Vanilla Ice Cream

• Preparation time: 10 minutes
• Cooking time: 10 minutes
• Freezing time: as per manufacturers’ instructions. Once defrosted do not
• Recipe makes 10 portions
• Ratio 5.2:1

This ketogenic diet recipe provides approximately:

Nutritional Content Quantity
Per 1 portion Per 10 portions
Fat 11.9g 119.5g
Protein 1.2g 12g
Carbohydrate 1.1g 11g
Energy (Calories) 117kcal 1170kcal


Ingredients Quantity
Almond milk, e.g. Almond breeze/Alpro 250g
Double cream e.g. Morrisons/Tesco 200g
Vanilla essence 15g
Liquid sweetner e.g. Hermesetas 1 squirt
Egg yolks 50g
Cornflour 5g


1. Place almond milk, cream, vanilla essence and sweetener into a saucepan over
a low heat. Stir frequently for approximately 5 minutes until heated through
(do not boil).
2. Add egg yolks and cornflour to a bowl, whisk until smooth and add to
3. Stir mixture continuously, allowing to thicken (do not boil). Once a smooth,
pale yellow mixture has formed, take pan off heat and set aside.
4. Once mixture has cooled, pour into an ice cream maker and follow
manufacturer’s instructions.

Top Tip

  • Mixture can also be served as custard by simply following the
    recipe to step 3.

Serving Suggestion

• Sugar free Da Vinci syrups are good dessert sauces.
• You can replace the vanilla essence with alternative flavours such as almond, mint, rhubarb and caramel flavouring (e.g.Foodie flavours natural flavouring – Lakeland).
• Colour the ice cream by adding a few drops of suitable food colouring before adding to the ice cream maker.

To download the Vanilla Ice Cream recipe card click here.

This recipe has been specifically designed for use in a ketogenic diet.
Refer to labels for allergens and other product information.

Always check with your dietitian what is suitable for you.