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.
Mimi says
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!
Carolyn says
Thank you so much, Mimi!
Catherine Flannigan says
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
Ann says
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.
Carolyn says
I’m sorry, I don’t use allulose much as it gives me severe stomach issues.
Jean says
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?
Carolyn says
Please click the link in the recipe that says “sugar-free condensed milk” as that will tell you exactly how (yes, it’s homemade).
Carole says
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?
Carolyn says
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!
Carole says
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.
Doreen says
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.
Carolyn says
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.
Kathleen Lesnau says
You mention Xanthan Gum in the copy above the receipe but it is not listed in the recipe card. Am I missing something?
Carolyn says
It’s in the sweetened condensed milk…
Keto Krazy says
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!
Carolyn says
Typically 8 servings would be 1 quart (1/2 cup per serving). But this definitely makes more like 1 1/2 quarts.
Tammy says
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
Carolyn says
You need to click through to the sweetened condensed milk… It’s a clickable link.
Sheryl says
I want to try this but just hate Swerve and other sweeteners with coolness/aftertaste. Help!
Carolyn says
I think it’s very likely you won’t get any cooling if you use the mix of sweeteners that I use here.
Christiana Hancox says
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.
Em says
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
Carolyn says
So glad you like it!
Katie says
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.
Ann says
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!
Lisa says
I sre the bocha sweet and xanthan gum are in the condensed milk recipe! Can’t wait to try this, thank you!
Lisa says
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!
Lisa says
And how much xanthan gum!
Linda says
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!
Tanya Schroeder says
This is so soft and so perfect! Love the vodka tip!
Alli says
This is such a great recipe! I’ve been looking for a keto ice cream and this is the best one! Love it!
Aimee Shugarman says
Truly a fantastic recipe. The kids gobbled it down 🙂