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prep time
4 h 40 min
cook time
0 min
ready time
4 h 40 min
Keto Neapolitan Ice Cream
If you are looking for simple yet delicious Keto ice cream recipes to enjoy this summer, then this Keto Neapolitan ice cream has to be on top of your list. This indulgent frozen dessert showcases the classic trio of flavors: creamy vanilla, rich chocolate, and luscious strawberry, arranged in layers to create the perfect ice cream. What sets this Keto ice cream apart is not only its enticing flavor combination but also the minimal ingredients required to create it.
What is Neapolitan ice cream?
Traditionally, Neapolitan ice cream is a type of ice cream that consists of three different flavors layered on top of one another. The three flavors commonly found in Neapolitan ice cream are vanilla, chocolate, and strawberry. The ice cream is believed to have originated in Naples, Italy, hence the name “Neapolitan”. While the traditional Neapolitan ice cream featured the above-mentioned flavors, some modern versions may include a variety of other flavor combinations.
Can you consume ice cream when on a Keto diet?
Since ice cream typically contains a significant amount of sugar and carbs, it is generally not considered suitable for a strict Ketogenic diet. Some brands offer Keto-friendly ice creams that are specifically formulated to be low in carbs and high in fat. These ice creams are sweetened with sugar alcohols or natural sugar-free sweeteners such as stevia, allulose, or monk fruit extract and made with high-fat ingredients like coconut milk and heavy cream, hence, making them suitable to consume when on a Keto diet.
How long does this ice cream last in the freezer?
Generally, homemade ice cream lasts for about 1-2 weeks when stored properly. To maximize the freshness and quality of your homemade ice cream, ensure to store it in an airtight container and store it in the freezer. Avoid leaving the ice cream out of the freezer unnecessarily to avoid bacteria growth which will ultimately lead to spoilage. Always return the ice cream back to the freezer immediately after you finish serving.
Disclaimer: This recipe contains raw eggs. We must warn you that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have increased susceptibility (i.e., elderly, children, pregnant women, immunocompromised individuals).
Net Carbs
2.7 g
Fiber
1.2 g
Total Carbs
8.7 g
Protein
3.1 g
Fats
12.5 g
135 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Raw egg
3 medium
Apple cider vinegar
0.5 tsp
Allulose, powdered
0.33 cup
Heavy cream
1.25 cup
Strawberries, fresh
1.5 cup
Cocoa powder
0.25 cup
Vanilla extract
1 tsp
Recipe Steps
steps 9
4 h 40 min
Step 1
Begin by preparing the vanilla base. Separate the egg whites from the egg yolks. Add the egg whites and apple cider vinegar to a bowl. Whisk using a hand mixer until the egg whites thicken up.Step 2
Then, slowly pour in the powdered sweetener while whisking until stiff peaks begin to form. It may take a while to reach stiff peaks, so be patient. Set the bowl aside.Step 3
In a second bowl, add the heavy cream and beat using a handheld mixer to soft peaks. Be careful not to over-mix the cream. Set the bowl aside.Step 4
In a third bowl, add the egg yolks and vanilla. Whisk on medium speeds until just combined and smooth in consistency. Set it aside and begin making the vanilla base of the ice cream.Step 5
Gently fold the egg whites into the whipped cream in two batches until well incorporated. Then, add the egg yolk mixture into the same bowl and gently fold using a spatula until just combined. Avoid overmixing since it could remove the air bubbles from the mixture, which could alter the texture of the ice cream.Step 6
Divide the ice cream into 3 separate bowls. Wash and cut the strawberries, then blend them in a food processor or blender until smooth. Pour the strawberry puree into one of the bowls and gently fold until a uniform mixture forms.Step 7
To the second bowl, sift in the cocoa powder and gently fold to fully incorporate. Begin assembling the ice cream layers. Line a loaf tin with parchment paper or use a silicon loaf pan if available.Step 8
Start by gently spreading the chocolate layer at the bottom, followed by the strawberry layer, and finally, the vanilla layer. Gently even out the top layer and place the loaf pan in the freezer for at least 4 hours or until fully set.Step 9
Once set, cut the ice cream into 10 slices and serve immediately. Place the rest of the ice cream back in the freezer. Freeze for up to 2 weeks.
