This recipe makes 6 portions, 1 portion contains:
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).
Add egg yolks and cornflour to a bowl, whisk until smooth and add to saucepan.
Stir mixture continuously, allowing to thicken (do not boil). Once a smooth, pale yellow mixture has formed, take pan off heat and set aside.
Once mixture has cooled, pour into an ice cream maker and follow manufacturer’s instructions.
Transfer to a freezer-safe container, cover and place in the freezer.
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.