Keto Vanilla Ice Cream
This Keto Vanilla Ice Cream is ultra-creamy, rich, and packed with deep vanilla flavor—all while being completely sugar-free and low-carb! Made with heavy cream, egg yolks, and a keto-friendly sweetener, this recipe delivers a smooth, scoopable texture that rivals traditional ice cream. Whether you use an ice cream maker or the no-churn method, this homemade treat is perfect for satisfying your sweet tooth without breaking ketosis.
Equipment
- Medium saucepan – For heating the cream and making the custard base.
- Whisk – To mix the egg yolks and sweetener, and to stir the custard.
- Mixing bowl – For tempering the eggs and combining ingredients.
- Fine-mesh sieve – To strain the mixture and remove any cooked egg bits.
- Ice cream maker (optional) – For the creamiest texture, though a no-churn method is available.
- Airtight container – To store the ice cream in the freezer and prevent ice crystals.
- Silicone spatula – For stirring and scraping down the sides of the saucepan.
- Thermometer (optional) – To ensure the custard reaches 170°F – 175°F without overcooking.
Ingredients
Base Ingredients
- 2 cups heavy cream – Creates a rich and creamy texture.
- ½ cup unsweetened almond milk – Lightens the mixture while keeping it low-carb.
- 4 large egg yolks – Adds creaminess and helps thicken the ice cream.
- ⅓ cup keto sweetener preferably allulose – Keeps the ice cream soft and scoopable.
Flavor Enhancers
- 2 teaspoons pure vanilla extract – For that classic vanilla flavor.
- ¼ teaspoon salt – Balances the sweetness and enhances flavor.
Optional Additions for Better Texture
- ¼ teaspoon xanthan gum – Helps prevent iciness optional.
- 1 tablespoon vodka or MCT oil – Keeps the ice cream from freezing too hard optional.
Instructions
Step 1: Prepare the Ice Cream Base
- In a medium saucepan, heat the heavy cream and almond milk over medium heat until warm (but not boiling).
- In a separate mixing bowl, whisk together the egg yolks and sweetener until smooth and slightly pale.
- Gradually add ½ cup of the warm cream mixture into the egg yolks, whisking continuously to temper the eggs.
- Slowly pour the tempered egg mixture back into the saucepan while stirring.
Step 2: Cook the Custard
- Cook the mixture over low heat, stirring constantly, until it thickens slightly (about 170°F – 175°F if using a thermometer).
- Remove from heat and stir in the vanilla extract and salt. If using xanthan gum, whisk it in now.
- Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
- Let the mixture cool to room temperature, then refrigerate for 2–4 hours until fully chilled.
Step 3: Churn or Freeze the Ice Cream
- With an Ice Cream Maker:
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
- Without an Ice Cream Maker (No-Churn Method):
- Pour the mixture into a shallow, freezer-safe container.
- Freeze for 30 minutes, then stir vigorously with a fork or hand mixer. Repeat every 30 minutes for 2–3 hours to break up ice crystals.
Step 4: Freeze & Serve
- Transfer the ice cream to an airtight container, pressing parchment paper on top to prevent ice crystals.
- Freeze for at least 2–4 hours until firm.
- Let sit at room temperature for 5–10 minutes before scooping. Enjoy! 🍨
Notes
- Best Sweetener: Allulose keeps the ice cream soft, while erythritol or monk fruit may make it more icy.
- Dairy-Free Option: Substitute heavy cream with full-fat coconut milk for a dairy-free version.
- Storage: Store in an airtight container in the freezer for up to 1 month.
- Softer Ice Cream Tip: Add 1 tbsp of vodka or MCT oil to keep the ice cream from freezing too hard.