Vanilla Ice Cream

This recipe is much richer and less icy than virtually any other keto ice cream recipe you’ll try. The lecithin in the egg yolks creates a smooth and creamy texture, and also makes the ice cream more scoopable.

PREP TIME: 15 MINUTES

COOK TIME: 30 MINUTES

PASSIVE TIME: 1 HR 15 MINS

MAKES: 6 SERVINGS

SERVING SIZE: ¹⁄₃ cup (approximately 2.8oz/80g)

4 large egg yolks

4 tbsp granulated erythritol

1 cup (7.7fl oz/230ml) heavy whipping cream

¹⁄₂ cup (4fl oz/120ml) water

1 vanilla bean, seeded

1. In a medium heatsafe glass bowl, combine the egg yolks and erythritol. Whisk until the ingredients are well combined and the mixture becomes creamy. Set aside.

2. In a medium saucepan placed over medium heat, combine the whipping cream, water, vanilla bean pod, and vanilla seeds. Heat until the mixture comes to a gentle simmer (make sure the mixture doesn’t boil), then remove the pan from the heat and discard the vanilla bean pod.

3. Begin tempering the ingredients by very slowly adding the heated cream mixture to the egg yolk mixture while continuously whisking. (Be very careful not to add the cream too quickly; otherwise, the egg yolk mixture may curdle).

4. Once the ingredients are combined, transfer the entire mixture back to the saucepan and place over medium heat. Heat for 5–7 minutes, stirring continuously, until the mixture just begins to thicken. Remove the pan from the heat and set aside to cool for 10 minutes.

5. Transfer the cooled mixture to a large bowl and cover with plastic wrap, making sure the plastic wrap is resting on the surface of the mixture to prevent a skin from forming on the surface. Transfer to the fridge to chill for a minimum of 1 hour.

6. Pour the mixture into an ice cream maker and churn for approximately 30 minutes. Store in a sealed container in the freezer for up to 2 weeks. (Allow the ice cream to soften for 10 minutes at room temperature before serving.)

Tip If you don’t have an ice cream maker, you can place the ice cream in the freezer and stir every 30 minutes to break up the ice crystals that form during freezing. Repeat 2–3 times or until the desired consistency is achieved.

NUTRITION PER SERVING

173
CALORIES

17.5g
TOTAL FAT

2g
TOTAL CARBS

1.6g
NET CARBS

3g
PROTEIN

Vanilla Ice Cream