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no-churn ice cream



Adapted from:



Yield: 6 servings

Serving size: 1 cup (250ml) // ~2 medium scoops



4 large VERY FRESH eggs (~55g each) (if you don't want to eat raw eggs, you can use pasturized eggs)

1/2 cup (90g) powdered erythritol or xylitol 

1/2 tsp. salt

1.25 cups (295ml) heavy cream (>30% fat) // OR // coconut cream, CHILLED

2 Tbsp. CHILLED vodka // OR // other zero-carb liqueur // OR // MCT oil

1 Tbsp. vanilla extract OR other flavoring essence



1. Separate your egg whites from the yolks, being very careful to not get ANY yolk mixed in with the egg whites (otherwise the whites will not whip up).


2. In a clean bowl, with clean beaters/whisk, whip the egg whites with the salt until frothy, then add in HALF the sweetener and whip to stiff peaks, or until very thick and fluffy (like marshmallow fluff).


3. In a separate bowl (no need to clean the beaters), whip the egg yolks, vanilla, and the remaining sweetener until very thick and a pale yellow. Once, fluffy, mix in the vodka.


4. In a third bowl, whip the cold cream to soft peaks (do NOT over-whip, otherwise it will turn into butter). 


5. Gently fold the whipped egg whites into the whipped egg yolks until combined, then fold in the whipped cream.


6. Freeze for at least 5 hours, or overnight. If frozen for more than 5 hours, let sit in the fridge for 15 minutes to soften a bit before serving.










Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.


Full-Carb No-churn Vanilla Ice Cream (1 serving):       kcal 310 / net Carbs 19g / Sugars 14g / Fat 25g / Protein 8g                                  


TPH Keto No-churn Vanilla Ice Cream (1 serving):       kcal 247 / net Carbs 2g / Sugars 0g / Fat 25g / Protein 8g








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