Craving a scoop of rich, decadent ice cream but sticking to your keto lifestyle? You’ve come to the right place! This recipe uses the magic of a blender to create an unbelievably smooth and creamy vanilla ice cream base, packed with healthy fats and completely sugar-free. The subtle hint of lime cuts through the richness, creating a perfectly balanced, guilt-free dessert that will satisfy any sweet tooth.
Ingredients
• 4 large Eggs
• 2 tsp / 10 ml Vanilla extract
• 5 drops Lime Juice, fresh is best
• 1 cup / 227 g Butter, melted
• 1 cup / 227 g Coconut Oil, melted
• ½ cup / 120 ml XCT Oil or MCT Oil
• ¾ cup / 144 g Erythritol
• up to 1 cup / 240 ml Water, as needed
Instructions
1. Combine the eggs, vanilla extract, lime juice, melted butter, melted coconut oil, XCT oil, and erythritol in a high-speed blender.
2. Secure the lid and blend on high speed for 30-60 seconds, or until the mixture is completely smooth, creamy, and emulsified.
3. With the blender running on low, slowly stream in the water. Add just enough to achieve a thick but pourable consistency, similar to a heavy cream or a thin milkshake. You may not need the full cup.
4. Pour the ice cream base directly into the frozen bowl of your ice cream maker.
5. Churn according to the manufacturer’s , typically for 20-25 minutes, or until it reaches a thick, soft-serve consistency.
6. Serve immediately for a soft-serve style treat, or transfer to a freezer-safe container and freeze for at least 2-3 hours for a firmer, scoopable ice cream.
Nutritional Information
• (per serving)
• Calories: 485 kcal
• Fat: 52g
• Net Carbohydrates: 1g
• Protein: 6g
• Disclaimer: is an estimate and may vary based on used.
Pro Tips
• Use room temperature eggs to ensure the melted butter and oils blend smoothly without seizing or clumping.
• For an even richer, more custardy ice cream, use 6-8 egg yolks instead of the 4 whole eggs.
• To keep the ice cream from freezing rock-solid, add 1 tablespoon of vodka or food-grade glycerin to the base before churning. This helps lower the freezing point.
• Let the frozen ice cream sit on the counter for 5-10 minutes before scooping to allow it to soften slightly for easier serving.
FAQ
Q: Why is my keto ice cream so hard to scoop
A: Keto ice cream can freeze very solid. To make it easier to scoop, you can add 1 tablespoon of vodka or food-grade glycerin to the base before churning. It also helps to let the ice cream sit at room temperature for 5-10 minutes before serving.
Q: Can I make this ice cream richer
A: Yes, for an even richer and more custardy ice cream, the recipe suggests using 6-8 egg yolks instead of the 4 whole eggs.
Q: Do I have to use an ice cream maker for this recipe
A: Yes, these instructions are specifically for an ice cream maker. The recipe directs you to pour the base into the machine and churn for 20-25 minutes to achieve the proper soft-serve consistency.
Q: Why did my ingredients clump in the blender
A: Clumping can happen if cold eggs cause the melted butter and oils to seize. To ensure a smooth, emulsified base, use room temperature eggs as recommended in the pro tips.
