Keto Vanilla Ice Cream
First off this recipe was completely inspired by the Vanilla Keto Ice Cream from Roasted Root. I tweaked it a bit to add to suit the ingredients I had on hand. I highly suggest you check out the original post especially if you want to alter the milk/cream used to make it dairy free.
I’ve been following a ‘ketovore’ diet for the last 2 months. Basically a heavy on meat keto diet. Not quite carnivore because I do have the occasional non carnivore foods.
For the last week I’ve had a hankering for some ice cream, don’t ask me why but I couldn’t get it out of my mind.
So I went on an internet hunt to find a carnivore or ketovore friendly ice cream and found the original version of the recipe below.
I know from previous experience that low carb or keto ice creams can freeze quite hard. A lot of recipes suggest adding some vodka to stop it from going hard but I didn’t have any so that option was out. I then found the recipe with gelatin and thought it would be an interesting option.
I decided to add the collagen powder in as well to give it an extra boost. It’s always nice when you can boost the collagen!
I am certain you could vary the flavor of the ice cream using different extracts. I’m going to try maple next time now that I know the recipe is so good!
Super Rich and Creamy
I will warn you this recipe is SUPER CREAMY and rich so a little goes a long way – even though I’ve said 1/2 cup is a serve I find a 1/4 cup well and truly kills my craving!Print
Keto Vanilla Ice Cream – Carnivore friendly
Super rich and creamy vanilla ice cream full of vanilla and healthy fats perfect for when you get a sweet ice cream craving on the keto or carnivore diet (ketovore anyone?).
4 cups heavy cream
3 egg yolks
4 teaspoons gelatin powder
1 tablespoon Collagen powder (optional)
1/4 teaspoon sea salt
4 teaspoons vanilla extract
1/2 teaspoon vanilla powder (optional you can add additional vanilla extract or use a vanilla bean scraped and added to the custard)
1/4 to 1/2 cup monk fruit sweetener (or preferred sweetener). I used 1/4 cup for just a slight added sweetness – if you’ve kicked your sweet tooth you could add less or none at all).
- Add all ingredients to a medium-sized saucepan and whisk well to combine. Note: if you are using a vanilla bean instead of the powder be sure you open and scrape the vanilla bean into the mixture prior to adding the full bean, you’ll need to remove the vanilla bean prior to putting into ice cream maker.
- Place the saucepan on the stove top on a medium heat. Cook, whisking constantly until mixture is beginning to steam but does not reach a full boil. Remove from heat and allow mixture to cool before transferring it to a sealable container. Refrigerate at least 2 hours, or until completely chilled.
- Stir the ice cream base well before pouring it into your ice cream maker. Turn ice cream maker on and churn until very thick and creamy.
- You can serve immediately for soft serve consistency or for more of an ice cream consistency, transfer to a container with a lid and freeze for at least 2 hours.
- Allow ice cream to thaw slightly before scooping and serving.
You’ll need to make sure the bowl of your ice cream maker is frozen the night before.
If you don’t own an ice cream maker, simply transfer the base to a freezer-safe container and freeze 4 hours or until completely frozen.
Keywords: keto, carnivore, high fat low carb, vanilla ice cream, ketovore