If you love ice cream but want a healthier twist, this creamy, protein-packed vanilla ice cream is the perfect treat. It’s sugar-free, dairy-free, keto-friendly, and high in protein, yet still rich, luscious, and incredibly easy to make. With just a few simple ingredients, this frozen dessert will become a go-to for your low-carb or carnivore lifestyle.
Why You’ll Love It
Dairy-Free & Sugar-Free – A guilt-free treat that fits into keto, carnivore, or low-carb diets.
Protein-Packed – Eggs and gelatin make it nourishing and filling.
Creamy Texture – Light, airy, and scoopable right from the freezer.
Quick & Simple – Just 5 minutes of prep, no ice cream maker required.
FAQs
1. Can I replace allulose with another sweetener?
Yes! You can use erythritol or monk fruit, but allulose is best as it prevents ice crystals and keeps the ice cream smooth.
2. Do I need an ice cream maker?
No, but it does improve the texture. If you don’t have one, simply freeze the mixture in a container and stir every 30 minutes for the first 2 hours to reduce iciness.
3. How long does this ice cream last?
It stays fresh in the freezer for up to 2 weeks in an airtight container.
4. Can I add other flavors?
Absolutely! Try adding a few drops of almond extract or a sprinkle of cinnamon for a twist.
5. Is this ice cream safe for keto and carnivore diets?
Yes! It contains zero carbs and aligns perfectly with keto and carnivore eating plans.
Ingredients
- 2 large eggs (140g, in shell)
- 20g allulose (keto-friendly sweetener)
- 1 tsp vanilla extract (plus seeds from ½ vanilla pod, optional)
- ½ tsp beef gelatin powder
Directions
Separate the Eggs
Carefully separate the yolks and whites. Place the yolks in a small bowl and the whites in a larger mixing bowl.
Whip the Yolks
Add the allulose, vanilla extract, and gelatin powder to the yolks. Using a hand mixer, beat until the mixture becomes pale, fluffy, and smooth.
Whip the Egg Whites
In the larger bowl, whisk the egg whites until soft peaks form. This creates the light and airy texture that makes the ice cream creamy.
Combine the Mixtures
Gently fold the whipped yolk mixture into the egg whites. Mix briefly to combine, but don’t overmix — you want to keep the airiness.
Transfer & Freeze
Pour the mixture into a freezer-safe container (glass or ceramic works best). For an extra smooth texture, churn in an ice cream maker before freezing.
Set & Serve
Freeze until firm. Scoop straight from the freezer and enjoy your creamy, sugar-free vanilla ice cream!
Pro Tips
- Add 50ml water to yolks for a sorbet-like texture.
- Stir mixture every 30 mins (first 2 hours) for smoother ice cream if not churning.
- Flavor upgrades: almond extract, cinnamon, or sugar-free chocolate chips.
Nutrition (per serving, serves 2)
- Calories: 95 kcal
- Protein: 10g
- Fat: 6.3g
- Carbs: 0g
