Keto Vanilla Ice Cream Base

Serve 10 Prep Time 2 hours   Rated:


Course Only Video

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The Whole Scoop

Well thank you Mia Jenkins, for showing me the ropes on this one. We are delighted to present the Keto version of Killer Vanilla, and therefore, the keto version of any ice cream you care to change it up into. To be honest, we tested this with some doubts as I really hate any lingering aftertaste of anything that is not natural in my book. I have to say, awesome. The taste in fact is probably not as sweet as the regular version, a little more airy and leaves a clean taste in your mouth. I sourced the Allulose from IHerb and it came pretty quickly. Not quick enough to create a video, but to be honest, there is nothing to see here folks. It is literally the same experience, same method, as the regular Killer Vanilla.

Now what are you going to put through it to create any flavour you want? The sky is the limit. You are welcome Keto-ites!

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  • 200 Grams egg whites
  • 1 Teaspoon cream of tartar
  • 250 Grams Allulose sugar replacer
  • 2 Teaspoons vanilla bean paste BUY
  • 600 Milliliters pure or whipping cream



Place egg whites and cream of tartar into Thermomix bowl and whip 5 min/37°C/Butterfly/speed 3/MC off.


Add sugar a spoonful at a time through hole in lid as you whip 6 min/50°C/Butterfly/speed 3/MC off.


Whip 20 min/Butterfly/speed 3/MC off.


Place Thermomix bowl into the fridge, with the Butterfly still in place. When the bowl is completely cold, place back into the machine and add vanilla and cream. Whip 20-40 sec/Butterfly/speed 3 or until soft peaks form.


Pour into insulated containers for freezing and place into the freezer for several hours.


This ice cream has the most beautiful texture straight from the freezer. If it separates into 2 layers that is because your freezer is not cold enough or your container is not insulated.

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The Whole Scoop

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