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!
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.
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.
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.
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.
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
Egg Fast Vanilla Frozen Custard
Ingredients
- 4 eggs
- 4 ounces mascarpone cheese or cream cheese
- 4 ounces unsalted butter
- 1/2 teaspoon vanilla stevia drops see note
- 1/4 teaspoon monk fruit liquid extract see note
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
Instructions
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Separate eggs.
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Heat yolks, cheese, and butter on low heat whisking frequently until thickened.
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Remove from heat and stir in sweetener(s) and vanilla.
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Add cream of tartar to egg whites and whip until stiff.
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Beat yolk mixture into egg whites.
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Pour into freezer container with lid. Place in freezer for an hour, then stir frozen edges in. Place back in freezer for another hour.
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Process in ice cream maker until desired consistency is reached.
Recipe Notes
You can use an alternate sweetener to replace the stevia and monk fruit. In total, you'll want about 1/3 cup sugar equivalent or a bit more to taste.
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sharon m sutton says
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.
Lisa says
You can certainly double or triple the recipe if desired. I only made a small amount so I wouldn’t eat too much.
Roberta says
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!
Lisa says
I typically use cream cheese with a little whipping cream blended in.
Tracy Leca says
there is no whipping cream in this recipe?
Lisa says
There is no whipping cream because it can stall weight loss, particularly on an egg fast.
Erica says
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?
Lisa says
I can make a note of that in the recipe. Maybe your freezer just froze it faster than mine.
Suzanne Lanoue says
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.
Lisa says
You should get about 2 cups which is four 1/2 cup servings.
Joni Merrill says
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.
Lisa says
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.
Joni Merrill says
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!
Noella Bird says
Can these be made into frozen pops, like a creamsicle in the popsicle plastic containers?
Thx. NB
Lisa says
It can be molded and frozen so you won’t have to scoop.
Stacey says
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?
Lisa says
I’ve always had a Cuisinart and loved them.
Michelle says
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.
Lisa says
I often wondered about MCT oil. I’m going to try that next time. Thanks for the tip!
Sarah says
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🍨
Lisa says
Thanks Sarah! 🙂
Sarah says
I made another batch today only this time I added a pinch of cinnamon. Really delicious!
Valerie says
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!!
Lisa says
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. 🙂
sheun says
can this ice cream be made without an ice cream maker?
Lisa says
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.