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Vanilla Ice Cream

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  • 5.2:1 ratio
  • RECIPE MAKES: 6x86g portions *Image represents 1 portion
  • PREP TIME: 10 minutes
  • COOK TIME: 10 minutes

This recipe makes 6 portions, 1 portion contains:

Total fat
195 kcal

Step 1

Place almond milk, cream, vanilla essence and sweetener into a saucepan over a low heat. Stir frequently for approximately 5 minutes until heated through (do not boil).

Step 2

Add egg yolks and cornflour to a bowl, whisk until smooth and add to saucepan.

Step 3

Stir mixture continuously, allowing to thicken (do not boil). Once a smooth, pale yellow mixture has formed, take pan off heat and set aside.

Step 4

Once mixture has cooled, pour into an ice cream maker and follow manufacturer’s instructions.

Step 5

Transfer to a freezer-safe container, cover and place in the freezer.

Top Tip

  • Mixture can also be served as custard by simply following the recipe to step 3.


Serving Suggestion

    • Sugar free Da Vinci syrups are good dessert sauces
    • You can replace the vanilla essence with alternative flavours such as almond, mint, rhubarb and caramel flavouring (e.g. Foodie flavours natural flavouring – Lakeland)
    • Colour the ice cream by adding a few drops of suitable food colouring before adding to the ice cream maker.


To download the Vanilla Ice Cream recipe card.

This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for allergen and other product information.

Always check with your dietitian what is suitable for you.

  • 250g Almond milk, e.g. Almond breeze/Alpro
  • 200g Double cream e.g. Morrisons/Tesco
  • 15g Vanilla essence
  • 1 Squirt Liquid sweetner e.g. Hermesetas
  • 50g Egg yolks
  • 5g Cornflour