Low Carb Clotted Cream Ice Cream

I was browsing the internet and learned there was such a thing as Clotted Cream Ice Cream! Of course, I had to give this a try, but sugar free and low carb. The final result is the BEST frozen custard ice cream I’ve ever had! If you want a low carb vanilla ice cream that is decadent beyond belief, this is the recipe for you.

Low Carb Clotted Cream Ice Cream

Makes 10 servings

1 cup whole milk (I used Fairlife brand, which is half the carbs of regular whole milk)

1 ½ cups heavy cream

6 oz. English Clotted Cream*

3 tablespoons powdered monkfruit/erythritol sweetener (I used LaKanto Monkfruit sweetener)

A pinch of salt

4 egg yolks

6 tablespoons allulose sweetener

1 tablespoon vanilla extract

In a heavy saucepan, whisk the milk, heavy cream, clotted, cream, powdered monkfruit sweetener and salt over medium heat until the sweetener and clotted cream are dissolved.

In a small bowl or glass measuring cup, whisk together the egg yolks and allulose sweetener.

When the milk and cream mixture begins to bubble at the edges of the pan, ladle about 1/2 cup of the warm liquid slowly into the egg yolks while whisking to temper the yolks. Then slowly add the tempered egg yolk mixture into the hot milk and cream mixture while whisking continuously. Continue whisking gently until the custard reaches 170°F and coats the back of a wooden spoon. (Do not boil or the mixture may curdle.)

Remove the saucepan from the heat, add the vanilla and stir to combine. Pour the custard through a fine mesh strainer and into a medium/large bowl. Top with plastic wrap and refrigerate until cool, about two hours.

Churn according to the manufacturers instructions for your ice cream maker. Churn until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in the freezer for at least six hours or overnight.

*Clotted Cream is sometimes referred to as Cornish Clotted Cream or Devonshire Cream. Also, if using regular whole milk instead of Fairlife brand, add 1 ½ carbs per serving.

Nutritional Information per ½ cup serving: 252 calories, 2.7 g carbohydrates (0 g fiber, 0.8 g sugars, 0.5 g sugar alcohols), 24.8 g total fat (15.4 g saturated fat, 0 g trans fat), 166 mg cholesterol, 54 mg sodium, 72 mg calcium, 35 mg potassium, 202 IU Vit A, 3.1 g protein. Net carbs per serving: 2.7 grams

Recipe and photos by Kathy Sheehan, copyright 2026

All rights reserved . Please do not duplicate without the author’s permission.

Baked Cottage Cheese Breakfast Bowl

This high protein breakfast pudding can be made either sweet or savory! It makes one generous serving that leaves your body nourished and satisfied for hours.

Baked Cottage Cheese Breakfast Bowl

Makes 1 serving

Base Mixture:

½ cup cottage cheese (4% fat)

1 large egg

1/4 cup almond flour

1/4 teaspoon baking powder

A pinch of salt

Sweet Additions:

½ teaspoon vanilla extract

1-2 tablespoons allulose honey or sugar free maple syrup (or 6 drops monkfruit extract)

1/4 cup strawberries (chopped), or blueberries, fresh or frozen

Savory Additions:

1/4 cup ham, or cooked sausage, bacon or broccoli (chopped)

2 tablespoons shredded cheese

Freshly ground black pepper to taste

½ teaspoon chopped herbs

Preheat the oven to 350°F. Lightly grease one large oven-safe ramekin or small baking dish; set aside.

In a bowl, whisk together the base mixture of cottage cheese, egg, almond flour, baking powder, and salt until smooth.

If making sweet, whisk in your sweetener of choice and vanilla. Then gently fold in the fruit.

If making savory, add the meat or chopped broccoli, cheese, pepper and herbs to the base mixture and stir to combine.

Pour the mixture into the greased ramekin and bake for 25-30 minutes until set and lightly golden on top. Cool for about 10 minutes before serving.

Nutritional Information per serving: Varies, depending on additions to base mixture. Base mixture is 330 calories, 9.7 g carbohydrate (2 g dietary fiber, 5.2 g sugars), 22.8 g total fat (5.6 g saturated fat, 0 g trans fat), 201 mg cholesterol, 607 mg sodium, 255.6 mg calcium, 229 mg potassium, 2 mg iron, 141 IU Vit A, 24.3 g protein. Net carbs per serving: 7.7 grams.

Photo and recipe by Kathy Sheehan, copyright 2026

All rights reserved. Please do not duplicate without the author’s permission.