When I say this is the recipe you really want to try! Fat Ice zero carb keto ice cream is going to be the NEW king of Australian freezers!
This zero carb keto ice cream totally is the bomb!
Creamy, light, scoopable and did you notice it has no carbs in the nutrition box?
Yes, per 100g this mix has less than 1g of carbs, so low that the nutritional calculator didn’t register any. Yet look at all that good fat!
For those of you without a Thermomix® you just need to have a good blender, and juts be careful to stick to the timing in the recipe to be careful of over-whipping and heating the mixture. For many health dietary requirements this ice cream is also easily adaptable.
want dairy free and vegan keto ice cream?
Vegetarian – swap out the butter for Nuttelex and the whey protein for a pea protein.
Dairy Free – swap the whey protein for pea protein powder.
Ice Cream Variations
With the help of some fabulous testers I will be posting some separate flavours. They are so amazingly creative too.
Rhubarb & Ginger Ripple
1 bunch of rhubarb
juice & peel of a mandarin, peel in long piece
2 tbsp of powdered sweetener (I used xylitol)
10g of finely grated ginger.
Method
Wash and chop rhubarb
Cook on high in the microwave with the juice & peel of the mandarin for 3 minutes, stirring half way through.
Add sweetener and ginger and remove peel.
Stir to combine and leave to cool. Add mix to half a batch of ice cream
Gently fold both plain and rhubarb mixes together and freeze
Turkish Delight Keto Ice Cream
Swap vanilla for 1/4 tsp of rose water & 2- 3 drops of red food colouring
Split mixtures in half again (2x plain & 2x rose)
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For Rocky Road
20g crushed pistachios (10g in each)
4 sugar free marshmallows (2 white & 2 pink) cut into tiny pieces
use 1/2 in each batch
20g cacao nibs (10g in each)
Mix through each batch or sprinkle on top, freeze overnight & enjoy!
For the Fairy Floss
Crush 1 Double D sugar free fruit drop (your choice of colour/ flavour) and spin through a floss maker as per manufacturers instructions. Important to note use sweets with isomalt for this.
Also melted sugar burns!!!!! Wear protective gear, gloves glasses, apron closed in shoes and have iced water in a bowl on hand.
You may need to stop and start the machine a few times to collect the floss as it spins out.
Toasted Coconut and Salted Caramel Fudge Fat Ice Bars with Sesame Snaps by me.
How to make keto ice cream without an ice cream maker
Just like many other ice creams you can make this by freezing and blitzing in a blender and returning back to the freezer, mason jar method in a bag full of salt and ice and giving a hell of a shake.
When we really want something as tasty as this there is always a way to make it.
More Recipes To Try
Love keto ice cream? We do too! Here are just a few of our favourite low carb ice cream recipes.
Creamy Whole Egg Vanilla Protein Ice Cream
Keto Chocolate Ice Cream – No Churn
Macadamia Milk Keto Ice Cream -No Churn
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Fat Ice – Creamy Keto Ice Cream
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Ingredients
- 4 (4) eggs
- 4 (4) egg yolks
- 1 tsp (1 tsp) apple cider vinegar
- 100 g (0.4 cups) grass-fed butter melted
- 50 g (3.5 tbsp) coconut oil melted
- 50 g (3.5 tbsp) cacao butter melted
- 50 g (3.5 tbsp) MCT oil
- 80 g (3 oz) sweetener of choice
- 15 g (0.5 oz) whey protein isolate
- Seeds of half a vanilla bean
- 80 g (6 cubes) ice
Instructions
CONVENTIONAL METHOD
- Place all ingredients (except ice) into a blender or food processor and mix on high speed until combined. Add ice and blend until smooth
- Churn in an ice cream maker according to manufacturers instructions
THERMAL METHOD
- Place all ingredients (except ice) into the mixer; mIx 15 sec/speed 10
- Add ice;chop 15 sec/speed 10. Pour into an airtight container and freeze overnight.
- Cut frozen ice cream into chunks and place into mixer bowl (you may need to do this in batches). Mix 60-90 sec/speed 7. Scrape and repeat as needed with all remaining ice cream. Return to freezer for 1-2 hours before serving.
Notes
Your Own Notes
Nutrition
30 responses to “Zero Carb Keto Ice Cream”
Hi Megan, is there any substitute for the cacao butter please?
Really good. I think I’ll swirl peanut butter through it next timeThat sounds great too
Metric version of this recipe uses 80g of ice but US version uses 6 cups of ice. That is a huge difference. How much ice should be used please?
I will fix that shortly Sharon. Sometimes the converter doesn’t work out right
Is MCT oil essential?
I don’t have any
AnnHi Megan,
If I don’t have MCT is there another option?
Hi Rowena, you will need to substitute with a neutral oil that is in a liquid form for the recipe to work.
I have Coconut allergy What would you suggest would be a replacement in this instance for the coconut products.
I would recommend my macadamia ice cream recipe instead for you Jen.
What would I substitute if using vanilla bean paste please?
Just the same amount as extract
can you omit the protein powder?
Hi Megan
Could this be done if you don’t have a Thermomix?Yes of course and blender or food processor would do the trick.
The coconut oil- does it need to be solid coconut oil that you melt or is the liquid coconut oil ok to use?
Liquid is perfectly fine
What if you don’t have an ice cream churn
Just give it a blend in a blender and freeze. It doesnt need to be churned.
I’m not a fan of raw eggs.. Can I cook them like a custard first?
They cook in the blending heat of the ice cream. You can simply whisk it over a double basin of hot water as well. The vinegar also acts as a cooking agent the same as mayonnaise for example
This looks so yummy and my adrenalin rush for icecream got increased!
Can’t live without ice cream and this hits the spot!Hi Megan.. What would I put into the mix to make it choc mint or choc chip please?
Hi Bec, you could use a little peppermint extract or essential oil, and 1 tbsp of unsweetened cacao, chocolate whey protein powder or melted dark chocolate. For a choc chip, use either the Little Zebra low carb chocolate, or Well Naturally Sugar Free Chocolate (available at Coles and Woolworths)
I’ve just made it and it’s very nice. I just wanted to make sure it’s ok that the eggs aren’t cooked at all like a normal ice cream custard
Yes the eggs are fine as the acid from the vinegar cooks them, just like lemon in mayonnaise.
Do you need to use the MCT oil?
It just helps with the consistency and scoopability
How good is it?
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