When you’re following a keto lifestyle, finding a dessert that feels indulgent yet fits your macros can be tricky. That’s where this keto vanilla ice cream comes in — it’s smooth, creamy, and tastes just like the real deal, but without the sugar or carb overload.
This recipe is perfect for summer, but honestly, I make it year-round. With just a few simple ingredients and an easy method, you can whip up a frozen treat that rivals anything from the store — and you’ll know exactly what’s in it.
If you’re building out your low-carb meal plan, this sweet treat is the perfect way to wrap up a dinner from my Healthy 15-Minute Dinners collection. And if you love variety, you can check out my Keto Recipes for even more sugar-free ideas that taste amazing.
Why This Keto Vanilla Ice Cream Recipe Works
There are plenty of keto ice creams out there, but most store-bought versions either come with a hefty price tag or have strange aftertastes from artificial sweeteners. This homemade keto vanilla ice cream skips the additives and delivers pure, creamy goodness.
Here’s why you’ll keep coming back to it:
- Simple ingredients — no gums, fillers, or hard-to-pronounce additives.
- Customizable flavors — start with vanilla and add mix-ins like sugar-free chocolate chips, toasted nuts, or berries.
- Keto-friendly — it’s low in carbs and high in flavor.
- Beginner-friendly — even if you’ve never made ice cream before, the step-by-step method is easy to follow.
For more keto-friendly sweets, you might also like my Keto Chocolate Mousse — it’s rich, decadent, and takes just minutes to make.
Ingredients for the Best Keto Vanilla Ice Cream
To make the creamiest keto vanilla ice cream, you’ll need:
- Heavy cream – gives richness and that classic creamy texture.
- Unsweetened almond milk – keeps it light while still adding body.
- Egg yolks – essential for a silky custard base.
- Powdered erythritol or allulose – for sweetness without the carbs.
- Vanilla extract – pure vanilla brings warmth and depth to the flavor.
- Pinch of salt – enhances all the flavors.
💡 Tip: For an extra gourmet touch, try scraping the seeds from a real vanilla bean — it’ll give you those beautiful little specks and a more complex flavor.
Step-by-Step Guide: How to Make Keto Vanilla Ice Cream
Making keto vanilla ice cream at home is simpler than it sounds. You can use an ice cream maker for the smoothest texture, but I’ll also share a no-churn option.
With an ice cream maker:
1. Heat the base – In a saucepan over medium heat, whisk together heavy cream, almond milk, and sweetener until it’s warm but not boiling.
2. Temper the eggs – In a separate bowl, whisk the egg yolks. Slowly pour in a bit of the hot cream mixture while whisking to prevent scrambling.
3. Combine & thicken – Pour the tempered yolks back into the pan, whisking constantly until the mixture coats the back of a spoon.
4. Add vanilla – Stir in vanilla extract and a pinch of salt.
5. Chill the base – Transfer to a bowl, cover, and refrigerate until fully cold.
6. Churn – Pour into your ice cream maker and churn according to the manufacturer’s instructions.
7. Freeze – Transfer to a lidded container and freeze for at least 2 hours before scooping.
No-churn method:
- Skip the custard base and simply whip the heavy cream with sweetener and vanilla until soft peaks form. Fold in almond milk, pour into a loaf pan, and freeze. Stir every 30 minutes for the first 2–3 hours to prevent large ice crystals.
For another cold keto treat, check out my No-Churn Strawberry Ice Cream — it’s fruity, refreshing, and just as simple.
Expert Tips
- Prevent ice crystals – Always chill your base completely before churning or freezing.
- Use powdered sweetener – Granulated keto sweeteners can feel gritty in cold desserts.
- Let it soften – Homemade ice cream can freeze harder than store-bought. Let it sit at room temp for 5–10 minutes before scooping.
- Go dairy-free – Swap heavy cream with full-fat coconut milk for a plant-based option.
If you love kitchen hacks like this, browse my Air Fryer Recipes for more smart, time-saving cooking tips.
Flavor Variations for Keto Vanilla Ice Cream
Once you’ve mastered the base recipe, the possibilities are endless:
- Chocolate – Add 2 tablespoons of unsweetened cocoa powder to the base before heating.
- Cinnamon Swirl – Swirl in a mix of cinnamon and powdered sweetener right before freezing.
- Berry Ripple – Gently fold in mashed raspberries or blueberries for a fruity twist.
- Mint Chip – Add peppermint extract and sugar-free dark chocolate shavings.
Just remember, if you’re adding mix-ins, fold them in after churning to maintain the ice cream’s smooth texture.
Serving Suggestions
A scoop of keto vanilla ice cream is pure bliss on its own, but it also pairs beautifully with other desserts:
- With berries – Top with fresh strawberries, raspberries, or blueberries for a burst of natural sweetness.
- With keto brownies – Serve alongside my Fudgy Keto Brownies for the ultimate dessert duo.
- In an affogato – Pour a shot of hot espresso over your ice cream for a café-style treat.
- In a sundae – Add sugar-free chocolate syrup, chopped nuts, and whipped cream.
Storage & Shelf Life
Homemade keto vanilla ice cream can be stored in an airtight container in the freezer for up to 2 weeks. After that, the texture may start to change due to ice crystal formation.
💡 Tip: Press a layer of parchment paper directly on top of the ice cream before sealing the container. This helps reduce freezer burn.
Keto Vanilla Ice Cream
Author: Prep: 15 minutes Cook: 10 minutes Total: 25 minutesEquipment
- Medium saucepan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Ice cream maker optional, for churn method
- Freezer-safe container
- Silicone spatula
Ingredients
- 2 cups heavy whipping cream
- 1 cup unsweetened almond milk
- 3 large egg yolks
- 1/2 cup powdered erythritol or preferred keto sweetener
- 2 tsp pure vanilla extract
- Pinch of salt
Instructions
- In a medium saucepan, combine the heavy cream, almond milk, sweetener, and salt.
- Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
- In a separate bowl, whisk the egg yolks.
- Slowly drizzle in 1/2 cup of the hot cream mixture while whisking constantly to avoid scrambling the eggs.
- Pour the tempered egg yolks back into the saucepan.
- Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 5 minutes).
- Remove from heat, stir in vanilla extract.
- Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
- Churn method: Pour chilled mixture into your ice cream maker and churn according to manufacturer’s instructions.
- No-churn method: Pour into a freezer-safe container, stir every 30–45 minutes for 3–4 hours until set.
- Scoop into bowls and serve as is, or with keto-friendly toppings like berries, nuts, or sugar-free chocolate syrup.
Notes
- For extra creaminess, replace almond milk with coconut milk.
- If storing for more than a day, let the ice cream sit at room temperature for 5–10 minutes before scooping.
Nutrition
FAQs
Yes! Follow the no-churn method above. It’s just as tasty — the texture will be slightly less creamy, but still delicious.
Powdered erythritol or allulose works great for smoothness. Stevia blends can also be used, but may change the flavor slightly.
Absolutely. Just choose a low-carb vanilla protein powder and whisk it into the cooled base before churning.
Final Thoughts
This keto vanilla ice cream is proof that you don’t have to give up dessert when eating low-carb. With a handful of ingredients and a little patience, you’ll have a frozen treat that’s just as satisfying as anything from the store — and better for you.
For more ideas, check out my Keto Desserts or explore my full Healthy 15-Minute Dinners guide for balanced, flavorful meals you can enjoy every day.
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