Featured Recipes


Strawberry Ice Cream

Author: Nutricia (KetoCal)

 g KetoCal 4:1 Powder Vanilla
 g Fruit, fresh: Strawberries, raw, edible portion
 g Bulla, Cream: Thickened Cream (35% Milk Fat)
 g Sugarless, Sugar Substitutes: Sugarless Liquid


  1. Chop strawberries and place in a microwave proof dish, and heat until softened (approx 30-40 seconds).
  2. Blend the softened strawberries until liquid. Put aside and allow to cool before starting step 3
  3. Combine KetoCal, strawberries, cream and sweetener in a freezer proof container
  4. Place in freezer for 20 mins
  5. Remove, then stir mixture until smooth
  6. Repeat process twice more, then leave until frozen
Chef's Tips
  • For a smoother consistency, we recommend using an electric hand mixer
  • When frozen overnight, ice cream mixture becomes quite hard, so we recommend serving as ice blocks. If you prefer a soft serve ice cream (like the picture above), remove ice cream from the freezer and allow to thaw just enough until you can scoop the mixture
  • To make multiple servings of ice cream, multiply ingredients by how many serves of ice cream you wish to make and divide mixture into equal amounts

Nutrition Information (for entire recipe):

Carbohydrate: 4.41
Calories: 257
Fat: 24.52
Protein: 3.65
Ratio: 3:1


Modified Atkins Diet (MAD)KetoCal 4:1 PowderSweetDessert3:1 ratio  

*User-added Ingredients: Terms of Use