Easy Keto Ice Cream Recipe: Low Carb & Sugar-Free
A rich, ultra-creamy, and sugar-free vanilla ice cream made with heavy cream and natural low-carb sweeteners. Luxuriously smooth, perfectly decadent, and entirely keto-friendly without any icy texture.
Servings: 6
Calories: 260kcal
Ingredients
2 cups heavy whipping cream
1 cup unsweetened almond milk (or macadamia nut milk)
1/2 cup powdered erythritol or allulose (powdered sweetener blends best and prevents grittiness)
4 large egg yolks
1 tsp pure vanilla extract
1/4 tsp xanthan gum (optional, helps prevent ice crystals from forming)
A tiny pinch of kosher salt
Instructions
🟢Whisk the Egg Yolks:
In a medium mixing bowl, whisk together the egg yolks and half of the powdered sweetener until pale and slightly thickened.
🟢Heat the Dairy:
In a saucepan over medium-low heat, combine the heavy whipping cream, unsweetened almond milk, and the remaining sweetener. Heat gently until warm (do not let it boil).
🟢Temper the Yolks:
Slowly pour about half of the warm cream mixture into the egg yolks while whisking constantly to temper the eggs (preventing them from curdling). Pour the egg mixture back into the saucepan.
🟢Thicken the Custard:
Cook the mixture over low heat, stirring continuously with a spatula, for 5 to 7 minutes until it thickens enough to coat the back of a spoon. Remove from heat and stir in the vanilla extract, xanthan gum, and pinch of salt.
🟢Chill Completely:
Let the mixture cool to room temperature, then cover and place it in the refrigerator for at least 3 hours (or until completely chilled).
🟢Churn or Freeze:
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions (usually 20–25 minutes). Alternatively, pour into a shallow dish, freeze, and stir every 30 minutes for 2 hours to break up ice crystals. Serve and enjoy!
Notes
- Sweetener Swap: Replace powdered erythritol with monk fruit sweetener or allulose to achieve a smooth mouthfeel with zero bitter aftertaste.
- Dairy-Free Alternative: Replace heavy whipping cream and almond milk with full-fat canned coconut milk for a rich dairy-free keto version.
- Flavor Variation: Add 2 tbsp unsweetened cocoa powder during the heating step to transform it into a rich chocolate keto ice cream.