This creamy Keto Ice Cream recipe is loaded with vanilla flavor and easy to make with only three ingredients. No ice cream machine necessary!
Mix in our keto chocolate chips for homemade chocolate chip ice cream.
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Why you'll love it
- It's perfectly sweet and super creamy right out of the freezer.
- Easy to customize with your favorite flavors.
- This keto ice cream is simple to put together and takes about a half hour to make, plus 5 hours to freeze.
Serve over our Low Carb Blueberry Dump Cake.
Simple ingredients
Heavy Cream, powdered sweetener, and vanilla extract are all that you need to prepare this decadent treat!
When it comes to making creamy keto ice cream, you have to use an allulose based powdered sweetener. If you use erythritol, your ice cream will be frozen solid and icy.
This recipe is perfect to make your own Keto Chocolate Chip Cookie ice cream Sandwich. It also pairs well with these gooey, pull apart Keto Cinnamon Rolls.
For the full list of ingredients and quantities please see the recipe below.
If you have any questions, please leave a comment below and we will get back to you.
How to make keto ice cream
Step 1: In a large saucepan, add half of the heavy cream and the allulose sweetener. Heat over medium heat and stir continuously until the sweetener is dissolved.
Step 2: Reduce heat to a simmer and allow mixture to thicken and reduce by almost half, about 30 minutes.
Step 3: Remove the liquid from the stove and allow to cool to room temperature. Whisk in the remaining cream, vanilla extract.
Step 4: Transfer the mixture to a large bowl and chill in the fridge for 10 minutes. With an electric mixer, whip liquid until soft peaks form.
Step 5: Transfer batter to a large loaf pan. Freeze for 4-5 hours.
Step 6: Allow to thaw for 5-10 minutes before scooping.
Please see the printable recipe card below for specific measurements of the ingredients.
If you have any questions, please leave a comment below and we will get back to you.
Expert Tips
It's best to start with chilled ingredients before whipping, whenever you're making homemade ice cream.
You want to use an allulose based sweetener, as this results in a creamier ice cream that will not freeze rock solid in your freezer.
When choosing sweeteners be sure to use a powdered version so that it melts into the ice cream base.
Use a high quality vanilla extract when making this recipe for the best result.
Everyone loves cake and ice cream! Pair this creamy ice cream with Keto Chocolate Cake.
FAQs
Your keto ice cream is frozen solid because an erythritol based sweetener was used. Most low carb sweeteners freeze harder than sugar.
For creamy, scoopable ice cream every time, use an allulose based sweetener. It is not a sugar alcohol, and reacts more like regular sugar would in ice cream, while keeping everything low carb.
You also want to chill your mixed ingredients before whipping them. This little step will result in smaller ice crystals.
Customize your ice cream
Gently fold in your desired amount of any of these keto-friendly ice cream mix-ins to create your unique treat!
- Sugar Free Sprinkles
- Chopped Keto Candied Pecans, walnuts, or almonds
- Chopped fresh or frozen strawberries or blueberries
- Sugar free chocolate or caramel syrup
- Small pieces of Keto Cookie Dough or Keto Peanut Butter Fudge
Depending on the weight of your add-ins, they may settle toward the bottom of your pan.
To avoid this, give the ice cream a stir about half way through the freezing time to distribute your toppings more evenly.
How to store
Freeze your keto ice cream in an air tight container. Will keep for up to 3 weeks in the freezer.
More desserts
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Did you make this recipe? Please leave a comment letting me know what you thought and if you used any of the variations.
📖 Recipe
Easy Keto Ice Cream Recipe
Equipment
Ingredients
- 3 cups heavy cream
- ¼ cup plus 2 tablespoon powdered allulose
- 1.5 tablespoon 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, vanilla extract.
- Transfer the mixture to a large bowl and chill in the fridge for 10 minutes. 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 a good quality extracts. It's so worth it in this recipe.
- For the creamiest ice cream, make sure to chill your mixed ingredients before whipping them.
- Make sure to use powdered allulose sweetener for a creamy, blended result.
- Do not use erythritol. Your ice cream will freeze solid and be icy.
- Be sure to let the ice cream soften for 5-10 minutes before trying to scoop it.
- Store in an airtight container in the freezer. Best enjoyed within a few weeks.
- Include your favorite keto add ins, such as sugar-free chocolate chips, sugar free syrups, or chopped nuts.
- Vanilla can be replaced with any other extract to create new flavors.
- For chocolate, Use this same recipe, but add 3 tablespoons of unsweetened cocoa powder to the mixture to get a rich, chocolate ice cream.
Debra Gardner
Can you use an ice cream maker to make this?
Four Score Living
Hi Debra,
Yes, simply follow the manufacturers instructions.
The Four Score Living Team
Mara
I was definitely craving a good bowl of ice cream! This recipe was perfect and totally hit the spot. I occasionally buy the keto ice cream from the store, but they do put a dent in the budget if I buy them too often!