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.
FiFi Gee says
I just made this ice cream and it is divine. The first step in the process (creating the sugar free condensed milk) was the game changer. I added buttered pecans to my first batch while in the ice cream maker and had to forcefully remove myself from the container to allow the ice cream to properly freeze! My tasting spoon kept dipping back into the container.
Another tweak to the recipe — added 1/4 cup of allulose instead of 3 tbsp of powdered Swerve. Other than that (and the pecans) the recipe was great as written. Thank you so much for sharing it.
Carolyn says
Wonderful!
Rory says
This was my first ever ice cream made at home! Truly delicious and soft. Texture is amazing – even straight from the machine although it melted really quickly (but we were all so excited by this new machine that we wanted to eat it straight away)! Definitely should have put it back in the chiller for maybe an hour (you said to do so, and we ignored that part!).
Served it with your keto caramel sauce which was heaven…hubs made an affogato which he said was brilliant with this treat!
Only thing to note is that it tasted VERY rich. My ice-cream crazy family all suggested a serving is more like a quarter cup…assume that is b/c of the condensed milk? But not taking any stars away b/c we were pigs and no one has had any ice cream since I started keto!
Carolyn says
It is incredibly rich because it’s mostly cream. Try replacing some of the additional cream with almond milk.
El says
Delicious! I did use the option to balance the cream with 3/4 cup macadamia milk and might even try 1 cup next time. Stayed perfectly scoopable. Have also made it with the addition of 3 TB key lime juice, some lime zest and light rum in place of the vodka (even though you don’t taste the alcohol). Fun to play around! 🙂
Jen says
This is suuuuper creamy and delicious! I can’t believe how easy this came together and how the flavor and texture rivals that of big brands.
Next time I’ll sub out some of the cream for almond milk, as a personal preference.
Dave M. says
I hate leaving negative reviews. Usually, if I don’t have anything good to say, I don’t say anything at all. The good: The flavor, texture, scoop-ability, and the alternative sweetened condensed milk. The bad: THIS RECIPE IS SOOOO RICH AND HEAVY. 319 CAL PER 1/2 CUP. My stomach couldn’t handle that much solid heavy cream. I wouldn’t consider drinking that much heavy cream. I’m not sure why I thought it would be any different frozen. By comparison, my favorite regular old standard butter pecan ice cream is only 170 calories and 24g carbs for 2/3 of a cup. Allowing the 20 to 50 grams of carbohydrates per day for keto, I would have been better off avoiding carbs all day and just having the ice cream I already love in the amount I always enjoy. If I am going to sacrifice for my health, I sacrifice my days worth of carbs and give this recipe a hard pass.
Jen says
There’s an option to sub out some of the cream with almond milk, etc.
Keith says
Flavor was ok but did not stay soft in the freezer. I had to let it sit on the counter for an hour before I could scoop it out.
Carolyn says
What sweeteners did you use? Did you change anything? Because as you can see from the majority of reviews, this stays nice and scoopable in the freezer.
Christina says
Super bummed. Made mine last night and followed the recipe exactly. This morning I went to check it and it is not like ice cream- consistency overly soft more like a thawed milkshake. Any idea what I could modify? Again i did everything per instructions- how thick should the sugar-free condensed milk have been? Mine seemed thick but maybe I needed it thicker? Thanks for any advice. I used a Kitchen Aid ice cream maker.
Carolyn says
Did you use exactly the same sweeteners? Also… does your cream have carrageenan or any additives? The sweetened condensed milk should be as thick as the real thing.
Thecla says
I made this recipe as dessert after our family dinner and I was quite surprised that even my not keto family members were complimenting me and you for the wonderful icecream.
Thecla says
Dear Carolyn,
I want to make this ice cream as desert for our xmas dinner. In the recipe you are talking about erythritol (powered0 and Bocha Sweet. The last is not available in the Netherlands so I do have Xylitol.
In you recipe description you are talking about 3 tbs Erythritol, but not about the about of the Xylitol. Can divide the 3 tbs Erythritol in half or add the Xylitol extra?
Looking forward to hearing from you and I am sorry if I am a bit of a nuisance.
best regards,
Thecla
Jana Gallagher says
I love this so much! Any suggestions to make this chocolate easily?
Carolyn says
I’d recommend my Death By Chocolate Ice Cream instead. Only because chocolate has much more fiber and will thicken this too much to churn (both cocoa powder and unsweetened chocolate have a lot of fiber). https://alldayidreamaboutfood.com/low-carb-death-by-chocolate-ice-cream/
Jo Holloway, Costa Blanca, Spain says
Yikes! The most expensive ice cream on the planet? Haha! $30 for a third of a kilogram (12oz) of Swerve here in Spain. Add the other ingredients, and by the time you have them all, you’d better be planning on selling some! It looks delicious, but just setting me up to make some would cost around $60, rough guess. I do realise it will last some time, but the initial cost is high. I can buy diabetic ice cream for around $1.50/litre, and yes, less healthy, but – this is why keto is too darned expensive to stick to, sadly. I enjoy your site, but it’s mostly out of my reach. Good work, though! I’ll keep watching. 🙂
Carolyn says
It is when you live outside the US, I can see that. It would be more like $4 a pint here…
Diana Irie says
Sugar free ice cream costs $10 per 500ml or $20 per kilo here and is not the nicest taste. Not creamy at all. I will give this recipe a go and see.
Dona says
I haven’t tried this yet but I know I will!! I just wanted to say, I would not have stayed on keto this long (approx 4 years) if it weren’t for your blog. Your recipes are amazing, as is your dedication to making them perfect! I thank you for that, from the bottom of my heart! Happy Holidays!
Carolyn says
Thank you so much!
Joyce says
Received my ice cream maker yesterday and just put the first batch of vanilla ice cream in the freezer. Made the sweetened condensed milk yesterday and made the mixture ice cream mixture this morning. So far so good. This is definitely a plan ahead recipe but from licking the paddle it is well worth the wait. I bought the compressor version ice maker and my ice cream appeared done at the 30 minute mark(soft serve consistency) . All the recipes I looked at in the owners manual said 40-50 minutes. Has this been your experience? Will other recipes take longer to “firm” up? Can hardly wait to try a chocolate version.
Carolyn says
I have a compressor model too and I keep mine in there for 40 or 50 minutes… in that kind of machine, the extra churning is worth it.
Jeanine says
Hello and thanks for the recipe! I am wondering if I can use Lakanto monk fruit/erythritol powdered sweetener instead of just Swerve? I don’t have Swerve or Bocha Sweet on hand. I suppose if it was possible to use it, you would have stated so. Thanks in advance!
Carolyn says
You can… but it’s going to freeze pretty hard and you will need to leave it out on the counter for 15 minutes or so before serving.
Cheryl says
I have a setting on my microwave for softening ice cream….works great
Carolyn says
Ah but the best part of this recipe is that you won’t need it! 🙂
Ema V says
This is amazing!! And I love that you took the time to explain why each step (and ingredient) in the recipe matters. That’s so helpful. Thank you!!
Cheers from NY, Ema
Carolyn says
Glad it helped!
Deb says
The flavor of this was great right out of the ice cream freezer! But mine did not stay scoopable. I used Allulose and powdered swerve in the sweetened condensed milk. Followed all other directions to a T. Do you have any idea on this? As it thawed enough to scoop it was a bit on the crumbly side. Do you think I could have over cooked the Sweetened Condensed Milk? Maybe cooked a little too high? Please share thoughts.
Carolyn says
I really can’t be sure but it’s possible. It’s also possible that BochaSweet is a better option than allulose, I am not really sure. I seem to have good luck with allulose though. Then there is the temp of your freezer… if it’s set super low it can make any ice cream freeze pretty rock hard.
Maybe next time try using more allulose and less Swerve? I have trouble when I do that, it ends up goopy and won’t firm up. But that may take care of your issues with it.
Robin says
How much Bochaswee to uset? It’s not in the ingredient list? Thanks!!
Carolyn says
It’s in the condensed milk… click that link in the recipe.
Lane says
I am getting ready to try this recipe but I have some confusion about the ingredients for the sugar free condensed milk.the ingredients are:
1 1/2 cups of heavy cream
1/4cu- Botha Sweet (OR powdered Swerve sweetener)
1/4 cup powdered Swerve Sweetener
2 Tbsp butter
1/4 to 1/2 tsp Xanthan gum
My confusion is how much sweetener to use
Carolyn says
1/2 cup. Preferably 1/4 cup of that would be BochaSweet or allulose. If not, the powdered swerve will work but it will freeze very hard.
martine says
Made this ice cream yesterday. It has the loveliest texture imaginable. I ended up only putting in one tablespoon of sweetener in the ice cream mixture. I found that the homemade condensed milk was plenty sweet. At first, I was afraid this change had altered the ice cream texture, making it more like soft-serve, but after cooling all night in the freezer, it’s perfect.
I was never a big consumer of condensed milk back in my non-keto days, so I can’t recall what it taste like. The ice cream does taste like cooked cream. It’s a bit different from ice cream made with just cream. It’s still very good!. My next ice cream project will be your toasted almond mocha ice cream. Very much looking forward to this one.
Thank you so much for giving me ice cream on keto! I really feel like I can have my cake and eat it too 🙂
Sharon Thompson says
I noticed that a lot of recipes call for MCT oil powder and/or Psyllium Husk. I am not sure what to buy. I have seen the Psyllium Husk with the stuff for constipation. But in one recipe it said not that kind if Husk but one for cooking. What is the difference? What should I buy?
Carolyn says
Very few of my recipes call for either of these things… so I am a little confused as to why you’re asking me to elaborate on something someone else suggested you purchase.