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 cup. Vodka is best as it's neutral and leaves no aftertaste. 1/ 4
- 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. Vegetable glycerin
- about MCT oil 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. 1/ 4 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.
0 days, 3 hours, 50 minutes Hands-on 10 minutes Overall 3-4 hours
1 cup, 2 large scoops
Allergy information for No-Churn Vanilla Keto Ice-Cream
✔ Gluten free
✔ Dairy free
✔ Nut free
✔ Nightshade free
✔ Pork free
✔ Avocado free
✔ Coconut free
✔ Fish free
✔ Shellfish free
✔ Beef free
Recipe can be made dairy-free or coconut-free.
Nutritional values (per serving, 1 cup, 2 large scoops)
Net carbs 2.3 grams Protein 5.1 grams Fat 22.2 grams Calories 239 kcal
Calories from carbs
4%, protein 9%, fat 87%
Total carbs 2.3 grams Fiber 0 grams Sugars 2.1 grams Saturated fat 13.1 grams Sodium 66 mg ( 3 % RDA) Magnesium 8 mg ( 2 % RDA) Potassium 92 mg ( 5 % EMR) Ingredients (makes 6 servings)
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!
Ingredient nutritional breakdown (per serving, 1 cup, 2 large scoops)
Net carbs Protein Fat Calories
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
Total per serving, 1 cup, 2 large scoops 2.3 g 5.1 g 22.2 g 239 kcal Follow us 148.4k Do you like this recipe? Share it with your friends! Top Rated Keto Dairy-Free Recipes Top Rated Keto Easy Recipes Top Rated Keto Vegetarian Recipes Let us know what you think, rate this recipe!