View Full Version : Classic vanilla ice-cream, keto style

02-01-2008, 02:45 PM
2 eggs, preferably organic.
60ml cream
1-2 tsp vanilla extract
Sweetener to taste

Separate the eggs, whisk the white till fluffy. Use a big bowl.
Whip the cream until it is thick.
Whisk the egg yolks, vanilla and sweetener until creamy.
Fold the egg yolks and cream into the egg white.
Divide into four containers and freeze.

I've got to stop making up these recipes. Fortunately, the rest of the family gobble this up as soon as it is made. You can even eat it straight from the freezer.

Protein 14g, fat 32g, carbs 3g, Cals 366

02-01-2008, 04:33 PM
Can you adopt me?

02-01-2008, 08:46 PM
Great recipe. What do you mean by cream?..

02-02-2008, 01:50 PM
Cream? You know, the stuff that used to float to the top of the milk before they started homogenising everything? Buy it in liquid form, and whip it yourself.

02-27-2008, 03:12 PM
I made some with half a teaspoon of ground ginger and half the amount of vanilla, and it worked very well.

I also tried making this using 2 tsp of cocoa, but there wasn't a strong enough chocolate taste.

Lil Freek
02-28-2008, 06:21 AM
what percentage of MF is in the cream?
we have all sorts, here... 1-2-3.35-10-18-27

i'm assuming you mean 18%?

02-28-2008, 02:00 PM
Will heavy cream work?

02-29-2008, 02:13 PM
18%? You gotta be kidding, that's not cream, that's proper milk. No, the cream I buy (which is just ordinary cream) is 38%. Over here, light cream is 22%, cream is 38% and double cream is 48%.

03-05-2008, 09:55 AM
38% here is our heavy whipping cream. i have friends in the UK... y'alls whole system is different with the milk/cream names.

Lil Freek
03-05-2008, 10:43 AM
ya.. that's nuts.
most people drink 0-2%, here.

I'll find 38% - that's whipping cream, here, too (i dunno where GG lives - assuming US with the "y'alls" :p)

Can't wait to try this.

03-05-2008, 11:00 AM
lol, georgia atm ;)

03-06-2008, 07:53 PM
this stuff is pretty good and very easy to make. i think i'm going to make a batch to keep on standby.

05-01-2009, 02:29 PM
Does anyone have a good way to make the consistency more ice cream-like? It's really not a big deal, but I enjoy this recipe and feel like having the texture would give it that extra something.

05-02-2009, 01:34 PM
Are you whisking the egg whites and cream enough? They give it a pretty good ice-cream texture. You could try adding an extra egg white to make it lighter.

05-02-2009, 11:07 PM
what about adding guar gum?
also, eillen maybe you have some recipes using guar gum?

05-03-2009, 06:39 AM
As far as I know, it's a thickener, so I doubt it would help make something lighter.

I've never used it, where do you get it? How do you use it?

05-04-2009, 05:32 AM
exactly like xanthan gum..

05-07-2009, 09:27 AM
exactly like xanthan gum..

Will juicy fruit work instead?... :P
What exactly is the gum supposed to do?

05-07-2009, 02:22 PM
Xanthan gum acts as a thickener if it's blended hard with a liquid. Put it into a whey shake and it goes like milkshake. Put enough in and even a can of Coke can become pudding. But too much tastes kind of slimy, so you need to judge the amount properly.

I do use it occasionally, but not in this ice-cream recipe.