Keto Ice Cream Recipe
This keto ice cream recipe has a rich vanilla flavor and a super smooth, creamy consistency. It's easy to make and stays soft and scoopable in the freezer. It's the sugar-free ice cream of your dreams!
Servings 8 servings
Calories 319kcal
Ingredients
- 1 recipe Sugar-Free Condensed Milk
- 1 1/2 cups heavy cream (can replace half of the cream 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 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.
- Once it reaches soft-serve consistency, transfer the ice cream to an airtight container and freeze until firm, at least 4 hours.
Video
Notes
Storage Information: Store the ice cream in an airtight container in the freezer for up to 3 months.
Nutrition
Serving: 1serving = 1/2 cup | Calories: 319kcal | Carbohydrates: 2.4g | Protein: 1.7g | Fat: 31.4g