Keto Vanilla Ice Cream

4.55 from 11 votes

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.

Course Dessert, Keto

Cuisine Keto

Keyword Ice Cream, keto dessert, keto ice cream

Prep Time 10

Cook Time 20

Freezing 30

Total Time 30

Servings servings

Calories 178kcal

Author Tara Wright

Ingredients

6 Whole Eggs
½ Tsp Gelatin
2 Cups Unsweetened Almond Milk
¾ Cups Bocha Sweet
½ 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.

Video

Notes

What you’ll need: Ice Cream Maker Mesh Strainer Medium sized sauce pan A bowl that will fit inside another bowl A cooking thermometer

Nutrition facts are provided as estimates only and do not include sugar alcohols.

Nutrition