Delicious Keto Ice Cream

Sugar Free Keto Ice Cream

Ketogenic food is super tasty, but the one thing i really miss is ice cream! Nothing fancy, just a nice creamy bowl of vanilla, with my weapon of choice – a teeny tiny teaspoon, to make it last longer!


There’s a huge lack of low carb and sugar free versions in the supermarkets in the UK. The ones that are available are still quite high in carbs and when you find it difficult to put the tub down, your carb limit for the day can quickly disappear within a few spoonfuls.


I literally dreamt up this recipe one morning whilst I began to awake from a deep sleep. I grabbed my note pad and pen and frantically scribbled down the ingredients before I forgot them! I got to work later that day and began experimenting with combining the ingredients and was amazed at the results! This keto ice cream is sugar free and literally tastes a million times better than standard ice cream! Once you’ve tasted this low carb variety, you will never ever crave the sugar loaded stuff ever again, and that’s a promise!



  • 1200ml full fat double cream
  • ¾ cup erythritol
  • 4 x drops of liquid vanilla stevia
  • 4 whole eggs
  • 3 vanilla pods
  • ½ tsp cream of tartar
  • 4 tbsp MCT oil




It really couldn’t be any simpler: crack the eggs, deseed the vanilla pods and put all of the ingredients into a food processor and blend for about 5 minutes. Alternatively, I used a smoothie maker and it worked really well. Once all of the ingredients have combined, pour the mixture into a large freezer container with lid. Stir the mixture every hour to help it maintain its fluffy texture. It took about 7 hours for the mixture to freeze to perfection.


I found it best to prepare the ice cream on the day of eating it. When I left the mixture to freeze over night, it went super hard and didn’t have the same consistency once defrosted. It’s the perfect excuse to eat it all in one go! Grab that spoon and dig in! Over the next few weeks I will be experimenting with adding new flavours to the ice cream, using this as a base, so watch this space for more new and exciting recipes!


Had a go? Let me know how it went on FB, Twitter or Insta!

  • Laura
    10th May 2017 at 8:27 am

    Is there something I can use in place of the MCT oil? Can’t wait to try it!?

    • Daley Robinson
      10th May 2017 at 10:12 am

      If you like the tasted of coconut, you could use coconut oil instead? Obviously you will get an additional coconut taste so it depends whether you’re in or out on coconut! : – )

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