Go Back

Creamiest Keto Vanilla Bean Frozen Custard In the World


  • 6 egg yolks
  • 4 cups heavy cream divided
  • 2 cups unsweetened vanilla almond milk divided
  • ¾ cup sweetener I used Lakanto golden Monk frui(see helpful tips
  • 2 tablespoons salted butter I used Kerry gold
  • 3 tablespoons MCT oil
  • ½ teaspoon xanthan gum
  • Pinch pink salt
  • 1 Vanilla bean split and scraped


  • Gather your ingredients. Be sure to read helpful tips.

Cooked Custard base:

  • In a heavy-bottomed, medium pot, add your egg yolks, 3 cups heavy cream, sweetener, butter, salt and vanilla pod, and half of the scraped out beans. Give it a good stir. Turn on the heat to very low.
  • Using a candy thermometer cook the mixture on low for a few minutes increasing the heat little by little as the mixture increases temperature. You do not want to make sweet scrambled eggs!
  • Cook the custard base until it reached 160 degrees or until the mixture is thick enough to coat the back of the spoon. This process takes about 20 minutes.
  • Remove from heat and allow it to cool. You can cover it.

Next Step:

  • In a large bowl add in the rest of the cream, MCT oil, and xanthan gum. Using an emersion blender or a whisk beat the xanthan gum into the mixture making sure there are no lumps.
  • Put a fine-mesh sieve over the bowl. Pour your completely cooled custard base through the strainer into the rest of the cream and almond milk. This will ensure that any clumps of egg or vanilla don’t make it to the finished product. The cold cream should help to chill down the custard base even more.
  • Put mixture into the fridge covered and allow it to chill for an hour.
  • Pour chilled custard into your ice cream machine and press start.