Vanilla Custard Keto Ice Cream





Yield 3 Cups


4 Egg yolks

1 cup of full fat coconut milk

1/2 cup of Choc Zero Maple Syrup or 4 tbsps. of Vanilla Stevia

1 cup of unsweetened almond or coconut milk (in carton)

1 tsp of vanilla extract

1/4 tsp of sea salt or pink Himalayan salt


Step #1:  Put egg yolks and sweetener in medium sized saucepan over medium heat and cook, while stirring consistently. Stir until the mixture has condensed into a custard.

Step #2:  Once it has reached the custard form, remove from heat and strain the custard through a sieve into a mixing bowl.

Step #3:  Add coconut and almond milk, vanilla extract and salt to the mixture and stir it up. Place in refrigerator to cool down.

Step #4:  Pour cooled mixture into ice cream maker and churn according to how your ice cream maker works!

Step #5:  Serve keto ice cream immediately or keep in freezer! Enjoy!

*The nutrition info for this recipe is based on ingredients above - using the Choc Zero Monk fruit syrup, which has a non-GMO corn fiber in it.  If allergic to corn, use stevia.*

Courses Dessert

Nutrition Facts

Serving Size 1/2 cup

Amount Per Serving

Calories 167

% Daily Value

Total Fat 11 g


Total Carbohydrates 22 g


Dietary Fiber 19 g


Sugars 0.5 g

Protein 2 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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