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.
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.
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.
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.
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!
Peanut Butter Fudge Ripple Ice Cream
Keto Vanilla Ice Cream
Ingredients
- 1 recipe Sugar-Free Condensed Milk
- 1 ½ cups heavy cream (can replace ¾ cup with nut milk, coconut milk, etc.)
- 3 tablespoon powdered Swerve Sweetener
- 1 ½ tablespoon vodka (optional, helps reduce iciness)
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Make the sweetened condensed milk according to the directions and let cool to room temperature. Whisk in the heavy cream, powdered sweetener, vodka, vanilla extract, and salt.
- Taste the mixture and adjust sweetener to taste. You can use additional Bocha Sweet or allulose here but because it's granular, you will need to whisk for a while to dissolve it properly.
- Chill the mixture at least one hour and up to overnight, then pour into the canister of an ice cream maker and churn according to manufacturer's directions. If you have the kind of ice cream maker that requires the canister to be frozen first, don't forget to do that!
- Transfer to an airtight container and freeze until firm, at least 4 hours.
Video
Notes
- Make the condensed milk as directed. Let cool to room temp and then whisk in the vodka and salt.
- Whip the heavy cream with the powdered sweetener and vanilla extract until it holds stiff peaks.
- Pour in the condensed milk and fold these two together until no streaks remain.
- Transfer to a container and freeze at least 6 hours.
Cheryl Ann says
I’m just curious as to why you add vodka? Could you sub other spirits as well?
Cheryl Ann says
Sorry, I read the preceding article where you explain the use of the alcohol. So would other spirits have the same effect like whiskey or rum? Thanks so much!
Carolyn says
Yes but they have stronger flavors so you may taste them a bit.
Lori says
Could you add say a banana or orange extract to this to make different flavors. My favorite ice cream is banana pudding, not something you can find in store only at some speciality ice cream places and of course it’s not sugar free. If so how much extract would you add.
Thanks for all your amazing work and recipes!
Carolyn says
Absolutely! Try a teaspoon and taste it… there are no eggs so no worry about tasting your mixture.
Anna says
Best ice cream EVER. Have made it numerous times and it turns out perfect and delicious. Thanks, Carolyn!
NK says
Once again, you’ve hit the mark. I used your adaptation to make your Browned Butter ice cream and the result was exactly as you said. Thanks for continuing to work on Keto everything.
Carolyn says
You can use this no-churn recipe and try adding some chocolate: https://alldayidreamaboutfood.com/low-carb-no-churn-coffee-ice-cream/
Judy says
Can instant coffee be added to this recipe to make it coffee ice cream?
Carolyn says
You want this recipe: https://alldayidreamaboutfood.com/low-carb-no-churn-coffee-ice-cream/
John says
I failed to read through the entire recipe and missed the “freeze for 4 hours” part and we started eating it from the ice cream machine when it was like frozen custard and MAN was it good!! The sweetened condensed milk provides that thick, custardy feel to it… it’s really tasty! I added strawberries this time.. will do chocolate chips another time.
Carolyn says
So glad you enjoyed!
Becky says
I used Allulose not Boca. My freezer is set on 0
Carolyn says
Allulose usually makes it even softer so I think it has to be your freezer… Mine never freezes rock hard (unless I use coconut milk. For some reason I can’t get coconut milk to make good ice cream).
Becky says
I commented yesterday on how delicious it is but after being in the freezer all night it’s frozen hard. I followed the recipe exactly. Do you have any suggestions?
Carolyn says
Did you use the exact same sweeteners as I used? The other possibility is that your freezer temp is set a bit low.
Becky says
I have tried several vanilla ice cream recipes and haven’t been pleased. This one is delicious. The salted caramel recipe was also delicious. I can’t wait to try all the other flavors that she has created.
Carolyn says
Thank you!
Susan says
I have never used an ice cream maker. I bought one with a compressor (Breville) to make your recipes. Do I still have to freeze it for 4 hours when it comes out of the maker? I was hoping I wouldn’t have to with one that had a compressor. Thank you!
Carolyn says
When it comes out of the ice cream maker, it has to be soft enough to scrape off the churning paddle. So it won’t be full ice cream consistency. You will still need to freeze for at least a bit.
Barbara says
Can the swerve be replaced with powdered Lakanto monk fruit?
Thank you!
Carolyn says
Yes… but please know that Lakanto is mostly erythritol. The “monk fruit sweetener” is a bit of a marketing gimmick!
monet says
what does 1 recipe of condensed milk mean? sorry im not an expert at these things.
Carolyn says
It means you need to make that first, just click the link, and then you proceed with the rest of the recipe.