Keto Ice Cream Recipe

January 4, 2019

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This delicious keto ice cream recipe was featured on the Dr. Oz show on January 4th. This recipe has quickly become a favorite at our office as it’s rich texture and flavor has us continuously coming back for more.The best part is that we can as the ice cream packs an amazing 27g of pure healthy fat with 1g carb and 1g net carb total.


4 large whole eggs

5 large egg yolks

2/3 cups coconut oil

2 1/4 oz Creamy MCT

7 tbsp butter

1 tbsp vanilla extract

3/4 tbsp lemon juice

1 1/2 tbsp monk fruit (adjust for taste)

Nutrition Facts: (serving size: about 1/2 cup) Fat: 27 g Protein: 3 g Fiber: 0 g Carb: 1 g Net Carb: 1 g


Leave all ingredients at room temp for 1 hour.

Blend, on high for 5 minutes, all eggs, monk fruit, vanilla and lemon juice.

Microwave coconut oil and butter for 45 seconds.

Slowly pour into the egg mixture while whisking to emulsify. Add creamy MCT oil and continue to whisk. Consistency should be that of yogurt.

Place in container and freeze for 8 hours.

Keto Ice Cream is best eaten within 24 hours, but can be enjoyed for up to a month. If Keto Ice Cream sets up too hard, microwave in two 20-second intervals to soften.

Product(s) used in this recipe

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