• Prep Time: NA
  • Cooking Time: NA
  • Serves: 10

Very low carb homemade ice cream

Category: Desserts

 Ingredients List

  • 4 C. Heavy Cream
  • 2 Egg yolks
  • 1 C. Artificial Sweetener...I used Splenda
  • Pinch of Salt
  • 2 tsp Vanilla


In a heavy pan, combine the heavy cream, pinch of salt and 1/2 cup of the artificial sweetener. Heat over medium until almost to a boil. Do not let this boil. You will ruin your cream. Once you can almost see bubbles, remove immediately from heat. While it is cooking, use a combination of a wire whisk and a rubber spatula to stir and stir and stir. I like to whisk for a second and then scrape all about the bottom and sides of the pan with the spatula.

In a separate bowl, combine the egg yolks and remaining 1/2 C of sweetener. Add some of the hot liquid to the eggs to temper them. Add tempered egg mix to the cream.

Place back on burner, but this time on low. Cook for approximately 10 minutes until the mixture has begun to thicken, stirring constantly. Again, I used my combo of whisk and spatula...it works great and you don't have scorched cream. As you can see in the above picture, if you slide your finger through the liquid and it leaves a path, it's thick enough.

Pour into a bowl and cover with plastic wrap. Make sure that you push your plastic wrap onto the top of your ice cream base. You do not want it to develop a skin. I also put another layer of plastic wrap over the top...I didn't want my ice cream developing any funky flavors from other ingredients in my fridge.

Cool over night. You want your ice cream base to be incredibly cold.

Place in your ice cream maker and blend for about 20 to 25 minutes until it has become soft serve ice cream.

Spoon this into a plastic tub and freeze until ready to use. Freezing it turns it into hard scoop ice cream. When you are ready to eat it, remove from freezer...about 5 minutes early to help with ease of scooping.

Enjoy some seriously yummy ice cream while on your low carb diet.

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