This Keto Egg Fast Ice Cream is an egg fast friendly frozen custard that is easy to make and takes just a few ingredients! Low carb and sugar free, you won’t believe how good it is!
So the photos on this keto egg fast ice cream 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 5 day 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? KETO EGG FAST ICE CREAM. You’re welcome.
Technically this keto egg fast ice cream is not ice cream because there is no actual 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 keto egg fast frozen custard 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 keto egg fast ice cream 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 egg fast 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 of my keto egg fast ice cream 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 KETO EGG FAST 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 keto egg fast frozen custard for my dinner tonight!
Now if you don’t have an ice cream maker, just freeze your frozen custard mixture 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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Keto Egg Fast Ice Cream
- Total Time: 10 minutes
- Yield: 3 servings 1x
- Diet: Diabetic
Description
This Keto Egg Fast Ice Cream is an egg fast friendly frozen custard that is easy to make and takes just a few ingredients! Low carb and sugar free, you won’t believe how good it is!
Ingredients
- 4 oz cream cheese
- 1/2 cup water
- 4 tablespoons any flavor Sugar Free Flavored Syrup I used Torani
- 5 large 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
- Prep Time: 8 minutes
- Cook Time: 2 minutes
- Category: Keto Egg Fast Recipes
- Method: freezing
- Cuisine: american
Nutrition
- Serving Size: 1/2 cup
- Calories: 223
- Fat: 21g
- Carbohydrates: 2g
- Protein: 8g
Stephanie says
I made this swapping the water for strong brewed coffee. It was delicious. I don’t have an ice cream maker so I just put it in the freezer. It was fine for me.
Jen says
Would it be ok to heat the ingredients up over low heat on the stove, while stirring, instead of using a microwave?
Thank you!
Mellissa Sevigny says
Yes!
Lynne says
Thank you for all the LCHF recipes – absolutely superb –
The ice cream is delicious. I live in South Africa and we cannot get the sugar free flavored syrups except for Xylitol syrup which tastes like caramel. I substituted the water for fresh cooled coffee and had wonderful coffee ice cream. I also added an teaspoon of vanilla to the “plain” ice cream to enhance the vailla flavor.
The fettuccine is a family favorite.
Thank you again for the easy, quick and stunning recipes.
jen says
I really hope this isn’t a stupid question & I’ve tried looking for the answer elsewhere, but can I sub mascarpone for the cream cheese? I’m thinking it would eliminate the cream cheese taste, but then do you count it as fat or cheese?
I’ve been wondering this a lot through my egg fast. I’d ideally like to sub cream cheese with mascarpone in a lot of recipes, but I noticed you only use it on the last day of your fast for the Alfredo sauce. Wondering if there is a reason for that.
Thank in advance & thank you for your amazing recipes!
Roberta says
I was wondering about mascarpone instead of cream cheese… And about the fat ratio, to take it to an upper level, could be ok to add a TS of MCT oil? I read it also decrease cristalyzation process, like an emulsifier… couldn’t it give a smoother texture in absence of an icecream maker? Apologize my bad English, hoping the message can be quite understandable anyway ;.)
Sjanette van der Sluijs says
We don’t have Sugar Free Flavored Syrups here in The Netherlands. Can I just use some liquid stevia and vanilla extract? Or do you need the “bulk” of 1/4 C liquid?
Mellissa Sevigny says
Not really sure – I think it will be ok without the syrup tho! Please let us know how it comes out!
Jennifer says
Ok, just cause I can hardly imagine that ice cream and EF go hand in hand I’m going to ask…are you sure this is safe??? And it’s ok if I use sugar free syrups in it? I have a bunch of flavors!!! And this won’t throw me off track? Super excited if all the answers are YES!!!
Mellissa Sevigny says
YES!
Judy says
Made this, and I LOVE it! Thank you SO much for your creativity with ingredients! I used Vanilla Torianni Syrup, and it is good! I have gotten quite sick of eggs, so this will be lunch or dinner on those days when I just can’t! THANK YOU THANK YOU THANK YOU! These and cream cheese pancakes are new staples in my menus! :)
Mallory says
I think I will have to try this next! I’m so excited about all of this! I’ve tried the crepes and oh my gosh! SO delish!
Sandy Gypp says
Yea Summer! I got the boot on the snobby EF site! So glad you created another!
Angela says
As always, your recipes amaze me. I just made this using orange extract and Xylitol….It was delicious. I have been on the EF for a week and am planning on seeing if I can be successful for another week. Thank you so much for this recipe, the frozen custard is smooth and creamy…