Raw Eggs and Cream Keto Ice Cream (Churned/Whipped/Simply Frozen)

20 Jun

We have been using Stevia for a while now but we recently discovered Swerve… and WOW. We love Swerve. What’s the first thing I made? Keto Ice Cream! And it was a hit!

Ice Cream 6

This keto ice cream:

  1. uses WHOLE EGGS because we want to eat eggs whole (or maybe I’m just too lazy to separate them),
  2. doesn’t require an ice cream maker (What? Take it out of storage?),
  3. is versatile:
    1. for the lazy Mama, this recipe can be prepared in 5 minutes with minimal washing up,
    2. for the more discriminating palate, it can be made into a wonderful soft serve ice cream in just 3 hours.

Raw Eggs and Cream Keto Ice Cream

10 servings (per serving: 203 kcal, 17g fats, 2g protein, 4g carbs with erythritol/ 12g carbs with Swerve)

Ingredients:

  • 1 pint heavy cream
  • 2 whole eggs
  • 2/3 c Swerve confectioners or erythritol, or to taste (I’d urge you to start out with 1/4 c and test as you increase the sweetness. I’d like to think I can decrease the amount of sweeteners myself, but we find 2/3 c works best with raw cacao powder. Much less is needed if you add vanilla whey protein. Note: Swerve has a higher carb content than plain erythritol)
  • 1 1/2 tsp vanilla extract
  • pinch of sea salt
  • 3 T raw cacao powder, for chocolate ice cream OR 3 T vanilla whey protein (like Jay Robb’s),  for vanilla ice cream

 

Ice Cream 3

Method:

  1. Place all ingredients in a 1 quart mason jar.
  2. Blend well with immersion blender.
  3. (Or place all ingredients in a blender and blend well.)
  4. At this point, you can do three things: simply freeze it directly in the mason jar, put it in an ice cream machine, or whip it up to make soft serve ice cream.

 

Ice Cream 5

Version 1: Simply Freeze

Cover mason jar with a lid and freeze. You can either choose to mix it every hour to make sure it freezes well or just leave it to freeze. Either way, defrost for 15 to 20 minutes before serving. This ice cream will taste like regular ice cream.

Ice Cream 4

Version 2: Ice Cream Machine

Place mixture in an ice cream machine to churn until done. Enjoy now or freeze and eat later. Defrost for 15 to 20 minutes before serving. This ice cream will taste most like regular ice cream.

Version 3: Soft Serve

Whip the mixture until airy and slightly stiff. Freeze for 3 to 4 hours. Serve during this time period for a homemade soft serve ice cream.

Ice Cream 2

(NOTE: You can freeze the rest if there are leftovers, but it won’t taste as wonderfully as the soft serve, the simply frozen, or the ice cream machine versions.)

Our Favourites in Order?

  1. Soft Serve (i.e. whipped, then frozen for only 3 to 4 hours)
  2. Simply Freeze or Ice Cream Machine (just remember to defrost 10 minutes before serving)
  3. Soft Serve leftover that was frozen for longer than 4 hours (This is the least favourite of the group, but it is still delicious. Just remember to defrost 15 to 20 minutes. )

Enjoy!

NOTE:

Erythritol, which is also the main ingredient in Swerve, is a sugar alcohol. It is not a real sugar and our bodies lack the ability to break it down. Because of this, we can safely NOT include the sugar alcohol amount in our overall carbohydrate count. The net carbs in this recipe without Swerve or Erythritol would be around 1.8 g.

Ice Cream 6

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