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.
Vyci Duarte says
This is great ice cream! I made some of your caramel sauce and when I took the ice cream out of the ice cream maker I put in some layers of the caramel with some sprinkling of buttered pecans. It lasted about 5 days and was wonderful and stayed scoopable the whole time. So creamy. I have made it twice…and now have another batch in the refrigerator to churn in the ice cream maker in the morning!
Thank you for your great recipes ????????
Carolyn says
Love your additions!
carolcardy.com says
How do you make condensed milk?
Carolyn says
It’s linked right in the recipe here. It will take you to the condensed milk recipe.
Laura Gill says
What is your favorite sugar free sprinkles?
Laura Gill says
Caroline at one time I received an email with ice cream recipes and I saw that you highlighted some sugar free sprinkles that are sold on Amazon can you tell me what brand that you use
Carolyn says
Was it these? https://amzn.to/3INX195
Laura Gill says
Thank you! I didn’t see your reply and I asked a second time,sorry. I tell everyone about you, your an amazing cook and author and you inspire me with your recipes! Keto can be challenging when it comes to baking, alot to learn but we are lucky to have you as our teacher.
Carolyn says
Thanks so much!
Shiela says
I made this ice cream and it is good, but different. It is not as cold as regular ice cream. It’s creamy and rich. If I try it again, I will use half almond milk, as all the cream upset my tummy.
Shiela says
I had never made Keto ice cream before. I received my churn yesterday, washed the bowl and placed in the big freezer. I made the recipe to the tee (Bocha Sweet costs an arm and a leg, lol), and placed the mix in the fridge to make after church today. After churning, I put it in the freezer in an air tight container. Well, I just tried some. It was really creamy and good, but different. It does not seem to be as cold as regular ice cream for some reason. But, I did enjoy it and it is really filling. I will be trying out some of the other ice cream recipes you have posted on your site. I am sure my grand kids will use the machine to make some regular ice cream soon.
Shiela says
I am guessing I could make a double batch of this recipe, since my churn is 2 quarts?
Carolyn says
It should be just as cold as regular ice cream… maybe you needed to leave it longer.
Wendy says
How much does it this make? I looked through everything and saw a serving size is a half a cup but it didn’t say how many servings there were, unless I overlooked it somewhere. My machine is 1.5 quarts so I’m just trying to guage how much this makes to make sure it will work with my machine.
Thank you
Carolyn says
Right at the top of every recipe, it states the number of servings.
Cheryl Ann says
I’m just curious as to why you add vodka? Could you sub other spirits as well?
Cheryl Ann says
Sorry, I read the preceding article where you explain the use of the alcohol. So would other spirits have the same effect like whiskey or rum? Thanks so much!
Carolyn says
Yes but they have stronger flavors so you may taste them a bit.
Lori says
Could you add say a banana or orange extract to this to make different flavors. My favorite ice cream is banana pudding, not something you can find in store only at some speciality ice cream places and of course it’s not sugar free. If so how much extract would you add.
Thanks for all your amazing work and recipes!
Carolyn says
Absolutely! Try a teaspoon and taste it… there are no eggs so no worry about tasting your mixture.
Anna says
Best ice cream EVER. Have made it numerous times and it turns out perfect and delicious. Thanks, Carolyn!
NK says
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.
Carolyn says
You can use this no-churn recipe and try adding some chocolate: https://alldayidreamaboutfood.com/low-carb-no-churn-coffee-ice-cream/
Judy says
Can instant coffee be added to this recipe to make it coffee ice cream?
Carolyn says
You want this recipe: https://alldayidreamaboutfood.com/low-carb-no-churn-coffee-ice-cream/
John says
I failed to read through the entire recipe and missed the “freeze for 4 hours” part and we started eating it from the ice cream machine when it was like frozen custard and MAN was it good!! The sweetened condensed milk provides that thick, custardy feel to it… it’s really tasty! I added strawberries this time.. will do chocolate chips another time.
Carolyn says
So glad you enjoyed!
Becky says
I used Allulose not Boca. My freezer is set on 0
Carolyn says
Allulose usually makes it even softer so I think it has to be your freezer… Mine never freezes rock hard (unless I use coconut milk. For some reason I can’t get coconut milk to make good ice cream).
Becky says
I commented yesterday on how delicious it is but after being in the freezer all night it’s frozen hard. I followed the recipe exactly. Do you have any suggestions?
Carolyn says
Did you use the exact same sweeteners as I used? The other possibility is that your freezer temp is set a bit low.
Becky says
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.
Carolyn says
Thank you!
Susan says
I have never used an ice cream maker. I bought one with a compressor (Breville) to make your recipes. Do I still have to freeze it for 4 hours when it comes out of the maker? I was hoping I wouldn’t have to with one that had a compressor. Thank you!
Carolyn says
When it comes out of the ice cream maker, it has to be soft enough to scrape off the churning paddle. So it won’t be full ice cream consistency. You will still need to freeze for at least a bit.
Barbara says
Can the swerve be replaced with powdered Lakanto monk fruit?
Thank you!
Carolyn says
Yes… but please know that Lakanto is mostly erythritol. The “monk fruit sweetener” is a bit of a marketing gimmick!
monet says
what does 1 recipe of condensed milk mean? sorry im not an expert at these things.
Carolyn says
It means you need to make that first, just click the link, and then you proceed with the rest of the recipe.