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 1/2 cups heavy cream (can replace 3/4 cup with nut milk, coconut milk, etc.)
- 3 tbsp powdered Swerve Sweetener
- 1 1/2 tbsp vodka (optional, helps reduce iciness)
- 1/2 tsp vanilla extract
- 1/8 tsp salt
Instructions
- Make the sweetened condensed milk according to the directions and let cool to room temperature. Whisk in the heavy cream, powdered sweetener, vodka, vanilla extract, and salt.
- Taste the mixture and adjust sweetener to taste. You can use additional 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.
Sandy says
Do You have a cheesecake version of ice cream?
Carolyn says
I have these popsicles: https://alldayidreamaboutfood.com/strawberry-cheesecake-popsicles-low-carb-and-gluten-free/
And this article on how to make no-churn ice cream (which can include cheesecake ice cream): https://alldayidreamaboutfood.com/how-to-make-no-churn-ice-cream/
Judi says
Thank you Carolyn!
I actually used an even 2 TBLSP Vodka as I lime mi e softer yet:) I have a Cuisinart and had no problems getting it to churn🤷♀️ I’m making another batch today but using a vanilla bean that you scrape out the seeds and subbing out 3/4 of HWC with Coconut cream as it’s soo rich:)
Lori says
I just made it so I’m waiting. But you’re right, the last time I made this was in 2013 and although the sweetened condensed milk was to die for, the ice cream was too hard. So we’ll see. I tried the King Arthur sweetener because it has all three: erythritol, monk fruit, allulose and a little stevia.
John Blachaniec says
I wish you made it with egg yolks so you don’t have to make the Sugar free condensed milk!!
Plus what ice cream maker do you like??
Carolyn says
Trust me, making a custard base with eggs is far more difficult, since you have to make sure the eggs don’t curdle! 🙂 I have a big compressor ice cream maker but it’s pricy. I had this one before and it was great too! https://amzn.to/2UOauJ8
Lori says
Just make extra and you can make magic bars with the rest.
courtney says
My new fave treat! Thank you for this keto ice cream!
BOB says
Carolyn, I have made many of your recipes and have loved all of them. I will NOT make this Vanilla Ice Cream ever again…….. I ate it all in one setting!!!! IT IS THE ABSOLUTE BEST KETO ICE CREAM I HAVE EVER HAD. THANK YOU!
Carolyn says
Thank you!!!
Kathy says
I just wanted to come back and make another comment. I have been making this recipe in my cuisanart and we love it very much. I make it almost every month and for about a year now. However, it never really churns thick at all and I could not figure this out-til just recently.
The recipe calls for a little vodka which is optional but is suppose to keep the ice cream from getting icy in the freezer. I did some reading and learned that the vodka will keep the ice cream from fully churning will never get thick. said could add the vodka in after churned.
so I just made a batch this morning-and wow finally real churned ice cream after all this time. thought I would share this in case this is happening to anyone else. I decided not to add the vodka at the end since it churned up so perfect. I will see how it does after frozen
Carolyn says
I’m not sure where you are getting that it won’t churn with the added alcohol. I do this all the time and it churns perfectly – and it was a tip from Cook’s Illustrated that taught me that. They are the one of the best places for cooking advice, they test everything multiple times. But glad you found something that works for you.
Kathy says
I don’t either-I followed your recipe and it just never churned thick for me til I left out the vodka and Like I mentioned I have made this recipe many times too I do love your recipes and share many on my facebook page and blog-I love your keto cheesecakes too
Carolyn says
Well, good to know! I wonder if it’s your ice cream maker. at least you found a solution. 🙂
Kathy says
I have the cuisanart and I love it-actually when I re read the instructions that came with it I found that it said if using vodka to add it in after churned or it wouldn’t churn. properly. but I think your recipe even suggests this machine. it doesn’t matter now-no blaming you are anyone else just thought perhaps I am not the only one that this happening to
Sarah Conibear says
its true …the instuctios for the Cuisinart maker say to add the vodka at the end for best results 🙂
Bev says
I tried this recipe and Oh My God! This is what I have been searching for. A Keto Vanilla Ice Cream that taste like Vanilla Ice Cream and stays scoopable. This will be the only Vanilla Ice Cream I make now. I skipped the Vodka and I did use Xylitol in place of Boca Sweet and it came out perfect. Thank you Carolyn for another great recipe.
Lacey says
I just leave my Kitchenaid ice cream bowl in the freezer. Note to self, do not store it upside down as it won’t freeze your ice cream if you do. Definitely going to try this recipe.
Carolyn says
That’s interesting, I never realized that!
Kymm says
What’s the serving size in the nutrition info?
Carolyn says
Approximately the standard 1/2 cup serving.