Low-Carb Ice Cream – Gorgeous, Guilt Free and Easy

Who doesn’t want to enjoy ice cream without the guilt, sugar spikes and carbs? This is something I have been working on for awhile. I think I’ve found the holy-grail of low carb ice creams.

It’s low-carb, you don’t need to do any churning or buy a fancy ice cream maker and you honestly can’t tell the difference. See I said it was good!

All recipes have to pass the child test in my house – I know this one passed with flying colours because they ask for it ALL THE TIME! My youngest is clever enough to say “you said it’s good for us” – I have trained him too well.

I have tried lots of recipes but it was a no-churn recipe that I was really after. This means that you mix it and freeze it and that’s it. No taking it out of the freezer every 30 mins to stir and no worrying that it’s going to be as hard as ice.

Just because you are low-carb doesn’t mean you have to miss out. One thing to be aware of though – eat too many low-carb treats and you risk waking up the cravings again.

Low-carb is a great way of weaning yourself off the sweet tastes and resetting your tastebuds. It’s important to be aware that although this ice cream is low-carb it can set cravings off if you indulge too frequently.

The low-cal sweetener I prefer is erythritol. It is a natural sweetener and is 70% as sweet as sugar but it tastes just the same to me and has no upset tummy side effects either.

You can use the sweetener you prefer however I don’t recommend the artificial sweeteners (stevia, xylitol and erythritol are natural low-cal sweeteners) and this is why.


Low Carb Ice Cream Recipe

low carb ice cream

low-carb ice cream recipe


6 large servings

  • 4 free-range eggs, separated
  • 100gm Erythritol or 30gm Truvia
    • You can use another sweetener, but these are the best, if using another sweetener it is equivalent to 100gm of sugar
  • 300ml/½pint double cream
  • Vanilla flavour:
    • 1 tsp vanilla extract
  • Coffee and brandy flavour:
    • 2-3 tbsp coffee essence
    • 2 tbsp brandy
  • Raspberry flavour:
    • 150ml/5fl oz raspberry or strawberry purée (see notes)
  • Chocolate flavour:
    • 75gm/ ⅔ cup cocoa powder (sieved)
    • 1 tsp vanilla extract
      • Optional – ½ tsp cinnamon



  1. Beat the egg whites in a mixer until stiff peaks form when the beater is removed.
  2. Slowly beat in the sweetener, then continue to beat until the egg whites are stiff and glossy.
  3. Beat the cream in a separate bowl until soft peaks form when the beater is removed.
  4. Fold the cream, egg yolks and your chosen flavouring (see ingredients list) into the meringue mixture until well combined.
  5. Pour into a plastic container and freeze for at least two hours.



  • For the raspberry/strawberry purée – put 300gms (ish) fruit in a small pot with 50 mls of water. Simmer gently for 15-20mins. Allow to cool. Blend until smooth. Add sweetener to taste.  You can sieve it to get the seeds out if you prefer.


  • I like to use this ice cream in my Knickerbocker glory. I make it in a classic tall Sundae glass, using three scoops of ice cream layered with raspberry purée and whipped cream decorated with fresh raspberries.


Vanilla – 1.6gms carbs per serving

Coffee and Brandy – 1.6 gms carbs per serving

Raspberry/ Strawberry – 7.6 gms carbs

Chocolate – 7.1 gms carbs



  • Malcolm

    Reply Reply May 31, 2016

    Sounds great,where would I get theErythritol/trivia from.

    • Mary Kemp

      Reply Reply June 1, 2016

      Hi Malcolm, Truvia is the easier one to find. It’s actually made by Coke and most supermarkets will stock it in sweetener/sugar aisle. I prefer erythritol personally and I buy that through Amazon – here’s the link: http://amzn.to/21gJAAe.

  • cliff graves

    Reply Reply March 26, 2017

    Hi Mary,

    As a slim type 2 diabetic if I said that all this chit chat on diet really confuses me that would be an understatement.

    Obviously you are the expert Mary and I respect your knowledge but isn’t
    Stevia the best?

    • Mary

      Reply Reply April 4, 2017

      Hi Cliff,

      Stevia is good, my favourite is erythritol, it tastes better to me. Some sweeteners can raise sugars despite having no calories. Stevia and erythritol don’t do that so they have my vote 🙂

  • Pauline

    Reply Reply April 11, 2018

    This reminds me of an icecream recipe I had years and lost,so thanks for the revamp with sugar substitute. The only problem I have is that it uses raw eggs and I have been told that they are not safe for “the elderly” (my husband and I are in our 70s) .I am tempted to risk it and hope for the best! Would you know of any eggs in the UK that would be safe to use please

    • Mary Kemp

      Reply Reply May 5, 2018

      Hi Pauline, sorry for the delay in replying. You can buy pasteurised eggs in the supermarket which would be perfect for you to use. They’re in the chiller section.

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