Keto Ice Cream is the homemade, no churn recipe that will save you from an ice-cream-less existence. Simple, easy flavor is yours to be made and enjoyed even on a keto/low-carb diet. Grab a spoon and dig in.
In a large bowl, whip heavy cream with a hand mixer until it creates stiff peaks. Set aside.
Heat your low carb syrup in a small pan until boiling.
Meanwhile add beaten egg yolks into a large glass bowl. Slowly drizzle hot syrup into beaten egg yolks. Beat on high until you get a pale and cream mixture. About 3 minutes. Add vanilla extract.
Fold the whipped cream into the egg mixture.
Pour mixture into a loaf pan and cover with plastic wrap. Place in freeze and allow to set for 4-6 hours at a minimum.
Please note that there are 36 grams of sugar alcohol in the entire recipe and should be subtracted to get your net carbs.
Please note that the nutrition data below is provided as a courtesy. We try to be accurate with this information but feel free to make your own calculations.