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Keto LCHF Ice Cream – Sugar Free and Churn Free

Prepare ahead to freeze overnight. This is the perfect recipe to accompany other decadent desserts, such as my coconut macaroons or brownies. No churning, and optional vodka makes it a delectable adults only dish!

Prep Time 20 minutes
Servings 10
Calories 206 kcal

Ingredients

  • 2 cups full fat cream
  • 1 tablespoon vanilla paste
  • 5 egg yolks
  • 1/3 cup Xylitol I use my food processor to blitz the xylitol until it resembles caster sugar
  • 1/4 teaspoon salt
  • 2 tablespoon vodka optional

Instructions

  1. Place cream and vanilla in a saucepan over medium-low heat. Stir to distribute the vanilla beans evenly, and then simmer for 8 – 10 minutes. Be careful not to boil the cream.

  2. Meanwhile, thoroughly whisk the egg yolks, xylitol and salt together in a heat proof bowl.

  3. Taste the cream after 8 – 10 minutes and it should have a reasonably strong vanilla flavour, but it will intensify upon freezing.

  4. Strain the cream through a mesh strainer into a heatproof jug. Gradually pour the cream into the egg yolks, whisking constantly. This must be done slowly, as adding the hot cream too quickly will cook the egg yolks.

  5. Once completely combined, stir through the vodka if using and then pour the ice cream base into a freezer safe container and freeze for at least 4 hours, best over night.

Nutrition Facts
Keto LCHF Ice Cream – Sugar Free and Churn Free
Amount Per Serving
Calories 206 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 11g69%
Cholesterol 162mg54%
Sodium 80mg3%
Potassium 45mg1%
Carbohydrates 2g1%
Sugar 1g1%
Protein 2g4%
Vitamin A 830IU17%
Vitamin C 0.2mg0%
Calcium 43mg4%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet and all calculations are estimates only.