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 1/2 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 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 Swerve Sweetener
- 1 1/2 tbsp (22.5 ml) vodka, (optional, helps reduce iciness)
- 1/2 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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Bonjour, je ne comprends pas; il faut mettre la recette complete de lait concentré et l´ajouter a la recette de la glace? Ce qui fait plus de 600g de creme fraiche?
PS I do love your receipes❤️
Yes, although you can cut *some* of the cream with a little almond milk or other low carb milk.
I made this over the weekend, it was wonderful. I wondered about the flavor of the unsweetened condensed milk, but it taste just like the full sugar variety. My husband really enjoyed it and he said I should try cherries with chocolate. Could I just mash up some cherries and add the puree to the ice cream and drizzle in some chocolate while it’s churning? Or should I make a puree like the peach ice cream (my favorite!!) and add it that way? I’m going to try different flavors with this ice cream, it’s so good. Thank you for creating this.
I made this exactly as written, used Allulose not boca sweet and it is amazing!! Even my husband thought it was delicious. The condensed milk recipe is also amazing!! Thank you so much. A lovely ice cream, this recipe is a keeper!
I cannot have alcohol in my recipes no matter how minimal due to my husband being a recovering alcoholic. Is there a non-alcoholic option?
As the post says… it’s optional.
It could be I know practically nothing but wouldn’t “reduce” work? Reduce the peaches in their peach juice at a low simmer. It’s been 40 years as of March for me. Mar.2024.Larry
Do you think lemon flavoured ice cream would taste nice?
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! 🙂
I already did. Please read the Tips section.
how do I turn this into a blue moon raspberry flavor?
I have no idea! 🙂
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.
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! 🙂
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!
Xylitol is your best bet.
Okay, thanks, will try that. 🙂
I didn’t have time to make your condensed milk, but had some of your caramel sauce made, so subbed it. so good!
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!
Glad you enjoyed it! I often replace 3/4 cup of the cream with nut milks of some kind.
This looks great. Question about the vodka, since it’s not “cooked out” is there an alcohol content to this recipe?
yes, it amounts to about 1/2 teaspoon per serving, which is not enough to affect anyone.
When you use Swerve does the ice cream crystallize?
If it’s the only sweetener you use, yes. But this also uses BochaSweet or allulose, since it’s in the condensed milk.
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?
I am considering purchasing a Cuisinart ice cream maker. What size should I get to prepare this recipe? It sounds amazing!
1.5 to 2 quart size.
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
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.