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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.
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 before using in any recipe, or store in the fridge for 6-8 weeks.
Tips for Super 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.
Hands-on Overall
Serving size 1 cup, 2 large scoops
Nutritional values (per 1 cup, 2 large scoops)
Net carbs2.3 grams
Protein5.1 grams
Fat22.2 grams
Calories239 kcal
Calories from carbs 4%, protein 9%, fat 87%
Total carbs2.3 gramsFiber0 gramsSugars2.1 gramsSaturated fat13.1 gramsSodium66 mg(3% RDA)Magnesium8 mg(2% RDA)Potassium92 mg(5% EMR)
Ingredients (makes 6 servings)
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!
No-churn Vanilla Keto Ice-cream
Step by Step
Ingredients
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!
Nutrition (per serving, 1 cup, 2 large scoops)
Calories239kcal
Net Carbs2.3g
Carbohydrates2.3g
Protein5.1g
Fat22.2g
Saturated Fat13.1g
Fiber0g
Sugar2.1g
Sodium66mg
Magnesium8mg
Potassium92mg
Detailed nutritional breakdown (per 1 cup, 2 large scoops)
| Total per 1 cup, 2 large scoops |
| 2.3 g | 5.1 g | 22.2 g | 239 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.2 g | 4.2 g | 3.2 g | 48 kcal |
| Cream of tartar, raising agent |
| 0 g | 0 g | 0 g | 0 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.7 g | 0 g | 0 g | 3 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 1.3 g | 1 g | 19 g | 183 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0.1 g | 0 g | 0 g | 5 kcal |
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