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prep time
20 min
cook time
5 min
ready time
25 min
Keto No-Churn Orange Creamsicle Ice Cream
If you are an orange flavor fan, this no-churn ice cream recipe is for you! Bright with orange flavor, yet creamy...this orange creamsicle ice cream will hit the spot on a hot day.
Net Carbs
1.2 g
Fiber
0.1 g
Total Carbs
10.3 g
Protein
3 g
Fats
10 g
114 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Heavy Cream
¾ cup
Raw Egg
3 large
The Ultimate Icing Sugar Replacement by Swerve
½ cup
Salt, Sea Salt
¼ teaspoon
Vanilla Extract
¾ teaspoon
Orange Peel Or Zest Raw
1 tbsp
Orange Juice
1 tablespoon
Recipe Steps
steps 5
25 min
Step 1
Begin boiling a few inches of water in a medium-sized stock pot. The stockpot should be large enough to fit the bowl of a stand mixer but small enough the bowl does not touch the boiling water in the pot. Whip cold heavy cream until stiff peaks. Place in the fridge.Step 2
Combine the eggs and sugar in the stand mixer. Whisk it together, then place it over the boiling water to steam the bowl. Whisk constantly while scraping the sides with the whisk occasionally until the eggs reach 160 F and no more. This should happen within 5 minutes, if it takes longer than that you need to increase the heat.Step 3
Remove from the heat and place it in the stand mixer attached with a whisk attachment. Whisk eggs until quadrupled in size about 6-8 minutes. After the first 3 minutes of beating, add the orange zest and vanilla.Step 4
Continue beating for a total time of 6-8 minutes or until mixture looks like soft serve ice cream. Then fold the egg mixture into the whipped cream. Then fold everything together very gently until well combined, adding the orange juice at this step too.Step 5
Freeze into an 8” x 8” pan or loaf pan until solid about 6-8 hours. Allow to temper at room temp until soft enough to scoop with a hot ice cream scoop.
Comments
Mamagshouse 2 years ago
Don’t know how it tastes yet but it’s a lot of bowls and I could never get the egg to quadruple. Any suggestions? I did whisk the egg and sugar continually until it got to 160.
Donnalou55 3 years ago
How were the net carbs calculated in this recipe? Doesn’t add up
Bev 2 years ago
I think it does because of the sugar alcohols.
Jeanie 3 years ago
Where does the sea salt come in?
jennuno55805a 4 years ago
If made in the ice cream maker should you do any of the prep steps? Going to give it a try and just dump everything in.
PasturedPoultryKeto 3 years ago
Did you try it?
Cherry 4 years ago
I tried it with lemon instead of orange and reduced the sweetener by half (60g instead of 120g for 8 servings), was very yummy and fresh! I find the original recipe to be too sweet.
ChoosingToLive1 9 months ago
Great idea! I don’t normally make sweet treats, because they get me in trouble, but thought it might be nice to make for grandkids. I never have oranges or orange juice in the house. Will try this with lemon juice! Thanks!
Keely 4 years ago
Can this recipe be made in an ice cream maker?
frommetovuu 4 years ago
Yes!
josie0695 5 years ago
Thank you, dear ladies, for your helpful suggestions. (Clip-on thermometer -- who knew?)
josie0695 5 years ago
I'm basically inept in the kitchen so please bear with me. Exactly HOW do you determine when the eggs are EXACTLY 160 degrees? I mean, I'm guessing a thermometer of some sort is involved but how do you juggle the thermometer while you're holding the bowl over the stockpot and whisking "constantly"?
HoltMom 5 years ago
There are digital instant read thermometers. Also these instruction are for a stand mixer which frees up your hand. If you google Martha Stewart Ice Cream there is probably a video showing similar steps.
Mememe 5 years ago
Buy a clip on thermometers