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 turns out rich, creamy, and perfectly scoopable every time.
My keto ice cream recipe tastes just like any good ice cream
While ice cream is traditionally high in sugar and carbs, there are plenty of keto-friendly ice creams at the grocery store (hello, Halo Top, Rebel, and Enlightened).
I just can’t justify spending more than $10 on one (and I don’t want you to!) when I can make it at home with a handful of ingredients and a hand mixer. I grew up eating my mom’s homemade ice cream, so I took her recipe and simply swapped the powdered sugar for allulose, and it turned out just as rich and creamy as the original. Here’s why I love it:
- Just 3 Ingredients. Heavy cream, allulose, and a little xanthan gum are all you need.
- No ice cream maker required. I use a hand mixer and freeze the mixture in a loaf pan or container.
- Rich, creamy, and scoopable. Unlike many homemade keto ice creams, this one doesn’t freeze into a solid block or turn icy.
- Endless flavor options. The vanilla base is delicious on its own, but I’ve also tested over 10 different variations for you (mostly thanks to my partner, who requests a different mix-in every time).
★★★★★ REVIEW
“Amazing. I made chocolate, strawberry, and vanilla the first time, and it was amazing. So simple ❤️”- Dawn
Table of Contents
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Heavy cream. Australian/UK readers, look for 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 sugar free powdered sugar. Avoid using erythritol or monk fruit sweetener, as it can crystallize and leave the ice cream feeling gritty.
- Xanthan gum. Please do not omit, as this 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
Step 1- Make the mixture. In a deep jar or glass mixing bowl, add all the ingredients and gently mix. Using an immersion or stick mixer, blend the mixture until it has thickened and stiff peaks form.
Step 2- Freeze. Cover the jar (or transfer to a pre-frozen loaf pan).
Place it in the freezer for at least 4 hours, stirring every 30 minutes during the first 2 hours, to prevent it from icing up.
Arman’s recipe tips
- Whisk to stiff peaks. This is what gives the ice cream its light, airy texture. If the cream is soft (under-whipped), the ice cream won’t be quite as creamy.
- Churn it by hand. Please don’t skip giving the mixture a good stir every 30 minutes during the first 2 hours of freezing (4 times total). It breaks up any ice crystals before they can form.
- Pre-freeze the loaf pan. If you don’t use a large jar, I recommend pre-freezing the loaf pan first. This helps the ice cream freeze more evenly and makes it easier to scoop later.
- Let it soften before serving. The ice cream will be rock hard straight from the freezer. I recommend letting the ice cream sit at room temperature for about 10-15 minutes before scooping.
- Add vodka. Optional, but my mom would sometimes add 1 tablespoon of vodka to the ice cream mixture to make it even more scoopable. You won’t be able to taste it!
Frequently asked questions
Absolutely! While I usually make this recipe with just a hand mixer, it also works beautifully in an ice cream maker. Churn it according to your machine’s instructions, then freeze for 1-2 hours if you’d like a firmer, scoopable texture.
Yes. Replace the heavy cream with full-fat canned coconut cream (using only the thick cream part at the top- save the clear liquid at the bottom for a smoothie or drink on its own). The ice cream will have a light coconut flavor but will still freeze up rich and creamy.
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
Nutrition
Flavor variations
As mentioned earlier, this recipe is a simple vanilla base that is SO easy to customize with tons of flavors. Here are ten to get you started:
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.
More homemade keto desserts
Originally published May 2021
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!