This recipe makes 6 portions, 1 portion contains:
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).
Add egg yolks and cornflour to a bowl, whisk until smooth and add to saucepan.
Stir mixture continuously, allowing to thicken (do not boil). Once a smooth, pale yellow mixture has formed, take pan off heat and set aside.
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.
Top Tip
- Mixture can also be served as custard by simply following the recipe to step 3.
Serving Suggestion
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- 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.
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.
- 250g Almond milk, e.g. Almond breeze/Alpro
- 200g Double cream e.g. Morrisons/Tesco
- 15g Vanilla essence
- 1 Squirt Liquid sweetner e.g. Hermesetas
- 50g Egg yolks
- 5g Cornflour
