This isn’t your average low-carb ice cream—this is your golden ticket to a keto-friendly indulgence that doesn’t compromise flavor or texture. Crafted with a silky egg custard base, rich cream, MCT oil for that metabolic boost, and a splash of vodka to keep it perfectly scoopable, this keto vanilla ice cream delivers everything you love about the real thing—without the sugar. It’s creamy, dreamy, and worthy of being your new summer staple.
A Brief History of Ice Cream
Ice cream has ancient origins dating back thousands of years. Here’s a quick timeline:
China (200 BCE): Early versions involved mixing snow with milk and rice—an icy dessert for royalty.
Persia (500 BCE): Served chilled desserts made from rose water and vermicelli, stored in ancient ice houses called yakhchals.
Roman Empire: Emperor Nero sent runners to collect snow from the mountains to mix with honey and fruit.
Arab World (8th–10th Century): Sharbat (syrup-based drinks) evolved into frozen treats using milk and sugar, paving the way for modern ice cream.
Italy (16th Century): Sorbetto (sorbet) emerged, and in the 17th century, cream-based gelato developed.
France (17th Century): Ice cream became a luxury in royal courts and was later popularized across Europe.
United States (18th Century onward): With the advent of hand-cranked freezers in the 19th century and commercial production in the 20th, ice cream became a beloved household treat.
How This Keto Vanilla Ice Cream Helps on the Keto Diet
This recipe isn’t just a treat—it’s a strategic dessert for keto success:
Zero Sugar: Made with allulose, a keto-friendly sweetener that doesn’t spike blood sugar or insulin.
Healthy Fats: The heavy cream, egg yolks, MCT oil, and optional butter provide ample fat to fuel ketosis.
Satiating: The richness of the fats helps curb cravings and supports satiety, making it easier to avoid carb-heavy snacks.
Metabolic Boost: MCT oil is quickly converted to ketones, providing instant energy for your brain and body.
Vodka Trick: Keeps the ice cream scoopable without added sugar or stabilizers—smart keto science!
This dessert is ideal for satisfying sweet cravings while keeping your body fat-burning and focused on your goals.
Chill Out Guilt-Free with This Lush Keto Ice Cream Delight
Description
Ingredients:
4 large egg yolks
2 cups heavy whipping cream
¾ cup allulose (adjust to taste)
2 tbsp MCT oil
2 tbsp vodka (prevents hard freezing)
1 tbsp pure vanilla extract
¼ tsp fine sea salt
Optional:
½ tsp xanthan gum (for smoother texture)
1 tbsp unsalted butter (for richness)
Vanilla bean paste or scraped vanilla bean for gourmet flavor
Instructions:
Create custard base:
In a saucepan over medium-low heat, whisk egg yolks and allulose until pale and thickened. Slowly stream in 1 cup of the cream, whisking constantly. Stir until mixture reaches 165°F (thick enough to coat the back of a spoon).
Cool it down:
Remove from heat and stir in remaining 1 cup of cream, MCT oil, vodka, vanilla extract, sea salt, and xanthan gum (if using). Whisk thoroughly until smooth.
Chill:
Transfer mixture to a glass container and refrigerate for 4–6 hours (or overnight).
Churn:
Pour into an ice cream maker and churn according to the manufacturer's instructions (usually 20–25 minutes).
Freeze:
Spoon into a freezer-safe container, press parchment paper against the surface, and freeze for at least 4 hours for firmer scoops.
Serving Suggestions:
Top with sugar-free chocolate chips or chopped keto-friendly nuts
Drizzle with melted keto peanut butter or caramel sauce
Serve alongside keto brownies or almond flour cookies
Meal Prep Tips:
Make double batches and freeze in portion-controlled silicone molds
Use an insulated ice cream scoop for easier serving
Let sit at room temperature for 10 minutes before scooping if frozen hard
Nutritional Values (per ½-cup serving, yields ~6 servings):
Calories: 260
Fat: 25g
Protein: 3g
Net Carbs: 1.8g
Fiber: 0g
Total Carbs: 2.3g
Sugar: 0g
