Zero-Carb Carnivore | Dairy-Free Vanilla Ice Cream. 4 ingredients. Impossibly smooth and velvety. No plant milk. No Churning.

I know. It’s hard to believe. And in all honesty, it was a mistake, since I had planned to incorporate whey protein isolate, and then forgot.

Realising my school boy error too late to rescue my intended recipe, I froze the mixture, thinking that I would just get a yucky eggy thingy that would end up in the bin.

But to my surprise it turned out to be a vanilla ice cream to die for. And so simple.

Zero-Carb Carnivore | Dairy-Free Vanilla Ice Cream

You need super fresh eggs (or pasteurised eggs), sweetener, gelatine powder and vanilla extract. That’s all!

This recipe is 100% CARNIVORE, and you can of course omit sweetener and/or vanilla extract if you wish. But I strongly recommend that you keep them in, otherwise you’ll just be eating frozen egg. Allulose is by far the best option, as it won’t crystallise and give that unpleasant granularity that erythritol delivers.

If you don’t want or don’t have allulose, make sure to use powdered erythritol. The result won’t be as velvety, but will still be acceptable.

Beef gelatine is my choice. Pork gelatine will work too. As long as it’s the powder form.

The method is simple. Whisk yolks with sweetener and gelatine until pale and creamy.

Add vanilla extract (or seeds, or both) and whipped egg whites. Then transfer to a freezer-proof container and freeze until set. That’s right, my friends. No ice cream maker required!

Zero-Carb Carnivore | Dairy-Free Vanilla Ice Cream

A few things you need to note about this Dairy-Free Vanilla Ice Cream

1 ) It is NOT suitable for lolly moulds

2) The yolks will separate and settle at the bottom of your container even if you transfer the mixture to your freezer immediately. The only way to prevent this separation is to churn the ‘ice cream’ using an ice cream machine. Either way, it will be rich and vanilla-y, and not eggy at all (not according to my taste buds, anyway).

3) Your ‘ice cream’ will be scoopable straight out of the freezer. In fact, don’t hesitate to scoop it out and serve it, as it will thaw really quickly.

4) If you prefer something less rich and indulgent, you can add 50ml water to the yolks and sweetener. However, if you do this, you’ll have more of a sorbet than an ice cream, and it will need to be left to thaw out for 5-15 minutes, depending on your room temperature.

If you’ve been looking for an easy, delicious, Keto, Low-Carb, Ketovore, Low-Calorie, Sugar-Free, Zero-Carb, SOFT SCOOP ice cream recipe, your search is over. You will be amazed at how incredibly luscious this is.


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Zero-Carb Carnivore | Dairy-Free Vanilla Ice Cream

A rich and luscious vanilla ice cream that will blow your mind.
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Course: Desserts, Ice Cream and Ices
Diet: Carnivore, Coconut Free, Dairy Free, Gluten Free, High Protein, Keto, Ketovore, Low Calorie, Low Carb, Sugar Free, Zero Carb
Keywords: allulose, ice cream, raw eggs, sorbet, vanilla
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2



  • separate eggs, placing yolks in a smaller bowl and whites in a larger bowl.
    2 eggs
  • add allulose, vanilla and gelatine to the yolks and whip them using an electric hand-held immersion (stick) whisk until pale and fluffy.
    20 g allulose, ½ tsp beef gelatine powder, 1 tsp vanilla extract
  • whisk egg whites until you obtain soft peaks, pour egg yolks mixture over them and whisk again briefly to incorporate.
  • pour into a freezer-safe container (glass or ceramic is preferable).
  • (optional) if you want to avoid yolks/albumen separation, churn the whipped mixture in an ice cream machine.
  • freeze until set.


DO NOT THAW THIS ICE CREAM. It will be scoopable straight out of the freezer and needs to be served immediately, as it will melt very quickly.
For a sorbet-like result, add 50ml water to the yolks and sweetener and whisk a little longer to ensure emulsification. This will need thawing for 5-15 minutes when ready to serve.


Serving: 1portion | Calories: 95kcal | Carbohydrates: 0g | Protein: 10g | Fat: 6.3g
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  1. Very interesting recipe, I tried it for dessert as I am doing lactose free carnivore diet. Lovely vanilla taste, nice texture, bit more icy than cream and the eggs did separate since I don’t have an ice cream maker but never the less still very yum and refreshing. I found it very easy to make and definitely plan to make it again.5 stars

  2. Hi there,
    I haven’t tried this recipe yet. I totally want to as vanilla is my favorite but have one concern.
    Have you had any issue with eating the eggs raw?
    Is it safe?
    Thank you!

    • Hi Jerry, sorry for the late reply – your message went into spam for unknown reason and I’ve only just spotted it.
      The answer to your question is no, never. Lots of Italian recipes use raw, unpasteurised eggs. Think Tiramisù, Carbonara or Zabaione, for example. My husband puts a raw egg yolk in his coffee every morning, then whips it until frothy.
      Just make sure you use the freshest eggs, preferably from organic origin.

  3. This looks absolutely fantastic, I’ll be making this tomorrow. Antya thank you for creating such wonderful recipes5 stars

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