Nothing says summer like a scoop of creamy, oh-so-delicious ice cream. Make your scoop satisfying, simple, and compromise-free with this yummy keto version! Prepare for a frosty hint of vanilla with berries and cream. Mmmmm...
June 8 2018 recipe & photo by Jill Wallentin, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dessert
Nothing says summer like a scoop of creamy, oh-so-delicious ice cream. Make your scoop satisfying, simple, and compromise-free with this yummy keto version! Prepare for a frosty hint of vanilla with berries and cream. Mmmmm...
USMetric
2 servingservings
Ingredients
- 2 2 egg yolkegg yolks
- 1½ cups 350 ml heavy whipping cream
- 1 tsp 1 tsp vanilla extract
- 2 tbsp 2 tbsp xylitol
- 2 2 egg whiteegg whites
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Making low carb simple
Instructions
Instructions are for 2 servings. Please modify as needed.
Separate the eggs. Whisk the egg yolks until smooth and fluffy. Set aside the egg whites.
In a saucepan, combine the cream with the vanilla and the sweetener. Bring to a boil and simmer for a few minutes, until the cream thickens slightly.
Reduce the heat and pour the whipped egg yolks into the hot cream. Combine well and let it simmer on low heat while stirring constantly until the mixture thickens.
Refrigerate mixture until cool.
Beat the egg whites until stiff and fluffy; fold into the cream mixture.
Pour the batter into an ice cream maker or in a jar with a lid and place in the freezer. Stir occasionally and continue freezing until it reaches desired consistency.
Tip!
Instead of vanilla extract, you can also use vanilla powder or vanilla bean. Just split the bean lengthwise, scrape out the pods, and boil with the cream.Feel free to get creative and add other favorite flavors. Cocoa, licorice powder, berries, roasted nuts and coconut flakes are all great choices!
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
33 comments
1
Grass
June 9 2018
It’s rather weird as it freezes too much to resemble the texture of ice cream.
Reply: #3
2
Pam
June 9 2018
I make sugar free ice cream all the time. I have been LCHF for 7 1/2 years now. I have one of those ice cream freezer you keep the bowl in the freezer. I have a base recipe. I make vanilla, peppermint, chocolate, lemon, strawberry, peanut butter and others. But my favorite is vanilla. No cooking.
Base:
3 C. milks (1/2 C Heavy Cream, 1 C almond milk, 1 can coconut milk)
1-2 scoops Whey Protein (flavorless or same as flavor you are making)
2/3 C Xylitol
1/4 t. stevia
1 tsp vanilla
1/4 t. saltFlavors add:
Vanilla: +2tsp Vanilla or total of 1TBS.
Chocolate: 1/2 Coco
Lemon: zest of one lemon + 3/4 C lemon juice ( use more whipping cream and less almond milk)
Peppermint: 2t peppermint exract, optional, 1 drop food coloring, 3/4 c blended/chopped sugar-free peppermint candies
Fruit: 4 Cups then puree + no almond milk but 1 1/2 C whipping cream to counter water in fruit
Peanut Butter: 3/4 CCool mixture in refrigerator for 2 hours before freezing in ice cream freezer.
Replies: #17, #36
3
Reply to comment #1 by Grass
Jill Wallentin Team Diet Doctor
June 11 2018
See AlsoNigel Slater’s jelly recipesSalted Rosemary Shortbread Recipe on Food52Maple-Walnut Apple Crisp RecipeThe Best Keto Cinnamon Rolls (Only 2g of Carbs) - Recipe - Diet DoctorHi Grass!
Did you use a ice cream machine or just put it in the freezer? I think the texture gets better when you use a machine. I tried to put it in the freezer and I thought it was good, but I know that it gets even creamier when I use the ice cream machine. I hope you thought it was pretty good anyways :)Reply: #9
- 4 comments removed
8
Denise
August 11 2018
Hi Pam,
Is the amount of stevia really 1/4 t. (liquid?) OR can 1/4 cup powdered Swerve erythritol be used ? Also, for peanut butter do you just add it by spoonfuls?
9
Reply to comment #3 by Jill Wallentin
Susan
September 15 2018
what can you substitute for the whey protein?
10
Farian
October 10 2018
When do you add egg whites
Reply: #37
11
Charles Ray
November 1 2018
So I added the egg yolks to the hot cream and some of it ended up getting cooked. Is that normal?
Replies: #12, #25, #38
12
Reply to comment #11 by Charles Ray
Kristin Parker Team Diet Doctor
November 2 2018
You may have heated the cream too much. Try reducing the heat further before adding the eggs.
13
Naomi
February 3 2019
What can you use as a substitute for the egg
Reply: #14
14
Reply to comment #13 by Naomi
Kristin Parker Team Diet Doctor
February 4 2019
What can you use as a substitute for the egg
Unfortunately there is no good substitutes for the eggs.
15
Deb Armstrong
February 19 2019
It's best to temper the eggs first - mix liquids of 2 different temps without altering texture of either. Whisk the eggs briskly, but not whip, with one hand and pour a small amount the hot cream into it. Incorporate the cream thoroughly. Add more hot cream and incorporate. This will gradually bring the egg yolks up in temp without cooking them. At that point you can dump all the eggs into the hot cream, whisking as you go.
16
Cheryl
July 31 2019
My ice cream machine arrived yesterday. Made my first batch of sugar free ice cream and added cocoa powder to it. Also used erythritol but used the grinder to make it into powdered erythritol. My husband wasn't too excited about purchasing the ice cream maker......but boy was he surprised when he tasted it!!! Delicious ice cream....he hasn't had ice cream in two years. Love the diet doctor recipes. Can't wait to try all the different flavors and combinations of ice cream recipes!!
17
Reply to comment #2 by Pam
Patricia Martin
April 10 2020
Hello Pam. thank you for your recipe. I make it all the time and it is alway delicious. :)
- 1 comment removed
19
Jacky
May 13 2020
Where has the no dairy chocolate ice cream recipe gone? No matter how I search for it, it either directs me to the free trail page or error 404 comes up?
Reply: #20
20
Reply to comment #19 by Jacky
Kristin Parker Team Diet Doctor
May 13 2020
Where has the no dairy chocolate ice cream recipe gone? No matter how I search for it, it either directs me to the free trail page or error 404 comes up?
Thank you for the heads up, the link has been fixed. It's now linked properly from our low carb ice cream collection page.
https://www.dietdoctor.com/recipes/dairy-free-keto-chocolate-ice-cream21
Leanne Morin
May 21 2020
The chocolate ice cream link hasn’t been fixed yet - still directs you to the free trial page...
Reply: #22
22
Reply to comment #21 by Leanne Morin
Kristin Parker Team Diet Doctor
May 22 2020
The chocolate ice cream link hasn’t been fixed yet - still directs you to the free trial page...
The (DD+) after the recipe name indicates that particular recipe is a benefit for our DD+ members, which you can access with the free trial.
23
MerryKate
May 24 2020
Will this recipe work ok with a different sweetener? Xylitol causes me problems.
Reply: #24
24
Reply to comment #23 by MerryKate
Kerry Merritt Team Diet Doctor
May 24 2020
Will this recipe work ok with a different sweetener? Xylitol causes me problems.
Xylitol and allulose are the only sweeteners that will leave the ice cream soft enough to be scoopable. If you choose to avoid those sweeteners, monk fruit and erythritol can work, but you will need to let the ice cream thaw for 10-15 minutes before you serve it.
Allulose is a fairly new sweetener on the market, so if you choose to try it, you may want to keep an eye on your blood sugar to see if it affects you personally.25
Reply to comment #11 by Charles Ray
bohoca
July 31 2020
You may also want to temper the eggs before adding to the remaining cream.
26
Shirley
September 19 2020
Wouldn't some MCT oil make the texture better?
Reply: #27
27
Reply to comment #26 by Shirley
Kerry Merritt Team Diet Doctor
September 19 2020
Wouldn't some MCT oil make the texture better?
We have never tried adding MCT oil to this recipe, so I'm not sure how well that would work.
28
contreraslucy34
November 1 2020
Hi! How many grams is a serving?
Reply: #29
29
Reply to comment #28 by contreraslucy34
Crystal Pullen Team Diet Doctor
November 2 2020
Hi! How many grams is a serving?
To determine a single serving size, divide the finished recipe into the number of servings you made. The default for this recipe is 2 servings. If you make the 2 serving recipe, divide the finished dish into half.
30
Lisa
December 4 2020
I have been using Allulose and BochaSweet as alternative sweetners. For some reason, I itch when I use erythritol! Stevia is ok but just wanted to branch out. Wonder how these new ones would work in ice cream? HUMMM....Any thoughts?
Reply: #31
31
Reply to comment #30 by Lisa
Crystal Pullen Team Diet Doctor
December 4 2020
I have been using Allulose and BochaSweet as alternative sweetners. For some reason, I itch when I use erythritol! Stevia is ok but just wanted to branch out. Wonder how these new ones would work in ice cream? HUMMM....Any thoughts?
Lisa, check out our sweetener guide so that you are aware of the pros and cons of each sweetener option https://www.dietdoctor.com/low-carb/keto/sweeteners Allulose works well for ice cream though you may enjoy using a combination of sweeteners. Enjoy the icecream!
32
Andi
January 3 2021
the flavour is great but my technique needs work :-). Things I learned; don't cook the 'custard' too long once the eggs are in as it will separate and give you a granular ice cream. I'm going to eat it anyway. I sweetened mine with "Monkfruit" (basically erythritol) in a 'caster sugar' form as I don't like to have xylitol in the house in case someone gives it to my dog.
Reply: #35
33
Maria
February 28 2021
I can't seem to get the cream mixture to thicken. Tastes good just the same but wondering if I am doing something wrong.
Reply: #34
34
Reply to comment #33 by Maria
Kerry Merritt Team Diet Doctor
February 28 2021
I can't seem to get the cream mixture to thicken. Tastes good just the same but wondering if I am doing something wrong.
Did you use an ice cream maker or the jar method? It's possible that it just wasn't given enough time.
35
Reply to comment #32 by Andi
Karen Wallace
March 11 2021
How much monk fruit do you use
36
Reply to comment #2 by Pam
Patricia
March 5 2022
I love your recipe! I've been using it for 3 years now. Thansk for sharing.
37
Reply to comment #10 by Farian
Jane
May 16 2023
Step 5
38
Reply to comment #11 by Charles Ray
Rosomane
July 3 2023
To add egg yolks to hot cream you must temper the yolks by rapidly whisking while adding a tablespoon of the hot cream at a time until the yolks are warm, maybe 3 - 4 tablespoons of hot cream, only then can you add the warm yolks to the the hot cream stirring or whisking without the yolks cooking prematurely.
