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Home / Recipes / Frozen Desserts

Egg Fast Frozen Custard Low Carb Ice Cream Recipe

By Lisa MarcAurele · Jun 12, 2020 · 45 Comments

18.2K shares
Jump to Recipe
keto frozen custard pinterest image

Dropping carbs is simple when you have a variety of keto desserts to enjoy. There's only 0.7g carbs in this egg fast frozen custard low carb ice cream recipe!

egg fast frozen custard low carb ice cream recipe
Article Index
  • Egg Fast Vanilla Frozen Custard Low Carb Ice Cream Recipe
  • Recipe

With the weather getting warmer, it's time to start making more frozen treats. While I've been egg fasting, I've been making frozen raspberry yogurt freezer pops for my youngest daughter. I'll probably share that recipe later on the blog.

Since I wasn't able to eat the frozen yogurt, I decided to make myself some egg fast vanilla frozen custard ice cream instead.

The recipe is almost identical to the egg fast lemon pudding recipe I posted here. I just changed the flavoring and processed it into this low carb ice cream recipe.

I actually found a recipe for egg fast frozen custard at I Breathe I'm Hungry while egg fasting last year. That recipe, however, doesn't incorporate the egg whites.

Low carb egg fast vanilla frozen custard ice cream | LowCarbYum.com

So, you have to find another way to eat the missing whites. You could just sandwich the frozen custard between two egg fast meringue cookies. But, you'd have to make a batch of cookies first.

Since my egg fast custard uses the whites, it's a perfect egg fast treat all by itself. However, I don't cook the egg whites.

If that bothers you, you may want to skip this low carb ice cream recipe. Instead, I blend a cooked yolk mixture into stiffly beaten egg whites.

Lots of people eat raw eggs and raw egg whites are used to make cake frosting. You really don't have anything to worry about. Chances are pretty slim that you'll get sick from eating eggs not fully cooked.

Low carb egg fast vanilla frozen custard ice cream | LowCarbYum.com

I've discovered that slightly freezing a sugar free ice cream mixture before processing results in a better texture. So, I put the mixture into the freezer for two hours first. After the first hour, I gave it a little stir to blend in the frozen edges.

But if you find the custard is freezing too quickly, definitely take it out of the freezer sooner. Then, you'll want to process it in an ice cream maker for the best results.

Low carb egg fast vanilla frozen custard ice cream | LowCarbYum.com

Putting the mixture in the freezer before processing in the ice cream maker also speeds up the processing time. My egg fast vanilla frozen custard ice cream was done in about 20 minutes after putting in the machine.

The frozen custard from this low carb ice cream recipe is delicious soft served. Or you can freeze it up to make firm scoops.

If frozen, you'll want to let it soften for about 15-20 minutes at room temperature. Like most sugar free ice cream, it freezes very hard.

keto egg fast vanilla frozen custard ice cream dessert

You can easily modify this low carb ice cream recipe into different flavors. Using various flavored extracts or sugar free syrups, the possibilities are almost endless.

If you want chocolate, cocoa does up the carb content, so I'd opt for a flavoring in this frozen custard ice cream. For a strict keto egg fast, carbs need to be kept very low.

I've been egg fasting for over a week now and I certainly don't feel deprived. I never realized there were so many delicious things that can be made using eggs, butter, and cheese. It's certainly a lot more than an omelette!

Going on a low carb egg fast has really helped me get into ketosis quickly. And, it's so easy to follow because you only eat three basic ingredients.

Have you used an egg fast to initiate weight loss or bread a stall? Did you find it difficult to follow?

Egg Fast Vanilla Frozen Custard Low Carb Ice Cream Recipe

Low carb egg fast vanilla frozen custard ice cream | LowCarbYum.com

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Recipe

Low carb egg fast vanilla frozen custard ice cream | LowCarbYum.com

Egg Fast Vanilla Frozen Custard

4.45 from 20 votes
Dropping carbs is simple when you have a variety of low carb treats to enjoy. Only 0.7g carbs in this egg fast vanilla frozen custard ice cream!
Prep Time:5 minutes mins
Cook Time:15 minutes mins
Total Time:20 minutes mins
Course: Dessert
Cuisine: American
Print Pin Review Recipe Save Recipe View Collections
Servings: 4
Calories: 326

Ingredients

  • 4 eggs
  • 4 ounces mascarpone cheese or cream cheese
  • 4 ounces unsalted butter
  • ½ teaspoon vanilla stevia drops see note
  • ¼ teaspoon monk fruit liquid extract see note
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cream of tartar
US Customary - Metric

Instructions

  • Separate eggs.
  • Heat yolks, cheese, and butter on low heat whisking frequently until thickened.
  • Remove from heat and stir in sweetener(s) and vanilla.
  • Add cream of tartar to egg whites and whip until stiff.
  • Beat yolk mixture into egg whites.
  • Pour into freezer container with lid. Place in freezer for an hour, then stir frozen edges in. Place back in freezer for another hour.
  • Process in ice cream maker until desired consistency is reached.

Notes

You can use an alternate sweetener to replace the stevia and monk fruit. In total, you'll want about ⅓ cup sugar equivalent or a bit more to taste.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 108g | Calories: 326 | Carbohydrates: 1.5g | Protein: 9.7g | Fat: 31.6g | Saturated Fat: 18.5g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 261mg | Sodium: 257mg | Potassium: 136mg | Fiber: 0g | Sugar: 0.6g | Vitamin A: 1100IU | Vitamin C: 0mg | Calcium: 90mg | Iron: 1.1mg

Additional Info

Net Carbs: 1.5 g | % Carbs: 1.8 % | % Protein: 11.8 % | % Fat: 86.4 % | SmartPoints: 14
Values
Array
(
    [serving_size] => 108
    [calories] => 326
    [carbohydrates] => 1.5
    [protein] => 9.7
    [fat] => 31.6
    [saturated_fat] => 18.5
    [polyunsaturated_fat] => 0
    [monounsaturated_fat] => 0
    [trans_fat] => 0
    [cholesterol] => 261
    [sodium] => 257
    [potassium] => 136
    [fiber] => 0
    [sugar] => 0.6
    [vitamin_a] => 1100
    [vitamin_c] => 0
    [calcium] => 90
    [iron] => 1.1
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

« Egg Fast Lemon Pudding Custard
Amazing Low Carb Bread Recipes »

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Reader Interactions

Comments

  1. Judith

    October 20, 2022 at 1:03 pm

    Many people do not know that raw egg white has avidin and trypsin inhibitors. Avidin blocks the digestion of biotin, one of the B vitamins. The trypsin inhibitors make digestion of the protein in the egg white more difficult. Both of these anti-nutrients are neutralized by cooking. I would never eat raw egg whites. I do eat raw egg yolks.

    Reply
  2. Eva

    January 20, 2021 at 11:57 pm

    I’ve heard that MCT oil in ice cream can keep it from being so hard. Could I sub the butter for MCT oil? Is it needed just for balancing out the eggs or for a texture reason?

    Thanks!

    Reply
    • Lisa MarcAurele

      January 21, 2021 at 6:50 am

      I've heard that about MCT oil as well so I'd say it should be okay as a sub in this recipe.

      Reply
  3. Mary

    July 23, 2020 at 12:53 am

    5 stars
    Thank you for this delious ice cream recipe. Made it twice and instead of using the ice cream maker I filled silicone cups for portion control. It's perfect. Not to hard.

    Reply
  4. Christina Finney

    June 23, 2020 at 7:38 pm

    5 stars
    I absolutely love this recipe.. been keto over a year and a half, and craving ice cream had been a big one for me, so I can't thank you enough.. this is delicious and hits the spot.. even my non keto family think it's the best.. I did use Jordan's skinney syrup to sweeten it- used salted caramel.. talk about heavenly.. oh my is it.

    Reply
  5. Carol Venable

    February 04, 2020 at 1:53 am

    In your instructions, #6, stir in edges...what is meant? Please explain.

    Reply
    • Lisa MarcAurele

      February 04, 2020 at 3:43 am

      The edges freeze first, so they get stirred in.

      Reply
  6. Mary

    June 19, 2019 at 12:38 am

    Hi Lisa! This ice cream looks ‘bomb’! 🙂 I’m following the egg fast, but don’t have an ice cream maker. -Do you think this would turn out ok, if I just froze it? Even if the consistency was a bit runny, I would not even mind! Haha!

    TY so much from Alberta, Canada!

    Mary

    Reply
    • Lisa MarcAurele

      June 19, 2019 at 6:18 am

      I'd whip it up with an electric mixer first before freezing to help incorporate some air. You can also try stirring it about every 20 to 30 minutes while freezing. It should be fine to make without the machine.

      Reply
  7. Robin Clendenon

    May 28, 2019 at 5:20 pm

    Are you supposed to use an electric mixer to whip egg whites stiff and to beat egg yolk mixture into egg whites? Also I had little flecks of egg yolk in my mixture what did I do wrong?

    Reply
    • Lisa MarcAurele

      May 29, 2019 at 5:49 pm

      The temperature was just too hot and cooked the egg. I do use an electric mixer.

      Reply
  8. JOHN

    November 14, 2018 at 12:12 am

    4 stars
    Sooooo after reading some comments here complaining this only made 2 cups, I doubled the recipe. But after whipping the egg whites till stiff and folding into the custard, I have a puffy cloudy large amount of icecream that is making a dome above capacity almost overflow ! Do you think the people making the comments forgot to whip the eggwhites stiff ? o_o

    Reply
    • Lisa MarcAurele

      November 14, 2018 at 10:04 am

      That could be as I'm fairly certain I've gotten more than 2 cups.

      Reply
      • John

        November 14, 2018 at 10:57 am

        4 stars
        This turned out AWESOME ! When churning it slightly reduced but perfectly near the top of the icecream maker. So for me (Cuisinart Maker) doubling the recipe made a large batch. Perfect addition to the Keto eggfast. It would be fun to try throwing in some cinnamon next time. Great job on the recipe. 🙂

      • Lisa MarcAurele

        November 14, 2018 at 6:47 pm

        Cinnamon would definitely be a good add, but it does have some carbs so use only a small amount if egg fasting.

  9. Kenz

    July 30, 2018 at 10:07 am

    Is there a way to make this without an ice cream maker?

    Reply
    • Lisa

      July 30, 2018 at 1:40 pm

      You could try whipping it with an electric mixer to add air and then freeze.

      Reply
  10. sharon m sutton

    May 24, 2018 at 7:33 pm

    My newly purchased ice cream maker has a 2 quart capacity, which is 16 cups. This recipe is for 2 cups---is there a reason for doing such a small batch? Seems like you'd make more so you'd have it on hand in the freezer, without having to stop and make a fresh batch every time you wanted some.

    Reply
    • Lisa

      May 24, 2018 at 7:44 pm

      You can certainly double or triple the recipe if desired. I only made a small amount so I wouldn't eat too much.

      Reply
  11. Roberta

    May 14, 2018 at 3:45 pm

    Could you suggest me a substitute for mascarpone please...? I'd like to try this recipe, but can't stand nor tolerate mascarpone 🙁 Makes me sick...
    Thank you in advance!

    Reply
    • Lisa

      May 14, 2018 at 4:08 pm

      I typically use cream cheese with a little whipping cream blended in.

      Reply
  12. Tracy Leca

    April 20, 2018 at 10:08 am

    there is no whipping cream in this recipe?

    Reply
    • Lisa

      April 20, 2018 at 12:01 pm

      There is no whipping cream because it can stall weight loss, particularly on an egg fast.

      Reply
    • Jack

      September 12, 2019 at 3:34 am

      Tracy, I'm not putting cream cheese in my vanilla ice cream either. That would taste so nasty. Use heavy cream instead.

      Reply
      • Lisa MarcAurele

        September 12, 2019 at 6:52 am

        This is an Egg Fast recipe and heavy cream is not recommended if you are egg fasting.

  13. Erica

    April 14, 2018 at 12:40 pm

    4 stars
    Oh, wow. I just bought a Cuisinart ice cream maker yesterday to try this with. I followed your directions to freeze for 2 hours, and apparently it made it too firm. The custard just sat in the bowl of the maker while the bowl turned. Frozen buildup on the walls, and the custard got cold and thick, but no air was churned into it. I literally had to scrape it out of the maker with a plastic spoon. What did I do wrong?

    Reply
    • Lisa

      April 14, 2018 at 5:39 pm

      I can make a note of that in the recipe. Maybe your freezer just froze it faster than mine.

      Reply
  14. Suzanne Lanoue

    March 07, 2018 at 11:36 pm

    4 stars
    I wonder what I did wrong because mine only made about 2 servings, not 4. How many ounces is it supposed to make? How thick is it supposed to get when you stir the cheese, eggs and butter together? I wonder if I was too impatient. It tasted yummy, though. I used Splenda instead of your liquid flavorings.

    Reply
    • Lisa

      March 08, 2018 at 5:27 am

      You should get about 2 cups which is four 1/2 cup servings.

      Reply
  15. Joni Merrill

    February 12, 2017 at 2:17 pm

    I cannot wait to try this, it looks sooo good. However when I enter the ingredients into my daily food planner my nutritional counts don't line up with yours. My calorie counts come up at around 1600 for the whole batch and yours appear to come up at around 1200. I cannot figure out what I am entering incorrectly to make my numbers so different from yours. I'm wondering if the butter was calculated at tablespoons or ounces? 4 ounces of butter would be 800 kcal, 4 tablespoons would be 400 kcal. this would account for the differences in the calorie count.

    Reply
    • Lisa

      February 12, 2017 at 3:23 pm

      Nutrition calculators tend to vary. I just redid the calculation using Calorie Count and got slightly different numbers. I upped the calorie value to what I just got using CC.

      Reply
      • Joni Merrill

        February 12, 2017 at 4:18 pm

        Thanks for checking again. I just wanted to make sure I wasn't doubling the amount of butter in the recipe. Can't wait to try it!

  16. Noella Bird

    December 07, 2016 at 7:30 am

    Can these be made into frozen pops, like a creamsicle in the popsicle plastic containers?

    Thx. NB

    Reply
    • Lisa

      December 07, 2016 at 10:23 am

      It can be molded and frozen so you won't have to scoop.

      Reply
  17. Stacey

    September 15, 2016 at 8:35 am

    I've never made my own ice-cream so I just pass these recipes by because it seems difficult. I'd like to give it a try. Could you recommend an ice cream maker?

    Reply
    • Lisa

      September 15, 2016 at 5:10 pm

      I've always had a Cuisinart and loved them.

      Reply
  18. Michelle

    September 05, 2016 at 6:28 pm

    5 stars
    Made this last night and it was delicious! I read that using MCT oil makes ice cream scoopable so, I replaced the butter with MCT oil. My custard was also sooo thick, there was no way it would churn in an ice cream machine. No idea if it was because I replaced the butter with MCT. Either way, I ended up adding about 1/2 cup heavy cream to just thin it out a bit. It was beyond fabulous! And, still scoopable the next day. Love this recipe. I'm going to make it again tonight and swirl in some peanut butter.

    Reply
    • Lisa

      September 05, 2016 at 7:09 pm

      I often wondered about MCT oil. I'm going to try that next time. Thanks for the tip!

      Reply
  19. Sarah

    June 23, 2016 at 5:12 pm

    5 stars
    This is amazing! Very rich and satisfying- not to mention easy. I will definitely be making this again. It's nice to have a little summer treat while staying on track?

    Reply
    • Lisa

      June 23, 2016 at 8:02 pm

      Thanks Sarah! 🙂

      Reply
      • Sarah

        June 25, 2016 at 2:33 pm

        I made another batch today only this time I added a pinch of cinnamon. Really delicious!

  20. Valerie

    June 08, 2016 at 9:48 pm

    5 stars
    This is great! I added too much vanilla so it made it taste a little weird, but that's my own fault! The consistency and everything was spot on. I only used liquid stevia to sweeten and I didn't pre-freeze (I wanted ice cream NOW, not 2.5 hours from now, lol). It turned out delish!!

    Reply
    • Lisa

      June 09, 2016 at 6:51 am

      Great to know you didn't need to pre-chill the mixture! It's my favorite and I've got to work on some new flavors this summer. 🙂

      Reply
  21. sheun

    April 21, 2016 at 4:48 pm

    can this ice cream be made without an ice cream maker?

    Reply
    • Lisa

      April 21, 2016 at 5:17 pm

      You could try stirring it every 20 minutes or so while freezing for the first few hours. It would be as airy, but should work.

      Reply
4.45 from 20 votes (11 ratings without comment)

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