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
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 :-)