Low Carb Ice Cream Recipe

50 grams of almond flour

115 grams of full-fat cream cheese

4 large eggs

1 tsp of lemon zest

Softened butter


In a large saucepan, melt the butter

Take half of the cream (473 ml) and add to the melted butter along with the powdered Allulose

Stir well and bring to the boil before reducing to a simmer

Simmer the mixture for 30 to 45 minutes, stirring regularly, until it has halved in volume

The mixture should be thick enough to coat the back of your spoon

Once you’ve achieved the right consistency, transfer the mixture to a bowl and leave it to come to room temperature

At this point, add the vanilla extract and the seeds from your vanilla pod

Next, whisk in the MCT oil and the remaining double cream until the mixture is nice and smooth

The next step is optional, but we’ve found that the final texture is better if you do follow it. Simply refrigerate your mixture for a minimum of four hours, but ideally overnight. You won’t regret it!

At this point you can transfer your chilled mixture into a freezer-safe container, like a loaf tin, levelling off the top with a spatula

Take a piece of greaseproof paper and place this over the top of your ice cream mix to prevent ice crystals from forming

You will need to freeze your ice cream for 4-6 hours until it’s reached a firm consistency, stirring at the following intervals:
Every 30 minutes for the first 2 hours
Every 60 minutes for the final 2-4 hours

To achieve a smooth, soft scoop you will need to get your ice cream out of the freezer 10-30 minutes before serving to allow it to thaw a little