This keto ice cream recipe has a rich vanilla flavor and a super smooth, creamy consistency. It’s easy to make and stays soft and scoopable in the freezer. It’s the sugar-free ice cream of your dreams!
Well it’s about time I updated this recipe for keto ice cream. It’s one of my all-time favorites and it always gets rave reviews.
Don’t panic, though. I didn’t change the recipe itself, since it’s absolute perfection as it is (she says humbly). I’ve been making this delicious low carb vanilla ice cream recipe the exact same way for over 10 years now. And 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 drizzled over it.
But I truly want everyone to get the best out of my recipes. With that in mind, I have updated the helpful information and added tips in this article. Because you deserve to have the creamiest, dreamiest sugar free vanilla ice cream in your freezer too!
Why you will love this recipe
Prepare to be AMAZED! This is no ordinary keto ice cream recipe. Oh no, my friends, not at all.
This ice cream has magical properties and should not be underestimated. Sure, it looks like regular vanilla ice cream and tastes like regular vanilla ice cream. It even behaves like regular vanilla ice cream.
And that, my dear readers, is exactly the point. It has the truly astonishing property of staying soft and scoopable, even after several days in the freezer. And it’s entirely egg-free and has no added sugars, which makes it all the more astonishing.
If you’ve ever made your own sugar-free ice cream at home, you know that this is no small feat!
Why it works
The magic of this stay-soft keto ice cream comes down to a few little tricks.
The first is using my keto condensed milk as the ice cream base, which contains a mix of both allulose and erythritol. These sweeteners have a symbiotic relationship, with each one making up for what the other lacks. If you’ve ever made ice cream with just erythritol, you know how rock hard it gets in the freezer. I’ve tried doing just allulose but then it never firms up at all and stays like soft serve. Together, they are perfect.
The condensed milk also contains a little bit of xanthan gum. Xanthan is often in commercial ice creams because it inhibits recrystallization, so the ice cream doesn’t get icy.
This sugar free ice cream recipe also contains a touch of alcohol. This raises the freezing point of liquids so it also reduces iciness. It is not enough to affect even a child (yes, I do feed my kids this ice cream), as it amounts to about half a teaspoon per serving. That said, the choice to include it is up to you.
Reader Reviews
“Best ice cream EVER. Have made it numerous times and it turns out perfect and delicious. Thanks, Carolyn!” — Anna
“I have tried several vanilla ice cream recipes and haven’t been pleased. This one is delicious. The salted caramel recipe was also delicious. I can’t wait to try all the other flavors that she has created.” — Becky
“Once again, you’ve hit the mark. I used your adaptation to make your Browned Butter ice cream and the result was exactly as you said. Thanks for continuing to work on Keto everything.” — NK
Ingredients needed
- Sugar Free Condensed Milk: You will need to make my recipe for sugar free condensed milk prior to making this ice cream.
- 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.
- Additional sweetener: Using a powdered sweetener avoids any grittiness in the ice cream.
- Vodka: This is optional, but it does help reduce iciness from occurring. Don’t worry, it only amounts to about ½ teaspoon per serving
- Pantry staples: Vanilla extract and salt.
Step-by-step directions
1. Prepare the condensed milk: Make the sugar-free condensed milk according to the directions and let cool to room temperature.
2. Add the remaining ingredients: Whisk in the heavy cream, powdered sweetener, vodka, vanilla extract, and salt.
3. Taste test: Taste the mixture and adjust sweetener to taste. You can use additional Bocha Sweet or allulose here but because it’s granular, you will need to whisk for a while to dissolve it properly.
4. Refrigerate and churn: 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.
5. Freeze: Transfer to an airtight container and freeze until firm, at least 4 hours.
Tips for Success
I highly recommend churning this in a proper ice cream maker like this Cuisinart model. I had one for years and it always worked well for me (I now have a larger compressor-style model). Don’t forget to freeze the canister for at least 12 hours before you churn!
The ratio of sweeteners is very important. Too much erythritol and it is less scoopable. Too much allulose and it becomes so soft, it takes days to firm up properly. It also melts very quickly 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.
No ice cream maker?
Don’t want to purchase yet another piece of kitchen equipment? You can still make this recipe. While churned recipes have better texture, I also have plenty of experience with no churn keto ice cream. It’s a relatively simple adaptation.
To make this keto ice cream without an ice cream maker:
- Make the condensed milk as directed. Let cool to room temp and then whisk in the vodka and salt.
- Whip the heavy cream with the powdered sweetener and vanilla extract until it holds stiff peaks.
- Pour in the condensed milk and fold these two together until no streaks remain.
- Transfer to a container and freeze at least 6 hours.
Frequently Asked Questions
This keto vanilla ice cream recipe has 2.4g of carbs and 0g of fiber per serving. That comes to 2.4g net carbs per serving.
Once your ice cream has set, store it in an airtight container in the freezer for up to 3 months.
Unfortunately, I have not had much luck making this with ingredients like coconut milk or coconut cream. It always freezes harder and has a more icy texture. So I do not have a good dairy-free equivalent.
More delicious low carb ice cream recipes!
- Keto Strawberry Ice Cream
- No Churn Coffee Ice Cream
- Keto Chocolate Ice Cream
- Maple Walnut Ice Cream
- Jamoca Almond Fudge Ice Cream
Keto Ice Cream Recipe
Ingredients
- 1 recipe Sugar-Free Condensed Milk
- 1 ½ cups heavy cream (can replace half of the cream with nut milk, coconut milk, etc.)
- 3 tablespoon powdered Swerve Sweetener
- 1 ½ tablespoon vodka (optional, helps reduce iciness)
- ½ teaspoon vanilla extract
- ⅛ teaspoon 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.
Gerry @ Foodness Gracious says
Your such a culinary scientist!! I love it…
Loretta says
Non-rock hard low carb ice cream??!! I was actually excited when I read this. 😀
A couple of years ago I tried and tried to get those results… gave up in frustration. Now I see I was not using near enough booze, LOL! Thank you so much for persevering until you got these great results. Can’t wait to try it. I can imagine all kinds of variations already, with bits of this or that added… cherry bits, or chocolate chips, or amaretto flavoring… oh dear. Gotta dust off my self-control, ha ha ha.
Again, thank you for all your creativity and hard work, and for sharing the results with the rest of us.
Tom says
Thanks so much for this recipe. Can’t wait to try. I think it’s funny that you workedso hard on this and other rrecipes and so many people ask if other ingredientscould work iinstead of the ones you labored to perfect. With that in mind, I do have two questions:
1 – Is heavy whipping cream the same as heavy cream? I can’t find just cream any where and people tell me they are the same thing.
2 – Is vodka the best alcohol to use or do you think rum would also work?
Thank you again.
Carolyn says
LOL, Tom, it’s okay. People have their preferences and I just do my best to suggest how to swap them in and out. It may or may not work, I can only guarantee success with the things I’ve tried myself. Whipping cream and heavy cream are the same thing. I use them interchangeably. And you could easily do rum here, although you will get a distinctive rum flavour, which isn’t a bad thing if you like rum!
Lori @ RecipeGirl says
I totally need this in my low-carb life (which is like Monday thru Thurs) 🙂
Linda says
Amazing. My daughter has been gluten free for 3 years now. It can be a tough diet to follow. I’m giving her your blog address! Following you also. Linda
Stacy | Wicked Good Kitchen says
Carolyn, your vanilla ice cream recipe looks totally wicked! I’ve read how syrups and vodka can help ice cream stay soft after freezing and I love how you thought to use your low carb sweetened condensed milk for this along with the vodka for an exceptional soft texture for your vanilla ice cream recipe. BRAVO! xo
RavieNomNoms says
This is so amazing!! Carolyn you are a miracle worker, I am going to have to try this out!
claire @ the realistic nutritionist says
This looks like simply perfect ice cream! 🙂
Russell van Kraayenburg says
Ooh. This looks so good! I love a lady who doesn’t wait for summer to make ice cream!
Fran says
I just joined a while ago. You are a genius. Thank you so much for your continued experimenting and hard work! I was planning on making your sweetened condensed milk with almond milk in place of the whole milk. How well do you think the almond milk would translate into the ice cream? Think it would work ? I’m not sure of freezing points of the different milks. Thanks again.
Georgia @ The Comfort of Cooking says
Vodka + ice cream?? Yes please. Great recipe, Carolyn.
Sommer@ASpicyPerspective says
Girl, you are my hero!
Katrina @ In Katrina's Kitchen says
So smooth and creamy! You’re a rock star 🙂
Karlise G says
Does the Swerve give it that weird almost fizzy feeling in your mouth like Splenda does? I like Splenda in small quantities but not in baked goods. Can you taste the vodka? I wonder if you could use flavored vodkas. Hmm.
Carolyn says
I’ve never had any fizzy feeling from Swerve. I do not like Splenda at all. If people notice anything with erythritol, it’s a cooling sensation, but I don’t find that with Swerve at all. No…you can’t taste the vodka once it’s churned and you can use flavoured. I used vanilla!
Batya says
Your mileage may vary — I find that I do get the cooling effect with Swerve, just as more of an aftereffect than simultaneous with the taste. I know what you mean about a fizzy effect from Splenda, and I find that with xylitol and erythritol I don’t get that at all.
Linda Dias says
Unfortunately most flavored vodkas contain sugars of some sort.
Margaret says
I would love it if recipes would, in addition to giving the amount of preferred sweetener in the ingredient list would also add ” to equal X amount of sugar”. We all have our favourite sweeteners and are familiar with the conversion from sugar to what we use. Especially when things call for a combo of a sweetener and some of the stevia products. I find stevia has an objectionable taste and so never use it so haven’t the foggiest notion of how much of another sweetener to use. I find it useful when sharing my own recipes and people seem to appreciate it. Thanks for the awesome recipes! From experience I can imagine the work and expense that they represent.
Carolyn says
You may not find stevia objectionable, when it’s in combination with something like erythritol. That’s why I do both of them, because they enhance each others sweetness without much, if any, aftertaste.
In this particular recipe, since the swerve is cup for cup with sugar, you could easily swap 1/2 cup sugar or equivalent in the cream part. For the sweetened condensed milk, you really don’t have to add any more stevia, but the amount is about 1/4 tsp, which equals about 1/4 cup sugar.
HOpe that helps!
Kiersten @ Oh My Veggies says
I have the same problem when I make homemade ice cream–it gets so, so hard! You are a genius. 🙂
Carolyn says
If you make yours with sugar, just adding the vodka might really help.
Brian @ A Thought For Food says
I don’t care that it’s cold outside… I just want to grab a spoon and dig into that bowl!
:D says
If I wanted to use regular sweetener, how much regular sweetener would you use?
Carolyn says
Are you talking sugar or a different kind of sweetener?
Lola says
Carolyn, This is amazing and I’m going to make it tomorrow. (I don’t have enough cream right now to get started) LOL
My question. Once the LC sweetened condensed milk is made and sat at room temp. What’s the shelf life? Should I make the same day? Can I place in refridgerator to cut my prep time for future baking? Just curious if I should use same day.
THANKS!
Jeanette says
You amaze me with all your low-carb treats. I just made my first low-carb low-sugar cookies for Super Bowl yesterday because one of the guys was diabetic.
Gerri says
LC ice cream that’s not rock hard. Be still my heart! You should win an award. Until that happens, hope you’ll accept undying gratitude for this brillance (& your many others). Yum, another use for incredible sweetened condensed milk.
I’ve unsuccessfully added vodka, but clearly not enough & not using your method. Don’t care if there’s snow on the ground, time to make ice cream.
ERIC J EGLE says
has anyone tried monk fruit sweetener with this recipe?
Carolyn says
I am sure it would be fine.
Doreen says
I made this for the 1st time, today. Wow. I used Allulose and Monk Fruit in the condensed milk and powder Monk Fruit in the ice cream. It was a beautiful soft serve straight out of the Cuisinart ice cream maker, it’s half gone. After 4 hours in the freezer, it’s still perfect… not too hard or soft. Thank you so much for this recipe, Hey Eric, go for it.
Carolyn says
Glad you like it!
Stacey says
I’m going to try this recipe this weekend, but what if I don’t want a “soft serve“ texture, what if I wanted a hard texture? It doesn’t have to be 100% hard but just not soft serve. Thank you Carolyn for all of your hard work and your time that you devote so everyone can enjoy healthier lifestyle without sacrificing their favorite desserts.
Carolyn says
Did you read the full recipe? You take it out at soft serve stage from the ice cream maker. But it firms up in the freezer after that.
Marlene Coley says
I made this today in my new Cuisinart ice-70 model. It turned out drop dead delicious, just like Dairy Queen soft serve straight out of the machine. Thank you so much!