This keto-friendly vanilla ice cream is rich, creamy, and indulgent while being low in carbs and sugar-free. Vanilla ice cream is a timeless classic, known for its smooth and creamy texture and its delicate, sweet flavor and this sugar free version does not disappoint.
When it comes to a creamy ice cream, I find making a classic custard base and churning it in an ice cream machine gives the best results. It's more time consuming but worth it.
Although vanilla ice cream is the most popular flavor, it's not in the Chief Taster's top 5 but this recipe changed his mind. The rich creamy vanilla flavor had us competing for the last few scoops.
We also use this ice cream with our keto chocolate chip cookies to make an ice cream sandwich for a delightful summer treat.
Use the table of contents below to jump to any section of this blog post. You can also use the jump to recipe link above to get right to the recipe card.
Jump to:
Ingredients
All you need to make a creamy ice cream may already be in your fridge and pantry!
- Whipping Cream - also known as heavy cream, adds a rich creamy texture to the ice cream.
- Almond milk - has a mild flavor that will not overpower the taste of the ice cream. You could use canned coconut milk but that would give a higher fat and calorie content.
- Allulose - our preferred low carb sweetener to make ice cream as it dissolves with no aftertaste or texture. Other low carb sweeteners such as monk fruit or stevia can be substituted.
- Egg yolks - use the leftover egg whites to make our flaxseed bread rolls so they don't go to waste.
- Vanilla extract - provides the classic vanilla flavor essential to vanilla ice cream. Make sure to use a high-quality, sugar-free vanilla extract to keep the recipe keto.
How to Make Keto Vanilla Ice Cream
We use an ice cream maker for this recipe but you could try a no churn approach.
Heat heavy whipping cream and almond milk in a saucepan.
Whisk egg yolks and sweetener together in a bowl.
Pour the heated cream into the egg yolk mixture.
Add the vanilla.
Pour into a dish and chill in the fridge.
Churn in an ice cream machine, then freeze.
Storage
Store your ice cream in an airtight, freezer-safe container to prevent freezer burn and keep it fresh. Choose a container that fits the amount of ice cream you have, with minimal extra space to reduce air exposure.
Keto vanilla ice cream can typically be stored in the freezer for up to 2-3 months. Beyond that, it may begin to lose quality and develop ice crystals or freezer burn.
Softening Before Serving
If the ice cream becomes too hard, let it sit at room temperature for 5-10 minutes before scooping. Alternatively, you can place it in the refrigerator for about 15-20 minutes to soften gradually.
Keto Ice Cream Recipe Tips
Use high-quality whipping/heavy cream and pure vanilla extract for the best flavor.
When adding the hot cream mixture to the egg yolks, do it gradually to prevent the eggs from scrambling. This process is called tempering.
Chill the ice cream base thoroughly before churning. Ideally, refrigerate the mixture for at least 4 hours or overnight. This helps the flavors meld and improves the texture.
Adding a small amount of glycerin or xanthan gum can help prevent ice crystals and keep the ice cream soft.
More Keto-Friendly Ice Cream Recipes
Enjoy a refreshing dessert on a hot day, or simply indulge in a bowl of ice cream with these other low carb ice cream recipes:
Or try a dog ice cream recipe for your furry pal:
Keto Vanilla Ice Cream
Need Metric Measurements?
Use the button options below to toggle between US cups and Metric grams!
Ingredients
- 1 ½ cups whipping/heavy cream
- 1 cup almond milk
- 4 large egg yolks
- ½ cup allulose or other low carb sweetener
- 2 teaspoons vanilla extract
Instructions
Prepare the Base
- In a medium saucepan, combine the heavy cream and almond milk. Heat over medium heat until the mixture begins to steam, but do not let it boil. Remove from heat and let it steep for 10-15 minutes.
Temper the Egg Yolks
- In a separate bowl, whisk the egg yolks and allulose until light and fluffy.
- Slowly pour about ½ cup of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
- Gradually add the tempered egg yolks back into the saucepan with the remaining cream mixture, whisking constantly.
Cook the Custard
- Return the saucepan to the stove and cook over low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens slightly and coats the back of the spoon (about 170-175°F or 77-80°C).
Cool and Chill
- Add the vanilla extract and stir through.
- Remove the saucepan from heat, ;et the custard cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
Churn the Ice Cream
- Once the custard is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Freeze
- Transfer the churned ice cream to an airtight container and freeze for at least 2-4 hours, or until firm.
- Scoop the ice cream into bowls or cones and enjoy your creamy, keto-friendly vanilla ice cream!
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
This delicious collection of 40 low carb desserts shows you that you can still enjoy cake and cheesecake! They all taste so amazingly close to the traditional versions, that everyone will enjoy them.
Leave a Reply