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
- 4 Eggs separated
- 1 1/3 cup Heavy Cream
- 1/3 cup Natvia (Or Erythritol)
- 1 vanilla bean
- 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!