Homemade Keto Vanilla Ice Cream
Keto-friendly
Sugar-free
Low-carb
Rich, smooth, and creamy homemade ice cream made with heavy cream, almond milk, egg yolks, and a sugar-free sweetener. It has all the delicious flavor of traditional ice cream without the added sugar.
Recipe details
- Prep time: 20 minutes
- Cook time: 10 minutes
- Chilling/freezing time: 4–6 hours
- Total time: About 5–7 hours
- Servings: 8
Ingredients
- 2 cups heavy whipping cream
- 1 cup unsweetened almond milk or coconut milk
- ⅔ cup powdered erythritol or an allulose/monk fruit blend
- 4 large egg yolks
- 2 teaspoons pure vanilla extract
- 1 pinch salt
Optional mix-ins:
- ¼ cup sugar-free chocolate chips
- ¼ cup chopped almonds or pecans
- 1 tablespoon unsweetened cocoa powder for chocolate flavor
Instructions
1. Heat the cream mixture: In a medium saucepan, combine heavy cream, almond milk, powdered sweetener, vanilla extract, and salt. Heat over medium-low heat, stirring gently until warm. Do not let it boil.
2. Whisk the egg yolks: Place the egg yolks in a separate bowl and whisk until smooth.
3. Temper the eggs: Slowly pour a little of the warm cream mixture into the egg yolks while whisking constantly. Gradually add more warm cream until combined.
4. Thicken the custard: Pour the egg mixture back into the saucepan. Cook over low heat, stirring continuously for about 5–8 minutes, until slightly thickened and able to coat the back of a spoon. Do not boil.
5. Cool completely: Remove from heat and allow the mixture to cool. Cover and refrigerate for at least 2–3 hours until thoroughly chilled.
6. Add mix-ins: Stir in sugar-free chocolate chips or chopped nuts if desired.
7. Churn: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually 20–30 minutes.
8. Freeze: Transfer the ice cream to a freezer-safe container. Freeze for another 3–4 hours until firm.
9. Serve: Let the ice cream sit at room temperature for 5–10 minutes before scooping for a creamy texture.
No ice cream maker method
- Pour the chilled mixture into a freezer-safe container.
- Freeze for 45 minutes.
- Remove and beat with a hand mixer or whisk to break up ice crystals.
- Repeat every 30–45 minutes for about 3 hours.
- Freeze until firm and scoopable.
Estimated nutrition per serving
Based on 8 servings, without optional toppings.
| Nutrient | Approximate amount |
|---|---|
| Calories | 280–310 |
| Protein | 3–4 g |
| Total carbohydrates | 3–5 g |
| Fiber | 0–1 g |
| Net carbs | 2–4 g |
| Fat | 29–32 g |
Tips for the best ice cream
- Use powdered sweetener to avoid a gritty texture.
- Allulose generally gives a softer, less icy frozen texture than erythritol.
- Never boil the custard after adding egg yolks.
- Store in an airtight container in the freezer.
- For easier scooping, allow it to soften briefly before serving.
Keto note: This is a low-carb, high-fat dessert, but it is not high in protein. It is suitable for a keto-style diet when made with unsweetened milk and a suitable sugar-free sweetener.
