So the photos on this post are a hot mess – I didn’t have time to let the three flavors set up right before I had to get the photos finished, so they weren’t firm enough to hold a nice scoop shape.
Normally this would bother me – a lot. But not today my friends, not today. Because I’m pretty sure that those of you on the egg fast saw the words ice cream and have already blown by me (I know because my hair just flew up) to the recipe, and are gathering up the ingredients as we speak.
Honestly, do I even need to say any more here? EGG. FAST. ICE. CREAM. You’re welcome.
Technically it’s not ice cream because there is no cream in it. I worked around that by thinning out some cream cheese with water, which worked like a charm. The only ingredients in this are the cream cheese, egg yolks, water, and whatever sugar free syrup or extract+sweetener that you choose to experiment with. I used Torani brand Black Cherry, Coconut, and Chocolate sugar free syrups for my three different flavors. The end result was surprisingly creamy and rich – yet not too heavy.
This custard does retain a cream cheese flavor (think frozen no bake cheesecake flavored), so if you don’t like that go with the chocolate – it seems to mask the cream cheese flavor the most. The coconut was my least favorite – very cream cheesy (some extra coconut extract, had I had some on hand might have fixed that), the black cherry was pretty tasty and a lovely pink color from the syrup.
This frozen custard base would lend itself well to vanilla, lemon, pumpkin, caramel, white chocolate, raspberry, strawberry – pretty much any flavored extract or sugar free syrup you can find will work here.
Awesome, right? I KNOW! Very exciting. Mr. Hungry loves it too – he just ate the photo shoot leftovers. I hid the rest in the freezer where he hopefully won’t find it. Tee hee.
Now if you’re an egg fast purist, I don’t know how this falls, since technically it’s not the whole egg – just the yolks. And it’s not really a 1:1 fat ratio either in the sense that it’s not one egg to 1 Tbsp fat – it didn’t bother me though, I’m pretty much counting the cream cheese as my fat in this case. Also since we’re only using the yolk and not the white, our fat to protein ratio is already pretty high here. Rationalization? Maybe. But who cares – IT’S ICE CREAM.
I don’t think we’re breaking any important egg fast rules here, but if it bothers you, by all means abstain and keep choking down your scrambled eggs and cheese – more power to you my friend! Me? I’ll be chowing down on some of this frozen custard for my egg fast dinner tonight!
Now if you don’t have an ice cream maker, just freeze it in a plastic container and scoop it out when it’s firm. Or try the baggie method. If it freezes a long time it will get pretty solid, just thaw it on the counter for a few minutes before serving.
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Egg Fast Frozen Custard (Ice Cream…sort of) Recipe
- Yield: 3 servings 1x
Description
An egg fast friendly frozen custard recipe that is keto, lchf and atkins friendly!
Ingredients
- 4 oz cream cheese
- 1/2 cup water
- 4 Tbsp any flavor Sugar Free Flavored Syrup I used Torani
- 5 egg yolks
Instructions
- Combine the cream cheese and water in a medium bowl and microwave for one minute. Whisk together until smooth. The mixture will be a little frothy, that’s ok. Add your sugar free syrup and egg yolks and whisk together until smooth. Microwave on high for 30 seconds, then whisk. Repeat this 3 more times or until your mixture has thickened (if you are making a double batch, it will take 5 or 6 times at 30 seconds each.) Chill your mixture in the refrigerator or freezer until cold, then process in your ice cream maker according to the mfg instructions. If you don’t have an ice cream maker, simply freeze until firm, or try using the baggie method
Notes
Approx nutrition info per 1/2 cup: 223 calories, 21g fat, 2g net carbs, 8g protein
Nutrition
- Serving Size: 1/2 cup
Be sure to enter my July Cuisinart Ice Cream Maker giveaway by the 31st for your chance to be one of my TWO ice cream maker bundle winners!
Abigail says
This looks amazing! Have you thought about coming up with an egg pizza recipe for the egg fast? But of course use a cauliflower crust for the pizza.
Molly H says
Hi! I was wondering about a general rule between replacing syrups with extracts? I’m not sure if this recipe is a good example, but say I have a hazelnut syrup and a recipe calls for hazelnut extract. Are those interchangeable at all – maybe after messing around with the quantity and adding/removing sweetener?
Mellissa Sevigny says
Not that I know of but as a starting point I’d use 1 Tbsp granulated sugar substitute (splenda, ideal, swerve) to 1 tsp extract.
Cindy says
Summer I can’t find the group could you put a link up…TIA
Cindy says
Quick Q for you. If people choose to use extracts and sweetener, can you shed a bit more clarity on the measurements. You notes say 4 TBSP plus sweetener. If I use vanilla extract and Stevia, how much of each would you recommend?
The syrups you linked to have Splenda in them. Not my preference.
Thank you for your creativity!
Mellissa Sevigny says
I recommend mixing the cream cheese and water, adding the egg yolks and cooking it to custard thickness – THEN start adding small amounts of extract and sweetener until you get the flavor/sweetness you want before chilling.
Jessie says
I must say… How do you come up with this stuff? I just made some with caramel syrup and I can’t keep my finger out of it while it’s in the freezer! So yummy. Can’t wait to try other flavors.
Sharon Looper says
This is really good. My only question is…how do you keepfrom eating it all?? Lol!!
kathie says
This is GREAT! Thank you so much.
Now – I haven’t tried the pancakes yet, but could they be made as waffles to have with our ice cream? how sinful would that be?
I’m going to have shoulder surgery soon, and my uncle will be helping out. I’ll have all sorts of things for him to prepare as he’ll be my personal chef!! He doesn’t have weight problem but I need help.
Marge Essink says
OMG, you are SUCH a talented lady. Will try today. Been eating whatever
for so long again. Yesterday was 3rd day of under 20grams of CHO and gave in to ice cream craving last night. That is one food that I can’t a seem to get past. My gut doesn’t handle custard. I tried your lemon ice cream and that’s definitely the closest I’ve come to being able to eat high fat ice cream. Thank you so much for that recipe.
Can’t imagine how you find time to come up with all these ideas.
Mellissa Sevigny says
Hey Marge, I think you’re referring to Carolyn over at All Day I Dream About Food’s Lemon Curd Ice Cream – I don’t have a lemon ice cream recipe here. Hope this will work for you though!
Summer says
Hi- thanks for the great recipes! After checking with you – I have created an egg fast group that won’t delete you for posting / discussing this recipe. It is a closed group so have a look on FB for Egg Fast – IBIH style. Everyone welcome!
Mellissa Sevigny says
Cool – thanks Summer!
Sandy Gypp says
Yea Summer! I got the boot on the snobby EF site! So glad you created another!
Nicole says
Thank you SO MUCH for this recipe, and for posting your experiences. I am on the Egg Fast, which has been working like a dream, but am running out of fresh ways to eat eggs and cheese–I am sure you can relate. I think I have eaten my body weight in custard (another of your great recipes) already, but this will give me some much-needed variety. Maybe you could make some egg white meringues to eat with the frozen custard so you use up the whites?
Mellissa Sevigny says
Working on some meringues today Nicole! :)
Rebecca Lovell says
Yum!!!
Pat says
Once again, another brilliant recipe! And your photos are always lovely. What’s not to like about melting ice cream – makes me want to eat it real fast and slurp!
Olivia says
Yesssssssss
Kelley says
I noticed there is a lot of starting and stopping with the microwave. Would it work on a low setting on the stove as well? This recipe is very intriguing, I may have to try it. :)
Mellissa Sevigny says
You can do it on the stove as well Kelley – it just takes longer and can scorch or go too far and get lumpy. Make sure you stir constantly over low heat and you should be fine!
Melissa says
I accidentally cooked mine without stopping the microwave. It looked like firm custard. I blended it until smooth, in my ninja. It was the smoothest, creamiest, creation ever!
★★★★★
Tina B. says
Thank you for this idea!!!
Cindy says
Thanks for yet another fantastic egg fast recipe. Without these recipes I doubt that I would ever do this more than once. Variety is important in any diet. The purists can stick to their scrambled eggs and cheese. I like the variety. Thanks soooò much.
Maria says
I will follow you anywhere, you had me at pancakes…then noodles….now Ice Cream, can’t wait for your next discovery. Seriously, Thank-you for all your time, effort and especially for sharing. You have took the egg fast to a new level…..YAY
Lorraine says
You are amazing!
Lucille says
I need to go back on the egg fast, just to eat my way through your recipes.
Asia says
Miss Mellissa, may I just say you ROCK?? I mean, seriously. AND you’re a genius, to boot. The egg fast has been a lifesaver. (Also, thanks for posting your experiences, recipes, and even taking time to make a menu! How much do you love us?? We love you JUST as much in return. Trust me!) Anywho, this sounds 100% legit for egg fasting to me. I’m not a purist, though. I will totally sub a slice of zero carb bacon or use use a bit of heavy whipping cream or cream cheese as part of my fat allotment. Doesn’t seem to hurt results AT ALL. I think it’s very flexible so long as you’re keeping the carbs extremely low and the fat high. I am so glad I learned about this. It will be a tool I continue to use through my journey. Thank you so much for sharing. I would have never found out about this, otherwise. :)
Pat says
…what she said !!! :)
Maureen says
This is super. And thanks for providing the “baggie method” link for those of us without ice cream machines :-)