This keto vanilla ice cream comes right in time to kill your sweet cravings during summer on the ketogenic diet! Less than 2g net carbs per serving!
Scrape out the vanilla pod.
Add the heavy cream, the vanilla seeds as well as the scraped out vanilla pod to a non-sticking pot and bring it to a boil.
Keep stirring while the heavy cream begins to boil.
☝︎ It's easier to do this in a non-sticking pot and on medium-high heat instead of high heat.
Both will help to avoid burning the heavy cream.
In a separate bowl, whisk the eggs and the powdered erythritol until you get a foamy, pale yellow-colored mixture.
☝︎ The bowl should be big enough to hold both the egg mixture and the heavy cream mixture.
Place the big bowl with the egg mixture on top of a pot that's filled with water.
This will be our self-made double boiler for this time being.
Bring the water in the pot to a boil and start to drizzle in the heavy cream mixture into the egg mixture.
All of the heavy cream-vanilla-mix is going to be added into the bowl with the egg mixture.
Keep stirring constantly for approx. 5-7 minutes until the mixture thickens up.
☝︎ The mixture is thick enough once you can dip a metal spoon in the mix and the backside of the spoon remains covered.
(It should look like a thin layer covering a spoon - if it rather looks like something reminding you of a spiderweb - keep stirring for a bit longer.)
Let the mixture cool down and chill it in the fridge for at least 30 minutes.
Follow the specific instructions of your personal ice cream maker.
(Optional, but highly recommended): Add 2-3 tsp of vodka or gin.
(Will lower freezing point and improve consistency of your ice cream.)
Place the bowl in your freezer.
Stir the mixture every 60 minutes for the first two hours and every 30 minutes afterward.
I've found that the ice cream has the best consistency after approx. 5 hours in the freezer.
So if you start in the morning you should be able to enjoy your perfect keto vanilla ice cream in the afternoon.
BUT:
You can also store the ice cream for a while in your freezer and achieve a similar consistency by taking out the ice cream approx. 15-20 minutes before you plan on enjoying it.
Don't worry if it's rock solid when you take it out of the freezer, that's normal and the consistency will be great once the 15-20 min are over!
Enjoy on a hot summer day or any other occasion!
Fill your ice cream into a suitable container.
I recommend consuming the ice cream within 1-2 weeks.
Our ice cream doesn't contain any preservatives, that's why it isn't as durable as store-bought ice cream.
(It probably won't last long anyway because it's sooo delicious!)
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
Serving Size 1 scoop of ice cream
Servings 4
- Amount Per Serving
- Calories 267
- % Daily Value *
- Total Fat 27.4g43%
- Total Carbohydrate 1.9g1%
- Dietary Fiber 0g
- Protein 4.3g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Scrape out the vanilla pod.
Add the heavy cream, the vanilla seeds as well as the scraped out vanilla pod to a non-sticking pot and bring it to a boil.
Keep stirring while the heavy cream begins to boil.
☝︎ It's easier to do this in a non-sticking pot and on medium-high heat instead of high heat.
Both will help to avoid burning the heavy cream.
In a separate bowl, whisk the eggs and the powdered erythritol until you get a foamy, pale yellow-colored mixture.
☝︎ The bowl should be big enough to hold both the egg mixture and the heavy cream mixture.
Place the big bowl with the egg mixture on top of a pot that's filled with water.
This will be our self-made double boiler for this time being.
Bring the water in the pot to a boil and start to drizzle in the heavy cream mixture into the egg mixture.
All of the heavy cream-vanilla-mix is going to be added into the bowl with the egg mixture.
Keep stirring constantly for approx. 5-7 minutes until the mixture thickens up.
☝︎ The mixture is thick enough once you can dip a metal spoon in the mix and the backside of the spoon remains covered.
(It should look like a thin layer covering a spoon - if it rather looks like something reminding you of a spiderweb - keep stirring for a bit longer.)
Let the mixture cool down and chill it in the fridge for at least 30 minutes.
Follow the specific instructions of your personal ice cream maker.
(Optional, but highly recommended): Add 2-3 tsp of vodka or gin.
(Will lower freezing point and improve consistency of your ice cream.)
Place the bowl in your freezer.
Stir the mixture every 60 minutes for the first two hours and every 30 minutes afterward.
I've found that the ice cream has the best consistency after approx. 5 hours in the freezer.
So if you start in the morning you should be able to enjoy your perfect keto vanilla ice cream in the afternoon.
BUT:
You can also store the ice cream for a while in your freezer and achieve a similar consistency by taking out the ice cream approx. 15-20 minutes before you plan on enjoying it.
Don't worry if it's rock solid when you take it out of the freezer, that's normal and the consistency will be great once the 15-20 min are over!
Enjoy on a hot summer day or any other occasion!
Fill your ice cream into a suitable container.
I recommend consuming the ice cream within 1-2 weeks.
Our ice cream doesn't contain any preservatives, that's why it isn't as durable as store-bought ice cream.
(It probably won't last long anyway because it's sooo delicious!)
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
