It’s not a surprise if you are craving ice-cream in this hot weather. This keto ice cream is soft and creamy and you don’t need to worry about nasty ingredients and hidden sugars which you can find in store-bought ice creams. It also a great base for any other flavored ice creams you like (chocolate, strawberry, etc). Best part is you even don’t need ice-cream maker. I love to serve it with sugar-free chocolate sauce and crushed hazelnuts on the top.

You need vegetable glycerin to prevent crystallization but if you don’t have it you can use vodka or other strong alcohol instead.

TIP: If you’re worrying about using raw eggs, you can make it safe by pasteurizing them. To pasteurize eggs, simply pour enough water in a saucepan to cover the eggs. Heat to about 60 °C/ 140 °F. Slowly place the eggs into the saucepan. Keep the eggs in the water for about 3 minutes. This should be enough to pasteurize the eggs and kill any potential bacteria.

Nutritional information given in recipe for ice-cream only.

Macros for sugar free chocolate sauce (8 servings 1 TBSP): Calories – 15 Kcal, Fat – 1 g, Protein – 1 g, Carbs – 3 g, Fiber – 2 g, Sugar – 0 g

Net Carbs: 1 g per serving

Ingredients

Ice Cream:

3 large eggs (separated)
½ cup (40 g) erythritol or other low-carb sweetener
1½ cups (300 ml) heavy cream
3 oz (100 g) cream cheese
1 TBSP vanilla extract (sugar free)
1-2 TBSP vegetable glycerin

Sugar-Free Chocolate Sauce:

1 cup (200 ml) water
½ cup cocoa powder
¼ cup sweetener
2 TBSP vanilla sugar free syrup

Instructions:

Keto Ice cream:

Separate the egg whites from the egg yolks. Whisk the egg whites using a hand mixer. As the egg whites thicken, slowly add the powdered sweetener. Whisk until they create stiff peaks.
In another bowl, whip the cream until soft peaks form. Do not over whisk the cream.
In a third bowl, mix the egg yolks with the vanilla extract and cream cheese.
Slowly fold the whisked egg whites into the whipped cream. Then add the egg yolk, cream cheese mixture and gently fold in using a spatula until combined.
Place the mixture in a freezer-friendly container and freeze for at least 3 hours.

Sugar-Free Chocolate Sauce:

Combine water, sweetener, cocoa and syrup in small pot.
Bring to boil and reduce heat
Simmer on low for about 5-7 minutes until mixture thicken up.

Keto Ice Cream - No Churn Vanilla Ice Cream

Natalja Lis

This sugar free ice cream is soft and creamy and you don't need to worry about nasty ingredients and hidden sugars which you can find in store-bought ice creams. Best part is you even don't need ice-cream maker. I love to serve it with sugar-free chocolate sauce and crushed hazelnuts on the top.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 3

Total Time 3 10

Course Dessert, Keto dessert, Low Carb Dessert

Cuisine American

Servings 6

Calories 313 kcal

Ingredients

Ice Cream

3 large eggs separated
1/2 cup 40 g erythritol or other low-carb sweetener
1 1/2 cups 300 ml heavy cream
3 0 z 100 g cream cheese
1 TBSP vanilla extract sugar free
1-2 TBSP vegetable glycerin

Sugar-Free Chocolate Sauce

1 cup 200 ml water
1/2 cup cocoa powder
1/4 cup sweetener
2 TBSP vanilla sugar free syrup

Instructions

Ice cream

Separate the egg whites from the egg yolks. Whisking the egg whites using hand mixer. As the egg whites thicken, slowly add the powdered sweetener. Whisk until they create stiff peaks.
In another bowl, whip the cream until soft peaks form. Do not to over whisk the cream.
In a third bowl, mix the egg yolks with the vanilla extract, cream cheese and glycerin.
Slowly fold the whisked egg whites into the whipped cream. Then add the egg yolk cream cheese mixture and gently fold in using a spatula until combined.
Place the mixture in a freezer-friendly container and freeze for at least 3 hours.