No-Churn Keto Vanilla Ice Cream – Super Easy Dessert Recipe!

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Our No-Churn Keto Vanilla Ice Cream is easy to make and very delicious! It’s a sweet, creamy, melt-in-your-mouth dessert that anyone can make!

The hardest part about homemade ice cream, is just that, it’s hard. For a softer, easy to scoop ice cream, we add a tiny amount of vodka – though if you plan to eat all the ice cream after the first 4-6 hours of freezing, it’s not really needed.

Need something more with your ice cream? Top it with our delicious Keto Chocolate Fudge Sauce and have yourself a sundae!

This No Churn Keto Vanilla Ice Cream recipe makes approximately 4 cups or 8 serves. 1 serving is a ½ cup and has 2g net carbs.

Store leftover Low Carb Vanilla Ice Cream in the freezer for up to 3 months. Make sure to wrap it tightly to avoid freezer burn!

No-Churn Keto Vanilla Ice Cream Ingredients

  • ½ cup of Sugar-Free Vanilla Syrup
  • 1 ¾ cups of Heavy Cream
  • 4 Egg Yolks
  • 2 teaspoons of Vodka, optional

How to Make No-Churn Keto Vanilla Ice Cream

  1. Place the syrup into a small saucepan and place over low heat. Heat until just warmed through, but still cool enough that you could dip your finger in without burning.
  2. Place the egg yolks into a mixing bowl and whisk with your hand mixer on medium speed, while slowly pouring in the warm vanilla syrup. Beat until thick and creamy. Add the vodka, if using.
  3. Whip the cream to stiff peaks and fold through the egg mixture.
  4. Spoon into a lined loaf pan and cover.
  5. Freeze for 4-6 hours.
  6. Scoop and enjoy!

Ingredients

  • ½ cup Sugar-Free Vanilla Syrup
  • 1 ¾ cups Heavy Cream
  • 4 Egg Yolks
  • 2 teaspoons Vodka optional

Instructions

  • Place the syrup into a small saucepan and place over low heat. Heat until just warmed through, but still cool enough that you could dip your finger in without burning.
  • Place the egg yolks into a mixing bowl and whisk with your hand mixer on medium speed, while slowly pouring in the warm vanilla syrup. Beat until thick and creamy. Add the vodka, if using.
  • Whip the cream to stiff peaks and fold through the egg mixture.
  • Spoon into a lined loaf pan and cover.
  • Freeze for 4-6 hours.
  • Scoop and enjoy!

Nutrition

Calories: 212kcal | Carbohydrates: 2g | Protein: 2g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 169mg | Sodium: 24mg | Potassium: 49mg | Sugar: 1g | Vitamin A: 895IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg

Click here to see the “Flavor-Pairing” trick that helped me melt away 22 pounds in just 16 days (proven for women only)


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