Keto Ice Cream
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Learn how to make the BEST keto ice cream with just 3 ingredients! No ice cream maker needed, it’s so rich and creamy and easy to customize.
If you love keto desserts like we do, try keto peanut butter cookies, keto cheesecake, and keto muffins next.
Table of Contents
While ice cream is traditionally high in sugar and carbs, there are plenty of keto-friendly ice creams at the grocery stores (hello, Halo Top, Rebel, and Enlightened).
Now, I refuse to spend over $10 for a keto pint of these ice creams when I can make my own keto ice cream recipe with just a few basic ingredients and a hand mixer!
Why I love this recipe
- 3 Ingredients. Just heavy cream, sweetener, and xanthan gum. No sugar alcohols and perfect for a keto diet.
- No ice cream machine is needed. And no blender, too. Just use a hand mixer and transfer it into a jar to freeze it up!
- Perfect texture. It’s rich, creamy, and melts in your mouth.
- Over 10 flavor options! The base is vanilla-flavored, but you can change it up in a plethora of ways.
Key Ingredients
- Heavy cream. Also known as double cream or thickened cream. Do not use reduced fat or light versions of the cream. Otherwise, the ice cream will not be set as desired.
- Powdered allulose. My preferred sweetener. I never buy the expensive packaged options and instead, make my own powdered sugar substitute. Avoid using erythritol or monk fruit sweetener, as it can crystalize.
- Xanthan gum.Thickens the ice cream and prevents any crystallization. Be wary though, as a little goes a VERY long way.
- Vanilla extract. Optional, but only add it if you are making the original vanilla flavor. This can be changed to other flavor extracts.
How to make keto ice cream
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the mixture. In a deep jar, add all the ingredients and gently mix. Using an immersion or stick mixer, blend the mixture until it has thickened and soft peaks form.
Step 2- Freeze. Cover the jar and place it in the freezer for at least 4 hours, stirring every 40 minutes, to ensure it doesn’t ice up.
Arman’s recipe tips
- Add the xanthan gum. Even though it’s optional, adding a stabilizer like xanthan gum will help prevent the ice cream from becoming icy or crystallizing.
- Churn the ice cream. For the best results, stir the mixture every 30 minutes for the first couple of hours to ensure the ice cream is smooth and creamy.
- Soften the ice cream before serving. Let the low-carb ice cream sit at room temperature for 10 minutes before scooping.
Frequently asked questions
If you own an ice cream maker, this recipe works just as well with it. Simply add the mixture into the churner and churn as you would with traditional ice cream.
Yes! Swap the heavy cream for full-fat coconut cream (from a can).
More homemade keto treats
Keto Ice Cream
Video
Ingredients
- 1 cup heavy cream
- 2 tablespoon sugar free powdered sugar
- 1/4 teaspoon xanthan gum
- 1 teaspoon vanilla extract optional
Instructions
- In a deep and wide jar, add all your ingredients and mix. Using an immersion or stick mixer, beat everything together until it thickens and soft peaks form.
- Cover the jar and place it in the freezer for at least 4 hours, stirring every 40 minutes, to ensure it doesn't become too icy.
- Remove from the freezer and let sit for 15 minutes, before serving.
Notes
- Chocolate– Add 3 tablespoons of unsweetened cocoa powder to the mixture.
- Cookies and cream– Replace the vanilla extract with almond extract and add 1 cup of crushed keto Oreos.
- Cookie dough– Fold through 1/4 cup of crumbled keto cookie dough.
- Strawberry– Add 1/2 cup sliced strawberries and, if desired, strawberry extract.
- Mint chocolate chip– Replace the vanilla extract with peppermint extract and fold through 1/2 cup sugar free chocolate chips.
- Butter pecan– Add 1/2 teaspoon butter extract and 1/4 cup chopped pecans.
- Salted caramel– Fold through 1/4 cup of sugar free caramel syrup.
- Peanut butter cup– Drizzle peanut butter and add chopped-up keto peanut butter cups.
- Birthday cake– Add 1/4 cup sugar free sprinkles and 1/2 teaspoon butter extract.
- Brownie batter– Add 3 tablespoons of unsweetened cocoa powder and 1/2 cup chopped keto brownies.
Nutrition
Originally published May 2021, updated and republished February 2025
My son is T1D and always needs yummy alternatives. This looks easy and tasty.
Thanks, Jamie- it really is super simple!
This looks amazing. Can I sub full fat coconut milk for the heavy cream?
I love your recipes.
Lesley- our team just tested this using coconut milk (canned full-fat) and it worked pretty well- it doesn’t have the same scoopable factor, but let it thaw about 10 minutes and it should be fine!
I love this Arman- such a great simple keto dessert.
Love to hear that, Denise- thanks for the kind words!
Hi Arman, This Keto Ice Cream looks scrumptious! I want to make this in a 4 qt. Ice Cream freezer machine. How many times should I multiply the single recipe to make 4 quarts? Also, I have not made homemade Ice Cream for a long time, but I remember starting with a liquid base mixture which slowly freezes into ice cream. Your recipe is whipped into stiff peaks before freezing. Should I whip the cream mixture before putting it into the machine, or should I pour it in as a chilled liquid?
I’m excited to try this! Thanks so much 😀
Hi!! So sweet of you. One batch makes about 1 1/2 to 2 cups, so a 4 quart ice cream maker you’ll need to multiple the recipe about 8 times. Fo the machine, don’t whip it first- just mix ingredients, chill the liquid base, and pour it in so the ice cream maker can churn and freeze it properly.
Superb nice to be able to eat ice cream
So good! Will make again.
Please do, Alfie!
I’ve made other dishes from your recipes and look forward to trying this one for ice cream. Thanks!
Amazing. I made chocolate, strawberry and vanilla the first time and it was amazing. So simple ❤️
Wish the printable form showed “non-dairy swap out for canned coconut cream”
Thanks for letting me know, Andy- it should be fixed!
Oh my goodness! This is simply the best keto/low carb ice cream period, including store bought! I’ve tried so many recipes and nothing beats the creaminess of this recipe. 5 stars as written!
I must confess I did some additions after the first amazing batch and my husband is now over the moon. I made a triple batch, and added 3 Tablespoons of vodka after realizing that the x3 didn’t extend to the other suggestions/flavors and I added 2 eggs. We do have an ice cream maker which may have made a difference, but people, ice cream maker or not, MAKE THIS ICE CREAM!! I highly recommend the vodka to help keep the ice cream softer. Oh, and the 3x Chocolate – TO DIE FOR!!! This is the first of likey many recipes I’ll be making from this site – Thank you!
Hi I heard you can substitute Gelatin for the Xanthan, do you know how? Would you heat the milk a bit to dissolve the gelatin first?
I wouldn’t recommend it for this ice cream. I did a test batch trying it out (I did this in my frozen dessert unit in culinary school), but because there isn’t real sugar in it, it didn’t work at all.
Best ice cream recipe! So easy! I used monk fruit with allulose. Worked great.So far I have made the Carmel, chocolate and mint chocolate chip. All were wonderful. Never buying keto ice cream from the store again.
Can I use this recipe in my ninja creani?
Absolutely- I’ve done it many times 🙂
YAY! A quick ice cream *without* bananas! Nothing wrong with them, but this is better with so many good options! I’m not sure which is my favorite. ~Thanks.
Arman, this is sensational.
Thank you so much, Mary. Glad you enjoyed this!