-
Prep Time10 minutes
-
Cook Time0 minutes (plus 3–4 hours freezing)
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Serving4
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Serv Size1 scoop (about 80g)
This keto vanilla ice cream is rich, creamy, and perfectly sweet—without the sugar or carbs of traditional ice cream. Made with double cream, cream cheese, and powdered erythritol, it’s a satisfying frozen treat for anyone following a low-carb or ketogenic lifestyle.
Ingredients
Ingredient |
Quantity |
Unit |
Calories |
Carbohydrates (g) |
Sugars (g) |
Fats (g) |
Proteins (g) |
|---|---|---|---|---|---|---|---|
Double Cream |
300 |
ml |
600 |
4.5 |
2.5 |
60.0 |
2.5 |
Cream Cheese |
100 |
g |
350 |
2.8 |
1.5 |
34.0 |
6.0 |
Powdered Erythritol |
60 |
g |
0 |
0.0 |
0.0 |
0.0 |
0.0 |
2 |
tsp |
10 |
0.5 |
0.0 |
0.0 |
0.0 |
|
Salt |
1 |
pinch |
0 |
0.0 |
0.0 |
0.0 |
0.0 |
Total (per batch) |
960 |
7.8 |
4.0 |
94.0 |
8.5 |
||
Total (per serving) |
240 |
2.0 |
1.0 |
23.5 |
2.1 |
Nutrition Facts
Serving size: 1 scoop (about 80g)
Servings per container: 4
Amount per serving |
Value |
% Daily Value* |
|---|---|---|
Calories |
240 |
12% |
Total Fat |
23.5g |
30% |
Saturated Fat |
15g |
75% |
Trans Fat |
0g |
|
Cholesterol |
90mg |
30% |
Sodium |
90mg |
4% |
Total Carbohydrate |
2.0g |
1% |
Dietary Fiber |
0g |
0% |
Total Sugars |
1.0g |
|
Includes Added Sugars |
0g |
0% |
Net Carbs |
2.0g |
|
Protein |
2.1g |
4% |
Directions
Whip double cream, then blend with cream cheese, powdered erythritol, and vanilla. Freeze the mixture, stirring occasionally, until set and scoopable.
In a large bowl, whip the double cream until soft peaks form.
In another bowl, beat the cream cheese until smooth. Add powdered erythritol, vanilla extract, and a pinch of salt; mix until well combined.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.
Transfer the mixture to a freezer-safe container. Freeze for 3–4 hours, stirring every hour to break up ice crystals, until firm and scoopable.
Let sit at room temperature for 5–10 minutes before scooping and serving.
Kelai
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