Keto ice cream is a creamy mix of sweet vanilla seeds and velvet smooth cream. Perfect for the ketogenic diet as an after dinner treat, or simply an anytime snack. Its the easiest low carb ice cream I’ve ever made, and there is literally no way you can mess this one up.
This keto ice cream is very smooth and fluffy. I’ve just added walnuts to garnish the photo, but since its vanilla ice-cream you can add almost anything, and it’s going to taste delicious.
I’ve made this keto ice cream before for Tasteaholics when I did a guest post on low carb affogato. Its a seriously good ice cream plus my photography skills have become a little bit better. So Win Win!
This recipe utilizes raw eggs. Growing up I would always put raw eggs into smoothies. I’ve never ever had a problem with raw eggs in my entire life, but proceed with caution if you’re pregnant.
You must buy good quality eggs for this keto ice cream taste great (along with good quality vanilla). Barn raised eggs have 6 times less nutrition than free-range organic eggs and taste about 6 times more average as well. I always try to buy free-range whenever I can, because every time you buy something from a supermarket, it’s a small vote for what gets stocked.
This ice cream requires no churning, but it does require beating with an electric mixer. Most of us have an electric mixer lying around, but generally not an ice-cream churner! Low carb ice-cream is a real family treat, and trust me, they won’t even know its low carb and sugar-free! It’s seriously carb smart ice cream.
Sugar-free ice-cream is so easy to make. You just have to know which sweetener to use otherwise it could taste bitter, too cool or slightly minty. You don’t want that! I use a sugar substitute called Natvia, and you can find a link in the ingredients list below.
Keto Vanilla Ice Cream
Ingredients
- 4 Eggs separated
- 1 1/3 cup Heavy Cream
- 1/3 cup Natvia (Or Erythritol)
- 1 vanilla bean
Instructions
- Separate 4 large eggs and beat the egg whites with an electric mixer until very fluffy and white.
- Mix in the natvia with the egg whites.
- In a separate bowl, use an electric mixer to beat the heavy cream until it becomes thick, but not butter. (There is a very fine line, so stop mixing when the cream becomes thicker than usual).
- With a sharp knife, remove the seeds from the vanilla pod using the back of your knife. Mix in with the heavy cream
- Gently fold the egg whites in with the beaten cream, and add the egg yolks and continue folding
- Place in a rectangle pan and freeze for 4 hours. Serve and enjoy!
Another great recipe from my Keto King! Aaron, this is the best keto ice cream I’ve made/eaten. I didn’t find any difference putting this straight into the freezer or using an ice cream maker first. I usually beat the heck out of the ingredients (except the heavy cream because I don’t want to make butter). I did add 2, yes 2, tablespoons vodka to the wet ingredients. It makes the ice cream very scoopable without having to wait 1/2 hour for it to soften. Voila, another guilt-free, spectacular recipe from you to all of us. Thank you so much for being a genius of the keto kitchen. Start contracting with schools to use your healthy recipes for the kids who more often than not eat junk at lunch time. GIve the teachers and kids cooking lessons, too!
The only mistake I made was to make 1/2 a batch. I’ve made so many recipes I didn’t like only to waste food. My 6 year old granddaughter stayed the night, so we put strawberries and Hershey’s chocolate syrup on hers. She absolutely loved it! This is the first time I made keto ice cream, it was super easy and amazingly delicious. I almost didn’t make it because of the raw eggs but you can’t tell. I don’t have cage free eggs so I used eggs I bought at Wal-Mart. We are making a full batch tomorrow. I might add nuts or some berries next time. Aaron thank you again for another fabulous recipe! #fatforweightloss @fatforweightloss
Yum I just made it in my icecream maker and it was heaven in a bowl.
Is step 2 meant to say “beat egg yolks and sweetener together,” not egg whites? Mixing the sweetener into your beaten egg whites would knock the air out.
Hi do you beat the egg yolks before adding to the mixture?
Correct!
Hi Aaron
I’m looking forward to making this but I have Natvia, not “So Nourished”. Do I use the same amount (spoon-for-spoon)?
Thanks
Just wanted to ask, you say you use Natvia as it is the best sugar substitute that you have found but your recipes has SoNourished in the ingredient list. Is one better than the other? And do they use the same amount. Thanks for such delicious recipes.
I have the same question. Is So Nourished the same as Natvia? Why recommend one and then specify the other?
Hi I am so happy found you. I just started my Keto diet so your recipes will surely help. I do have a question though. You are not very specific on portions. At least not to me. For instance your nutritional value gives the calories, fat, carbs etc. and then it says ” per serving”. what is a serving? for example per ounce, 1/2 cup etc ? . I ask because I weigh and measure everything for tracking purposes. Thanks and I hope to hear from you soon. I Want to male the Keto Vanilla Ice cream. The keto cheesecake fat bombs came out great. oh! one more thing if you don’t have vanilla beans what can I substitute that with.
Lillian
I just added some strawberries to this instead of the vanilla, I hope this turns out OK but certainly tasted OK when I tried this
I’m wondering if this recipe would work in a traditional ice maker (electric churn kind in a bucket with salt an dice around outside)?
It could very well do. I haven’t tried it, but this recipe is actually adapted from an ice-cream maker style recipe anyway, so give it a try!
IT says low carb, but would you please post the nutritional facts cause I track my carbs.
Hi Jodi, they are posted in the recipe.
HI. First off, I love the ice cream. I have made it twice. The first time I made a batch, I froze it in metal bread pan. It tasted great but it was hard as a rock. A few seconds in the microwave however solved that issue. I tried to make it again today. Failed miserably. Not only did I forget to add the Stevia, I could not get the heavy whipping cream to thicken at all. I had the same problem the first time. What am I doing wrong? I use my electric mixer but no matter how long i mix it’s not getting thick. I was really looking forward to my treat tonight especially since this time I poured the ice cream into 6 1/5 cup serving containers. So I don’t overeat. Yes, it’s that good!
Hey Marsha 🙂
Thank you for your kind words. – Okay, so if your cream isn’t whipping to become thick, sounds like it doesn’t have enough butterfat in it. Technically, if you whip cream for long enough it will turn into butter, but we don’t want that. Have you tried another type of cream for this recipe?
Hi Aaron,
Omg, I just looked in my fridge and realized that I mistakenly picked up half and half rather than HWC. The 1st time however, I did use full fat HWC and that didn’t really thicken much.. Maybe try another brand. I think keto has me in brain fog mood right now. Obviously. ?
Can I use the half and half to make my own HWC for this recipe so it doesn’t go to waste and if so How?
Thank You
Heavy whipping cream and half and half are very different. I’d suggest using the half and half for another recipe that you find suitable.
I usually put the bowl and the beater’s attachment to the ridge to get them cold before I whip the cream
I love this so much, even with vanilla extract (because I’ve lost a whole bag of vanilla beans that are worth more than gold…). I have to hide it from my family. And I’m not sure if it’s the whipping, or what, but each serving feels like way more than half a cup. It’s so filling.
Can vanilla extract to used in place of vanilla bean? If so, what are the ratios?
Of courses! for 1 vanilla bean I’d add 4 teaspoons of vanilla extract
Can I use powdered Swerve, or do I need to use a granulated sweetener?
Powdered will work perfectly!
Can Stevia be swapped out for swerve, just to avoid the cool aftertaste it leaves. Also what is the serving size? I couldn’t find it under the nutrition information. I’m guessing half a cup.
Hi Paul,
Yes of course! The recipe makes 6 servings, which would be around 1/2 of a cup, you’re correct!
Hi I was just wondering if you have hardcover books. I’m not always able to be online.
Sorry Rebecca, not at this stage. Coming very soon. Everyone wants them!
Shouldn’t the eggs be cooked? Should I fluff all the eggs and combine and cook first?
The eggs should be raw. Yes, I know this might sound weird, but it’s totally safe. You don’t want scrambled egg ice cream 🙂
Can you make this in an ice cream maker to speed up the process?
you sure can!
What would be the process for making this in an ice cream maker?
Hi Esther,
It would be very similar 🙂
I like Aaron’s recipes and have tried several. I’m really interested in his breads, but I have requested this ebook a couple of times and still haven’t received it.
Hey Marijane,
Oh no! that happens sometimes. I’ll check for you and make sure I send it out today.
What is Natvia or Swerve?
They are sweeteners. Natvia is a natural sweetener found mostly here in Australia, and Swerve can be found anywhere 🙂