Keto Frozen Vanilla Custard

Print Recipe

Keto Frozen Vanilla Custard

Who said frozen custard isn't healthy? You may just be on the wrong diet! This custard is so smooth and has amazing flavor. And the possibilities!?! They are never ending with this vanilla base!

Course

Dessert

Servings

Cups

Ingredients

• 2 1/4 C Heavy Whipping Cream
• 5 Egg Yolks
• 3/4 C Erythritol granulated
• 5 Drops Liquid Sucralose
• 3 Tsp. Vanilla
• Pinch Salt
• 1/3 C Lilys Semi Sweet Chocolate Chips optional
• 1 Tb. Coconut Oil optional

Course Dessert Servings Cups Ingredients 2 1/4 C Heavy Whipping Cream 5 Egg Yolks 3/4 C Erythritol granulated 5 Drops Liquid Sucralose 3 Tsp. Vanilla Pinch Salt 1/3 C Lilys Semi Sweet Chocolate Chips optional 1 Tb. Coconut Oil optional

Instructions

1. Combining the heavy cream, 5 egg yolks, 3/4 C erythritol, 5 drops of liquid sucralose, 3 tsp. vanilla, and a pinch of salt in a sauce pan.
2. Warm the mixture until the erythritol is dissolved all the way and the custard starts to thicken. It takes about 5 minutes. Be sure to stir constantly.
3. I then take the mixture and run it through a fine mesh strainer to remove any lumps. You won't usually have any unless you don't stir constantly or the mixture gets too hot.
4. Place the custard in the refrigerator for several hours until the mixture is cooled completely.
5. Once the mixture has cooled, place it in your ice cream maker.
6. Once you get the custard to the desired thickness, remove from the ice cream maker and place in the freezer so the custard can harden the rest of the way.
7. If you chose to make the magic shell topping (as seen in the picture) You just take 1/3 C of Lily's Semi Sweet Chocolate Chips and 1 TB. Coconut Oil. Melt over low heat and top your custard when you are ready to enjoy! Left over chocolate can be stored in an air tight container.

Who said frozen custard isn’t healthy? You may just be on the wrong diet! This custard is so smooth and has amazing flavor. And the possibilities!?! They are never ending with this vanilla base! This frozen custard can be made easily with an ice cream maker. If you do not have an ice cream maker, never fear! Place the custard in a freezer and about every 30 minutes, take it out and give it a stir. It will take longer with out one, but that doesn’t mean you can’t enjoy frozen custard because of not having an ice cream maker! Here is how I made the Keto Frozen Vanilla Custard.

First I start by combining the heavy cream, 5 egg yolks, 3/4 C erythritol, 5 drops of liquid sucralose, 3 tsp. vanilla, and a pinch of salt in a sauce pan.

Warm the mixture until the erythritol is dissolved all the way and the custard starts to thicken. It takes about 5 minutes. Be sure to stir constantly.

I then take the mixture and run it through a fine mesh strainer to remove any lumps. You won’t usually have any unless you don’t stir constantly or the mixture gets too hot.

Place the custard in the refrigerator for several hours until the mixture is cooled completely.

Once the mixture has cooled, place it in your ice cream maker.

The custard will start to thicken.

Once you get the custard to the desired thickness, remove from the ice cream maker and place in the freezer so the custard can harden the rest of the way.

If you chose to make the magic shell topping (as seen in the picture) You just take 1/3 C of Lily’s Semi Sweet Chocolate Chips and 1 TB. Coconut Oil. Melt over low heat and top your custard when you are ready to enjoy! Left over chocolate can be stored in an air tight container.  This is totally optional! The frozen custard does NOT need this topping!

I hope you enjoy this recipe! I know our family is! We can’t wait to try new toppings. What are your favorite toppings?