This delicious keto vanilla ice cream is proof that you can still enjoy ice cream while on a low carb diet. Typically, ice cream is made with sugar and other ingredients that can boost the carb count. This is why many keto dieters believe that ice cream is off-limits.
Related reading: 6 Damaging Effects Of Sugar On Your Body
Thankfully, there’s a healthy low carb version of this frozen dessert, and it’s just as delicious as the real thing. Made from sugar-free vanilla syrup and heavy cream, this keto vanilla ice cream from Gerri of My Keto Kitchen contains only 2 net carbs per serving. Above all, it’s super easy to prepare!
Related reading: What Are Net Carbs And Why Are They Important?
One of the best things about this ice cream is that you don’t have to have an ice cream maker to make it. You just mix up the ingredients using a hand mixer and pop it in the freezer for a few hours and hey presto you have delicious ice cream.
Vodka is added to prevent the ice cream from setting rock hard although you can omit it if you prefer. It’s a good idea to take the ice cream out of the freezer for a while before serving to allow it to soften a bit.
Raw egg yolks are used in the recipe but this is not a concern as all eggs in the USA, as far as I know, have been pasteurized so any salmonella is destroyed. I understand that eggs in the UK carrying the “lion mark” are virtually free of salmonella.
I have however tweaked the recipe to include organic or pastured eggs as they will contain more nutrients as well as being safe.
Keto Vanilla Ice Cream
Makes 8 x 1/2 cup servings
- 1 ¾ cups of organic heavy cream
- ½ cup sugar-free vanilla syrup
- 4 organic/pastured Egg Yolks
- 2 tsp. of Vodka (optional)
- Line a loaf tin with parchment paper.
2. Place a small saucepan over low heat and pour the sugar-free vanilla syrup. Heat until the syrup is just warmed through, yet cool enough that you can dip your finger without getting burned.
3. In a mixing bowl, place the egg yolks. Whisk them using a hand mixer set at medium speed while pouring the vanilla syrup slowly. Beat the ingredients until they are thick and creamy. If using vodka, add it to the mixture.
4. Whip the heavy cream to stiff peaks, then fold through the egg and vanilla syrup mixture.
5. Spoon the ingredients into the lined loaf tin. Cover and place it in the freezer.
6. After 4 to 6 hours, your keto vanilla ice cream should be ready to serve.
Here’s Gerri’s demo video of how to prepare this easy keto vanilla ice cream.