Vanilla Ice Cream
This ketogenic diet recipe provides approximately:
|Nutritional content||1 portion||7 portions|
|Fat||24.3g||17.9g LCT||170.3g||125.3g LCT|
|6.4g MCT||45g MCT|
*Image represents 1 portion
|Double cream e.g. Morrisons/Tesco||200g|
|Vanilla essence||1 tablespoon|
|Liquid sweetener e.g. Hermesetas||2 teaspoons|
- Place betaquik® , cream, water, vanilla essence and sweetener into a saucepan over a low heat. Stir frequently for approximately 5 minutes until heated through (do not boil).
- Add egg yolks and cornflour to a bowl and whisk until mixture is smooth.
- Pour heated betaquik® mixture into bowl, whisking continuously until a smooth, pale yellow mixture has formed.
- Pour mixture into a clean saucepan. Over a low heat, whisk continuously for 4-5 minutes until thickened (do not boil).
- Once mixture has cooled, pour into an ice cream maker and follow manufacturer’s instructions.
- Transfer to a freezer-safe container, cover and place in the freezer.
- Mixture can also be served as custard by simply following the recipe to step 4.
To download the Vanilla Ice Cream Recipe, Click Here
- 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.
betaquik® is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for allergen and other product information. Always check with your dietitian what is suitable for you.
Always check with your dietitian what is suitable for you.