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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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
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.
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
Well, good to know! I wonder if it’s your ice cream maker. at least you found a solution. 🙂
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
its true …the instuctios for the Cuisinart maker say to add the vodka at the end for best results 🙂
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.
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.
That’s interesting, I never realized that!
What’s the serving size in the nutrition info?
Approximately the standard 1/2 cup serving.
Thanks for the recipe. Is it possible to use 100% Coconut milk instead of 50/50 Heavy cream and coconut?
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.
I’ve made a lot of ice cream, but my husband says this one is the best! He’s not even keto! This last time I bought keto dough bites from Enlightened and added those. Divine!!
Just tried this for the first time-I’ve made your sweetened condensed milk before, but this time I noticed it seemed to reduce a bit differently. Maybe I simmered it longer?
Either way, I foolishly reduced the vodka down to one tablespoon and should’ve just listened because it’s a rock! A rich, creamy, ridiculously delicious rock that went perfectly on top of a warm, gooey keto brownie. I’ll be revisiting again and won’t deviate from the vodka amount next time!
We love your recipes and cookbooks Carolyn! I’m a bit confused on this one though. Your post discusses the importance of Bocha sweet and xanthan gum, but neither of these are listed in the recipe ingredients list or mentioned in the recipe instructions. Please help clarify. I’d love to make this!
You need to click through, the BochaSweet is in the condensed milk!
Love this recipe. I made the pumpkin ice cream. I was wondering why it is made different from this one. No vodka or condensed milk. It was a bit hard . Thanks
Because I have made many different ice cream recipes at different times.
Hi Carolyn,
I continually make and love this recipe. Made the condensed milk today o make ice cream tomorrow. But I blew it, because my son asked for strawberry ice cream and I assumed it was the same base! Can I meld the no churn strawberry into this one somehow? Thanks, Lauren
I can’t see why not!
Holy crap this is good. I followed almost to the letter except a little less sweet, added a vanilla bean and Laphroaig scotch whiskey which is essentially a campfire in your mouth…. It came out so creamy and addicting. Not helpful for Keto with so many calories but way less carbs than traditional ice cream.
I used the above recipe to make Keto Magnums. I just ladled the ice-cream into ice-cream moulds and covered with 90% melted chocolate. Delicious!
Carolyn, in your “TIPS FOR PERFECT HOMEMADE KETO ICE CREAM” you said
The sweeteners: This is the most critical component of making homemade keto ice cream that stays soft and scoopable. It’s non-negotiable, folks. You need a mix of two sweeteners or it won’t work. The first should be powdered Swerve, and the second should be Bocha Sweet (allulose and xylitol should also work here).
However, in the ingredient section listed only one “3 tbsp powdered Swerve Sweetener” . so should i use 1.5 each and both are powdered?
Hi Austin… you need to click through to the sweetened condensed milk, which is a critical part of the recipe.
This is my second time to make ice cream, the first was the peach recipe. I made the sweetened condensed milk and was very impressed w the results! Since the peach ice cream was so rich, I used 1/2 cream and 1/2 half n half for the ice cream and it still came out REALLY rich. However something odd happened. I have the cuisinart compressor 1-1/2 qt ice cream maker. It’s a little loud but then it sounded like it was dragging for the last 15 minutes. My ice cream came out in a ball, the inside of the bowl had to be scraped with a spoon (it was like frozen butter). The outside edges of the ball add “flaky” spots. Other than the half n half substitute, I did add about 1T of cinnamon on a whim after I put the ice cream in to churn. What caused the flaky ice cream? It tastes great and has a creamy texture. The flaky stuff melted and tastes like the ice cream. I love your recipes!
So I don’t know about the flaky bits but it sounds like you churned it too long. You need to watch it in the ice cream maker and once it’s soft serve consistency, that’s when you move it to a container. Mine balls up too and once I see that it’s no longer moving but just clinging to the churning paddle, I turn it off and scoop it out.
Oh and I have the exact same model of ice cream maker…
That’s good to know, the ice cream maker automatically sets for an hour and I let it go so it cycles through everything, What do you do about the cooling period when you turn yours off early? I had some of the ice cream today and it’s the consistency of a thick cookie dough and seems a little dry. It was hard to scoop and stuck to my spoon (like cookie dough). Did I get the liquid to moisture ratio off by throwing in the cinnamon? Or is this what over churning looks like?
Yes, then it’s DEFINITELY over-churned. Mine is set for 60 as well but I end up taking it out at about the 40 minute mark. I don’t think the cinnamon did anything here but just like a baked recipe, you need to watch for “doneness”.
When I turn mine off early, I just start scooping straight into the container.
In the body of the blog above the recipe, you mention xanthan gum as being important ; however, I do not see it mentioned in the recipe itself. How much would you use? And how would you add it to the base?
It’s in the sweetened condensed milk recipe…
Never made an ice cream in my life but here in the UK it still very hard to find anything keto so off l went to buy an ice cream maker and had a go . So admittedly my first attempt is not as scoopable as you said it should be after being in the freezer for few hours but it is sooo sooo delicious that l don’t really care . Thanks again for all your wonderful and easy to follow recepies ( l am not very good at baking ????)
What sweeteners did you end up using? If you don’t use BochaSweet or allulose (or xylitol) for part of it, it won’t be soft and scoop-able coming out of the freezer. But very glad you found something to satisfy the IC craving!
Fantastic ice cream recipe!!!!
We are definitely enjoying delicious Keto ice cream. Thank you so much for figuring it all out for us.