Lurk no Further: These Keto Vanilla Ice Cream Sundaes are a guilt free addition to your low-carb lifestyle

When I first launched PopLurker in 2018, recipes were a Sunday Staple. It was lots of fun for me and Chef Alan to write up our recipes and share them with PopLurker readers regularly. While the weekly segments faded out for more spontaneous content, loving food has never gone away. And today, it’s my delight to share one of my own recipes with you.

Sure, I’ve been on the Keto Diet for the better part of three years. But that doesn’t mean that I don’t need desserts sometimes too! And the one that I can say with confidence (and humility, clearly) is my Keto Vanilla Ice Cream recipe. This one comes out perfectly each and every time, it’s super easy to make, and all of the ingredients are clean and nourishing.

For hardware, you will need an electric ice cream maker. I’ve been using my Cuisinart for years. Freeze the churning container portion to your manufacturer’s instructions– mine needs a solid 24 hours in the freezer for best results.

Now, your ingredients:

Ice Cream Mixture

  • 3 cups heavy cream
  • 1 cup half & half
  • 10 oz. of your favorite sugar free vanilla coffee syrup
  • 9 egg yolks
  • a good pinch of fleur de sel (good quality sea salt will do if you don’t have this)

Whipped Cream Topping

  • 1/2 cup heavy cream
  • 2-3 tablespoons sugar free vanilla coffee syrup to taste
  • Whip in your stand mixer or with hand beaters until thick, fluffy, and creamy

Separate your egg yolks from the whites. Discard the whites (or save the for another project, I don’t control you). Place the yolks in a bowl (I use my KitchenAid stand mixer with the wire whisk attachment) and whip the yolks on high for three minutes until they are pale yellow and drizzle in a ribbon.

Meanwhile, place your heavy cream, half & half, sugar free vanilla syrup, and fleur de sel in a saucepan. Bring the mixture up to a simmer, which means heating it to right below the boiling point. You’ll know you’re there because the mixture is hot to the touch (yeah, I live on the edge) or small bubbles form around the pot (safer method).

Once your cream mixture is at a simmer, take it off the heat and pour it into the bowl with the whipped egg yolks. Stir this mixture together at low speed for about 30 seconds– you’re just looking to incorporate the eggs with the cream mixture.

Take the eggs and cream mixture and return it back to your saucepan. Cook on high heat for 2-3 minutes until the mixture is hot, the eggs are cooked through, and it has begun to thicken (you want it coating the back of a wooden spoon).

Pour your mixture through a sieve (to get rid of any cooked eggs or milk lumps) and into a medium-large non-reactive bowl (I like to use glass). Place some plastic wrap over the top and put the bowl into your fridge until tomorrow when your ice cream maker’s freezing unit is frozen and ready to go.

One Day Later…

Good morning and welcome back! Are you ready to churn some ice cream!?

Take your ice cream maker’s freezing unit out of the freezer and place it onto the electric base. Procure your ice cream mixture out of the fridge, place it into your freeze bowl chamber, and churn your ice cream according to your manufacturer’s instructions! In my Cuisinart, it takes 20 minutes for a delicious creamy churn.

Once complete, scoop it out of the freezing chamber and into a loaf shaped container (I recommend glass, see below) and freeze for about 2-4 hours at least. A standard loaf sized vessel will hold the ice cream, which has now yielded about 5-6 cups, perfectly.

NOW– here’s the catch. Because this ice cream does not contain sugar, it will not stay soft post-churning. So, you might be asking yourself– how do I scoop lovely, creamy, soft scoops once this divine confection has frozen overnight? I have the answer to that; the microwave.

Place your container (this is why glass is important and not metal) in the microwave for one minute. You’re not looking to melt it, of course, just take the edge off. Meanwhile, place your ice cream scoop in a tall glass of hot water. Aerate your ice cream by dragging it across the ice cream (also why we use a long container like a loaf pan) until you have creamy, fluffy, perfect circles.

Top with homemade whipped cream, chopped nuts, and Hershey’s Sugar Free Chocolate syrup (2 carbs per serving) if you need that itch scratched. Me personally, I’m happy with a scoop of this ice cream and some chopped nuts. And trust me, if you keep keto, you always have mixed nuts on hand at home.

Happy Sundae Staple!

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