ice cream in a bowl
Deliciously creamy and super easy to make. This is a fabulous recipe!

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.

zero carb keto ice cream scoop in a bowl of ice cream

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.


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)

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.

Ice cream Bars with coconut and sesame snap

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

Keto Creme Fraiche Ice Cream

Macadamia Milk Keto Ice Cream -No Churn

ice cream in a bowl


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ice cream scoop in a bowl of ice cream

Fat Ice – Creamy Keto Ice Cream

Deliciously creamy and super easy to make. This is a fabulous recipe!
4.63 from 8 votes!
Prep Time: 10 mins
freeze: 1 hr
Total Time: 10 mins
Course: Dessert
Cuisine: Australian Keto
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Calories: 343kcal
Author: Megan Ellam
Servings: 6 serves (100g per serve)
Tap or hover over number to scale ingredients
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  • 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


  • 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.


Deliciously creamy and I will say this holds its shape even in the fridge if you want to leave in there for ease of serving.
If placing in moulds ensure you place into a ziplock bag and suck all the air out with a straw.
To make even more scoop able add 1/2 tsp xanthan gum into the mix, or coconut derived glycerin.
If you are looking for carbs this comes in at less than <1g carbs per 100g serve
For a dairy free version replace the butter with Nuttelex and the whey with 0 carb pea protein powder.
If not using the cacao butter double the coconut oil.

Your Own Notes


Serving: 1serve (100g) | Calories: 343kcal | Carbohydrates: 0g | Protein: 5g | Fat: 36g | Saturated Fat: 25g | Cholesterol: 275mg | Sodium: 167mg | Potassium: 53mg | Sugar: 0g | Vitamin A: 750IU | Calcium: 36mg | Iron: 0.8mg | Net Carbs: 0g
Tried this recipe?Mention @meganellam or tag #madcreations!

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  1. 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?

    1. Hi Rowena, you will need to substitute with a neutral oil that is in a liquid form for the recipe to work.

  2. I have Coconut allergy What would you suggest would be a replacement in this instance for the coconut products.

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