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!
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Theresa says
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
Dominique says
Yum I just made it in my icecream maker and it was heaven in a bowl.
Abbie says
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.
Ann says
Hi do you beat the egg yolks before adding to the mixture?
FatForWeightLoss says
Correct!
Glynis says
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
Karen Hume says
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.
Glynis says
I have the same question. Is So Nourished the same as Natvia? Why recommend one and then specify the other?
Lillian Cowen says
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
Gaynor Robey says
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
Brent says
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)?
FatForWeightLoss says
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!
Jodi Lucas says
IT says low carb, but would you please post the nutritional facts cause I track my carbs.
FatForWeightLoss says
Hi Jodi, they are posted in the recipe.