Name: Keto Vanilla Ice Cream
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 6 Whole Eggs; 1/2 Tsp Gelatin; 2 Cups Unsweetened Almond Milk; 3/4 Cups Bocha Sweet; 1/2 Tsp Salt; 2 Cups Heavy Whipping Cream; 1 Tbsp Pure Vanilla Extract

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With only 1 net carb per serving, this custard based keto vanilla ice cream is your tool for when an ice cream craving hits! I just love the process of making homemade ice cream, especially when my girls or nieces and nephews are around. How they love to participate in the entire ice cream making process…but especially watching the ice cream churn and freeze.

Speaking of kiddos… I've been working for over a year to create a cooked egg ice cream that I feel good feeding the kiddos. I've tried all different combinations to make a cooked keto ice cream taste great right out of the ice cream maker AND be scoopable the next day.

Finally, I've created a Keto Ice Cream that comes out in a soft-serve consistency. Freezing it for a few hours firms it up nicely.

The best part is…

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It's scoopable like a traditional hard ice cream the next day!

The secret?

It's in the gelatin and the Bocha Sweet. Both of these work together to create the perfect ice cream! Substitute at your own risk.

Why Bocha Sweet?

I've tried ALL the sugar substitutes on the market… and Bocha Sweet not only has the best taste (without an aftertaste) of anything out there…

It's also a superfood in it's own right! I love using Bocha Sweet in my “sweet keto recipes” because it tastes amazing AND it does great things for my body, my hubby's body and my kids!!

To me, it's worth spending a little more money on something that's truly satisfying to the tastebuds. No more cringing because of a metallic or weird aftertaste you get from sugar substitutes like xylitol, erythritol or monk fruit or stevia.

Keto Ice Cream Without Raw Eggs

The first few Keto Ice Cream Recipes I looked at used raw eggs. (eeeeew). The thing was, my kids would be eating this and I just wasn't thrilled about feeding them raw eggs in this quantity.

So, I pulled on my past homemade ice cream making knowledge and went ahead and cooked the entire mixture. I was a little worried about using the whole egg–but figured it was worth a shot!

The gelatin is an additive that helps the ice cream be scoopable a day or two later. If you plan on your family & friends eating the entire batch when it's made–you could omit this without any worry.

However, Gelatin is very good for you as it contains collagen. It's great for your hair, skin, nails, joints and even has been shown to help stabilize blood sugar levels. I have been using gelatin in more and more of my keto recipes for both the health benefits and to help hold grain-free ingredients together.

This is the grass fed beef gelatin I used:

Ingredients for Keto Vanilla Ice Cream

Here's some of the specific ingredients & equipment you'll need to make your keto vanilla ice cream perfect every time.

Tutorial Video: Keto Vanilla Ice Cream

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Keto Vanilla Ice Cream

With only 1 net carb per serving, this keto vanilla ice cream recipe results in a creamy, satisfying ice cream that's perfect for a low carb, high fat diet! Even better, it freezes up to be scoopable in the following days because of the gelatin and Bocha Sweet. Plus, this keto ice cream recipe is cooked and does not have raw eggs in it. A bonus when you're feeding a family or prefer to avoid raw eggs.

5 from 9 votes

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Course: Dessert, Keto

Cuisine: Keto

Keyword: Ice Cream, keto dessert, keto ice cream

Prep Time: 10 minutes

Cook Time: 20 minutes

Freezing: 30 minutes

Total Time: 30 minutes

Servings: servings

Author: Tara Wright

Ingredients

6 Whole Eggs
1/2 Tsp Gelatin
2 Cups Unsweetened Almond Milk
3/4 Cups Bocha Sweet
1/2 Tsp Salt
2 Cups Heavy Whipping Cream
1 Tbsp Pure Vanilla Extract

Instructions

In a medium sized sauce pan with NO heat, combine eggs, almond milk, heavy cream, Bocha Sweet, salt and gelatin. Whisk together.
Prepare your mesh strainer, a bowl of ice and a bowl that will sit inside the bowl of ice. Place these items beside your cooking area.
Now it's time to turn on the heat!! Whisking constantly, turn your stove onto low heat. Gradually increase the heat to medium until your mixture reaches a minimum of 160 degrees. Stir constantly.
If you don't have a thermometer to measure the temperature, watch the video to see what the consistency looks like when the mixture reaches approximately 160 degrees. Our goal here is to cook the eggs so they aren't raw. Be cautious not to over-cook as this will scramble the eggs.
Once your mixture is cooked. Working quickly, pour your cooked mixture through the mesh sieve into the bowl underneath. We strain the mixture to get rid of any accidentally cooked egg. If you notice quite a bit; next time you make this adjust to cook the mixture less or slower on low heat.
Cover and refrigerate mixture until thoroughly chilled. This takes from 2-4 hours.
Once chilled, mix vanilla into the ice cream mixture.
Freeze the mixture in your ice cream maker according to the manufacturer's instructions.
For a firmer ice cream, pour into a container and seal tightly.Freeze for 2-4 hours prior to serving! The gelatin in the ice cream helps this ice cream scoop up well even the next day or two.