Print

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!


Scale

Ingredients

  • 4 oz cream cheese
  • 1/2 cup water
  • 4 Tbsp any flavor Sugar Free Flavored Syrup I used Torani
  • 5 egg yolks

Instructions

  1. 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