• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • HOME
  • ABOUT
    • TERMS AND CONDITIONS
    • Privacy Policy
  • FAQ
  • Recipes
    • Keto Desserts
    • Keto Breakfast Recipes
  • WORK WITH ME
  • KETO COOKBOOKS
  • PRESS
  • CONTACT
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

  • Recipe Index
  • Main Dishes
  • Breakfast
  • Muffins & Scones
  • Side Dishes
  • Keto Cakes
  • Cookies
  • Dairy Free

May 18, 2019

Easy Keto Vanilla Ice Cream

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

8.6Kshares

Looking for the perfect keto homemade ice cream recipe? Well you’ve found it! This low carb sugar-free ice cream is rich and delicious, and it stays soft and scoopable in the freezer. It’s egg-free too. It’s the keto ice cream recipe you’ve been dreaming of and it’s so easy to make.

Homemade keto ice cream in a glass ice cream dish

Prepare to be AMAZED!  This is no ordinary keto vanilla ice cream. Oh no, my friends, not at all.

This low carb vanilla 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. This ice cream recipe has the truly astonishing property of staying soft and scoopable, even after several days in the freezer. And it’s entirely low carb, egg-free and has no added sugars, which makes it all the more astonishing.

If you’ve ever made your own ice cream at home, particularly keto ice cream, you’ll understand that this is no small feat. Because homemade ice cream never stays as soft and scoopable as store-bought. Until now.

Scooping keto vanilla ice cream into a glass ice cream dish with flowers in the background

Making Homemade Keto Ice Cream

I’ve had an ice cream maker for about 20 years now, so I’ve made my share of ice cream and this recipe is really a major achievement for me.

Homemade ice cream can be wonderful, but in my experience it almost always freezes rock solid after a few hours in the freezer and needs to be left to soften in the fridge for half an hour or so before it can be served. This was often the case even back in the day when I made my ice creams with sugar.

The first few helpings, served after an hour or so in the freezer, were perfect, but after that it was like trying to chip away at a glacier with a kitchen knife.

I also thought that to get the right consistency, ice cream had to be made with a significant amount of egg yolks, and I usually made  my ice cream base with 4 to 6 yolks, leaving me with a lot of orphaned egg whites that needed to be used. Although I’ve made some delicious flavours of ice cream, I despaired of ever making one that could stay soft in the freezer.

Close up of keto vanilla ice cream in an ice cream scoop

Developing The Best Keto Vanilla Ice Cream

This magical stay-soft keto ice cream recipe came about through some serious experimentation.

It all started when I decided to make some Dulce De Leche ice cream, using my sugar-free condensed milk. Even as that one came out of the ice cream maker, I noted that the consistency was better than any I’d ever made.  And then I was completely floored when it stayed soft enough to scoop right out of the freezer, even three days later.

And as this particular recipe was entirely egg-free, I knew I’d hit on something really interesting. I just had to figure out exactly what it was.

So I commenced on an unseasonal bout of ice-cream making, trying a little more of this and a little less of that. It took me a bit but I finally hit upon the right combination for the perfect keto vanilla ice cream.

A glass of homemade keto ice cream with pink fabric and flowers around it

Tips for Perfect Homemade Keto Ice Cream

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).

If you’re wondering where this combo of sweeteners comes in, please refer to the condensed milk recipe.

  • Why it works: The sweeteners appear to 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 all Bocha Sweet but then it never firms up at all and stays like soft serve. Together, they are perfect.

Sugar free condensed milk: My homemade sweetened condensed milk is also an integral part of the recipe. It may seem like added work but if you are making keto vanilla ice cream without eggs, you need a thicker base. Straight cream works okay but this thicker base ends up similar to a custard and works even better.

The xanthan gum: Yes, this is pretty important too. Xanthan is often in commercial ice creams because it inhibits recrystallization. If you prefer, you can try glucomannan in the same amount. I have to admit, I haven’t tried that yet in ice cream.

The alcohol: This is less critical and could be skipped. The reason it is in my keto ice cream recipe is because alcohol raises the freezing point of liquids so it 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.

The ice cream maker: I highly recommend churning this in a proper ice cream maker like the one from Cuisinart. Works like a dream, but unless you have the big compressor model, you need to remember to freeze the canister for at least 12 hours before you churn.

However, you can actually make this homemade keto ice cream without an ice cream maker. See the notes in the recipe for instructions!

This is actually an older recipe that has been on my blog since 2013. But since then, I have discovered that the sweeteners make all the difference. Now aren’t you glad I updated it? It’s

Don’t miss these other delicious low carb ice cream recipes!

Keto Strawberry Ice Cream

No Churn Coffee Ice Cream

Peanut Butter Fudge Ripple Ice Cream

Death By Chocolate Ice Cream

Maple Walnut Ice Cream

4.9 from 46 votes
Close up of keto vanilla ice cream in an ice cream scoop
Print
Keto Vanilla Ice Cream
Prep Time
30 mins
Cook Time
15 mins
Chill Time
5 hrs
Total Time
45 mins
 

A rich homemade keto ice cream recipe that stays soft and scoopable in the freezer for days.

Course: Dessert
Cuisine: American, Dessert
Keyword: homemade keto ice cream, keto vanilla ice cream
Servings: 8 servings
Calories: 319 kcal
Ingredients
  • 1 recipe Sugar-Free Condensed Milk
  • 1 1/2 cups heavy cream
  • 3 tbsp powdered Swerve Sweetener
  • 1 1/2 tbsp vodka (optional, helps reduce iciness)
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
Instructions
  1. 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.

  2. 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.

  3. 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. If you have the kind of ice cream maker that requires the canister to be frozen first, don't forget to do that!

  4. Transfer to an airtight container and freeze until firm, at least 4 hours.

Recipe Notes

To make this keto vanilla ice cream without an ice cream maker:

  1. Make the condensed milk as directed. Let cool to room temp and then whisk in the vodka and salt.
  2. Whip the heavy cream with the powdered sweetener and vanilla extract until it holds stiff peaks. 
  3. Pour in the condensed milk and fold these two together until no streaks remain.
  4. Transfer to a container and freeze at least 6 hours. 
Nutrition Facts
Keto Vanilla Ice Cream
Amount Per Serving
Calories 319 Calories from Fat 283
% Daily Value*
Fat 31.4g48%
Carbohydrates 2.4g1%
Protein 1.7g3%
* Percent Daily Values are based on a 2000 calorie diet.
8.6Kshares

Filed Under: Frozen Desserts, Low Carb Tagged With: heavy cream, ice cream, sweetened condensed milk, vodka, whipping cream, xanthan gum

free email series

Secrets to Keto Baking

Tips and tricks to delicious and healthy recipes!


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.

Reader Interactions

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Comments

  1. Gerri says

    February 4, 2013 at 6:07 am

    LC ice cream that’s not rock hard. Be still my heart! You should win an award. Until that happens, hope you’ll accept undying gratitude for this brillance (& your many others). Yum, another use for incredible sweetened condensed milk.

    I’ve unsuccessfully added vodka, but clearly not enough & not using your method. Don’t care if there’s snow on the ground, time to make ice cream.

    Reply
    • ERIC J EGLE says

      May 1, 2017 at 10:40 am

      has anyone tried monk fruit sweetener with this recipe?

      Reply
      • Carolyn says

        May 1, 2017 at 5:53 pm

        I am sure it would be fine.

        Reply
        • Doreen says

          September 25, 2019 at 2:10 am

          5 stars
          I made this for the 1st time, today. Wow. I used Allulose and Monk Fruit in the condensed milk and powder Monk Fruit in the ice cream. It was a beautiful soft serve straight out of the Cuisinart ice cream maker, it’s half gone. After 4 hours in the freezer, it’s still perfect… not too hard or soft. Thank you so much for this recipe, Hey Eric, go for it.

          Reply
          • Carolyn says

            September 25, 2019 at 8:41 am

            Glad you like it!

    • Marlene Coley says

      April 28, 2020 at 2:42 pm

      I made this today in my new Cuisinart ice-70 model. It turned out drop dead delicious, just like Dairy Queen soft serve straight out of the machine. Thank you so much!

      Reply
  2. Jeanette says

    February 4, 2013 at 8:24 am

    You amaze me with all your low-carb treats. I just made my first low-carb low-sugar cookies for Super Bowl yesterday because one of the guys was diabetic.

    Reply
  3. :D says

    February 4, 2013 at 8:51 am

    If I wanted to use regular sweetener, how much regular sweetener would you use?

    Reply
    • Carolyn says

      February 4, 2013 at 9:42 am

      Are you talking sugar or a different kind of sweetener?

      Reply
    • Lola says

      February 6, 2013 at 9:19 pm

      Carolyn, This is amazing and I’m going to make it tomorrow. (I don’t have enough cream right now to get started) LOL
      My question. Once the LC sweetened condensed milk is made and sat at room temp. What’s the shelf life? Should I make the same day? Can I place in refridgerator to cut my prep time for future baking? Just curious if I should use same day.

      THANKS!

      Reply
  4. Brian @ A Thought For Food says

    February 4, 2013 at 9:01 am

    I don’t care that it’s cold outside… I just want to grab a spoon and dig into that bowl!

    Reply
  5. Kiersten @ Oh My Veggies says

    February 4, 2013 at 10:04 am

    I have the same problem when I make homemade ice cream–it gets so, so hard! You are a genius. 🙂

    Reply
    • Carolyn says

      February 4, 2013 at 10:12 am

      If you make yours with sugar, just adding the vodka might really help.

      Reply
  6. Margaret says

    February 4, 2013 at 10:39 am

    I would love it if recipes would, in addition to giving the amount of preferred sweetener in the ingredient list would also add ” to equal X amount of sugar”. We all have our favourite sweeteners and are familiar with the conversion from sugar to what we use. Especially when things call for a combo of a sweetener and some of the stevia products. I find stevia has an objectionable taste and so never use it so haven’t the foggiest notion of how much of another sweetener to use. I find it useful when sharing my own recipes and people seem to appreciate it. Thanks for the awesome recipes! From experience I can imagine the work and expense that they represent.

    Reply
    • Carolyn says

      February 4, 2013 at 11:11 am

      You may not find stevia objectionable, when it’s in combination with something like erythritol. That’s why I do both of them, because they enhance each others sweetness without much, if any, aftertaste.

      In this particular recipe, since the swerve is cup for cup with sugar, you could easily swap 1/2 cup sugar or equivalent in the cream part. For the sweetened condensed milk, you really don’t have to add any more stevia, but the amount is about 1/4 tsp, which equals about 1/4 cup sugar.

      HOpe that helps!

      Reply
  7. Karlise G says

    February 4, 2013 at 10:51 am

    Does the Swerve give it that weird almost fizzy feeling in your mouth like Splenda does? I like Splenda in small quantities but not in baked goods. Can you taste the vodka? I wonder if you could use flavored vodkas. Hmm.

    Reply
    • Carolyn says

      February 4, 2013 at 11:08 am

      I’ve never had any fizzy feeling from Swerve. I do not like Splenda at all. If people notice anything with erythritol, it’s a cooling sensation, but I don’t find that with Swerve at all. No…you can’t taste the vodka once it’s churned and you can use flavoured. I used vanilla!

      Reply
    • Batya says

      February 4, 2013 at 10:42 pm

      Your mileage may vary — I find that I do get the cooling effect with Swerve, just as more of an aftereffect than simultaneous with the taste. I know what you mean about a fizzy effect from Splenda, and I find that with xylitol and erythritol I don’t get that at all.

      Reply
    • Linda Dias says

      May 29, 2019 at 2:01 pm

      Unfortunately most flavored vodkas contain sugars of some sort.

      Reply
  8. Katrina @ In Katrina's Kitchen says

    February 4, 2013 at 11:33 am

    So smooth and creamy! You’re a rock star 🙂

    Reply
  9. [email protected] says

    February 4, 2013 at 11:36 am

    Girl, you are my hero!

    Reply
  10. Georgia @ The Comfort of Cooking says

    February 4, 2013 at 11:40 am

    Vodka + ice cream?? Yes please. Great recipe, Carolyn.

    Reply
  11. Fran says

    February 4, 2013 at 11:57 am

    I just joined a while ago. You are a genius. Thank you so much for your continued experimenting and hard work! I was planning on making your sweetened condensed milk with almond milk in place of the whole milk. How well do you think the almond milk would translate into the ice cream? Think it would work ? I’m not sure of freezing points of the different milks. Thanks again.

    Reply
  12. Russell van Kraayenburg says

    February 4, 2013 at 12:55 pm

    Ooh. This looks so good! I love a lady who doesn’t wait for summer to make ice cream!

    Reply
  13. claire @ the realistic nutritionist says

    February 4, 2013 at 2:21 pm

    This looks like simply perfect ice cream! 🙂

    Reply
  14. RavieNomNoms says

    February 4, 2013 at 2:50 pm

    This is so amazing!! Carolyn you are a miracle worker, I am going to have to try this out!

    Reply
  15. Stacy | Wicked Good Kitchen says

    February 4, 2013 at 3:29 pm

    Carolyn, your vanilla ice cream recipe looks totally wicked! I’ve read how syrups and vodka can help ice cream stay soft after freezing and I love how you thought to use your low carb sweetened condensed milk for this along with the vodka for an exceptional soft texture for your vanilla ice cream recipe. BRAVO! xo

    Reply
  16. Linda says

    February 4, 2013 at 4:06 pm

    Amazing. My daughter has been gluten free for 3 years now. It can be a tough diet to follow. I’m giving her your blog address! Following you also. Linda

    Reply
  17. Lori @ RecipeGirl says

    February 4, 2013 at 4:41 pm

    I totally need this in my low-carb life (which is like Monday thru Thurs) 🙂

    Reply
  18. Tom says

    February 4, 2013 at 5:01 pm

    Thanks so much for this recipe. Can’t wait to try. I think it’s funny that you workedso hard on this and other rrecipes and so many people ask if other ingredientscould work iinstead of the ones you labored to perfect. With that in mind, I do have two questions:
    1 – Is heavy whipping cream the same as heavy cream? I can’t find just cream any where and people tell me they are the same thing.
    2 – Is vodka the best alcohol to use or do you think rum would also work?

    Thank you again.

    Reply
    • Carolyn says

      February 4, 2013 at 5:05 pm

      LOL, Tom, it’s okay. People have their preferences and I just do my best to suggest how to swap them in and out. It may or may not work, I can only guarantee success with the things I’ve tried myself. Whipping cream and heavy cream are the same thing. I use them interchangeably. And you could easily do rum here, although you will get a distinctive rum flavour, which isn’t a bad thing if you like rum!

      Reply
  19. Loretta says

    February 4, 2013 at 7:20 pm

    Non-rock hard low carb ice cream??!! I was actually excited when I read this. 😀

    A couple of years ago I tried and tried to get those results… gave up in frustration. Now I see I was not using near enough booze, LOL! Thank you so much for persevering until you got these great results. Can’t wait to try it. I can imagine all kinds of variations already, with bits of this or that added… cherry bits, or chocolate chips, or amaretto flavoring… oh dear. Gotta dust off my self-control, ha ha ha.

    Again, thank you for all your creativity and hard work, and for sharing the results with the rest of us.

    Reply
  20. Gerry @ Foodness Gracious says

    February 5, 2013 at 2:21 am

    Your such a culinary scientist!! I love it…

    Reply
  21. [email protected] says

    February 5, 2013 at 7:55 am

    Good vanilla ice cream is the one thing that has eluded my diabetic husband’s search for the perfect topping to “his” sf-low carb fruit crumble. I think we have a score here. Thank you Carolyn, you’ve done it again. I may have to erect a shrine to you in my kitchen, LOL.

    Reply
  22. Carol says

    February 5, 2013 at 8:00 am

    Any way to convert this to a chocolate ice cream?

    Reply
  23. Catherine H. says

    February 5, 2013 at 10:29 am

    As soon as I saw this recipe yesterday, I got to work. I have been searching for the perfect low carb ice cream recipe for five years, so I was pretty eager. This morning, after freezing the churned recipe all night, I tasted it and discovered that it was still extremely goupy, stretchy, and sticky, like cold marshmallow fluff. It does not seem to have set up at all. I re-read the directions, and the only thing I did differently (other than slight changes to cooking/cooling times) was use orange liqueur in place of vodka. Could the liqueur have prevented the ice cream from getting firm? As you can imagine, I’m so disappointed!

    Reply
    • Carolyn says

      February 5, 2013 at 11:11 am

      No, I don’t think the orange liqueur would do that (although orange liqueur does contain sugar, which lowers the freezing point too…might make a small difference but not much). But mine did not come out that way at all…it comes out of the ice cream maker like that, but then freezes up. 2 questions…how long did you churn it and what temperature is your freezer? It should set just fine after a few hours and since I’ve made this recipe twice now, I have to think it either didn’t churn long enough OR your freezer is set too high and it’s not freezing properly. You also mentioned changes to cooking/cooling times? How much did you change those by?

      Reply
    • Carolyn says

      February 5, 2013 at 11:32 am

      You know what? Based on your experience, I am concerned that there is too much xanthan gum in the recipe. Since both the cream base and the condensed milk take xanthan gum, I think 1 tsp would be sufficient for the cream part. I’ve used more and still been successful, but I think if you change things like the alcohol for liqueur (which does contain sugar), it’s going to throw things off.

      Reply
      • Catherine H. says

        February 5, 2013 at 11:52 am

        That’s what I was thinking, too–that the liqueur would be more helpful than not in keeping the ice cream soft. In this case, perhaps too helpful. I only used it because I didn’t have vodka and my husband thought it would add a nice citrus flavor. The cooking/cooling differences were small things like accidentally letting the powdered erythritol/cream boil briefly before bringing it down to a simmer, and letting it cool for thirty minutes instead of just ten. I churned it for forty minutes, and it never got firmer. I don’t think my freezer has any problems, so your guess about the xanthan gum seems the likeliest. What would you recommend for fixing it? My first hope was to use the ice cream as a base to which to add more cream, and maybe dilute the xanthan already there and give it a chance to firm up. Do you think that could work? Should I do a regular custard base and mix that with this recipe as it is, and hope the two will balance each other?

        Reply
        • Carolyn says

          February 5, 2013 at 12:08 pm

          I think the accidental boiling may have affected it a tiny bit too, because cream gets REALLY thick once boiled so it would change the consistency as well. I don’t think cooling for 30 minutes would make any difference at all though.
          I think your only chance at fixing it is to dilute it…maybe with whole milk instead of cream to help thin it out. I’d go for at least an additional cup, if not a cup and a half or two cups. I think a custard base isn’t going to help, since the point of a custard base is to be thick and we are trying to thin it out. But it’s all worth a try. And I am sorry about this! It was hard to get this right, but my biggest problem was having it still freeze too hard, not get all gooey like that. My chocolate version was so tasty, but definitely froze too hard to be scoopable.

          Reply
  24. Sarah G says

    February 5, 2013 at 11:39 am

    I’m assuming this is ok for kid consumption?

    Reply
    • Carolyn says

      February 5, 2013 at 11:43 am

      My kids ate it! If you are worried about the alcohol, let me assure you that it adds up to 1/2 tbsp per serving, which isn’t enough to even buzz anyone. 🙂 And I usually serve my kids closer to 1/3 cup, then 1/2 cup, so it’s even less.

      Reply
      • Sarah G says

        February 5, 2013 at 12:06 pm

        Ok. 🙂

        Reply
  25. Diana says

    February 5, 2013 at 1:47 pm

    If adding the vodka lowers the freezing temperature why wouldn’t you put the eggs back in? Or am I missing something. That’s a good idea though, maybe we could use flavored rum instead..? yum!

    Reply
    • Carolyn says

      February 5, 2013 at 1:54 pm

      You could do this with an egg-based custard, it’s just nice to have an egg-free recipe that’s easy to make like this. The egg custards take a lot of extra work!

      Reply
  26. Catherine H. says

    February 5, 2013 at 1:49 pm

    Don’t worry–if it helps your other readers avoid my mistakes, it’s all worth it :). Final question: do you think just churning the whole milk into the cream in the ice cream maker would work, or should I cook it all together first, then re-churn it?

    Reply
    • Carolyn says

      February 5, 2013 at 1:56 pm

      I can’t be certain it will work, but if I were doing this, I think I wouldn’t cook it, but I would whisk the milk into the ice cream until they were mostly combined, and then add it to the ice cream canister.

      Reply
    • Carolyn says

      February 5, 2013 at 1:56 pm

      And I think I did a lot of experimenting here! You’re the real guinea pig now… 🙂

      Reply
      • Alexis Mobley says

        January 11, 2020 at 8:18 pm

        Hello!! I saw your post on Pinterest (I realize it’s been a while). I’m interested in trying this recipe but I do not drink!!!!!! Nor will I purchase it!!!! Is there a substitute for the Vodka?? I’m new at this “trying” to reduce sugar life. I am doing Keto plus I have to be cautious with dairy. Just wondered what your thoughts are. Thank you!!

        Reply
        • Carolyn says

          January 11, 2020 at 10:31 pm

          You can skip it, it just may be slightly more icy.

          Reply
  27. :D says

    February 5, 2013 at 8:51 pm

    How can I substitute regular sugar and regular condensed milk in your recipe?

    Reply
    • Carolyn says

      February 5, 2013 at 9:19 pm

      Honestly, I wouldn’t use this recipe. Sugar already reduces the freezing point and if you add in my amounts of xanthan gum and alcohol, you may end up with a goopy mess. My best suggestion is to find another vanilla ice cream recipe, one made with sugar, and then add 1/4 tsp of xanthan gum and maybe a tbsp or two of vodka.

      Reply
      • sonia says

        September 12, 2020 at 9:18 pm

        Hi Carolyn, how about using unsweetened condensed milk? Just asking because I have tons of it. Thank you!

        Reply
        • Carolyn says

          September 12, 2020 at 9:30 pm

          I’m sorry, I’ve never heard of unsweetened condensed milk. Do you mean evaporated milk? If so, I believe that’s a lot higher in carbs.

          Reply
  28. kelly @ kellybakes says

    February 5, 2013 at 10:36 pm

    You are an ice cream genius! When I first got an ice cream maker way back when, I was discouraged because of the rock-hard freezing problem. I tried to take it in stride and eat as much as I could in one sitting, but after a few batches, the buttons and zipper on my pants didn’t really get along. I have some caramel vodka that I think would be perfect in this. Do you think the low carb sweetened condensed milk could be boiled to make a low carb dulce de leche?

    Reply
  29. Sylvie @ Gourmande in the Kitchen says

    February 6, 2013 at 4:41 am

    I know it’s winter but I’ve been having some serious ice cream craving lately and vanilla is what I go for first!

    Reply
  30. Lola says

    February 7, 2013 at 8:31 am

    Carolyn, Do I wait to add the vanilla and vodka AFTER it’s chilled 3 hours + (and/or over night)?

    Reply
    • Carolyn says

      February 7, 2013 at 10:27 am

      I don’t think it matters. The first time I added it before, the second after.

      Reply
  31. Buttoni says

    February 9, 2013 at 9:39 pm

    Gee, Carolyn, what a feat you’ve accomplished there. I, like you, have experimented and experimented to no avail at trying to achieve a softer ice cream. Must be the condensed milk that is the magic here, because 8 yolks, booze and xanthan gum haven’t dine it for me. Congratulations to you, my friend!
    My problem is I just have never been able to eat anything made with condensed milk, so I may be doomed to dealing with harder ice cream at my house. 🙁

    Reply
  32. Carol says

    February 26, 2013 at 9:29 pm

    I followed the recipe exactly (except I steeped 1/2 a vanilla bean in the cream) and thought i would share my results. After a couple of hours in the freezer ice cream was soft, soft-serve consistency, not much different from when I removed it from ice cream maker, after 24 hours it was unscoopably hard. Turned freezer up to slightly warmer setting and after 12 hours ice cream was soft enough to scoop again. Makes me think it might be quite sensitive to freezer temperature variations. Wish I had thought to take the ice cream’s temperature each time! Of course it is all gone now. Next batch!

    Reply
    • Carolyn says

      February 27, 2013 at 6:56 am

      Hi Carol…thanks for all of your experimenting! I have some cream that needs using up so I am going to try my hand at it again today or tomorrow, although I might make it chocolate flavour. I can’t quite figure out what’s going on, but obviously it is sensitive to freezer temp as you found. I am glad you found a way to make it work for you.

      Reply
      • Dana says

        May 26, 2019 at 12:38 pm

        5 stars
        Thank you so much for all of your recipes!! This came came out great!! Made it for your ice cream recipe and a little extra for my morning espresso!!
        Tried it in my espresso and it made my espresso nice and thick!!!
        Trying the ice cream recipe later today 💃💃

        Reply
        • Carolyn says

          May 26, 2019 at 5:14 pm

          Yum, that sounds delicious!

          Reply
  33. Colleen says

    March 7, 2013 at 7:14 am

    I can’t thank you enough! I just finished making your ice cream and even before the final 2 hour freeze, I can tell it’s going to be delicious!! I followed your recipe exactly (people who make changes and them complain crack me up!) and it turned out beautifully after 30 minutes of churning!! I can’t wait to see your future adaptations and to try some of my own (now that I know I can do your basic recipe!) Thank you sooooooo much!!

    Reply
    • Carolyn says

      March 7, 2013 at 7:28 am

      So glad it seems to have worked! THis one has given some folks a bit of trouble…I think that perhaps freezer temp does make a difference. But it’s worked 3 times for me now.

      Reply
      • Colleen says

        March 8, 2013 at 9:47 am

        I put the ice cream (and my ice cream maker bowl) in the my chest freezer which is very cold. Also, I used this ice cream maker http://www.amazon.com/Cuisinart-ICE-20-Automatic-2-Quart-Cream/dp/B00000JGRT if that helps anybody else who is wondering about trying the recipe! Can’t wait to see more adaptations – particularly chocolate and/or a nut butter variety!

        Reply
  34. Carole says

    March 7, 2013 at 7:37 pm

    Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about ice cream and sorbets – or anything similar like gelato. I do hope you link this in. This is the link . Please do check out some of the other links – there are a lot of good ones already. Have a great week.

    Reply
  35. Diane says

    March 11, 2013 at 2:39 pm

    I just made this Ice cream last night!! I am not sure what I did but the texture was different I may have used to much xanthan Gum It was a little bit chewy or something I only used 1 tablespoon of vodka instant of 1/4cup when in the ice cream machine I ran it for 1 hour and it was still very soft so I poured it into an air tight container and put it into the freezer over night ! The next day it was scoopeble and good but like I said early the texture was chewyish …. If that is even a word LOL.. So again not sure what I did right or wrong !But I will try it again!! Will let everyone know how the second batch works out!!! : )

    Reply
  36. Valerie says

    March 18, 2013 at 11:37 am

    Is this ok to give to kids, considering there is vodka? What does the vodka do for it? We don’t consume alcohol, would the recipe work with out it?

    Reply
    • Carolyn says

      March 18, 2013 at 12:34 pm

      Alcohol lowers the freezing point of liquids, helping the ice cream stay soft. You can skip it if you like, but there is very little and I served it to my kids. It’s about a tsp per serving.

      Reply
  37. Barbara says

    April 25, 2013 at 6:54 pm

    When I first make a recipe I follow instructions/ingredients very closely and measure everything. I used Now Healthy Foods Erythritol. Also used SweetLeaf SteviaClear. The double batch Condensed Milk recipe looked to come out perfectly (reduced to 2-cups) and tasted good, but when put in the fridge overnight was VERY gritty when cooled.

    When I made the ice cream it called for powdered erythritol, so I ground what I had in a coffee grinder (and measured it after grinding).

    The ice cream did not set up well in the churner, I finally froze it and it froze as hard as a brick (and still was very gritty). Does the Sweetened Condensed Milk need to be freshly made and not refrigerated before making the ice cream? Maybe has to even be warm when added to the ice cream mixture?

    Does the Condensed milk usually get gritty after it cools? It came out to the correct 2 cups after reducing and tasted great. Thanks for any help/ideas.

    Reply
    • Carolyn says

      April 27, 2013 at 7:23 am

      Hi Barbara,

      My condensed milk is often refrigerated and never becomes gritty so I think it has to be the brand, since I use Swerve. I just can’t vouch for any of the other brands of erythritol. Powdering your erythritol in a coffee grinder will only go so far. The commercial powdered varieties (again, I used Swerve) are so fine they are almost like dust.

      The condensed milk does not have to be warm when added to the cream mixture. Mine wasn’t. Also, not sure what you mean by it did not set up well in the churner? Mine got like the consistency of soft serve, but it was also quite gummy from the xanthan.

      From other people’s comments, I’ve come to realize that this recipe (which has now worked perfectly for me 3 or 4 times) is very sensitive to freezer temperature and other small factors. So I am very sorry that it didn’t work as it should have.

      Reply
      • Barbara says

        April 27, 2013 at 9:13 am

        Thanks so much for your help. I’m going to buy both types of Swerve, because I love trying your recipes! Do you know how cold your freezer is? I have two and could set them differently. Am I correct that you use the regular Swerve (granulated) in the Condensed Milk and the Powered Swerve in the ice cream? Am I correct that they would measure differently? I am on a quest for ice cream;-) and I know chocolate introduces all kinds of other factors, so am working on the vanilla first. Thanks again.

        Reply
        • Carolyn says

          April 28, 2013 at 8:23 am

          I have used both the granulated and the powdered in the condensed milk….i used powdered when I ran out of granulated. Both should work. The powdered in the ice cream itself is best. I honestly don’t know the exact temp of my freezer, and am away from home right now but I can look in a few days!

          Reply
          • Lisa says

            June 5, 2013 at 5:10 pm

            No problem with the condensed milk (recipe quite ingenious, actually), but this ice cream was a failure for me, too. Also routinely use Swerve (I’ve been buying erythritol, and cooking lowcarb for a decade). Alas, results can be inconsistent, depending upon the application. It’s the standard problem of grittiness (regardless of brand). Pity.

          • Carolyn says

            June 5, 2013 at 6:18 pm

            I don’t find any grittiness with the Swerve. Most other people had issues with the consistency of the ice cream. Did you find that?

          • Carolyn says

            June 5, 2013 at 6:30 pm

            And all of your feedback is appreciated. I have tried this several times and it does seem very sensitive to the temperature of one’s freezer.

          • Carolyn says

            March 29, 2014 at 1:27 am

            I made the sweetened condensed milk with Swerve and it became VERY grainy when it cooled. I’m nervous about putting it into ice cream. Any way to fix the texture?

          • Carolyn says

            March 29, 2014 at 6:11 am

            I don’t think there is any way to fix it at this point but I find it strange because I always make mine with Swerve and don’t find it grainy at all.

          • Deb Lohman says

            January 26, 2020 at 4:40 pm

            OMG…just made this and it is delicious! I dont think many of us would succeed on this keto way of life without all your fabulous recipes Carolyn! Thank you so much for another delicious recipe!

        • Brenda says

          June 19, 2014 at 7:48 am

          Barbara, what kind of other factors does chocolate add? I’m a new LC cook thanks in advance.

          Reply
  38. Shel says

    July 5, 2013 at 4:31 pm

    Thanks! Bought an ice cream maker for this and it was worth it. Amazingly, crazy creamy. I keep my freezer cold enough that it did harden up overnight. Which is good, because it slows me down when I think I’ll have just a little more.

    Reply
  39. Kim says

    July 11, 2013 at 9:25 pm

    Alcohol-free substitutes – Absolutely LOVE this recipe and am so grateful for the time and experimentation it took to perfect it! I figured that the Vodka was added to make the TEXTURE smooth and creamy… I don’t have the luxury of cooking with ANY alcohol (boo-hoo) and figured I’d try egg yolks instead. Being the extremist that I am, rather than start with ONE egg yolk, (if one is good, 2 is better! NOT) I added two egg yolks and a teaspoon of vanilla beans. FABULOUS flavor, but WAAAAY to eggy… at this point, with so much invested, I couldn’t give up, so I thought that a cup of food-processed strawberries might cut the “egginess”. BINGO… The ice cream was GONE in 2 minutes flat and everyone was begging for more!!!! Thank you so much for the base recipe!!!

    Reply
    • Carolyn says

      July 12, 2013 at 6:04 am

      Glad it worked out with your changes!

      Reply
  40. Kim says

    July 11, 2013 at 9:40 pm

    Also, for the record, couldn’t find Swerve in my rural area… I used “Nutresse” instead and it worked beautifully. Although I’m too mentally challenged to figure out the carb content using the “Nutresse”, I feel in my soul that it has a lower carb content than “Blue Bell”, so for me, I’m waaay ahead of the game…. Thanks again, Carolyn….

    Reply
  41. Shirley Ho says

    July 15, 2013 at 3:05 pm

    Hi Carolyn,

    Anyway to turn this recipe into chocolate ice-cream too? Can I reduce the amount of vodka? Because I don’t drink alcohol at all and feel like the vodka going straight to my head really fast even with just one TSP of this ice-cream. By the way, I don’t have an ice-cream maker but tried this recipe last night with my Ninja food processor (1500 watts).

    Reply
  42. Mark says

    November 15, 2013 at 6:28 pm

    Are there any new recipes maybe chocolate or strawberry?

    Reply
    • Carolyn says

      November 15, 2013 at 7:11 pm

      You can use the search box at the top of my blog to search for all of my ice cream recipes. Thanks!

      Reply
  43. Jessie says

    November 29, 2013 at 1:55 am

    Thank you for this, I can’t stand eggs or anything made with them, including french vanilla ice cream! I made this and like someone else mentioned, it had a very thick, chewy texture. I used plain eurythritol (never heard of Swerve), and followed the recipe exactly. After chilling but before churning, it was solid and gooey, halfway between custard and a can of regular condensed milk – no, I know, it was the texture of soft, triple cream Brie. My thought was “way too much xanthan gum”. I was also concerned about the 2 cups of cream (vs half cream, half milk in traditional recipes) but went with it. I also thought it was too sweet. I thought it might be too thick for my machine, but it did manage to churn for the full 20 minute program at which point, it was not frozen in the least. I just put it in the freezer along with about a third of the recipe that had not fit in the machine. Both of these had the exact same scoopability when frozen, but had that too thick, chewy texture. Even as it warmed up on our pecan pie, it never melted but was like eating spoonfuls of Brie. The flavor was delicious, the vodka not detectable at all, and it had no grittiness but it did have the characteristic “cool-water” mouthfeel of eurythritol. For my next try (I WILL be working with this recipe as I too have been plagued with rock-hard sugar-free ice cream attempts), here is what I will change: will make the “condensed milk” per that recipe but in the actual ice cream recipe, will change the two cups of heavy cream to 1 C cream, 1 C milk, leave out the 1/2 C eurythritol completely (I prefer less sweet and the condensed milk is already so sweet), and reduce the xanthan gum to 1/4 tsp. I’ll try to remember to update my outcome with these changes.

    Reply
    • Brenda says

      June 18, 2014 at 11:38 am

      Somebody help! Whew! My low carb sweetened condensed milk is so so sweet it blows the top of my head off. Did I do something wrong? Cooked too long or too fast? It did more than simmer a bit. I’m new at this. I shudder at the thought of adding another 1/2 C to the ice cream itself. Do I need to add it? Pleasantly sweet is excellent, but I’m afraid this will ruin my batch. Freezing? Will it freeze harder? Should I freeze in cupcake papers?
      Help! How long can I wait for an answer? LOL

      Reply
      • Brenda says

        June 18, 2014 at 11:40 am

        I forgot to mark notify me. So I resubmitted. Sorry.

        Reply
        • Carolyn says

          June 18, 2014 at 2:27 pm

          I responded, hope you see it!

          Reply
      • Carolyn says

        June 18, 2014 at 2:26 pm

        I don’t know if you did something wrong but the sweetened condensed milk is not usually that sweet. So something got messed up. I would make up the ice cream mixture without any additional sweetener and then taste it and see what you think. It won’t affect the freezing process.

        Reply
        • Brenda says

          June 18, 2014 at 2:58 pm

          Thanks so much for the response. That’s what I did and I was so concerned about this problem that I then forgot the Xanthan gum (heavy sign) and decided to add blueberries. It’s purple, and gooy. And in the freezer. Will let you know. This cooking stuff is harder than one would think. You’re my hero (ine)

          Reply
      • Brenda says

        June 18, 2014 at 7:30 pm

        Yay!!! It worked beautifully even with my mistakes and addition of blueberries! I was doubtful of the sweetness, the artificial sugar aftertaste, & whether I had ruined it by allowing the sweetened cream to boil a bit. At two hours in the freezer I was still skeptical. It was still very gooy in the Center but was a bit hopeful because it was freezing around the edge. After 4 hours in the freezer, it was scoopable, creamy, not grainy at all and no aftertaste. Perfect after dinner dessert! I’m so excited! Thank you Carolyn! The only difficult part was standing at the stove for an hour and a half to stir. I wonder if those little stirrer thingies that you can set in the pot really work. Alas, I think it would have overflowed if left unattended. I must get better at simmering. LOL thanks again

        Reply
        • Carolyn says

          June 19, 2014 at 4:46 am

          So glad it worked out!

          Reply
          • Brenda says

            June 19, 2014 at 7:30 am

            Even my husband liked it. He’s a carb freak and eats minimal sf items. He did say it was very sweet. It far more positive assessment than the first vanilla IC I made. It was rather bland and extremely hard. Impossible to scoop. Couldn’t resist a 2nd bowl late last night. Ouch all those fat calories from the cream. It was firm frozen within 6 hrs but still scoopable. Last questions:
            1. any idea what the nutrition numbers are for the fat content and protein per 1/2 cup serving? I know cream is 50 calories per 2 tablespoons. Ouch! You did list the carb count at almost 4.75 mg.

            2. if I added DaVinci sf flavouring will that change the freezability since it would add liquid?

            3. what about dry sf jello sprinkled in? Or cookie chunks?

            4. Can the vodka listed as 2T in other recipes be increased to 1/4 cup without ruining the entire batch? (Sorry for all the questions but I’m new at this.)

            Thanks, Brenda.

          • Carolyn says

            June 19, 2014 at 7:47 am

            I think all of your subs and changes would be fine, although the more vodka would make it even softer. I don’t have time to run the nutritional counts on this but you can put the ingredients into myfitnesspal and it should give you the info.

        • Carolyn says

          June 19, 2014 at 10:09 am

          I have one of those “little stirrer thingies” you set in the pot. I tried using it for this and found there were two problems. One, the stirrer only stirs the bottom of the pot. This recipe tends to form a crust on the top which prevents evaporation. I had to manually stir the top every five minutes for the first half hour or so anyway. Two, the stirrers are battery operated and my batteries ran out before the milk was reduced by half.

          Reply
          • Carolyn says

            June 19, 2014 at 10:11 am

            Btw, the Carolyn above with the stirrer is not the blog’s author, just another reader.

          • Brenda says

            June 19, 2014 at 10:19 pm

            Thank you, Carolyn. I’ll say my $$$$. One last update on my batch. FYI. It did ultimately freeze pretty hard but was manageable in little bits at a time. Tasted very good in any case. BTW, it was pretty gooey after 30 minutes in the machine. I use the IC bowl for the kitchen aid pro 600

  44. Sheryl says

    December 30, 2013 at 11:32 am

    THANK YOU! Finally finally finally found a sugar-free ice cream recipe that is made for someone like me. Type 2 for the past 2 years; struggling to stay with low-carb eating—but when I do eat right, my glucose and cholesterol and weight fall right into line. Unfortunately, can’t stand the taste of eggs so right there, any recipe with a significant portion of egg is not for me, and low-carb recipes are often dependent on eggs. Here, you’ve created ice cream that is NOT eggally-dependent, and which DOES use dairy, which I am able to enjoy since I am not following paleo. Now if you would only move into my neighborhood and set up a home-chef business :- )

    Reply
  45. Ashbags says

    January 31, 2014 at 1:40 am

    I make a lot of ice-cream too and came across your website looking for low-carb ideas. The reason why this recipe stays soft is because you put vodka in it. We always put a couple of caps of a suitable alcohol into our ice-cream so that we can dish it up. For instance, in chocolate icecream we usually put a bit of coffee liqueur. Alcohol has a higher freezing temperature than the other ingredients which is why it helps. Happy ice-cream eating!

    Reply
  46. Seagal says

    March 9, 2014 at 4:59 pm

    Phooey! Went back & forth copying the recipe and going to the condensed milk site, looking forward to making this wonderful recipe.

    Bummer, I don’t have an ice cream maker:( Guess I didn’t read the instructions very well. Tempted to try it in freezer bowls anyway.

    Reply
    • Carolyn says

      March 9, 2014 at 7:53 pm

      Give it a try. I know many people who make ice cream without a maker, you just have to prepared to stir a lot during the freezing process.

      Reply
      • Brenda says

        June 18, 2014 at 7:33 pm

        There instructions on YouTube showing how to make ice cream with bags of salt.

        Reply
  47. jessica says

    March 24, 2014 at 3:31 am

    Hello Carolyn,

    I am loving your blog. However, I am not eating heavy cream, I am on a low fat, low carb, no sugar diet. Can I use a replacement for the heavy cream? Fat free greek yogurt, fat free quark, cottage cheese, just milk, gelatin, or even maybe egg whites? Do you think it would work?
    Thank you so much!
    Thank you so much!

    Reply
    • Carolyn says

      March 24, 2014 at 5:35 am

      Hi Jessica…you may certainly try but you will find that it freezes very hard. I am on a low carb, high fat diet, so those are the recipes I create.

      Reply
  48. jessica says

    March 24, 2014 at 3:34 am

    Hello Carolyn,

    Also can you please maybe post a protein powder ice cream recipe?
    Thank you so much!

    Reply
  49. Joey says

    May 1, 2014 at 1:44 pm

    don’t vodka and rum both have gluten in them?

    Reply
    • Carolyn says

      May 1, 2014 at 3:23 pm

      No, actually. Most hard alcohol is gluten-free by virtue of the distillation process. http://celiacdisease.about.com/od/glutenfreefoodshoppin1/f/Is-Vodka-Gluten-Free.htm

      But rum is not made with grains, it’s based on sugar cane. And although some vodkas are grain-based, there are some that are based on other things like potatoes. There are even some that are specially certified gluten-free.

      Reply
    • Brenda says

      June 19, 2014 at 7:35 am

      What about using Malibu coconut rum instead of vodka. It would flavor and prevent from freezing too hard?

      Reply
  50. Michelle Dickman says

    May 31, 2014 at 7:04 pm

    I’m in the middle of making this right now. Just finished step 3.

    I have a vanilla bean I would love to use, am I too late to add it?

    BTW, you are the most amazing foodie I have ever followed. I’ve sent your site to everyone I could think of… Thank you for giving we diabetics a safe way to have something sweet.

    Reply
    • Carolyn says

      June 1, 2014 at 6:59 am

      When you use vanilla beans, you typically put them in to steep with the hot milk and cream.

      Reply
    • Carolyn says

      June 1, 2014 at 6:59 am

      PS – Thank you for the lovely words!

      Reply
      • Debbie says

        June 8, 2014 at 1:05 pm

        When making the low carb sweetened condensed milk, can we make large batches of it to use in future recipes? And what is the shelf life? In the refrigerator or can we freeze some?

        Reply
        • Carolyn says

          June 8, 2014 at 2:25 pm

          No, I wouldn’t make large batches. It can refrigerated for about a week and doesn’t freeze well

          Reply
  51. Trisha T. says

    August 11, 2014 at 12:41 pm

    Holy moly! Living in Florida where the temps have been in the 100s, I have been dying for a great low carb ice cream. I thought that the egg custard type would have been great, but waaay too rich and hard as a rock. This one is AMAZING! I did substitute unsweetened vanilla almond milk for the whole milk hoping that it wouldn’t ruin it. I didn’t! Creamy deliciousness. My eternal gratitude…you rock!

    Reply
  52. jo says

    December 24, 2014 at 11:26 pm

    Oh, this was a delicious finish to tonight’s Christmas Eve dinner tonight! Accompanied with the caramel sauce: divine! Of course, [email protected]*m it, in the midst of company and dinner and such things, I forgot to add the vodka before churning, so I’m going to be to be microwaving it for 30 seconds for the several servings. But really yummy!

    Reply
  53. tiffany says

    April 1, 2015 at 4:32 pm

    I just made this and it is super good!
    I had the weird graininess problem too. Mine happened when I mixed the cream and the condensed milk and refrigerated overnight, when I put it in the mixer it had crunchy little chunks at that point. It didn’t effect the flavor at all, just the texture.

    Reply
  54. Wendywoman says

    April 19, 2015 at 11:20 am

    I’m sober so vodka is not an option, even in small amounts. Is there any other substitution I can make that would render similar results?

    Reply
    • Carolyn says

      April 19, 2015 at 12:45 pm

      No, not really. But it will still be great ice cream, it may just be a little more icy when it’s been frozen for a while. One thing to do is to divvy it up into single serving containers right after it’s made, so that you only need to let that little bit thaw every time.

      Reply
    • Toria says

      June 2, 2015 at 2:35 am

      I’ve heard, but not yet tried, that using food grade glycerin instead of the alcohol works to keep the ice cream softer. Thanks Carolyn for your recipes!!

      Reply
  55. Ginny says

    October 6, 2015 at 4:56 pm

    Hi can I use glucomannan instead of xanthan gum?

    Reply
    • Carolyn says

      October 6, 2015 at 5:02 pm

      I honestly have no idea. I don’t know how it behaves but I don’t think it has the same anti-icing properties as xanthan.

      Reply
  56. Teresa says

    October 12, 2015 at 2:16 pm

    Tried this today, it was AMAZING!!!!!!

    Thank You sooooo much!

    Reply
  57. Lugenia says

    November 22, 2015 at 12:16 am

    Could I add protein powder to this? If so, when & Will it turn out right? Thanks

    Reply
    • Carolyn says

      November 22, 2015 at 10:57 am

      I really don’t know, I’ve never added it to my ice cream. I’d probably whisk it in just before churning.

      Reply
      • Dawn H says

        March 13, 2016 at 11:04 pm

        Could one use a vitamix if they don’t have an ice cream maker? Say on the smoothie setting?

        Reply
        • Carolyn says

          March 14, 2016 at 9:28 am

          Does it freeze things? I don’t own a vitamin but you need it to be freezing along with the churning.

          Reply
  58. Sue says

    April 19, 2016 at 10:16 am

    I just made this vanilla ice cream, exactly as in the recipe, and though the vanilla flavor is delicious, I think the person who made the comment about the texture being marshmallow-like was right. It just isn’t like ice cream. I’m wondering if cutting back on the low carb condensed milk, say to a 1/2 cup (1/2 of one recipe) and using more heavy cream in it’s place would do the trick. It’s just way too rich and sweet, and extremely expensive.

    Reply
  59. Lore says

    May 31, 2016 at 2:27 pm

    I just got my new ice cream maker today and while the compressor needs some time to get the bubbles out of the system I searched for recipes.
    Vanilla? Great, I just love it and the promise of a scoopable ice cream? That’s just brilliant. Just made the condensed milk and combined it with the cream, now it dan cool down until tomorrow to be churned. And I have to buy a bottle of Vodka as I think my usual tipple Gin will not do here 🙂
    Thanks for the recipe, I’ll tell tomorrow how it turned out – the still warm ice cream base is delicious.

    Reply
    • Carolyn says

      May 31, 2016 at 5:31 pm

      Gin would be…interesting! 😉

      Reply
  60. Jocelyn says

    June 7, 2016 at 9:18 pm

    I just made this and it was absolutely delicious. One question though; I see this makes 8 servings but when I enter the ingredients into MyFitness Pal, I’m getting a total carb count of 11 grams per serving. I didn’t count the swerve but all the milk/heavy cream (including the double serving of condensed milk recipe) added up. I can see being off a few grams due to brand used but just wondering how you came up with the 4g per serving. Don’t get me wrong…I’m not complaining. It was worth every bit and I’ll be making this one again for sure. :). Thanks so much for the recipe.

    Reply
    • Carolyn says

      June 8, 2016 at 9:09 am

      Keep in mind that My Fitness Pal is not always accurate. When I first wrote this recipe, I was using MasterCook, a software that uses the USDA database of nutritional information. Now that I have a Mac, I use MacGourmet (they don’t make Mastercook for macs) and I just redid it and came to 6.25 g per serving. And it ALSO pulls from the USDA database. So seems to me that MFP is off here. Also…I said 8 serving but that’s a lot of Ice Cream. Macgourmet tells me that it’s 440 calories per serving…which is super rich, so this could easily be 10 servings. Hope that helps!

      Reply
  61. Metqa says

    June 17, 2016 at 9:29 am

    I want to make some anti-inflammatory foods and I saw a recipe for golden milk ice cream but it’s not low sugar. So I want to try to make your recipe with Turmeric and ginger. I’m trying to imagine how to get the flavors in, I guess I could steep the the spices with the cream and strain it out before the mixing and the churning. Anyway, I’ll let you know how it turns out, as I’ve never made ice cream before and all I’ve got is a “machine” where you put the tub in the freezer and then hand churn it. Wish me luck.

    Reply
  62. Maria H. says

    June 25, 2016 at 11:20 am

    ***Sorry, this is super long, but you might want to read/share this before even attempting to make this ice cream***
    Okay, I think I’m ready to write my review now.
    Keep in mind at all times while reading this, that I am Greek, I love to cook/bake everything from “scratch”, since that is how I was taught when I was a teen. I’ve been cooking almost everyday for the last 30 years.
    I made this ice cream 2 weeks ago. I had made the “sweetened condensed milk” a couple of days before, so it was ready, in the fridge, waiting to become vanilla ice cream. I spent days reading the reviews, learning from other mistakes, vowing to not be “that person”. You know, “that person who follows the recipe to the t, but still ends up with marshmallow, weird tasting, strange consistency, indescribable texture, but good tasting ice cream.
    Carolyn, I am that person…
    So, I’ve spent the last 10 days trying to figure out this enigma…because that’s just what I do. I really needed to understand this mishap. I’ve got to say, though I really just wanted to blame Carolyn (it would have been easier),but I knew there was a bigger/minor issue here since Carolyn, you have yet to fail me when it comes to delicious recipes.
    So, I think I figured it out. I really think I know the culprit to this mishap.
    It has to be the cream!
    Let me explain. I spent days trying to figure out the difference between Heavy Cream and Heavy Whipping Cream. Guess what? Everyone says there is no difference, and they are partially right. As far as fat content etc they are the same. But just to be sure, my failed vanilla ice cream was made with heavy whipping cream, my following failed vanilla ice cream was made with heavy cream.
    Yes that too failed. They were not identical in taste or texture, but it still qualified as marshmallow, weird tasting, strange consistency, indescribable texture, but good tasting ice cream.
    I went through my ingredients again. One by one. I compared them to the ingredient listed in the recipe. Identical. Almost identical. Everything is identical except for the cream. Without knowing exactly what type of cream Carolyn used I still think I finally figured it out.
    I think anyways, I’ve been working on this for a couple of weeks, in between trying to create a perfect low carb lemon sorbet lol, so I may have over-thought this and I might be losing my mind here, but I really think its the cream.
    Heavy Cream vs Heavy Whipping Cream
    #1 difference that no one really tells you between HC and HWC is that heavy whipping cream contains a stabilizer that changes its texture when heated. When making a custard base ice cream with eggs, there’s really no difference between the two. In fact (through extensive online research) some chefs that replace HC for HWC in custard base recipes, just add another egg yolk.
    Since this is not a custard base recipe, the cream can throw the texture off. Right? If only it was that simple. Because the difference is too minuet to cause such a huge difference in results between those (including you Carolyn) who ended up with a perfectly all around delicious ice cream vs “the rest of us” lol besides, I tried both HC and HWC!
    Which leads me to the more serious culprit…
    Heavy Whipping Cream vs Ultra Pasteurized Heavy Whipping Cream/Heavy Cream vs Ultra Pasteurized Heavy Cream.
    Up until 24 hours ago I had a conspiracy theory regarding organic, whole food, all natural, non pasteurized, absolutely no antibiotics, no synthetic hormones, no toxic pesticides no GMO, no anything milk/cream from cows that are loved and petted at least twice a day.
    I am ashamed to say, boy was I wrong… I’ll take the “cow petting” shift any day of the week.
    Ultra Pasteurized Heavy Cream, and Ultra Pasteurized Heavy Whipping Cream contain:
    polysorbate 80 (a bitter-tasting emulsifier which was once thought to cure baldness (1980’s) if massaged into the scalp), Carrageenan (which is seaweed), cellulose (which is processed wood pulp), and sodium citrate (another bitter chemical), oh I almost forgot, it also contains Milk.
    Organic Heavy Cream and Heavy Whipping Cream, found mostly only at farms, and organic whole food stores, contain:
    Milk and Gellan Gum.
    In case you are wondering, because I was wondering. What’s in the Organic Pasteurized Milk? I really tried hard to disprove my own theory.
    Organic Pasteurized Milk contains:
    Organic Non-Homogenized Grade A Milk

    Sorry for this long message but I just had to make certain things clear.
    1. This recipe is perfect
    2. I don’t think wood pulp taste good.
    3. After reading all the ingredients in my inferior UP HC & UP HWC, I decided to rub the failed ice creams on my ultra stubborn, pasteurized thick, heavy, creamed head. Maybe tomorrow my hair will be thicker…
    4. The temperature of the freezer only matters when trying to freeze emulsifiers 🙂
    5. Some of you are thinking “no duh”, bare with me here, I’m still a novice, BUT I know I’m not the only one who cheated with the cream. Now some of you might be to ashamed to admit it, but I bet my ice creams looked like yours lol

    I probably should mention that I made the ice cream a third time. It is pure perfection, and yes I used Organic Heavy Cream.

    That’s all I’ve got to say about this recipe, I’m going to treat myself to some ice cream 🙂

    Reply
    • Catherine H. says

      June 26, 2016 at 8:06 pm

      Fantastic comment; thanks for the giggle.

      Reply
    • Carolyn D says

      June 27, 2016 at 11:58 am

      Thanks for taking the time to share your research! How can I get your recipe for perfect low carb lemon sorbet?

      Reply
  63. Beth says

    May 9, 2017 at 3:53 am

    I just finished my first batch of this ice cream, and I’m not sure what I did wrong, but it turned out far too sweet! How can I fix this? Would it work to add some milk and rechurn it?

    *I just realised the likely reason it is too sweet: I used lactose free milk, which is substantially sweeter than normal milk.

    Reply
    • Carolyn says

      May 9, 2017 at 7:45 am

      Ah, that would probably do it!

      Reply
      • Beth says

        May 11, 2017 at 7:45 am

        What would you recommend to reduce the sweetness? Could I add more cream or milk (or a mix of the two) and re-churn it?

        Reply
        • Carolyn says

          May 11, 2017 at 7:48 am

          I can’t see why not!

          Reply
  64. Francis Roy says

    June 8, 2017 at 12:31 am

    Your ice cream recipe suggests Swerve Sweetener or powdered erythritol. I don’t know either of these products. Is it purely for the sweetness, or does it have some necessary chemical property to make this recipe work? Would any sweetener work, such as Stevia extract or perhaps Splenda?

    Reply
    • Carolyn says

      June 8, 2017 at 6:57 am

      Any sweetener should work.

      Reply
      • Francis Roy says

        June 10, 2017 at 9:14 am

        Thank you.

        Reply
  65. Christy says

    June 17, 2018 at 4:27 pm

    Is vodka necessary or can it be left out or substituted?

    Reply
    • Carolyn says

      June 18, 2018 at 12:06 am

      It can be left out but it will be icier.

      Reply
  66. Lisa Bell says

    August 6, 2018 at 12:49 am

    5 stars
    1000s of comments, here’s one more. THANK YOU! I can enjoy using my ice cream maker again I can’t wait to make pistachio ice cream.

    Reply
  67. Ronalyn Hurley says

    August 17, 2018 at 12:36 pm

    5 stars
    Perfect is right!!! I made the condensed milk mixture and ice cream mixture yesterday and froze it in my Cuisinart this morning. I’m thankful you persevered when trying to make this ice cream because it is fabulous. Thank you.

    Reply
  68. Mandi says

    February 1, 2019 at 4:49 pm

    Question… I would like to make this recipe but have a recovering alcoholic in my home. Is there anything I can use in place of the vodka?

    Thanks in advance

    Reply
    • Carolyn says

      February 1, 2019 at 5:58 pm

      Feel free to skip it! It helps with iciness but if you can’t have it, don’t use it.

      Reply
  69. Chérie says

    March 13, 2019 at 10:59 pm

    I can’t have alcohol, will this work and still be creamy and yummy without it? I’d like to ask, why does it have Vodka in it? Many people don’t drink alcohol. Ty!!

    Reply
    • Carolyn says

      March 14, 2019 at 6:29 am

      Alcohol makes sugar free ice cream less icy and hard. You can skip it but your ice cream will freeze very hard.

      Reply
  70. Erin says

    April 13, 2019 at 11:45 pm

    5 stars
    I was so excited to try this…I followed the recipe exactly…it turned out amazing! Thank you so much!

    Reply
    • Carolyn says

      April 14, 2019 at 12:19 pm

      Happy to hear it!

      Reply
  71. Barb C says

    April 21, 2019 at 3:26 pm

    Carolyn, a question for you, as I seek the perfect NON-DAIRY vanilla ice cream – I am stumped about what to do. I tried your vanilla ice cream recipe, made the double batch of low carb condensed milk, etc, all using coconut milk from a can. I use Trader Joe’s because it truly has no additives or fillers. I used the recommended amounts of xanthan gum, and after all of that work (!), the ice cream had tiny grains of frozen coconut fat mixed all through it. Maybe I just need to switch brands, but on the whole I love TJs products. It’s just so disappointing. My T1D daughter is also dairy free so I really work at finding good recipes she’ll love, and yours are a hit! I could use any tips you have about this coconut milk crisis I find myself in!!

    Reply
    • Carolyn says

      April 21, 2019 at 9:03 pm

      Hi Barb. I have started to play with allulose and Bocha Sweet and they work well in ice cream to keep it soft. The problem is that for dairy free ones, it still gets icy after a time in the freezer. Less so than it would with just Swerve but still more so than dairy…

      Reply
      • Barb C says

        April 22, 2019 at 9:30 am

        Thanks, Carolyn. The problem was not really iciness, but the tiny grains of coconut fat that were unpleasant to eat – you really almost had to chew it. My daughter said she would still eat it, but it was off-putting. I did use some xylitol – i have some from a long time ago I want to use up before buying allulose. Maybe I’ll try a different brand of coconut milk and see if that makes a difference. Iciness I can deal with – I usually nuke it for 10-15 seconds and it softens nicely. 🙂

        Reply
        • Carolyn says

          April 22, 2019 at 1:14 pm

          Okay what brand of coconut milk are you using? I use Native Forest. As long as I melt it in a pan so that the “Cream” mixes properly with the water, I don’t get that.

          Reply
          • Barb C says

            April 22, 2019 at 6:09 pm

            I used Trader Joe’s – I think I’ll try Native Forest and see if that’s the issue. Thanks!! I made your lemon curd and tartlets for Easter and everyone LOVED them!

        • Linda says

          May 23, 2019 at 3:46 pm

          I use Thai Kitchen Organic Coconut Milk. I warm it just a little in the microwave, whisk till smooth, then chill for a few hours. It actually makes CREAMIER ice cream than heavy whipping cream. Like velvet.

          Reply
          • Roni says

            May 30, 2019 at 5:25 pm

            Linda did you follow this recipe just swapping coconut milk for the cream? Would love to try that…

  72. Roxy says

    April 24, 2019 at 6:12 pm

    Can you use gin instead of vodka?

    Reply
    • Carolyn says

      April 24, 2019 at 7:04 pm

      I suppose so but gin has a strong flavor whereas vodka does not.

      Reply
  73. Katrina Weir says

    May 6, 2019 at 2:37 pm

    5 stars
    Amazing recipe!

    Reply
  74. Deborah says

    May 19, 2019 at 7:35 am

    5 stars
    Carolyn, THANK YOU for all the great recipes…..I so admire the fact that you are always improving your older recipes as new products and new techniques are found. Low carb cooking has come such a long way and much of that is owed to you. Your cakes are indistinguishable from traditional flour ones, and now we have scoopable ice crystal free ice cream….no small feat. Hat off to you.

    PS: hoping you will update the DEATH BY CHOCOLATE ICE CREAM to also include the SF Condensed Milk. Your Coffee Ice Cream looks like a no brainer swap.

    Bless you for making our lives sweeter.

    Reply
  75. Jessica says

    May 19, 2019 at 8:11 am

    5 stars
    I love this recipe and now it’s even softer? Amazing!
    I don’t see the measurement for the Bocha Sweet in the recipe itself. Looking forward to trying the new tips!

    Reply
    • Carolyn says

      May 19, 2019 at 8:23 am

      It’s in the condensed milk. It won’t be “softer” for you if you liked the old one. But that one took a LOT of xanthan and a LOT of vodka to keep it soft and some people still had trouble with it. This has a much better consistency overall.

      Reply
  76. Joanne says

    May 19, 2019 at 6:11 pm

    Thank you for this ice cream recipe — I have missed eating vanilla ice cream! Love all your recipes.

    Reply
  77. melinda chavez says

    May 20, 2019 at 1:20 am

    I’m confused and excited. I’m new to this new type of keto cooking. My question is where in your recipe do you mention Xanthum gum and how much do I use? Also, you mention how much swerve to use…..but how much Bocha do i use?
    Other than that I’m excited to get started!

    Reply
    • Carolyn says

      May 20, 2019 at 7:09 am

      It’s all in the condensed milk recipe…

      Reply
  78. Linda says

    May 20, 2019 at 11:09 am

    Hi Carolyn,

    I’ve been looking for an excuse to make the condensed milk and here it is (was contemplating keto magic cookie bars, too!). Just curious if you tried the bocha in a custard based ice cream recipe. I do love that type of ice cream and would be STOKED if the bocha helped keep it softer.

    Thanks for this new one!

    Best,
    Linda

    Reply
    • Carolyn says

      May 20, 2019 at 12:34 pm

      I have indeed tried Bocha Sweet in custard bases and it works beautifully if you use it in combination with Swerve.

      Reply
      • Linda says

        May 20, 2019 at 1:16 pm

        SWEET! Thanks for getting back.

        Best,
        Linda

        Reply
  79. Billy says

    May 24, 2019 at 6:40 am

    5 stars
    Keto or not, this is delicious nice job!

    Reply
  80. Sarah Skaggs says

    May 24, 2019 at 6:54 am

    5 stars
    Wow. This is the real deal! My kids had no idea it was ‘healthy’ ice cream!

    Reply
  81. Aimee Shugarman says

    May 24, 2019 at 6:59 am

    5 stars
    Truly a fantastic recipe. The kids gobbled it down 🙂

    Reply
  82. Alli says

    May 24, 2019 at 7:15 am

    5 stars
    This is such a great recipe! I’ve been looking for a keto ice cream and this is the best one! Love it!

    Reply
  83. Tanya Schroeder says

    May 24, 2019 at 7:23 am

    5 stars
    This is so soft and so perfect! Love the vodka tip!

    Reply
  84. Linda says

    May 26, 2019 at 5:32 am

    Carolyn,

    You’ve outdone yourself with this recipe. Not only is it incredibly delicious, creamy, smooth and scoopable right out of the freezer, but it blows away any of the keto ice creams on the market, which are hard as a rock and when they soften, don’t have much flavor.

    I did tweak this slightly. When I read the recipe for your maple ice cream, I thought the use of swerve brown in the condensed milk was downright inspired, so I did that here. I also added extra vanilla beans and steeped a scraped vanilla bean in the base overnight while it chilled down. Holy cow. I had all I could do to not drink the whole batch of base before it got into the ice cream machine 🙂 Anyway, the finished ice cream was incredible , with the notes of caramel brought in by the brown sugar swerve. I also had a difficult time not drinking all of the condensed milk when I made that.

    Thank you a million times for this. I had very sadly resigned myself to the fact that great ice cream was a thing of the past, and then you went and did this!

    Reply
  85. Lisa says

    May 26, 2019 at 8:45 am

    I’d love to try the new vanilla ice cream. Carolyn my recipe does not show how much Bocha sweet you’ve used, only the powdered swerve. Please update, and I’ll be trying this right away! Thank you so much for all you do! Just made your Fudgu keto brownies last night, with whipped cream, what a hit!

    Reply
    • Lisa says

      May 26, 2019 at 8:47 am

      And how much xanthan gum!

      Reply
  86. Lisa says

    May 26, 2019 at 8:53 am

    I sre the bocha sweet and xanthan gum are in the condensed milk recipe! Can’t wait to try this, thank you!

    Reply
  87. Ann says

    May 26, 2019 at 10:40 pm

    5 stars
    Best keto ice cream recipe ever with the current sugar-free condensed milk recipe! I made this last night and the taste, texture and scoopable softness was exactly like expensive, rich ice cream!!! I just love your recipes!

    Reply
  88. Katie says

    May 29, 2019 at 10:26 am

    5 stars
    I’ve been waiting for a perfectly scoopable keto ice cream for, what feels like, an eternity now. This is just that.

    Thank you, Carolyn, for all of the hard work and recipe testing you do. I know how expensive the development process is. I know how expensive it is for readers to try out new recipes and methods and it’s especially frustrating when they fail. I can’t tell you how much money I’ve burned through over the years trying out poorly composed recipes. Your recipes are always so carefully crafted and well-written that I never have a doubt when I decide to make something of yours.

    I was so happy when I pulled this ice cream out of the freezer yesterday morning after 12+ hours and slid a spoon right through the centre with such ease, I could have cried. I made this recipe with allulose (not available in Canadian stores yet – purchased Hoosier Hill Farm brand from amazon.ca, cheaper than trying to purchase BochaSweet from Canada) and without an ice cream maker and it was absolutely perfect – the closest I’ve had to the real deal.

    One of my absolute favourite recipes is your recipe for keto Nanaimo bars (Vancouver Island represent!) and I had some leftover pieces from a birthday last weekend so I chopped them up and mixed them into the ice cream. Would strongly recommend this.

    Reply
  89. Em says

    June 1, 2019 at 7:53 pm

    I just made this and yes it DOES NOT go ROCK HARD. I had the ice cream maker. Thank you, and I can’t wait to made the Neapolitan Ice Cream cake recipe also

    Reply
    • Carolyn says

      June 2, 2019 at 9:43 am

      So glad you like it!

      Reply
  90. Christiana Hancox says

    July 5, 2019 at 7:28 am

    5 stars
    This recipe is inspired – thank you so much. I shall be adapting it with all sorts of flavours. But I have a question/problem – Bocha Sweet is not yet available in the UK but I managed to acquired a couple of bags when a nephew visited the States. I am going to need more! Having read your blogs (for years) I noticed in another recipe you suggested adding allulose if extra sweetness was needed – so my question is whether allulose behaves similarly to Bocha? And am I right in thinking allulose = xylitol? Your advice/expertise would be much appreciated. Many thanks.

    Reply
  91. Sheryl says

    July 16, 2019 at 2:54 pm

    I want to try this but just hate Swerve and other sweeteners with coolness/aftertaste. Help!

    Reply
    • Carolyn says

      July 16, 2019 at 5:10 pm

      I think it’s very likely you won’t get any cooling if you use the mix of sweeteners that I use here.

      Reply
  92. Tammy says

    August 17, 2019 at 8:30 am

    5 stars
    Is there a different recipe for the base. The recipe listed doesn’t list how much BochaSweet or Xanthan gum to use. I want to make this over weekend but I think I’m missing something somewhere . Thanks

    Reply
    • Carolyn says

      August 18, 2019 at 7:01 pm

      You need to click through to the sweetened condensed milk… It’s a clickable link.

      Reply
  93. Keto Krazy says

    September 8, 2019 at 12:28 pm

    Thank you for the amazing recipe. Question about servings. The recipe shows 8 servings. Base on the these portions, how many quarts does this make? I have a 2.1 quart ice cream maker and want to maximize the batch.

    Thanks again!

    Reply
    • Carolyn says

      September 8, 2019 at 1:31 pm

      Typically 8 servings would be 1 quart (1/2 cup per serving). But this definitely makes more like 1 1/2 quarts.

      Reply
  94. Kathleen Lesnau says

    September 25, 2019 at 6:33 am

    You mention Xanthan Gum in the copy above the receipe but it is not listed in the recipe card. Am I missing something?

    Reply
    • Carolyn says

      September 25, 2019 at 8:36 am

      It’s in the sweetened condensed milk…

      Reply
  95. Doreen says

    October 7, 2019 at 4:13 pm

    5 stars
    I love this ice cream and didn’t find making the condensed milk a problem or too difficult. This was the first ice cream I had ever made, low carb or otherwise. My daughter liked it too but wanted me to try a recipe containing eggs… Okay, I did and we compared the two, side by side, and this recipe won in our house as well as a guest who happened to stop by. My question is, how do I turn this vanilla ice cream into chocolate? I’ve looked at other recipes, but I still can’t figure out what to do. Please help. Strawberry would be welcome too. Rookie ice cream maker who was lucky enough to try your recipe first. Thank You in Advance… PS: Your Sugar Free Chocolate Syrup is the Bomb. Who knew the perfect chocolate syrup was so easy to make. Love your recipes.

    Reply
    • Carolyn says

      October 8, 2019 at 9:03 am

      You can add about 3 ounces chopped sugar-free chocolate to the condensed milk as it is still warm and whisk it in once it melts. It will make it very thick, though and be tougher to whisk in the other cream later so have some patience there.

      Reply
  96. Carole says

    November 15, 2019 at 6:25 pm

    5 stars
    This updated ice cream recipe is FANTASTIC–I have had many, many attempts (and fails) at making a scoopable ice cream without an aftertaste, and THIS IS IT! Now I know I will never want to make ice cream without this particular combination of sweeteners that makes things so creamy for days in the freezer. I would like to make a chocolate version but I’m worried about adding anything that would upset the beautiful balance in this recipe. Have you tried a chocolate version of this updated recipe?

    Reply
    • Carolyn says

      November 15, 2019 at 7:46 pm

      Chocolate would not be an issue at all for consistency. I’ve made easy chocolate ice cream many a time. You could add some unsweetened chopped chocolate to the condensed milk when it’s warm and whisk it in. But it will get very thick as it cools, more like ganache!

      Reply
      • Carole says

        November 26, 2019 at 12:41 pm

        Oh, that’s so awesome to hear, thank you for your speedy response! I make a double recipe of this ice cream twice a week, because my husband eats it by the shovelful–and he’s still losing weight! Chocolate ice cream, here we come.

        Reply
  97. Jean says

    November 25, 2019 at 7:31 pm

    Did you make your own condensed milk, if so how did you make it. I don’t have a ice-cream maker. Got enough gadgets lol?

    Reply
    • Carolyn says

      November 25, 2019 at 9:15 pm

      Please click the link in the recipe that says “sugar-free condensed milk” as that will tell you exactly how (yes, it’s homemade).

      Reply
  98. Ann says

    December 27, 2019 at 2:48 pm

    5 stars
    This was the first low carb ice cream recipe I made. It was so good that I branched out, and I’m making all kinds of low carb ice creams now. What I’m finding is that pretty much any ice cream recipe will work, if you sub in a mix of Swerve and BochaSweet for the sugars. I’m having tons of fun going through the book “Hello, My Name is Ice Cream,” and making low carb versions of the recipes in that book. If you’re into ice cream, especially the science of ice cream, that is one amazing book.

    What I’m having trouble with is I’m trying to switch to allulose instead of BochaSweet, because of price. It seems that allulose must have a lower freeze point even than BochaSweet, because every ice cream I have made with it so far is way too soft. I’ve found that 1/2 Swerve and 1/2 BochaSweet makes a texture that’s very close to regular ice cream in most recipes, but 1/2 allulose and 1/2 Swerve is a gloopy mess right out of the ice cream freezer, then has a very dense texture after it’s been in the freezer. The question is, have you ever gotten a good ice cream texture with a combination of Swerve/allulose? Or should I just go back to BochaSweet.

    Reply
    • Carolyn says

      December 27, 2019 at 3:47 pm

      I’m sorry, I don’t use allulose much as it gives me severe stomach issues.

      Reply
  99. Catherine Flannigan says

    December 31, 2019 at 10:17 am

    Hi Carolyn! Quick question…
    My hubby can not eat uncooked cream, but if it is even allowed to come to a brief boil it does not bother his stomach at all. I SOOO want to make this, is there a way to make this and cook all of the cream? We love ALL of your recipes and I’m dying to make your ice cream!
    Catherine

    Reply
  100. Mimi says

    January 10, 2020 at 8:04 pm

    5 stars
    Oh. My. Goodness! First off…that homemade condensed milk is the Bomb! I was skeptical because I think regular condensed milk is way too sweet. This is perfect!
    And the ice cream. Wow! I found a Cuisinart at our local Goodwill for $10 and it works great. The first ice cream I made was a full sugar one (mint choc chip) for my son. It was meh. The second ice cream was this one and it is unbelievable! I just put it in the freezer and now must find something to do for a few hours before I can grab a scoop.
    Thank you so very very much for all your hard work and experimenting!

    Reply
    • Carolyn says

      January 10, 2020 at 10:08 pm

      Thank you so much, Mimi!

      Reply
  101. Anna says

    January 15, 2020 at 6:58 pm

    5 stars
    I haven’t had a chance to try this yet, but I just wanted to point out in step 2 you wrote “chill” and I put it in the freezer, which I don’t think we were supposed to do 🤦‍♀️

    Reply
    • Carolyn says

      January 15, 2020 at 8:17 pm

      No, you weren’t supposed to put it in the freezer. “Chill” in recipes always means the refrigerator.

      Reply
  102. Lalie says

    February 10, 2020 at 8:10 pm

    if I already mixed the condensed milk with the cream and other ingredients but don’t have an ice cream maker handy, is there any other way of turning it into ice cream? I didn’t see the directions for the freezer version until after I’d already combined

    Reply
    • Carolyn says

      February 10, 2020 at 8:59 pm

      I am really not sure what to say here. I don’t quite know how to rescue this except to suggest that you beat even more cream and mix it in.

      Reply
  103. Pam deLeon says

    February 17, 2020 at 11:23 pm

    5 stars
    2nd time making this ice cream, my husband’s LOVES it! He also adds the candied pecan or the peanut butter cookies.

    Reply
    • Carolyn says

      February 18, 2020 at 9:59 am

      Yummy!

      Reply
  104. Squid says

    March 14, 2020 at 3:14 pm

    how much is “1 recipe Sugar-Free Condensed Milk”?

    Reply
    • Carolyn says

      March 14, 2020 at 7:52 pm

      Hi Squid. Please click the link in the recipe. You make what is written… that is “1 recipe”.

      Reply
  105. Elita in L.A. says

    April 4, 2020 at 11:27 pm

    What would the measurement of the condensed milk be if I were to use canned evaporated milk or evaporated coconut milk, rather than making my own? Thank you!

    Reply
    • Carolyn says

      April 5, 2020 at 8:07 am

      It’s about 1 cup. But you will need to add sweetener to it!

      Reply
      • Elita in L.A. says

        April 5, 2020 at 9:31 pm

        Thank you for your speedy reply!

        Reply
  106. Liezel Boonzaier-Lacquaye says

    April 17, 2020 at 5:34 am

    hi. can i use mct oil instead of vodka

    Reply
    • Carolyn says

      April 17, 2020 at 7:54 am

      I guess you can try. No idea if it’s a good replacement.

      Reply
  107. Ann Pelaez says

    April 19, 2020 at 9:37 pm

    I’m so excited! I’m waiting for the sweetened condensed milk to cool. This will be my second go at keto ice cream. The first one – not your recipe – had a full quarter cup of MCT oil, and the texture was horrible. It left a greasy residue in the mouth.

    SO! I only have tequila in the house and will probably try it. Fingers crossed!

    Ann

    Reply
  108. Stephanie says

    April 23, 2020 at 10:54 pm

    5 stars
    You are my go to for keto/low carb recipes! This was amazing, but almost too rich! Any suggestions for swapping out some of the heavy cream for almond milk? Figured I can do some trial and error but hate to waste the bocasweet as it is pretty pricey!

    Reply
    • Carolyn says

      April 24, 2020 at 4:58 pm

      You can do about 1/2 of the sweetened condensed milk with almond milk. It takes a bit longer to simmer and isn’t quite as thick but it works.

      Reply
  109. Steve Ashie says

    April 28, 2020 at 1:59 pm

    Help,

    I made this ice cream recently as written except I had no Bocha Sweetener and used 1/2 cup of Swerve for the Condensed milk. The Ice cream came out hard and really not creamy. I did not quite beat the heavy cream to a whip cream texture, may that have caused my issues?

    Thanks

    Reply
    • Carolyn says

      April 28, 2020 at 3:19 pm

      Please read the blog post, I am quite clear on why BochaSweet will make your ice cream a better consistency.

      Reply
  110. Judy says

    May 4, 2020 at 12:07 pm

    4 stars
    Thank you for the recipe. It was delicious. However question for you, the feedback from the family was that it was too sweet. Any way I could reduce the sweetness?

    Reply
  111. Michelle White says

    May 8, 2020 at 3:58 pm

    Ok. Something didnt work for me.
    I know you said to use 2 different kinds of sugar. I only had powdered Swerve. So I used just that. Could I have used coconut palm sugar granulated? Maybe I could grind the coconut palm sugar to a finer consistency? I didnt use the vodka either. It’s hard as a rock…
    I’m desperately trying to find a keto ice cream that isnt a rock.

    Reply
    • Michelle White says

      May 8, 2020 at 4:00 pm

      Side note: straight out the machine was a creamy dream! But frozen …alas no.

      Reply
    • Carolyn says

      May 8, 2020 at 5:19 pm

      Hi Michelle. You’ve already addressed your own question. Without one of the other sweeteners, it’s going to be very hard in the freezer. And coconut palm sugar is not going to help (it’s also not low carb).

      Reply
  112. Roxxy says

    May 10, 2020 at 3:06 pm

    Hi.I absolutely love your OGERA and posts!Tried this for the first time I think I over whisked the cream bit because it started getting solid which resulted in a super delicious but over rich ice cream.Please tell me how to fix it?

    Reply
    • Carolyn says

      May 10, 2020 at 4:56 pm

      If it happens again, thin it out with some almond milk before churning.

      Reply
  113. Matt Clark says

    May 11, 2020 at 6:53 pm

    4 stars
    This is truly fantastic! Mine right out of the ice cream maker reminded my of frozen Cool Whip! It is soft and very delicate, and has a almost buttery richness. This is great stuff! Will add a second review once it comes out of the freezer to see how solid it got! I’m impressed!!!!

    I would like to try adding a bit of unsweetened milk to build a more ice cream texture. I think the vodka is a killer idea!

    I am looking forward to making a Neapolitan by making a series of batches in one day and assembling them into the 3 flavors in the deep freeze, by stacking them one on top of the other.

    Awesome!

    Reply
  114. Karen S says

    May 12, 2020 at 6:44 pm

    I made this ice cream this week. I don’t have an ice cream freezer so I followed the directions for making it without. It is incredibly creamy and does not get too hard but mine tastes like cool whip more than ice cream. Is it possible that whipping the cream too much before adding the sweetened condensed milk would do that?

    Reply
    • Carolyn says

      May 12, 2020 at 8:16 pm

      Might do it. The reality is that no-churn ice cream has a different consistency than churned ice cream. So you just kind of have to accept it!

      Reply
  115. Sam says

    May 13, 2020 at 11:03 am

    Would a sugar alcohol, act like vodka? I have not tried this recipe but I am very interested. Is there a way to search the questions that are asked, I got tired of reading.

    Reply
    • Carolyn says

      May 13, 2020 at 11:33 am

      No, sugar alcohols are not in anyway similar to alcohol in how they behave.

      Reply
  116. Matthew Clark says

    May 17, 2020 at 7:35 pm

    2 stars
    Mine was soft out of the maker but turned into a brick in the freezer….It right after churning was almost exactly like frozen Cool Whip! Not sure if I did something wrong.

    Don’t get me wrong, as the ice cream slightly thawed is pretty awesome, but for me is not scoopable when totally frozen.

    Still love the flavor with some Lily’s Chocolate Chips added in!

    Reply
    • Carolyn says

      May 17, 2020 at 10:11 pm

      5 stars
      What sweeteners did you use? because if you used what I suggested, it wouldn’t be rock hard…unless you have your freezer turned WAY low.

      Reply
  117. Lori Ballard says

    May 17, 2020 at 9:17 pm

    I want to tell you how wonderful you are for putting these recipes out there. I bought your cookbook the ultimate guide to keto baking and I love it! You are awesome! With out your sweets I would be a failure at this keto plan.

    Reply
    • Carolyn says

      May 17, 2020 at 10:09 pm

      Thank you, Lori!

      Reply
  118. Cate says

    May 25, 2020 at 2:23 am

    5 stars
    Thank you so much for the detailed explanation and the fantastic recipe! Also thank you to commenters who added valuable details about their own experiences (the people who ask questions addressed in the blog or repeatedly by other commenters are a bit of a drag).

    This was my first keto ice cream ice tried to make, and I’ve thrown away all the commercial brands I’ve tried. I was super excited about the condensed milk at first, but then it totally solidified after being in the fridge… I think my cream was solid enough on its own that it didn’t need xantham gum, which I’ll try next time. I tried using the Gooddee’s brand sweetner (allulose monk fruit blend) as I didn’t like the reviews of Bocha Sweet enough to order it.

    I was a little nervous after the condensed milk because I planned to alter the recipe… but it turned out fantastic. I boiled the cream with fresh cherries, immersion blended them, then let it cool. I left out the vodka from the mix, and instead soaked chopped fresh cherries in kirsch. Right before putting in the ice cream machine I folded the cherry/kirsch mix in. After 3/4 time in the ice cream machine I dropped in chipped Lily’s dark choc chips (Stevia sweetened). Right out of the machine it had a very “whipped cream” flavor, which was ok but not the same as ice cream. However, after letting it freeze for several hours it tasted much more normal. I’m not totally used to the ultra high fat taste and may try partially non dairy next time to see if it cuts it a little. The texture is great, hard enough to be scoop-able, but otherwise ready to devour.

    Reply
  119. Sunny says

    May 25, 2020 at 3:58 am

    5 stars
    Hi

    Can I use evaporated milk instead of your home made condensed milk? Would I need to add swerve and bocha to it? Butter? Woukd I mix it room temperature or mix it on low heat?

    If I wanted to make chocolate ice cream how much cocao would I add?

    Thank you

    Reply
    • Carolyn says

      May 25, 2020 at 4:41 pm

      I don’t use evaporated milk so I can’t say for sure, but yes, I think you would need to sweeten it, since the bulk of the sweetener is in the condensed milk. And yes, mix them in on heat. Not sure about the cocoa powder… do it to taste. There are no eggs here so you can add and taste as you go.

      Reply
  120. Rae says

    June 3, 2020 at 12:13 pm

    5 stars
    OMG, this is my new ice cream base! I substituted creme de menthe for the vodka and mint extract for the vanilla, and it was uh-mazing. So creamy, and I couldn’t tell it was sugar-free. Thank you so much for sharing!

    Reply
  121. Angela says

    June 8, 2020 at 2:19 pm

    5 stars
    I absolutely love this ice cream! My questions are, can it be doubled and cananything be added to it – like Lily’s chocolate chips or nuts without altering the softness?

    Reply
    • Carolyn says

      June 9, 2020 at 10:45 am

      Any additions are fine, they won’t affect the ice cream. Well, fruit will because it has a high water content, but nuts and chocolate chips would be fine.

      Reply
  122. Kathy says

    June 11, 2020 at 4:05 pm

    5 stars
    Hi I just needed to come back and comment on this recipe.
    I bought a new ice cream maker-cuisinart with the bowl you freeze, because I wanted to make better sugar free ice cream than what is in the stores.
    This recipe is a bit time consuming but the flavor and consistency is amazing. I didn’t change a thing and only needed 1/4 tsp of the xanthigum.
    This is really rich for us now (we are in our 70’s) though. Can I use one tablespoon of butter instead of two? didn’t know if scientifically it needs the two. Also after making the first part-reducing down the cream, when adding in the rest of the ingredients-can I change that to whole milk, or almond milk to cut down on the cream. we are not keto but I am making us up many of keto desserts as I have celiac and husband has diabetes and heart disease. wanted to know if this ice cream would still be creamy with these changes?
    Also I didn’t get much ice cream in the end-I was thinking churning it would have added in allot more volume? I churned it for 30 minutes and it was like a thick soft serve. if this doesn’t expand I will do a double batch next time. It did freeze well
    thank you so much for all your time and work developing these recipes.

    Reply
    • Carolyn says

      June 11, 2020 at 9:05 pm

      Hi Kathy… leave the butter in, but replace some of the added cream at the end with whole milk. It may be a bit icier but it will still work.

      Reply
      • Kathy says

        June 12, 2020 at 6:27 am

        5 stars
        thank you so much

        Reply
        • Kathy says

          July 1, 2020 at 5:59 pm

          I just needed to come back for a follow up. I am on my third ice cream batch-we love this ice cream. I doubled the recipe because it fits in my ice cream maker better-it’s the 2 qt cuisanart, there is about a half a cup that doesn’t fit-I just use that in my coffee.
          The changes I made after my above question.
          To the second part of the recipe since I am doubling I need 3 more cups of cream-so what is left in my quart of cream from making the first part of the recipe is around 3/4 cup so I add half and half to make a cup, then one cup half and half, and one cup whole milk.
          I do use the vodka, and total I use 3/4 tsp of xantham gum. 1/2 tsp first let sit 10 minutes and then add 1/4 tsp. this churns up so well-and is not noticably icey at all we love. it thank you so much again for creating this recipe. I also got a better churn of the ice cream if I make this up early evening-sits in the frig overnite, and in the morning I churn it-really chilled that way.

          A new question I didn’t spot an answer in comments-while churning towards the end can I add fresh blueberries, or chopped up fresh strawberries and will it stay creamy if I do that thanks Kathy

          Reply
          • Carolyn says

            July 1, 2020 at 9:58 pm

            Hi Kathy, as regards your last question, it’s easier to fold them into the churned ice cream as you transfer it to a container. Otherwise they get mushed up and squished by the paddle during churning.

  123. Marcelle says

    June 19, 2020 at 1:38 pm

    5 stars
    Now that summer is finally here I have been DYING for Key Lime Pie ice cream but Halo Top stopped selling it in stores around me so I have to try to make a true keto version – without the benefit of an ice cream maker. Your vanilla ice cream looks like the PERFECT place to start. If I add some lime juice and lime zest and crumble up a few of your graham crackers into it that might just do the trick! If you have any suggestions on this I would LOVE to hear them! Fingers crossed…I’ll keep you posted!

    Reply
    • Carolyn says

      June 19, 2020 at 5:47 pm

      I do think this will work but to really get lime flavor, you want some lime zest. You’d have to add a LOT of lime juice to really get good flavor and that could make it a bit icy. I suggest maybe 1/3 cup lime juice and two tbsp lime zest.

      Reply
  124. Mary Van Peursem says

    July 5, 2020 at 1:14 pm

    5 stars
    I made this for the first time yesterday. I can’t believe I get to have real ice cream without weird funky sweeteners. This is so good!!! My adult son teasingly accused me of lying about it being sugar-free. Ice cream is one thing I’ve missed desperately since going keto a few years ago. I just bought an electric ice cream maker, and now it’s going to get a workout! Thank you from the bottom of my heart, Carolyn.

    Reply
  125. Crystal says

    July 11, 2020 at 3:36 pm

    How much sweetened condensed milk do you use? Also if its not sugar free sweetened condensed milk is it still keto?

    Reply
  126. vanessa says

    July 12, 2020 at 2:35 pm

    I am going to try this recipe today but I want to add in a keto cookie butter that I made. I wanted to get your opinion on how I should adjust the sweetener but not affect the texture. My plan is to make the condensed milk recipe as you have written it. Given that the cookie butter recipe has both swerve and brown sugar swerve in it, I was going to leave out the additional 3 tablespoons of swerve in the ice cream mixture. Also I plan on melting the cookie butter before mixing it into the ice cream mixture as it gets hard in the fridge. Then dollop another half cup of the cookie butter in between layers of ice cream after it comes out the mixer to create a swirl. Thoughts?

    Reply
    • Carolyn says

      July 12, 2020 at 8:17 pm

      Since it has no eggs, you can taste and adjust as you go, but I can’t say for sure how this will work out without testing it myself.

      Reply
  127. Jud says

    July 13, 2020 at 10:58 am

    How would we alter the recipe to change it to a custard base?

    Reply
    • Carolyn says

      July 13, 2020 at 12:40 pm

      Find a different recipe 🙂 Honestly, I have tons of vanilla custard ice creams on this blog (with fun flavors and additions) so I recommend searching “ice cream” here. This is not one that lends itself to that method.

      Reply
  128. Kosher Ketosis says

    July 24, 2020 at 6:22 pm

    5 stars
    Could you use rum in place of vodka to achieve the same effect but more of a hot buttered rum ice cream?

    Reply
    • Carolyn says

      July 24, 2020 at 6:41 pm

      Sure!

      Reply
  129. Sarah says

    August 15, 2020 at 5:43 pm

    5 stars
    Fantastic ice cream recipe!!!!

    We are definitely enjoying delicious Keto ice cream. Thank you so much for figuring it all out for us.

    Reply
  130. Sharron says

    August 20, 2020 at 4:04 pm

    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 🤗)

    Reply
    • Carolyn says

      August 20, 2020 at 4:28 pm

      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!

      Reply
  131. Elizabeth says

    August 22, 2020 at 12:05 pm

    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?

    Reply
    • Carolyn says

      August 22, 2020 at 12:48 pm

      It’s in the sweetened condensed milk recipe…

      Reply
  132. Melissa Z says

    August 27, 2020 at 5:19 pm

    5 stars
    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!

    Reply
    • Carolyn says

      August 27, 2020 at 6:00 pm

      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.

      Reply
    • Carolyn says

      August 27, 2020 at 6:00 pm

      Oh and I have the exact same model of ice cream maker…

      Reply
      • Melissa Z says

        August 28, 2020 at 12:58 pm

        5 stars
        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?

        Reply
        • Carolyn says

          August 29, 2020 at 7:53 am

          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.

          Reply
  133. Austin says

    September 6, 2020 at 4:44 pm

    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?

    Reply
    • Carolyn says

      September 6, 2020 at 5:03 pm

      Hi Austin… you need to click through to the sweetened condensed milk, which is a critical part of the recipe.

      Reply
  134. Sofia says

    September 9, 2020 at 3:44 pm

    5 stars
    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!

    Reply
  135. Steph says

    September 13, 2020 at 12:23 am

    5 stars
    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.

    Reply
  136. Lauren says

    October 17, 2020 at 6:24 pm

    5 stars
    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

    Reply
    • Carolyn says

      October 17, 2020 at 9:31 pm

      I can’t see why not!

      Reply
  137. Dianne says

    November 18, 2020 at 11:29 am

    5 stars
    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

    Reply
    • Carolyn says

      November 18, 2020 at 11:59 am

      Because I have made many different ice cream recipes at different times.

      Reply
  138. Rayna says

    November 23, 2020 at 1:30 pm

    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!

    Reply
    • Carolyn says

      November 23, 2020 at 3:17 pm

      You need to click through, the BochaSweet is in the condensed milk!

      Reply
  139. Lisa says

    December 12, 2020 at 5:56 pm

    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!

    Reply
  140. Becky says

    January 3, 2021 at 8:24 pm

    5 stars
    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!!

    Reply

Trackbacks

  1. Get ready for the summer- top 7 homemade ice cream recipes - All Fresh Recipes says:
    April 25, 2013 at 3:40 am

    […] No sugar added and no eggs. Yes I am amazed by this astonishing recipe! This vanilla ice cream is low carb and its taste and condition is exactly the same as any other normal vanilla ice cream! To achieve the low carb, we replace sugar by powdered Swerve Sweetener or powdered erythritol. Also we use low carb sweetened condensed milk instead of normal condensed milk. All the ingredients we are going to use is easy to find in grocery stores. If you are looking for a low carb and easy-made ice cream, this should be your choice! At alldayidreamaboutfood.com […]

    Reply
  2. Low Carb Dark Chocolate Gelato with Raspberries | All Day I Dream About Food says:
    June 6, 2013 at 6:48 am

    […] making a lot of ice cream lately and I actually got a little sick of it.  Shocker, I know, but my Low Carb Vanilla Ice Cream recipe is very heavy on the cream and the last time I made it, I really didn’t want to eat any of it […]

    Reply
  3. Low carb ice cream - Invented to help us all watch our waistline!Low Carb Snacks says:
    September 10, 2013 at 3:32 am

    […] If you want to try making your own low carb ice cream at home, and you have an ice cream maker, give this recipe a try! […]

    Reply
  4. Low Carb Peanut Butter Cookies | No Bun Please says:
    July 10, 2014 at 11:52 am

    […] a summertime treat, I decided to put two of these cookies together and sandwich a small scoop of All Day I Dream About Food’s, “Perfect Low Carb Vanilla Ice Cream&#8221… between them. Let me tell you this, this ice cream really is perfect! Carolyn really killed it in […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

free email series

Secrets to Keto Baking

Tips and tricks to delicious and healthy recipes!

Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

Recipe Key

Diet & FitnessPaleoKeto Meal Plans
Low Carb Gluten Free

Footer

All Day I Dream About Food
COPYRIGHT © 2021 · ALL DAY I DREAM ABOUT FOOD · DISCLOSURE POLICY · PRIVACY POLICY