A Keto Ice Cream recipe with only three ingredients and no ice cream machine necessary.
It's creamy, sweet, and delicious.
Want more satisfying keto desserts that are easy to make? Try Keto Chocolate Mousse or Low Carb Blueberry Dump Cake.
KETO ICE CREAM RECIPE
Summer days or quiet nights call for big bowls of ice cream, and this keto ice cream recipe fits the bill while being low carb and sugar free.
It's perfectly sweet, packed with vanilla flavor, and super creamy right out of the freezer.
Three ingredient keto ice cream is simple to put together and takes about a half hour to make, plus 5 hours to freeze.
The end result of this labor and patience is a creamy, dense, low carb ice cream with a silky texture and a warm vanilla flavor.
INGREDIENTS IN KETO ICE CREAM
Heavy Cream - This is the main ingredient in our low carb ice cream and will thicken to create a silky smooth dessert.
Powdered Sweetener - Use allulose or xylitol for best results.
Vanilla Extract - Use the best quality vanilla extract you can afford. It's worth it.
If you have any questions, please leave a comment below and I will get back to you.
HOW TO MAKE KETO ICE CREAM
- In a large saucepan, add half of the heavy cream and the sweetener. Heat over medium heat and stir continuously until the sweetener is dissolved.
- Reduce heat to a simmer and allow the mixture to reduce by almost half.
- Remove the liquid from the stove and allow to cool to room temperature. Whisk in the remaining cream and vanilla extract.
- Transfer the mixture to a large bowl. With an electric mixer, whip liquid until soft peaks form.
- Transfer batter to a large loaf pan. Freeze for 4-5 hours.
- Allow ice cream to thaw slightly before scooping and eating.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
IS ICE CREAM KETO?
Generally, ice cream is not keto. There are some brands in stores now that are low carb, but making my own is much easier, more cost effective, and satisfying.
CAN I MAKE KETO ICE CREAM WITHOUT AN ICE CREAM MACHINE?
Yes you can! I've developed this recipe to come out perfectly smooth without using a machine. The step where we whip the cream adds air into the mixture before freezing, so the churning isn't necessary.
SUGAR FREE ICE CREAM MIX INS
Ice cream is more fun with some extra goodies inside. I enjoy a bowl of simple vanilla ice cream, but adding in some crunch or sweet treats isn't a bad idea.
Gently fold in your desired amount of any of these things to add character to your keto ice cream.
- Sugar Free Sprinkles/Jimmies
- Chopped fresh or frozen strawberries or blueberries
- Sugar free mini chocolate chips
- Sugar free chocolate or caramel syrup
- Chopped pecans or almonds
- Small pieces of keto fudge or keto peanut butter fudge
Depending on the weight of your add-ins, they may settle toward the bottom of your pan.
That's ok, just give the ice cream a stir about half way through the freezing time to distribute them more evenly.
If you don't need to eat keto, you might like this gluten free ice cream.
HOW TO STORE LOW CARB ICE CREAM
This keto ice cream will stay fresh in the freezer for a couple of weeks, if it lasts that long.
Store your ice cream in an air tight container in the freezer. If the loaf pan you used has a lid, perfect.
If not, you'll want to remove the ice cream from the loaf pan and transfer it into a different air tight container.
HOW TO SOFTEN KETO ICE CREAM
Because we haven't added any oil or chemicals to this ice cream, it will be quite hard when you first remove it from the freezer.
Let it sit on the counter for 5-10 minutes to soften up a bit before trying to scoop it. This will give you the perfect creamy ice cream texture.
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Keto Ice Cream
A Keto Ice Cream recipe with only three ingredients and no ice cream machine necessary. It's creamy, sweet, and delicious.
Ingredients
- 3 cups heavy cream
- ¼ cup plus 2 tbsp powdered allulose or xylitol (use either of these for best texture)
- 1.5 Tbsp vanilla extract
Instructions
- In a large saucepan, add half of the heavy cream and the sweetener. Heat over medium heat and stir continuously until the sweetener is dissolved.
- Reduce heat to a simmer and allow mixture to thicken and reduce by almost half, about 30 minutes.
- Remove the liquid from the stove and allow to cool to room temperature. Whisk in the remaining cream and vanilla extract.
- Transfer the mixture to a large bowl. With an electric mixer, whip liquid until soft peaks form.
- Transfer batter to a large loaf pan. Freeze for 4-5 hours.
- Allow to thaw for 5-10 minutes before eating.
Notes
- Use the best quality vanilla extract you can find. It's so worth it in this recipe.
- Be sure to let the ice cream soften for 5-10 minutes before trying to scoop it.
- Store in an air tight container in the freezer.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 429Total Fat: 43gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 134mgSodium: 33mgCarbohydrates: 4gFiber: 0gSugar: 4gProtein: 3g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands.
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