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
Bonjour de Belgique. Merci infiniment pour vos recettes Kéto. Je les ferai bientôt et vous tiendrai au courant. ❤️
Thanks Mireille, you’ll have to let us know how you go!
I need to make a double batch and am wondering if I would also need to double the xanthan gum, or would that cause the whole mixture to become slimy?
Hi R M, you should be fine to double the xanthan gum too, but I wouldn’t use any more than a 1/2 teaspoon. I would also add it nice and gradually, so no clumps form. Let us know how you go!
Why in a jar. I don’t have big enough jars. Can I put it in a covered bowl.
Hi Rebecca, no worries at all! You can store it in any freezer safe container you like. It’s just a little easier to mix with a stick mixer in something taller, but you can definitely do it in a bowl 🙂
Does it have to be a jar? Could I use a Tupperware container instead? And can I add lemon curd recipe into the ice cream ?
If the tupperware is glass, that would be fine to use. And lemon curd, I’d fold it through at the very end and very slowly, so it doesn’t clump into one section 🙂
Tupperware is mostly plastic. Why. Does it have to be gla
I just bought an ice cream maker machine. Can I use this recipe in it?
Yes, Becky- absolutely. Just follow the ice cream maker instructions (some say mix everything and freeze first, others require freezing in the machine base) and churn as instructed 🙂
Hey can I add egg yolks for French Vanilla Ice cream?
Hi Sandra, you can certainly give that a try! Just make sure your eggs are nice and fresh if they’re being mixed in with cold ingredients. Will definitely add some rich, custard like flavor. Let us know how it goes!
i idid this icecream and it is amazing!!! totally recommend it!
I love to hear that, Alexandra. Thanks for the lovely review 🙂