There are a handful of recipes on this website that I make over and over and over again, and this keto ice cream recipe is one of them. It’s silky smooth and ultra-rich, and it stays scoopable in the freezer for weeks on end. I haven’t changed anything about the recipe in over a decade, which tells you just how reliable it is!
I make a batch every few weeks so that I have it on hand when I want it. It’s absolutely sublime with some Keto Caramel Sauce or Keto Chocolate Sauce drizzled over it.
★★★★★
“Best ice cream EVER. Have made it numerous times and it turns out perfect and delicious. Thanks, Carolyn!” – Anna
Recipe Highlights
Easy to make: This keto ice cream recipe takes just a handful of ingredients and very little effort. The hardest part is waiting for it to set up in the freezer!
Egg-free: Unlike many ice cream recipes, this requires no eggs. Which means no fussing with a thermometer or risking food-borne illnesses from raw eggs.
Rich and creamy: The texture is phenomenal, so smooth and creamy. And it doesn’t freeze rock solid so you can scoop it without having to let it sit on the counter first.
Classic vanilla flavor: Between the keto condensed milk and the added extract, it has a sweet vanilla flavor.
Ingredients and Substitutions
- Sugar Free Condensed Milk: You will need to make my recipe for keto condensed milk prior to making this ice cream. It serves as the egg-free base and contributes to the creamy, scoopable quality.
- Heavy cream: If you want to lighten the ice cream a little, you can replace half of the cream with nut milk or other low carb milk. It does tend to make it freeze a little harder.
- Additional sweetener: Using a powdered sweetener avoids any grittiness in the ice cream. See the Sweetener Options section for more details.
- Vodka: This is optional, but it does help reduce iciness. And it only amounts to about 1/2 teaspoon per serving.
- Pantry staples: Vanilla extract and salt.
How to Make Keto Vanilla Ice Cream
- Prepare the condensed milk: Make this in advance of getting started and let cool to room temperature.
- Add the remaining ingredients: Whisk in the heavy cream, powdered sweetener, vodka, vanilla extract, and salt.
- Taste test: Taste the mixture and adjust sweetener to taste.
- Refrigerate: For most ice cream makers, you will need to chill the mixture prior to churning.
- Churn: Pour the mixture into the canister of an ice cream maker and churn until it reaches desired consistency.
- Freeze: Transfer to an airtight container and place in the freezer.
Carolyn’s Tips for Success
Most home ice cream makers require you to freeze the canister for at least 12 hours prior to churning, so don’t forget! I now have one of the big compressor models that doesn’t require this. But both kinds work well.
I recommend churning the ice cream until it reaches a firm soft-serve consistency. This makes it easier to get out of the ice cream maker and into a freezer safe container. Then you can transfer it to the freezer to keep firming up.
Don’t forget the salt! It helps the texture of the ice cream because it prevents the formation of large ice crystals and keeps it from freezing too hard. But a little salt also brings out the natural sweetness and flavor of the other ingredients.
Sweetener Options
The ratio of sweeteners in the condensed milk is important to the consistency. Too much erythritol and it freezes harder. Too much allulose and it becomes so soft that it can take a long time to firm up properly. It also melts faster when out of the freezer.
If you can’t access allulose, try using xylitol. Just remember that it is toxic to dogs so keep it away from your pets.
Of course you are free to use whatever sweetener or combination of sweeteners you prefer, but I want you to be aware of how it may affect your results!
Frequently Asked Questions
More Popular Keto Ice Cream Recipes
Keto Vanilla Ice Cream Recipe
Ingredients
- 1 recipe Sugar-Free Condensed Milk
- 1 1/2 cups (354.88 ml) heavy cream, (can replace half of the cream with nut milk, coconut milk, etc.)
- 3 tbsp (45.65 g) powdered sweetener
- 1 1/2 tbsp (22.5 ml) vodka, (optional, helps reduce iciness)
- 1 tsp vanilla extract
- 1/8 tsp salt
Instructions
- Make the sweetened condensed milk according to the directions and let cool to room temperature.
- Whisk in the heavy cream, powdered sweetener, vodka, vanilla extract, and salt.
- Taste the mixture and adjust sweetener to taste. **You can use additional allulose here but because it's granular, you will need to whisk for a while to dissolve it properly.
- Chill the mixture at least one hour and up to overnight, then pour into the canister of an ice cream maker and churn according to manufacturer's directions.
- Once it reaches soft-serve consistency, transfer the ice cream to an airtight container and freeze until firm, at least 4 hours.
Video
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I licked every utensil I used to make the condensed milk. 😂 I don’t have an ice cream maker so I chilled the condensed milk and used it chilled for the remaining ingredients for the ice cream. I could have drank the concoction right then but used my willpower. Once the ice cream was frozen it was slightly soft but chewy and I like that. Thank you for working so hard on recipes.
Can’t wait to try this! If possible, can you add notes on how to make your ice cream recipe in Ninja Creami? Thanks!
I’m going to try this with my homemade vanilla extract that’s basically good quality vodka and vanilla beans and not add the extra alcohol. I’ll report back!
That’s what I do, Diani, and it works great. I omit the tsp of vanilla because there is already enough. I had also added extra allulose, I like it sweeter, so the ice cream was too soft to eat out of the maker, melts too fast, but freezing overnight made the perfect, scoopable, hard pack ice cream consistency. Just like the gourmet shops. So good! 😋
Made this in an ice cream maker with the condensed milk and also your keto hot fudge sauce (which was SO great!). After more than a year of no ice cream, wow did this fulfill a giant craving! I did feel the condensed milk was quite sweet, I used about 80% of the recipe in the ice cream and added in 3 tempered egg yolks. Next time, I might cut back to half the condensed milk and leave out the additional Swerve. I’m not sure what the official serving size is, but we hit about max on the sweetness after a scoop or less. Nevertheless, the remainder is in the freezer and we will finish the batch with relish!
This ice cream is really creamy and smooth. It’s tastier vanilla ice cream than any I have ever bought from the grocery store. It’s delicious!
THIS. IS. AMAZING!!!!
So creamy. have made 2 batches so far, both in the Ninja Creami. first was all HWC, 2nd time i split HWC and almond milk. I liked the almond milk one a bit better as it wasn’t so heavy. I also added some orange extract to the 2nd one and it was divine. as to the Creami – no special extra instructions; I made the recipe per the instructions, refrigerated, put mixture into the Creami container and froze for 24 hours then used the standard ice cream setting. will make again and again and again!
So glad you liked it!
THIS. IS. AMAZING!!!
My first batch was perfection. Didn’t all by the book. Making batch2 now and trying a little almond milk replacement and some orange extract. Next will be to try to make with strawberries. SOOOO YUMMY!
Another amazing recipe! Easy and delicious
Can I use sugar free canned condensed milk?
I guess so. I have never tried it.
How much keto condensed milk please?
It states 1 recipe. Which means the full recipe of the condensed milk.
I thought I was eating expensive icecream from a fancy grocery store! It is delicious and creamy!!! So decadent. It was also my first time making icecream. What a success!! Thank you for the recipe and for all of the tips.
Great to hear!
how much in grams is needed of the sweetened condensed milk? I made a double batch so I would have some milk to use on other things
I don’t know in grams so you will need to simply measure out half of your double recipe.
This was delicious! Thanks!
Hi Carolyn, curiosity-do you have a vanilla bean paste recipe?
No but that’s a good idea!
Helllo. I am I. Canada, and as you likely already know, we can’t buy Allulose here. I do have powdered Bocca Sweet. Do you think that will work?
Should be fine!
You can buy Allulose in Canada through iherb.com online. I buy 3 lbs at a time.
My ice cream was great right out of the ice cream machine but after storing it in
my freezer for 8 hours the taste was heavy not like ice cream
Add notes to make in the Ninja Creami!!!!!!!!! Please! Love your ice creams so much!