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Homemade Low Carb Keto Ice Cream

I scream, you scream, we all scream for Keto ice cream!! If you thought you could never have ice cream again…look no further. This keto vanilla ice cream is perfect for your low carb diet! You won’t believe how easy it is to make your very own low carb and sugar-free dessert right at home.

Keto Vanilla Ice Cream

Keto ice cream is something that has been very high on our list of recipes to give you all. To be honest, we created this recipe last summer, but then fall came and we made everything pumpkin, and turkey dinner related recipes so our keto ice cream had to take a back burner. But now we are soon approaching summer and I wanted to make sure and share with you our low carb ice cream so you can enjoy it when the weather gets hot.

This keto ice cream recipe took us quite a while to perfect. But after some time it really came together nicely. So during this extra time at home that we all are experiencing, I decided it was time to sit down and write our sugar-free ice cream recipe so that way you can start getting excited about our summer, when we are finally out of our houses, spending time with our friends. You’ll be able to share with them a large bowl of keto vanilla ice cream! 

For now, we only have a vanilla ice cream recipe for you, but my hope is to get you a few more low carb ice cream flavors for you this summer. Off the top of my head, I’m thinking…Chocolate, Strawberry, and Coffee for starters. In the meantime, I hope you love this homemade ice cream recipe, let us know how it comes out!

Is Ice Cream Low Carb? 

So, unfortunately, most ice creams out there are not keto-friendly. There are a couple of brands out there, but they are pretty expensive and honestly the taste of homemade keto ice cream I found to be much better. Plus you can’t find keto-friendly at all grocery stores, yet another reason it’s better to make your own.

Can You Eat Ice Cream on a Keto Diet?

We already established that ice cream isn’t very low carb, but can I still eat ice cream while on a keto diet?? You can’t eat regular ice cream while on keto, but the good news is you can eat a low carb keto ice cream instead.

Making your own homemade sugar-free ice cream is pretty easy, it just takes some time to prepare and chill. But the cooking process is easy. Our recipe is low in carbs, while still giving you the same creamy, rich flavor and texture.

What is Keto Ice Cream?

Scooping Keto Ice Cream

What exactly is Keto ice cream? It’s basically just like regular ice cream but it’s made with erythritol instead of sugar and uses heavy cream instead of milk. This recipe is so good that you won’t know that it’s keto or sugar-free. 

For ½ cup it’s only 1.4 NET CARBS. Pretty good right?!

Do You Need an Ice Cream Maker?

Many have asked me if you need an ice cream maker. Technically no you don’t need an ice cream maker, but if you do have one, then I find it to be easier and more “fool-proof” by using one instead of making it by hand. 

If you are like me and have been thinking about investing in an ice cream maker then I highly recommend it. I’m so happy that I got one. Here is a link to the Cuisinart one I got. It has good reviews and is reasonably priced. 

I found that using an ice cream maker makes your low carb ice cream more consistent and easy. I think it comes out much creamier too. All you do is transfer the mixture to the ice cream maker and turn it on. Let it churn until it’s reached a soft-serve consistency. You see…easy peasy!

French or Philly Style Ice Cream?

Pouring chocolate sauce on Keto Ice Cream

When making homemade ice cream something you should know is it comes in two basic styles: French and Philadelphia style. But what’s the difference? 

French – This is a custard-style ice cream, that has a cooked base containing egg yolks, sugar, and cream. This style ice cream has a very smooth, creamy and rich texture and flavor. 

Philadelphia – Also called New York or American ice cream. This style of ice cream does not contain eggs, so there is no need to cook the base. It has a lighter texture and is also faster to make because you don’t cook the base before churning it.

What Ingredients are in Homemade Low Carb Keto Ice Cream?

Low Carb Ice Cream Ingredients

Sweeteners  – We used a combo of powdered swerve and allulose sweetener. ¼ cup of each we found to be sweet enough. But you can adjust depending on how sweet you like it.  

Eggs  – 6 egg yolks is what will make this ice cream be a thick custard style.

Heavy Cream – This is our keto milk choice. It will give you very little carbs, with the fat you need on keto. 

Vanilla – A high quality vanilla extract to key to a good vanilla ice cream. You can’t have vanilla ice cream without the vanilla.

Xanthan Gum – Be sure to use a very very small amount! This is essential for getting that creamy texture we all love so much. However, using too much will make your ice cream way too thick, so be careful. We only use ¼ tsp of xanthan gum.

Which Low Carb Sweetener Is Best for Keto Ice Cream?

It took a few tries to get this keto ice cream recipe to be perfect. One of the important things we had to learn and master was the sweetener. There are a lot of different options and a lot of different personal preferences. I’ll break it down a bit for you, and show you some options. 

Let’s start with what we found to be the best option. 

Powdered Swerve & Powdered Allulose – Using powdered sweetener is better than granulated sugar-free sweeteners. Low carb sweeteners can recrystalize when they are cooled, so by using powdered instead it will help to keep the crystallization down to a minimum. Plus allulose will help to keep the ice cream creamier, and minimize ice crystals. We tried several different variations and the combo of powdered swerve and allulose was perfect. 

If you want to use something other than the powdered swerve and allulose there are some other options. You could use just powdered swerve, which again I recommend sticking with powdered sweeteners. 

But you also can use Monk Fruit Powdered or Granulated, Xylitol, or Erythritol. Any of these options have zero sugar, and zero carbohydrates which means that you can eat as much of them without your blood sugar being raised at all. 

If using Xylitol you need to know that it is highly toxic to dogs! So either be extremely careful while cooking and baking with it, or choose to leave it out of your kitchen entirely and choose a different sweetener option. That’s personally what I do.

Can I Replace Heavy Cream with Milk?

Choosing your milk options is where the real adventure begins. Using certain types of milk depends on your dietary needs. Let’s start with talking about whether or not you can use milk instead of heavy cream. 

First of all if you are on keto or just a low carb eater in general then you definitely want to stay with using heavy cream. Milk has way too much sugar, and therefore too many carbs. But if you are not on keto then I have some other options for you:

Other Milk Options

mixing custard for low carb Ice Cream in a pan on the stove

Here’s a breakdown of milk options for your homemade keto ice cream: 

Heavy Cream – For 1 cup of heavy cream it contains 6.5 carbs, but it does contain a lot of fat and calories. To be more exact it has 800 calories and 0.3 grams sugar per cup. Heavy cream will be the best option for a nice thick and creamy ice cream. It’s also the best option for keto or a low carb diet. 

Whole Milk – Using whole milk is an option because it will still give you a rich and creamy ice cream texture. Now using whole milk is still going to give you fewer carbs than a normal carton of ice cream, but it’s going to be more than if you chose to use heavy cream. For 1 cup of whole milk, it contains 12 grams of carbs, 12 grams of sugar and 148 calories. So we see it’s higher in carbs but less in calories. So keep this in mind when counting your carbs for the day. 

Coconut Milk – Coconut milk is a good keto and dairy-free option for making your ice cream. If you are dairy free, chances you’ve seen coconut milk ice cream at your grocery store, but it’s probably pretty expensive for just a pint. But making your own coconut ice cream is easy. For 1 cup coconut milk it has 6 grams of carbs and just over 500 calories.  

Goat Milk – Have you ever had goat milk ice cream? Well I have and it’s delicious! If you have a hard time digesting cow’s milk then goat milk might be a better option for you. It can be easier to digest. For 1 cup goat milk it has 168 calories and 11 grams of carbs. Goat milk in my opinion is a good option, it’s low in calories and not too high in carbs. Plus it will still give you a nice creamy texture that you want when eating ice cream.

Making Keto Ice Cream Without Eggs

As mentioned above you can make keto ice cream without eggs…it’s called Philadelphia style ice cream. It’s not going to be as rich because it doesn’t have a custard base. You will end up with a lighter and fluffier ice cream. 

Something to keep in mind with this style of ice cream is that it’s best eaten the day it’s made. Whereas a custard style ice cream will last longer in the freezer without losing its creamy texture.

Dairy-Free Options

A good dairy-free option for making easy homemade ice cream is using coconut milk. I talked about it above with other milk options. 

If you are using coconut milk try to make sure that it’s full-fat coconut milk, you don’t want lite or fat-free. 

Another option is almond milk or cashew milk. You won’t be getting the same texture as coconut milk because it’s not as thick.

Vanilla Bean vs Vanilla Extract

Bowl of Sugar Free Vanilla Ice Cream

Vanilla extract is an absolute must in homemade vanilla ice cream. But what about using a vanilla bean? It will depend on the flavor you want and it’s up to you whether or not you want to use a vanilla bean to your mixture. Adding a vanilla bean adds an extra depth of flavor, but if you can’t find that’s ok, just use a high-quality vanilla extract.

In my personal opinion I have never been a big fan of vanilla bean ice cream…and there’s no logical explanation for that, I just prefer plain ole vanilla ice cream.  

If you choose to use a vanilla bean, split it in half and scrape out the seeds. Add the vanilla seeds and the scraped vanilla pod and add it to your mixture.

Using Beef Gelatin in Low Carb Ice Cream

Beef gelatin?? I know it sounds crazy but I promise you it doesn’t actually taste like beef. The main reason you would use beef gelatin is that it helps to emulsify your ice cream and turn it into custard. 

Now that being said, it’s not an ingredient you have to have in order to get the best keto ice cream. In fact one of my first times making this recipe I did use it, but in my opinion it made it way too thick. 

If you choose to use it in your recipe try getting Vital Proteins Grass-Fed Beef Gelatin, it’s completely flavorless but contains protein, collagen, and it’s good for your digestion. And start with a small quantity as well…use about 2-4 tsp to start off with and see how your consistency is. I believe I used 2 tablespoons the first time and it made it way too thick.

Using Xanthan Gum for Ice Cream

Xanthan Gum is what we found to be absolutely necessary in making the best keto ice cream. This ingredient can actually be found in some commercial ice creams because it prevents recrystallization. It acts as a stabilizer and keeps ice crystals from forming. 

Not only does it prevent ice crystals from forming but it also helps to thicken your ice cream. When using xanthan gum, it’s important to always start by using a very small amount. For instance this recipe only uses ¼ tsp. When starting with a small amount it’s better because you can always add more if you need to.

MCT Oil or Powder

MCT Oil or powder is an optional ingredient and it’s something you can use if you don’t have an ice cream maker. It helps to make the ice cream creamier. If you choose to try it, use about ¼ cup for the recipe. If you have a sensitive stomach go with the MCT Powder, it’s a bit gentler than the oil. 

How to Make Keto Ice Cream from Scratch

Ingredients for Keto Ice Cream

Ok let’s get to making some delicious easy homemade keto ice cream. 

The first step is to place the freezer bowl into the freezer for 24 hours. This needs to be done the day before you intend to prepare it. A little trick I do is I keep my ice cream maker bowl in the freezer at all times. That way whenever you want ice cream the bowl is all ready to go. 

Once the bowl has been in the freezer for 24 hours it’s time to start making the ice cream. 

pouring heavy cream into pan for Keto Ice Cream

In a medium saucepan add the cream and turn the heat on low. You want the cream to steam, but do NOT allow it to boil.

Keto Ice Cream

As soon as the cream is steaming add in the powdered swerve and the allulose. Whisk together, and remove from the burner. Let it sit for 10 minutes. 

In a small bowl, whisk the egg yolks, vanilla, and salt.

Slowly pour the egg mixture to the saucepan with the cream and whisk together.

pouring eggs into Keto Ice Cream

Place the saucepan back on the stove and allow the mixture to steam, do NOT boil.

Keto Ice Cream custard on the stove

Add ¼ tsp of xanthan gum and stir.

Adding Xanthan Gum to Keto Ice Cream

Transfer to a tupperware container, and let sit uncovered for 20 minutes.

Transferring Keto Ice Cream liquid into plastic container

Place the lid on the container and put it into the fridge for 90 minutes.

In the meantime place your metal or glass loaf pan in the freezer. 

Take out of the fridge and stir, then place back into the fridge for another 60 minutes.

Pour the ice cream mixture into your ice cream maker, and turn on for 45 minutes. 

pouring low carb Ice Cream liquid into ice cream maker

You will slowly start to see the transformation of the ice cream from liquid to a more solid form. It will start getting thicker and thicker turning into what resembles soft serve ice cream.

Once the ice cream gets a little thicker and is done churning, place it into the loaf pan and place in the freezer for about 1-2 hours or until it’s completely frozen.

spreading Low Carb Vanilla Ice Cream in loaf pan

When ready to eat, let sit out for 5 minutes to soften before scooping and enjoy!

Scooping Low Carb Ice Cream

Best Tips for Low Carb Ice Cream 

Here are some tips that will make your low carb ice cream come out the best:

  • Use an electric ice cream maker if you have one. If you don’t I would consider investing in one. You won’t be sorry.
  • Using a mix of powdered Swerve and Allulose is the perfect combination for sweeteners. 
  • Xanthan Gum is a crucial ingredient to getting creamy ice cream and it helps prevent ice crystals from forming. 
  • Freeze the ice cream bowl for 24 hours before churning.
  • Adding 1-2 tablespoons of vodka will help reduce the iciness of the ice cream. This is optional.
  • MCT Powder or oil will make the ice cream creamier. Only add about ¼ cup. This is optional. 
  • 2-4 tsp of Beef Gelatin will give you a very thick and custard-like consistency. Don’t add too much, otherwise it will be way too thick. This is optional. 
  • Vanilla beans can be used as an addition to vanilla extract. Split the bean in half lengthwise, and scrape out the seeds and the vanilla pod into the cream mixture while cooking on the stove. 
  • For a dairy-free option use full-fat coconut milk instead of cream. 
  • Make sure your cream mixture is fully chilled before adding to the ice cream maker in order to get the best results.

Potential Problems with Homemade Keto Ice Cream

Freshly made Keto Ice Cream in pan

There are some problems that may occur when making homemade keto ice cream. We’ve come up with a list of the most common problems you might face, hopefully this helps you to avoid making them. I want all of you to have perfect low carb ice cream!

Ice Cream is Too Hard

If your ice cream is too hard then it could be the type of milk you used. Heavy cream will give you the best creamy consistency. If you are using almond or cashew milk then that might be why there isn’t enough fat. 

You could add in MCT oil or powder. Addin about ¼ cup to the recipe can give it a creamier texture as well. 

Using egg yolks as your base will give you a creamy custard-like texture. If you are not using eggs that’s fine, but you may end up with a harder ice cream. 

I’m sorry to sound like a broken record, but I’m trying to make sure you guys have all the facts.

Ice Cream is Too Icy/Not Creamy

If you’re ice cream isn’t creamy and more icy then there may be a couple reasons why: 

  • You didn’t use full fat milk, cream or coconut milk. You need the fat in ice cream to make it creamy. So make sure to use heavy cream, or full-fat coconut milk if on keto. If not on keto then use either whole milk or even half & half. 
  • You didn’t use xanthan gum. One of the reasons for using this is that it helps ice crystals from forming, otherwise it can leave you with “icy” ice cream, instead of creamy ice cream.  
  • Take it out of the freezer for a few minutes before scooping. Sometimes the ice cream will seem too hard when you first take it out of the freezer, but it softens up if you leave it on the counter for a few minutes and will scoop out perfectly.

Ice Cream is Too Soft/Doesn’t Freeze Well

Best Homemade Sugar-Free Vanilla Ice Cream

If you’re Keto ice cream is too soft or didn’t freeze well then here may be a few reasons as to why: 

  • The ice cream machine bowl is not cold enough – this is seriously a key to making good ice cream guys. If the freezer bowl isn’t completely cold…more like frozen, then your ice cream will never freeze either and it will be too soft. I recommend freezing it for 24 hours. Another trick is that I always keep the ice cream bowl in the freezer so I don’t have to worry about it. 
  • Poured a warm ice cream base into the ice cream machine – If your low carb ice cream base is at room temperature then it will not freeze well. After the base is cooked on the stove and has cooled for 20 minutes, place it in the fridge for 90 minutes, then stir, and place back for another 60 minutes. This is to ensure your base is cold enough to be churned into ice cream.

A good rule of thumb to make sure your ice cream isn’t too soft is the expression “The Colder the Better!”

Gritty Taste

Ice cream can taste gritty or take on a grainy texture if it melts and then refreezes. Small ice crystals melt, then refreeze, and form much larger ice crystals. One way of preventing this from happening is to store your ice cream in small containers that way you only take out what you are planning on serving. 

Do NOT microwave ice cream to soften it, as that can also turn your ice cream into a grainy texture. 

Not Sweet Enough

Everyone that I have made our homemade vanilla keto ice cream for has said the sweetness has been on point. I use ¼ cup powdered swerve, and ¼ cup allulose. Now if you find that it’s not sweet enough for you, then by all means add more sugar.

Add it in small amounts to start with because the more sweetener you add, the more likely ice crystals are to form, which will make for icy ice cream. 

Making It Thicker

Low Carb Vanilla Ice Cream Cone

Ensuring nice and thick ice cream usually involves the use of egg yolks because they act as a stabilizer or a thickener. Egg yolks is going to give you a good custard-style ice cream. 

Another way to thicken your ice cream is using a small amount of xanthan gum. That will not only thicken the ice cream it also helps to keep ice crystals from forming. 

Ice Cream Tastes Like Scrambled Eggs

It is possible for your homemade ice cream to taste like scrambled eggs or have an eggy taste. The reason for that is you may not have added enough sugar, and as a result of that the egg yolks can overcook more easily. Basically sugar is what helps prevent egg yolks from scrambling. I used ½ cup sweetener for 6 egg yolks and it worked out perfectly. 

It also can taste like eggs if you cook it for too long on the stove and it starts to boil, so pay attention to that.

Can You Really Add Alcohol to Ice Cream?

Alcohol is not a critical ingredient and can be skipped while still ending up with good ice cream, but it does help. The main reason you would add alcohol to a keto ice cream recipe is that the alcohol raises the freezing point of liquids and will then reduce iciness. 

You only need 1-2 tbsp of vodka in the whole batch, so don’t worry it’s not enough to affect your kiddos if you are serving them a few scoops. 

Churning Homemade Ice Cream

Homemade Keto Ice Cream

You can make homemade Keto ice cream without churning it, but we think it comes out the best by doing it this way. Here are some reasons why churning your ice cream works out so well.

Why is Churning Ice Cream Important? What Does it Do?

While it’s still possible to have good homemade ice cream without using an ice cream maker, you will take your ice cream to a new level by using an ice cream maker. 

By churning the ice cream, it’s combining the freezing and mixing process. As the paddle continues to churn, it helps to keep the ice crystals very small and incorporates more air into the ice cream. As more air is incorporated into the ice cream the volume increases while giving you an ultra-smooth ice cream that’s nice and light. 

Having air in the ice cream not only makes it smoother, but it also helps it from getting too hard in the freezer. Commercial ice cream machines whip a lot of air into the ice cream and that’s how you get good smooth ice cream.

How Long Does it Take to Churn Ice Cream?

Depending on your specific ice cream maker, the churning time will vary. A good rule of thumb is it normally takes between 30-45 minutes to fully churn your ice cream. 

Our ice cream maker takes exactly 45 minutes to get perfect soft serve ice cream.

But pay attention to your manufacturers instructions and always read the instructions before starting. 

What is the Best Homemade Ice Cream Maker?

Homemade Ice Cream maker

Ice cream makers can run pretty pricey, but the one I have is very reasonably priced and works like a dream. It’s easy to understand, there aren’t all sorts of different buttons to learn.

Simply place the frozen ice cream bowl in the machine, insert the paddle, pour the cream mixture into the bowl, put the lid on and flip the switch. It’s that easy! Here is the link to our Cuisinart ice cream maker

Also here is a really good guide to finding the best ice cream maker….my ice cream maker is on the list.

How to Make Sugar-Free Keto Ice Cream Without a Machine? (No-Churn)

I do recommend getting yourself an ice cream machine, but if you can’t get one then you still can make keto ice cream without it. Keep in mind that it might not turn out as creamy as using an ice cream maker. 

Simply follow all the instructions in the recipe card, but when it’s time to transfer the ice cream mixture to the machine, place it in a glass or metal loaf pan instead. Put it in the freezer overnight. It’s that easy. A lot of people try to over complicate it but it’s not that hard. 

Some people have found that taking it out every 6-90 minutes and stirring it will help to prevent ice crystals from forming. 

What Is the Best Pan/Container to Use for Freezing Homemade Ice Cream?

What’s the best container or pan to store your homemade keto ice cream in? We have tried several different options but the one we found to work the best is our 9×5 metal loaf pan. It’s the same pan I use to make our Lemon Loaf, Pumpkin Bread, and Zucchini Bread

The pan is not too tall or deep that it freezes properly, and being in the long loaf pan makes it super easy to scoop right out. 

Why It’s Best to Make Low Carb Vanilla Ice Cream First

Bowl of Low Carb Vanilla Ice Cream

Starting off making homemade low carb vanilla ice cream is honestly the easiest way to go in the beginning and makes the best base you can then add to. And let’s face it, vanilla is always such a classic. If you can master vanilla ice cream then you can start experimenting with other flavors, like chocolate, coffee, strawberry and so many more.  

Vanilla works great as a base flavor that you can then use with many add-ins like fruit, chocolate chips, cookie dough, nuts, etc.

Different Flavors of Sugar-Free Keto Ice Cream

I’m going to be experimenting a lot more this summer on some different flavors of Keto ice cream and I will update this article with exact recipes for new flavors. 

But to give you an idea of what I will be working on to perfect: 

  • Chocolate ice cream, both milk and dark chocolate versions
  • Coffee ice cream…one of my absolute favorites
  • Strawberry and Blackberry…requests from my mom since those are her two favorite flavors
  • Mint Chip
  • Chocolate Chip Cookie Dough

Well this list is going to keep us busy guys…

How to Add Flavors to Ice Cream

Ice cream comes in hundreds of different flavors, so why not spice your vanilla ice cream up a bit. A few ideas to take your homemade ice cream to another level: 

  • Vanilla Bean – Split a vanilla bean lengthwise and scrape out the seeds into the cream mixture while on the stove, and add the scraped pods for even more vanilla flavor.
  • Infuse herbs and spices into the mixture as you heat the milk. Make sure to strain them out before continuing on with the recipe.
  • Add extracts such as lemon, peppermint, or almond
  • Fresh fruit – Sprinkle your fruit with a low carb sweetener like granulated monk fruit, and crush it using a potato masher or a muddler. Add this to the milk mixture. 
  • While the ice cream is churning and reaches a soft serve consistency, add in some chopped nuts, chocolate chips, chunks of fresh fruit, etc

What Toppings Can I Add to Low Carb Ice Cream?

Bowl of Keto Vanilla Ice Cream with chocolate sauce

So I’m not really a toppings kinda girl, but I know a lot of you are. So a few ideas you can add to your ice cream: 

  • Keto Whipped Cream – Duh…that’s a no brainer and it goes with any flavor.
  • Fresh chopped berries, such as strawberries, blueberries, raspberries, and blackberries.
  • Keto “Oreo” crumbles
  • Keto Marshmallows
  • Sugar-Free Chocolate Sauce
  • Chopped Walnuts, Pecans, or really most any kind of nut. 
  • Sugar-Free Sprinkles
  • Low Carb Waffle Cones

The beauty of ice cream toppings is that it’s totally based on personal preference. So feel free to add whatever you want, and whatever your diet restrictions allow. 

Other Diets This Recipe is Good For?

This easy homemade vanilla ice cream recipe is not only good for those on a keto and low carb diet, it’s also good for those who are Gluten-Free, and also Nut-Free

The way the recipe is exactly, it’s not Dairy-Free but we can certainly fix that for you

Can I Make Keto Ice Cream Dairy-Free?

If you are dairy-free you can still enjoy some good ole ice cream. Use full-fat coconut milk, it tends to be the creamiest option. 

Another dairy-free option is almond milk or cashew milk. Nuts and nut-base milk will add some carbohydrates, so be mindful of that if you are counting your macros. 

Can I Make Vegan Low Carb Ice Cream?

Yes you can make vegan low carb ice cream. Instead of using heavy cream use 2 cans of full-fat coconut milk, and omit the eggs. Combine the coconut milk with the sweeteners, vanilla, xanthan gum, and salt. Now you have vegan low carb ice cream. 

Making Low Carb Ice Cream with Fewer Calories

Best Homemade Keto Vanilla Ice Cream

To make your low carb ice cream with fewer calories, don’t use heavy cream. Obviously most of you know that heavy cream is low in carbs but high in fat and calories. 

So instead you can use whole milk which only has 148 calories per cup, or you could use goat milk which has 168 calories per cup. Now compared to 800 calories per cup of heavy whipping cream, I’d say that’s pretty low in calories. Just remember, it’s going to be higher in carbs, so it’s a trade-off.

How to Meet Your Macros with Keto Ice Cream

Even though this ice cream is Keto, it doesn’t mean that you can just eat the whole container. You need to eat according to your goals. Depending on how much weight you want to lose, will depend on how many daily macros you get. The best way to find out how much ice cream you can eat is to use a keto calculator. 

If you need to tailor this keto ice cream to your specific needs here are a few ideas:

To add extra fats and or protein: 

  • sugar-free chocolate chips 
  • peanut butter
  • keto caramel sauce
  • chopped nuts
  • sugar-free chocolate sauce

What to Serve with Low Carb Ice Cream with?

Keto Apple Crisp recipe with ice cream on top

The real question is what can’t you put with your homemade low carb ice cream? Ice cream goes with almost any other desserts! You can make a nice sundae with some sugar-free chocolate sauce, keto caramel sauce, and then topped with some fresh low carb whipped cream. 

But if you want to just have a scoop of vanilla ice cream on the side with another dessert then here are some delicious recipes that go beautifully with ice cream:

Your options are pretty endless here! 

How to Store Keto Ice Cream

You can keep the ice cream in the same metal loaf pan that you originally froze the ice cream with. Place a piece of saran wrap over the pan, and press down so it’s tightly covering the ice cream. This will help with freezer burn. 

Another way to store it are these great ice cream containers I found on amazon. 

The ice cream should last a good 2-3 months. But to be completely honest, does delicious ice cream really even last in anyone’s fridges for 2-3 months though?? That would be a NO! Hahaha

How Take Keto Ice Cream Out of the Freezer and Serve

You need about 5-10 minutes for the ice cream to soften up a bit before trying to scoop out. Once you let it sit for a few minutes then use an ice cream scoop and start scooping away! 

Scooping Low Carb Vanilla Ice Cream

Other Similar Low Carb Recipes:

If you’re in the mood for some other Keto-friendly recipes, check out our:

All of them are Keto-friendly and low carb, and will have your friends raving!

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Keto Vanilla Ice Cream recipe feature

Homemade Low Carb Keto Ice Cream


  • Author: Stephanie Parlegreco
  • Prep Time: 3 hours
  • Cook Time: 45 minutes + 2 hours in freezer
  • Total Time: 5 hours and 45 minutes
  • Yield: 12 Servings (1/2 Cup Per Serving) 1x
Save Recipe

Description

If you thought you could never have ice cream again…look no further! This Keto vanilla ice cream recipe is perfect for your low carb diet! You won’t believe how easy it is to make your very own low carb and sugar-free ice cream right at home.


Ingredients

Scale
  • 6 egg yolks
  • ¼ cup powdered swerve
  • ¼ cup allulose sweetener
  • 3 cups heavy whipping cream
  • 1 ½ tbsp vanilla 
  • ¼ tsp salt
  • ¼ tsp xanthan gum 

Instructions

Notes

1.4 NET CARBS PER SERVING

If you don’t have an ice cream maker I would invest in one, it will make the best ice cream.

Xanthan Gum is a crucial ingredient to getting creamy ice cream and it helps prevent ice crystals from forming. 

Freeze the ice cream bowl for 24 hours before churning.

Adding 1-2 tablespoons of vodka will help reduce the iciness of the ice cream. This is optional.

MCT Powder or oil will make the ice cream creamier. Only add about ¼ cup. This is optional. 

2-4 tsp of Beef Gelatin will give you a very thick and custard-like consistency. Don’t add too much, otherwise it will be way too thick. This is optional. 

Vanilla beans can be used as an addition to vanilla extract. Split the bean in half lengthwise, and scrape out the seeds and the vanilla pod into the cream mixture while cooking on the stove. 

For a dairy-free option use full-fat coconut milk instead of cream. 

Make sure your cream mixture is fully chilled before adding to the ice cream maker in order to get the best results. 

  • Category: Desserts
  • Cuisine: American

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Easiest Keto Stuffed Peppers
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Recipe rating

Gino

Thursday 20th of August 2020

Hi Leigh,

Thank you for replying back to me. I made your vanilla version exactly like the recipe. I did add a vanilla bean soaked in vodka, along with my homemade vanilla extract. I am not a big fan of pure erythritol (I hate the aftertaste of most sweeteners) but mixing it with powdered allulose was the perfect blend. There was no aftertaste at all. And one of the most smoothest and creamiest custard ice cream around. It compares to the custard ice creams with sugar that I used to make.

If you are reading this, don't skimp on adding the egg yolks. The Philadelphia version I have made a few times when I first started to make ice cream. It tastes like ice milk with no creaminess and it's really light and airy. Like all the low carb ice creams out there that I have tried. And paying sometimes well over $6.00 a pint, it's not worth it.

I did do a few things differently in post cooking. Instead of putting in a plastic bowl and leaving uncovered for 20 mins. I put in in an ice bath and stirred until cooled. That was how I was taught to cool the custard, before refrigerating. I found that leaving it uncovered for that length of time, leaves a film on top. Once cooled, I covered it with cling film touching the custard (so no film will form) and refrigerated it for 24 hours. Threw it in my ice cream maker, pressed the ice cream option and away it went. I believe it took around 40 minutes to complete. This ice cream is pure heaven.

After that success, I attempted to make a mocha ice cream from a few recipes that I combined. I can't say it was a fail, but I think I need to work on this one more. I don't know what I did wrong, but it came out very thick, like pudding. I started off with your base, added the coffee grounds, and chocolate. I wanted it to be very dark so I added about 1/2 cup of good dutch process cocoa powder. Cooked it with the cream and once it got to the steaming point, I added the sugar, stirred until dissolved and let it steep for about 10 minutes. I then put it through a fine sieve and reheated it slightly and added it to the egg yolk mixture. I actually had to add about 1/2 cup more powdered erythritol, and powdered allulose to compensate for the cocoa powder, making it 1 cup total.

It was pretty thick once I began to heat it up again. I then added the 1/4 teaspoon of xanthan gum and let it cool. It was a light pudding consistency. After refrigerating it for a few hours, it was set like pudding. I put it through the ice cream maker and it wouldn't move. I didn't want to take it out, as I think I would have made a huge mess, so I added heavy cream straight in. Here's the partial fail, it mixed well, but I believe that the fat from the cream sort of made little white bits throughout the ice cream. But after tasting it, it just melted in your mouth and had no distinct flavor. The ice cream came out really good, even with that little hiccup. And it was very dense, like gelato. So, I am trying to figure out why it got so thick. Possibly cooking the egg yolk mixture too long? It didn't curdle at all. And I double checked the xanthan gum and was only 1/4 teaspoon. I'll have to try making it again and see what happens.

I do have one question that I am sure that you have tried, but why do you mix the sugars into the cream mixture, rather than whipping it into the egg yolk and vanilla mix. It will dissolve with the hot cream when you temper and add to it.

I am so sorry that is so long, but I wanted to share my results and I will only be using your base going forward and never buying low carb ice cream in the store again! Now I am looking to get a maker with the compression, so no waiting for the bowl to get cold again.

Thank you again and I look forward to experimenting with your base with other flavors. And I would be happy to share them here or with you.

Have a great week.

Gino

Gino

Tuesday 18th of August 2020

Hi Leigh,

I have a few questions for you. I used to make custard ice creams all the time. Before I went Keto. I do have a few questions as your recipe is a little different than the normal you way you make the custard. 1. I normally do a spoon test to see if the custard is thick enough to stop the cooking process, is that different with your/keto recipe, maybe because of the sugar? 2. If I have beef gelatin, should I use that in place of xanthan or do I use both? 3. I make my own vanilla with vodka and vanilla beans. Do you think I can add that in the end or do you think that it will have a really strong vanilla taste? 4. Or do you think I could omit the vanilla and put it in at the end? 5. Also, I usually chill my custard in the fridge overnight, is this something that I can do with your recipe or will it get too thick?

Thanks for your help and if I don't hear back from you in time, I'll just go for it.

Have a great week!

Leigh Oskwarek

Tuesday 18th of August 2020

Hi Gino,

We made the ice cream a bunch of times before getting it just the way we wanted it. I'm sure there are a few ways to make it. I don't know much about making custard. We did try the gelatin one time but we had better results with the xanthan gum. Homemade vanilla is ok to use, one of our friends makes his all of the time. Hope you enjoy the icecream. If you like it, then you can try making other flavors too.

Ila

Wednesday 29th of April 2020

Gnam! It looks like so delicious ;)

Leigh Oskwarek

Wednesday 29th of April 2020

Thank you for liking our ice cream. Now that we have mastered vanilla we are going to try different flavors for the summer . Stay tuned.