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.
Annabelle says
Do you think lemon flavoured ice cream would taste nice?
Josephine Holloway says
Hi Carolyn, your recipes are always so enticing! Unfortunately, allulose is not an approved substance in the UK or Europe, and I wondered whether you could recommend the best substitute that would have the same effect, please? Thank you! 🙂
Carolyn says
I already did. Please read the Tips section.
Wendy says
how do I turn this into a blue moon raspberry flavor?
Carolyn says
I have no idea! 🙂
Ray says
this almost feels like the ingredients are separating after i mixed it with the creami. am i doing something wrong? first it comes out looking like dipping dots then it leaves a gummy almost flour like substance in my mouth.
Carolyn says
This recipe is not designed for a Creami… it’s not like a regular ice cream maker, from what I understand. You cannot use my recipes without some modifications. Since I do not own one, I cannot tell you what those modifications are. Might need to Google that! 🙂
Patricia Loosemore says
It’s so unfortunate that we can’t get Bocha Sweet/Allulose here in Canada. I can’t find a substitute for them. Do you have a suggestion that actually works the same way?
LOVE your site. Merry Christmas and Happy New Year!
Carolyn says
Xylitol is your best bet.
Josephine Holloway says
Okay, thanks, will try that. 🙂
Beth says
I didn’t have time to make your condensed milk, but had some of your caramel sauce made, so subbed it. so good!
Jessica Hancock says
I’ve made this quite a few times this summer and it has been wonderful each time. I used only cream the first several times I made it, but this past weekend, I replaced half the cream with cashew milk, just to see what would happen. I also switched out the vodka with rum, because that was what I had available. Wow! It was the best batch I’ve made so far! The texture was amazing, a little softer than when I used only cream. The flavor from the rum was really nice also. This is really the best keto ice cream recipe out there! I will definitely make it again next weekend!
Carolyn says
Glad you enjoyed it! I often replace 3/4 cup of the cream with nut milks of some kind.
Carolyn says
This looks great. Question about the vodka, since it’s not “cooked out” is there an alcohol content to this recipe?
Carolyn says
yes, it amounts to about 1/2 teaspoon per serving, which is not enough to affect anyone.
Pam Baldauf says
When you use Swerve does the ice cream crystallize?
Carolyn says
If it’s the only sweetener you use, yes. But this also uses BochaSweet or allulose, since it’s in the condensed milk.
Victoria Sylvestre says
Amazing! Thank you! You make my life beter! If I wanted to make this chocolate, how much powdered cocoa should I add and would I adjust the sweeteners?
Jan says
I am considering purchasing a Cuisinart ice cream maker. What size should I get to prepare this recipe? It sounds amazing!
Carolyn says
1.5 to 2 quart size.
Chris says
Dear Carolyn,
thanks for your marvelous recipes, I have a question regarding the sweetener:
you often recommend the brand Swerve as a sweetener , although it does not contain sugar it contains 100% carb, do you know another sweetener that would contain no or very low carb?
Thanks
Carolyn says
Hi Chris… you need to read up on erythritol. While technically is has carbs, they have zero impact on blood glucose. Allulose is the same way. I can verify this since I test my blood sugar daily.
Andrea says
Is there a substitution for the vodka? I don’t do alcohol. I know you can do it without, I was just wondering if there was another option to help with the iciness.
Carolyn says
No sub, just skip it.
Cheryl Alvino says
I don’t really like soft ice cream, I like it firmer, what should I do in that case?
Carolyn says
It isn’t soft as in soft serve… it’s just scoopable out of the freezer.
Simone says
I have made various ice cream recipes with regular sugar and cream but this one is by far the BEST and it’s Keto-friendly ! Thank you! The texture is perfect. I made it with BochaSweet mixed with Erythritol (“Now Foods” brand). I made my favorite peppermint with Keto-friendly chocolate chips and 2 Tablespoons of the ice cream is quite satisfying and enough for me to satisfy my ice cream craving.
Shari Duncan says
I’m wondering about making this in my Ninja Creami, I just got it and haven’t used it yet. I will make this soon either way!!
angela says
OOOh I have one of those too but haven’t used it. If you use it, can you update on here how you did it?
Cynthia Mueller says
Excellent creamy vanilla ice cream! Worth the time to make the sugar free condensed milk. I used Allulose instead of BochaSweet and it turned out perfect!
I also used salted butter vs unsalted and it was delicious.
In the ice cream recipe I did use the 1 1/2 tbsp vodka in my recipe.
I made it without and ice cream maker. I also used my Kitchen Aid counter top mixer with the whisk attachment to whip the heavy cream with the powdered Swerve Sweetener and made sure my heavy cream was at room temperature. This ice cream turned out perfect. It did not get frozen like a rock but easy to scoop right out of the freezer! LOVE THIS ICE CREAM!!!
Susan says
Thank you for post acknowledging that this works with the kitchen aid mixer as that is what I have and don’t want to have to buy an ice cream maker.
Susan Yakus says
Would this work adding some Peppermint extract and some Keto chocolate chips? I really miss my chocolate mint ice cream!
Carolyn says
Absolutely!
LesLi says
I wonder if I could do this in my blender? Have you tried? I know you can make an ice cream in the Vitamix. May have to try it if you have not
Carolyn says
I do not have a Vitamix.
Susan Yakus says
Carolyn, maybe Santa will bring you a Vitamix. They are the best!!
Geri says
What ice cream maker do you recommend?
Carolyn says
The cuisinart ones have always worked well for me!
Gil says
You advise cuisinart as a good ice cream maker in your opinion. Which cuisinart ice cream maker, do you suggest?? I’ve just googled and found them on Amazon. So many different choices, I’m so CONFUSED!! LOL Look forward to your help 😉
Carolyn says
The basic 1.5 quart or 2 quart is fine. I had one for a very long time and it was always reliable. I upgraded to a compressor model simply so I don’t have to freeze the canister. This is the basic one I am referring to: https://amzn.to/3hOYhzK
Gil says
Thank you !!