Vanilla Custard Keto Ice Cream
This keto ice cream tasty recipe made by my wife Angel, who loves to make food and home and body care recipes that support people’s journey to optimal health. Check out my wife’s website, instagram and facebook page where she shares stories and pics about our life.
She also has a great YouTube channel you can check out as well. I loved this recipe and I think you guys will really enjoy the vanilla custard keto ice cream recipe!
If you enjoy recipes like this, you may be interested in my advanced nutrition and recipe book the Keto Metabolic Breakthrough.
Vanilla Custard Keto Ice Cream
Prep
Cook
Inactive
Total
Yield 3 Cups
Ingredients:
4 Egg yolks
1 cup of full fat coconut milk
1/2 cup of Keto Maple Syrup or 4 tbsps. of Vanilla Stevia
1 cup of unsweetened almond or coconut milk (in carton)
1 tsp of vanilla extract
1/4 tsp of sea salt or pink Himalayan salt
Instructions:
Step #1: Put egg yolks and sweetener in medium sized saucepan over medium heat and cook, while stirring consistently. Stir until the mixture has condensed into a custard.
Step #2: Once it has reached the custard form, remove from heat and strain the custard through a sieve into a mixing bowl.
Step #3: Add coconut and almond milk, vanilla extract and salt to the mixture and stir it up. Place in refrigerator to cool down.
Step #4: Pour cooled mixture into ice cream maker and churn according to how your ice cream maker works!
Step #5: Serve keto ice cream immediately or keep in freezer! Enjoy!
*The nutrition info for this recipe is based on ingredients above - using the Choc Zero Monk fruit syrup, which has a non-GMO corn fiber in it. If allergic to corn, use stevia.*
Courses Dessert
Nutrition Facts
Serving Size 1/2 cup
Amount Per Serving | ||
|---|---|---|
Calories 167 | ||
% Daily Value | ||
Total Fat 11 g | 17% | |
Total Carbohydrates 22 g | 7% | |
Dietary Fiber 19 g | 76% | |
Sugars 0.5 g | ||
Protein 2 g | 4% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Dr Jockers Comments:
This keto ice cream recipe is dairy free, sugar free and low-carb. It is full of fat burning ingredients that help reduce inflammation throughout your body and support your body’s ability to produce great energy and mental clarity.
Most people think that you can never enjoy a great bowl of ice cream on the ketogenic diet, but I think this recipe is just as good as any store bought ice cream. It is also fairly easy to make since it only requires 6 ingredients.
Coconut fats are rich in medium chain fats that help the body to burn fat for fuel more effectively. Coconut is the most ketogenic food on the planet, with 15% of its fats turning to ketones very quickly in the body.
Feel free to use whatever natural sweetener you would like, but to make this ketogenic, it needs to be a low-carb sweetener such as stevia, monk fruit, erythritol, xylitol or the keto maple syrup I listed in the ingredients.
I prefer using stevia or monk fruit as my main sweeteners as sugar alcohols like erythritol and xylitol upset my digestive system. Some people tolerate these quite well though and if so, you can certainly use them.
Try this keto ice cream recipe out and let us know how you enjoyed it in the comments section below!
Inflammation Crushing Ebundle
The Inflammation Crushing Ebundle is designed to help you improve your brain, liver, immune system and discover the healing strategies, foods and recipes to burn fat, reduce inflammation and Thrive in Life!
As a doctor of natural medicine, I have spent the past 20 years studying the best healing strategies and worked with hundreds of coaching clients, helping them overcome chronic health conditions and optimize their overall health.
In our Inflammation Crushing Ebundle, I have put together my very best strategies to reduce inflammation and optimize your healing potential. Take a look at what you will get inside these valuable guides below!
I don’t have an ice cream maker. Is there something I could do to the mixture to achieve the same goal without the ice cream maker? It sounds delightful!
Ann
There is nothing that really substitutes for an ice cream maker. You might try putting the cold mixture in a vitamix or high quality blender and add ice… but it will be different…but probably very good.
Hey Ann! You could try placing in the freezer and then processing in the blender although this may change the consistency a bit!
Put a cup of ice cream mix in a quart ziplock bag. Put that inside a gallon ziplock bag with ice and salt, wrap in a towel and knead it until it freezes. Ice cream, no ice cream maker needed.
Sounds like a great idea Jane!
GREAT TIP!!!
Thank goodness I am not a fan of ice cream.
Is the 4 tbsps. of Vanilla Stevia correct? Clicking on it took me to the liquid stevia.
Yes, 4 tbsps of liquid stevia…although if this is too sweet, just reduce to the level you would like.
With the pure liquid stevia just a few drops should be more than sufficient in my experience as 4 Tbsp is the entire bottle on the link. Perhaps the recipe uses a version mixed with another filling agent which is commonly found in the stores.
Can you substitute the coconut milk with unsweetened almond milk?
Hey James, You could substitute the coconut milk in the carton with almond milk. The recipe does require a cream but you could try another nut cream that works for you. Let us know if you try it!
What does it get the 19 gms of fibre from?
Hi Caroline, I like using the ChocZero syrups because they are fiber dense. If you are using stevia the macros will be different.
I’m very sensitive to coconut. Can I substitute anything for the full fat coconut milk?
Hi Betsy, You can use any nut cream replacement.
I think I’ll pass…is it really so bad if we treated ourselves to a DQ ice cream once in a while?
Please no offence but some of us just can’t make that choice because of how it affects our health. If you are one of those that can by all means go for and be thankful you can. The last time I deviated from my healthy eating plan and had regular ice cream I suffered the consequences for 3 days. Gut tore up, inflammation, disturbed sleep because of all the pain and throbbing of joints. No thanks! Just not worth it. I’ll stick to my healthy eating plan from now on.
I can’t believe how sweet you make things. You have got to be kidding about the 4 tablespoons of stevia. For me, anything with more than 4 or 5 drops of stevia is too much.
Hi Anne, You can make it with less. I recommend that you sweeten to your taste preference.
Hi Dr. Jocker: It isn’t clear in the recipe if you cook the eggs yolk with the coconut fat to make the custard or you add the coconut fat to the custard at the end together with the coconut and the almond milk. Please clarify.
The recipe looks fantastic in the picture, ice-cream is my biggest weakness!!!!
Love and gratitude
Aurora Almeida
Hey Aurora, We combined the yolks with the syrup first before adding in the coconut milk and almond milk. I hope you enjoy it!
Real maple syrup has lots of minerals in it especially if you use grade B. I would go real food over Choc Zero. Always real over processed frakenfood.
Hey Paul, Maple syrup has great health benefits! Choc Zero is sweetened with monk fruit and used in this recipe as an alternative to sweeteners like maple syrup that have an effect on blood sugar and insulin levels.
Is the unsweetened almond or coconut milk in the carton the kind you buy off the shelf like SoDelicious or Pacific or is it in the kind in the refridgerated section. I only ask because a lot of the ones on the shelf are considered beverages and not true milks.
Hey Jeri, Yes, I would first recommend the refrigerated carton of milk if available and convenient!
Please review your instructions in step 1. I believe you should heat the egg, full fat coconut milk and sweetener to a custard. (You omitted the milk in step 1).
Let me know. I would like to make it this week
Thank you
No the milk is added in step 3.
Can I use date syrup as a sweetener in place of muni fruit or maple syrup ?
Yes but it will increase the amount of sugar in the recipe.
I’d like to suggest that you link to the actual stevia you tested this recipe with or greatly reduce the amount called for so your readers don’t waste expensive ingredients. I use the brand of stevia liquid “Sweet Leaf” you linked to. Your recipe says 4 *tablespoons*. The company’s conversion chart says 4 *teaspoons* (yes, teaspoons) is equivalent to 2 cups of sugar. Just four *teaspoons* is going to be sickeningly sweet. So just a heads up to anyone using this brand of stevia… I’d suggest using about 50-60 drops which is 1/2 of a teaspoon. If that’s not sweet enough add a few more drops. Not to mention adding 2 ounces of stevia that costs $12 a bottle makes this a very expensive treat that you’ll have to throw out.
Ice Cream recipe looks delicious! The video did not show the eggs being heated so is there a concern with contracting Salmonella bacteria from uncooked eggs?
No, this is very rare. Most people get salmonella from contaminated food at restaurants. If the egg smells fine, the chances of there being salmonella are very slim.
Too many other ingredients in carton coconut milk. I only use canned coconut milk. Will canned coconut milk work in this recipe?
Yes you can try it out but you will want to dilute it.
Erythritol really messed up my gut and around the time I was experiencing pretty nasty gi issues my husband’s friend (who wasn’t aware of my issues) sent him this article. I call it the grace of God bc we stopped the erythritol and my gut returned to normal within a couple days. Erythritol doesn’t appear to be an innocuous sweetener according to this study:
https://www.nature.com/articles/s41591-023-02223-9?utm_source=substack&utm_medium=email
Another thing is that Choc Zero products, whole delicious, are NOT gluten free and that non-gmo corn still contains pesticides bc it’s not organic. So what’s an alternative to the syrup?
Yup, it apparently disrupts the communication signals in the gut. No more stevia for me, or any of these types of sweeteners. Caused serious gut issues for me as well. I’m surprised so many health proponents don’t know this.
For most folks (around 97%), stevia is well tolerated and has beneficial health effects. For a small percentage, they have a ragweed allergy/sensitivity and it can drive up inflammation. You can learn more about stevia in this well-researched article here: https://drjockers.com/does-stevia-spike-insulin-and-cause-infertility-and-cancer/
Yes erythritol like many sugar alcohols can cause digestive issues for roughly 30% of people. But the study you reference we debunked in detail in this article. https://drjockers.com/erythritol/