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
Liza says
haven’t tried it yet i’m only on day one and a half of the egg fast, so saving it in my back pocket for when I’m so sick of eggs. But just had to tell you, you really made me laugh when you said that about blowing right by you your flew up and we wouldn’t even notice the photos (who cares how it looks? it’s not a hard boiled egg for god’s sake!) ha ha thanks for the laugh.
Mellissa Sevigny says
Thanks Liza, glad to entertain you in addition to providing delicious recipes! 😂😂😂
Gail in z Central Florida says
Humor is far more interesting far more often than far more perfect photos. Thx
Jeanette says
What is the reason for using only egg yolks?
Thanks for all the great recipes
Mellissa Sevigny says
It’s a texture thing!
Jennifer H. says
Instead of cream cheese, could you maybe substitute for mascarpone? That tends to have a milder, more milky flavor, and thus, less of the cream cheese tang. Or even ricotta (well strained and whipped to reduce/remove the gritty texture)?
Mellissa Sevigny says
Yes, you can replace the cream cheese with mascarpone – ricotta wouldn’t work for the egg fast as well since it has more carbs.
Sally says
Are the eggs tempered during these 30 second bouts in the microwave? I’m concerned about using raw eggs. Thanks.
Mellissa Sevigny says
Yes, they are cooked and safe to eat
Sally says
Thank you so much for responding. I can’t wait to try this! Looks easy and I don’t need to worry about raw eggs!
Rebecca Day says
Oh my goodness!! I used Torani sugar free S’mores … DELICIOUS!!! I don’t have a ice cream maker yet. So I put it In Tupperware and in freezer; taking it out every 30 minutes to shake it and stir. It came out so good Like it came from ice cream/custard shop. Nice and creamy full of wonderful flavor! This AND the cinnamon crepes make the egg fast so much easier. ;) thank you!!!
Elena Jones says
As it is just the egg yolk would you reccomend trying to make up the 5 fats elsewhere throughout the day. I’m having this on my 5th day of fasting
Denise says
I used my stick blender and it frothed up so well, I added my coconut oil, slowly like you do when making mayo, and a little extra stevia, worked brilliantly. I was a little worried when microwaving…. thought it might change the texture, or separate, but worked great. I used my cream cheese tubs to store 2 more single serves for later, all from a single mix.
Calvin says
Been a while since I made my own frozen dessert, this is awesome.. I’d have so many sittings
LorFalcon says
Here’s an idea: make mini-meringues with the egg whites and serve on the side of your egg custard ice cream. :D Now I just have to find a recipe for sugar free meringues. yummmmmmmmmmmmmmmy
Denise says
There are some out there, but i was thinking maybe the soft cooked ones, or as a lemon meringue pie.
maggie says
That was my idea, too! Glad I read the comments
Dayle Cook says
Used the vita mix on make soup setting. Used flavored stevia, chocolate. Was great! Thanks for all the egg fast recipes. They are great, ate them all this week and DH loved them too.
Meli says
Hi! Sorry, this has nothing to do with the recipe! I’m getting a new kitchen soon, and I was wondering if this is your countertop on the photos? Is it real stone? I wanted to have that color for mine but it only exists as marble, and that wouldn’t be a good idea in a kitchen with tea, lemon, vinegar…
ellen beck says
I might have to try this one. I have my cream cheese obsession, and I love custard. I think this would be awfully good. I actually know wwhat egg fast means but thee recipes sound good.