Soft & Creamy Keto Vanilla Ice Cream


Step 1Separate the egg yolks from the egg whites. Reserve the egg whites for another recipe — you will only need the yolks.

Step 2Whisk it all, then gently heat up over a medium heat to cook the egg yolks. Do not boil, just enough to cook enough until the mixture starts thickening (this will take 5-10 minutes). Mix at all times to prevent the custard from sticking to the bottom.

Step 3Pour into the container of your ice cream maker and let it cool down to room temperature. You can place the container in a bowl filled with ice water to cool it down quickly, in just 5-10 minutes.

Step 4Add to ice cream maker and churn until soft-serve consistency (this will take 45-60 minutes).

Step 5Spoon into a freezer-safe container and freeze for at least 30 minutes before serving or until ready to eat.

Step 6Soften out of the freezer for a few minutes before scooping. Store, covered, in the freezer for up to two months.

Step 7Serve on its own, with a cup of coffee in this Keto Affogato recipe, with some Low-Carb Berry Crumble or with my Low-Carb Sugar Cones drizzled or dipped in some melted dark chocolate and sprinkled with crumbled nuts.