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.
ismail says
can we substitute the alcohol with something else to stop it from crystalizing when put into he freezer?
Carolyn says
There’s no good substitute so you can just skip it.
Elizabeth says
I make this ice cream frequently (the no churn version) and I have so much fun making this as my base recipe, and just changing out the extract flavorings and toppings!!! This vanilla is the best ice cream I’ve ever had – including sugary versions! Thank you SO much! My favorite so far is changing the vanilla extract for vanilla and mint… today we made it with chocolate and caramel extracts! But we always have plain vanilla in the freezer, too! And it really DOES stay soft!!!!!
TORI says
HI,
NEW HERE TO BAKING AND SUCH, JUST WONDERING WHAT 1 RECIPE SUGAR-FREE CONDENSED MILK MEANS? LIKE ONE 12OZ CAN OR SOMETHING?
THANK YOU,
TORI
Carolyn says
Click the link. You make it, you don’t buy it.
Carmen says
Hi Carolyn ! Your recipes are delicious. This Looks so good ! Can I use lakanto monkfruit. & trivia brown sugar blend ? What do you suggest to turn this into butter pecan ice cream ? My favorite:)
Carolyn says
Well, you can use both of those but they are both erythritol based so your ice cream will get rock hard.
Robert Jurado says
I just made this. It tastes so good! My only problem is that I never really got it to thicken like in the video. I had my ice cream maker insert in the freezer overnight. While churning it just never really thickened up. Then, I froze the mixture, hoping it would harden some. Almost five hours later, I still had a melted-ice cream consistency. Not sure if there is something wrong with my ice cream maker. Freezer seems fine. I’ll freeze it overnight to see if it firms up. Regardless, it tastes SO GOOD!
Carolyn says
Did you use the same sweeteners I used or did you use just allulose or just BochaSweet?
Connie says
Recipe calls for 0.5 recipe of your sugar free condensed milk. Half of how much of condensed milk do I make?
Carolyn says
I am sorry, where are you getting that? It calls for ONE full recipe. Right in the first line of the ingredients…
John Blachaniec says
Ever you use MCT oil instead of Vodka??
Carlos says
Hi there, can I use brandy instead of vodka? Thanks
Carolyn says
I can’t see why not. It may have some residual sugars, though, and it will give it a certain flavor.
Nina says
Does it melt quickly?
Carolyn says
No faster than any ice cream.
LaDonna says
You mention in the blog a combination of sweeteners but then your recipe uses only powdered swerve. Are you including the sweeteners used in your sweetened condensed milk? Your salted caramel ice cream is delicious, BTW.
Carolyn says
Yup. The recipe includes both sweeteners because it includes the condensed milk.
Sandy says
Do You have a cheesecake version of ice cream?
Carolyn says
I have these popsicles: https://alldayidreamaboutfood.com/strawberry-cheesecake-popsicles-low-carb-and-gluten-free/
And this article on how to make no-churn ice cream (which can include cheesecake ice cream): https://alldayidreamaboutfood.com/how-to-make-no-churn-ice-cream/
Judi says
Thank you Carolyn!
I actually used an even 2 TBLSP Vodka as I lime mi e softer yet:) I have a Cuisinart and had no problems getting it to churn????♀️ I’m making another batch today but using a vanilla bean that you scrape out the seeds and subbing out 3/4 of HWC with Coconut cream as it’s soo rich:)
Lori says
I just made it so I’m waiting. But you’re right, the last time I made this was in 2013 and although the sweetened condensed milk was to die for, the ice cream was too hard. So we’ll see. I tried the King Arthur sweetener because it has all three: erythritol, monk fruit, allulose and a little stevia.
John Blachaniec says
I wish you made it with egg yolks so you don’t have to make the Sugar free condensed milk!!
Plus what ice cream maker do you like??
Carolyn says
Trust me, making a custard base with eggs is far more difficult, since you have to make sure the eggs don’t curdle! 🙂 I have a big compressor ice cream maker but it’s pricy. I had this one before and it was great too! https://amzn.to/2UOauJ8
Lori says
Just make extra and you can make magic bars with the rest.
courtney says
My new fave treat! Thank you for this keto ice cream!
BOB says
Carolyn, I have made many of your recipes and have loved all of them. I will NOT make this Vanilla Ice Cream ever again…….. I ate it all in one setting!!!! IT IS THE ABSOLUTE BEST KETO ICE CREAM I HAVE EVER HAD. THANK YOU!
Carolyn says
Thank you!!!
Kathy says
I just wanted to come back and make another comment. I have been making this recipe in my cuisanart and we love it very much. I make it almost every month and for about a year now. However, it never really churns thick at all and I could not figure this out-til just recently.
The recipe calls for a little vodka which is optional but is suppose to keep the ice cream from getting icy in the freezer. I did some reading and learned that the vodka will keep the ice cream from fully churning will never get thick. said could add the vodka in after churned.
so I just made a batch this morning-and wow finally real churned ice cream after all this time. thought I would share this in case this is happening to anyone else. I decided not to add the vodka at the end since it churned up so perfect. I will see how it does after frozen
Carolyn says
I’m not sure where you are getting that it won’t churn with the added alcohol. I do this all the time and it churns perfectly – and it was a tip from Cook’s Illustrated that taught me that. They are the one of the best places for cooking advice, they test everything multiple times. But glad you found something that works for you.
Kathy says
I don’t either-I followed your recipe and it just never churned thick for me til I left out the vodka and Like I mentioned I have made this recipe many times too I do love your recipes and share many on my facebook page and blog-I love your keto cheesecakes too
Carolyn says
Well, good to know! I wonder if it’s your ice cream maker. at least you found a solution. 🙂
Kathy says
I have the cuisanart and I love it-actually when I re read the instructions that came with it I found that it said if using vodka to add it in after churned or it wouldn’t churn. properly. but I think your recipe even suggests this machine. it doesn’t matter now-no blaming you are anyone else just thought perhaps I am not the only one that this happening to
Sarah Conibear says
its true …the instuctios for the Cuisinart maker say to add the vodka at the end for best results 🙂
Bev says
I tried this recipe and Oh My God! This is what I have been searching for. A Keto Vanilla Ice Cream that taste like Vanilla Ice Cream and stays scoopable. This will be the only Vanilla Ice Cream I make now. I skipped the Vodka and I did use Xylitol in place of Boca Sweet and it came out perfect. Thank you Carolyn for another great recipe.
Lacey says
I just leave my Kitchenaid ice cream bowl in the freezer. Note to self, do not store it upside down as it won’t freeze your ice cream if you do. Definitely going to try this recipe.
Carolyn says
That’s interesting, I never realized that!
Kymm says
What’s the serving size in the nutrition info?
Carolyn says
Approximately the standard 1/2 cup serving.
Mariano Romo Esparza says
Thanks for the recipe. Is it possible to use 100% Coconut milk instead of 50/50 Heavy cream and coconut?
Carolyn says
I have had trouble getting coconut ice cream to stay scoopable and not become icy. If you try, I suggest increasing the BochaSweet/allulose and reducing the Swerve.