Go Back
–+ servings
Keto Blender Vanilla Ice Cream with a Hint of Lime – vegetarian recipe
Stav Kogan

Keto Blender Vanilla Ice Cream with a Hint of Lime

Craving rich, decadent ice cream on a keto lifestyle? This recipe uses a blender to create an unbelievably smooth and creamy sugar-free vanilla ice cream, packed with healthy fats and a subtle hint of lime for a perfectly balanced, guilt-free dessert.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 3 hours 35 minutes
Servings: 8 serving
Calories: 485
Ingredients Method Nutrition

Ingredients
  

  • 4 large Eggs
  • 2 tsp (10 ml) Vanilla extract
  • 5 drops Lime Juice, fresh is best
  • 1 cup (227 g / 8 oz) Butter, melted
  • 1 cup (227 g / 8 oz) Coconut Oil, melted
  • ½ cup (120 ml / 4.1 fl oz) XCT Oil or MCT Oil
  • ¾ cup (144 g / 5.1 oz) Erythritol
  • up to 1 cup / 240 ml Water, as needed
  • 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 (15 ml / 0.5 fl oz) of vodka or food-grade glycerin to the base before churning. This helps lower the freezing point.

Method
 

  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.
  4. 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.
  5. Pour the ice cream base directly into the frozen bowl of your ice cream maker.
  6. Churn according to the manufacturer's , typically for 20-25 minutes, or until it reaches a thick, soft-serve consistency.
  7. 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.
  8. Let the frozen ice cream sit on the counter for 5-10 minutes before scooping to allow it to soften slightly for easier serving.

Nutrition

Calories: 485kcalCarbohydrates: 1gProtein: 6gFat: 52g

Tried this recipe?

Let us know how it was!