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.
Rae says
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!
Sunny says
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
Carolyn says
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.
Cate says
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.
Lori Ballard says
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.
Carolyn says
Thank you, Lori!
Matthew Clark says
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!
Carolyn says
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.
Sam says
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.
Carolyn says
No, sugar alcohols are not in anyway similar to alcohol in how they behave.
Karen S says
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?
Carolyn says
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!
Matt Clark says
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!
Roxxy says
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?
Carolyn says
If it happens again, thin it out with some almond milk before churning.
Michelle White says
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.
Michelle White says
Side note: straight out the machine was a creamy dream! But frozen …alas no.
Carolyn says
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).
Judy says
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?
Steve Ashie says
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
Carolyn says
Please read the blog post, I am quite clear on why BochaSweet will make your ice cream a better consistency.
Stephanie says
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!
Carolyn says
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.
Ann Pelaez says
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
Liezel Boonzaier-Lacquaye says
hi. can i use mct oil instead of vodka
Carolyn says
I guess you can try. No idea if it’s a good replacement.
Elita in L.A. says
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!
Carolyn says
It’s about 1 cup. But you will need to add sweetener to it!
Elita in L.A. says
Thank you for your speedy reply!
Squid says
how much is “1 recipe Sugar-Free Condensed Milk”?
Carolyn says
Hi Squid. Please click the link in the recipe. You make what is written… that is “1 recipe”.
Pam deLeon says
2nd time making this ice cream, my husband’s LOVES it! He also adds the candied pecan or the peanut butter cookies.
Carolyn says
Yummy!
Lalie says
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
Carolyn says
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.
Anna says
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 ????♀️
Carolyn says
No, you weren’t supposed to put it in the freezer. “Chill” in recipes always means the refrigerator.