Keto No-Churn Orange Creamsicle Ice Cream

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  • prep time

    prep time

    20 min

  • cook time

    cook time

    5 min

  • ready time

    ready time

    25 min

Keto No-Churn Orange Creamsicle Ice Cream

9 ratings

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

Keto No-Churn Orange Creamsicle Ice Cream

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Heavy Cream

    Heavy Cream

    ¾ cup

  • Raw Egg

    Raw Egg

    3 large

  • The Ultimate Icing Sugar Replacement by Swerve

    The Ultimate Icing Sugar Replacement by Swerve

    ½ cup

  • Salt, Sea Salt

    Salt, Sea Salt

    ¼ teaspoon

  • Vanilla Extract

    Vanilla Extract

    ¾ teaspoon

  • Orange Peel Or Zest Raw

    Orange Peel Or Zest Raw

    1 tbsp

  • Orange Juice

    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 1
  • 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 2
  • 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 3
  • 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 4
  • 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.
    Step 5

Comments 14

  • Mamagshouse

    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

      Donnalou55 3 years ago

      How were the net carbs calculated in this recipe? Doesn’t add up

      • Bev

        Bev 2 years ago

        I think it does because of the sugar alcohols.

    • Jeanie

      Jeanie 3 years ago

      Where does the sea salt come in?

      • jennuno55805a

        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

          PasturedPoultryKeto 2 years ago

          Did you try it?

      • Cherry

        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

          ChoosingToLive1 6 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

        Keely 4 years ago

        Can this recipe be made in an ice cream maker?

        • frommetovuu

          frommetovuu 4 years ago


      • josie0695

        josie0695 5 years ago

        Thank you, dear ladies, for your helpful suggestions. (Clip-on thermometer -- who knew?)

        • josie0695

          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

            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

            Mememe 5 years ago

            Buy a clip on thermometers