Sorry, you need to enable JavaScript to visit this website.
Back to recipes

Vanilla Ice Cream

Download Recipe Card
  • 6.3:1 ratio
  • RECIPE MAKES: 7x88g portions*Image represents 1 portion
  • PREP TIME: 10 minutes
  • COOK TIME: 10 minutes

This recipe makes 7 portions, 1 portion contains:

Total fat

Step 1

Place K.Quik, cream, water, 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 and whisk until mixture is smooth.

Step 3

Pour heated K.Quik mixture into bowl, whisking continuously until a smooth, pale yellow mixture has formed.

Step 4

Pour mixture into a clean saucepan. Over a low heat, whisk continuously for 4-5 minutes until thickened (do not boil).

Step 5

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

Step 6

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 4.

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.

K.Quik is a food for special medical purposes and must be used under medical supervision. 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.

  • 225g K.Quik
  • 200g Double cream e.g. Morrisons/Tesco
  • 175g Water
  • 1 tablespoon Vanilla essence
  • 2 teaspoons Liquid sweetener e.g. Hermesetas
  • 70g Egg yolks
  • 7g Cornflour