Keto Vanilla Ice Cream
Author: Prep: 15 minutes Cook: 10 minutes Total: 25 minutesA creamy, smooth, and indulgent keto vanilla ice cream made with simple low-carb ingredients. Perfect for a guilt-free treat anytime.
Equipment
- 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
Calories: 250kcalCarbohydrates: 3gProtein: 4gFat: 24g