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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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.