one year ago #

I had the same issue, although I didn't use vodka in mine. Looking through the side of the container it has separated the top being white and the bottom inch is yellower. I did not over whip the cream, if anything the egg whites could have been a bit over soft peaks. Its almost feels like its freeze dried ice cream.
The flavour is delicious, though I would add less sweetener in it next time as it is very sweet. I think I used stevia! Its my first time using it.

Cammi one year ago #

First, I just wanted to let people know, if you don't have the powdered sweetener, just try placing yours in something like a Magic Bullet and blend until powdery and it'll work fine. I did that with my granulated Swerve and it came out great. Not gritty at all.
Secondly, this ice cream is FANTASTIC!! Both my son and I are eating Keto and this was a wonderful treat. He's now asked me to try chocolate, and I'm wondering if anyone has tried it following this recipe? I see it was suggested to add 1/4c. to 1/3c. unsweetened cocoa powder, so that's what I'll probably try. Just wondering if anyone has had good results? I'd had to waste my ingredients when I could just make more of this yummy vanilla, LOL.

Thank you Cammi! I have to admit I rarely buy ready-made powdered erythritol because granulated erythritol (if you buy in bulk) is a lot cheaper. I make mine just like that 😊
And there's more coming soon (chocolate ice-cream and also cookies & cream ice-cream, both no-churn). I made the chocolate one with melted dark chocolate and it was really good, but not as airy, it was like frozen fudgy chocolate mousse and took longer to freeze (about 6 hours). I haven't tried it with cacao powder but I'd try sifting in 1/3-1/2 cup cacao powder (plus add sweetener to balance out the bitterness).

Matt one year ago #

Can you make this and other Keto ice cream recipes in an old fashioned ice cream maker bucket?

Hi Matt, I think this recipe would be too "fluffy" for churning/ an ice-cream maker but you can try some of these recipes that are suitable for an ice-cream maker: ketodietapp.com/Blog/Filter

Kathie one year ago #

Can I use sukrin

Yes, you can use Sukrin Melis.

Granny one year ago #

Word of advice for you who decide to pasteurize your eggs per instructions: let them cool back down before whipping. I did not and they never got real stiff, just slightly. It's in freeer now so we shall see. Hubby is weird about raw eggs and made it for him so thought I should do that. If he likes it, I will just buy pasteurized eggs next time.

Thank you for letting us know, I'll add your tip to the recipe. I hope it worked!

Arsinia one year ago #

I love coffee flavored ice cream, I am sure I can substitute instant coffee to get the same deliciousness.. thank you

Yes, that will work! I'd use 1/4 cup of very strong, chilled coffee.

Avonlea one year ago #

How she egrb do you use the vodka, etc to soften?

Rebecca one year ago #

Looks yummy. I used MCT oil and powdered erythritol. Looking forward to a yummy treat later.

Thank you Rebecca, I hope you like it! 😊

Caitlin McGowan (http://rogueadventuresabroad.com/) one year ago #

I just made this, and wow! It tastes literally exactly like commercial vanilla ice cream. The texture is also delightful--light, airy, and soft.
This will be a new staple in my house, and I'm going to try it with all kinds of different flavors. Amazing! Thanks!

Thank you Caitlin!

Edith D. Thurman one year ago #

Ok I need to know if you've ever tried a salted carmel ice cream? That is my latest addiction. Well ever since I found So Delicious Salted Carmel cashew milk last year. OMG that stuff is amazing, unfortunately it's still full of organic sugar. Cashew milk does work good in ice cream, but like coconut milk it gets hard, really hard. I'm betting this with some cashews, and your carmel sauce would be absolutely amazing. I just wouldn't be able to make much at one time, because it would be gone in 48 hours tops! I'd love to know if you've tried making a salted carmel ice cream...?

I agree, that sounds delicious! I think cashew milk will work but as you said, yes, it will get hard. You can try some of the tricks mentioned above to improve the texture. I haven't posted a caramel ice-cream recipe yet but I'll schedule it for the upcoming months😊

Ben one year ago #

Hello there. I just started the keto diet myself and thought I'd chime in with how tasty this looks.
I'd also like to let everybody know that the reason this gets so hard in the freezer is air. In commercial ice cream a container is roughly 45-50% air. Thats what lends to the flavors. So anything that gets added that flattens the egg whites will leave the end product rock hard.
Hopefully that info can help somebody make a tweek or two to keep it all fluffy.

Ewa Lewandowska one year ago #

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.

Hi Ewa, yes, you will need to use powdered erythritol, I've made that mistake too 😊 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.

jlodge one year ago #

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..

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

Katerina 2 years ago #

Any one made without eggs ?

Martina @ KetoDiet 2 years ago #

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

Jessica 2 years ago #

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?

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.

Julia 2 years ago #

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?

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: Complete Guide To Sweeteners on a Low-Carb Ketogenic Diet

Lin 2 years ago #

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?

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).

Kitty SinghCarey 2 years ago #

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

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

Catherine 8 months ago #

I usually just drink the vodka while waiting for the ice cream to freeze ;)

Kathy 2 years ago #

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

That sounds delicious! 😊

Sarah 2 years ago #

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

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.

Tanika one year ago #

I would just like to say that when adding flavored vodka, you may want to check the carbs in that. I know that I checked some of my pineapple vodka and it had a lot of carbs.

Becca Christensen 2 years ago #

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.

Thank you Becca, I really appreciate that!! 😊

Lewis 2 years ago #

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?

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.

Mary A. 2 years ago #

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.

Hi Mary, please, read the note under Ingredients.

Antares Diekow 2 years ago #

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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Simone 2 years ago #

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 😊

Thanks for the tips! 😊

Amber 2 years ago #

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

Thank you Amber!

Wendy 2 years ago #

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

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 😊

Denise one year ago #

Hi,i am very new to keto. I eat organic and healthy.Exercise. But could not loose weight.I knew something was not right! I found it to be because i am insulin resistant! 😞. I hope not to stupid of questions, but what are MCT's. And could you try a " Rum" , like say Rasberry just to see. I make a sugar free daquiri with Rasberry rum. And you do not even taste actual rum !??? Thanks!! Oh and suggested keto site or Paleo for such " pre diabetic such as myself?? 😞 I love to cook. Need help with my new lifestyle changes!!

Hi Denise, you can try any spirits but clear, neutral tasting spirits are ideal. Rum wouldn't be my choice because the taste would be too strong (although I haven't tried raspberry rum). As long as there is no added sugar, you can use it. All recipes on my website are keto & primal or keto & paleo. You can use the filtering tool in Recipes to find all that are "dairy-free".
When it comes to MCTs (Medium Chain Triglycerides), you can find more information in these posts:
Complete Guide to Bulletproof Coffee
Complete Guide to Fats & Oils on a Low-Carb Ketogenic Diet

Lori 2 years ago #

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! 😊

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

Miriam 2 years ago #

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!

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

Alexandra 2 years ago #

What if you want to use an ice cream maker?

Hi Alexandra, if you want to use an ice--cream maker, try this recipe instead (without the cherry jam): Amarena Cherry Ice-Cream (Low-Carb, Paleo) 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.

nkitajolie 2 years ago #

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

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.

Kevin 2 years ago #

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!

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

Matthew 2 years ago #

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.

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

Sherissa 2 years ago #

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.

Sounds delicious, glad you liked it! 😊

Jackie Stein 2 years ago #

How do you make chocolate mint ice cream this way?

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).

Patricia 2 years ago #

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

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 😊

Vee 2 years ago #

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

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 😊

Josephine 2 years ago #

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...?

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.

imaris 2 years ago #

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

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

Linda @ thefitty (http://www.thefitty.com/) 2 years ago #

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

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 😊

Maryann 2 years ago #

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.

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

Katy one year ago #

Hi,made it today.It turned out not so good because my heavy cream was not fresh,so I got something like small white thingies in my ice cream.Maybe it will turn iut better nexct time.
But this is goog to,now I wont crave ice cream so much and a small amount ofhius will do the trick.
Thx.

I think you could be right, it does sound like the cream was curdled. I hope the next batch comes out great! 😊

Did you put cream of tartar or Vinegar? Vinegar will curdle milk. I forgot that when I added a touch more vinegar to my finished cream/egg/white mixture. The vinegar gives it a slightly tangy taste. Yum.