Keto Ice Cream

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The creamiest homemade keto-friendly ice cream. This 4-ingredient keto ice cream is crave-worthy, indulgent, and low-carb. A buttery smooth texture with all the flavor of regular vanilla ice cream.

A black bowl filled with scoops of creamy white keto vanilla ice cream, garnished with fresh raspberries and blueberries. A single strawberry sits nearby on the surface.

Keto Ice Cream Recipe

Late-night ice cream cravings are my weakness. As someone who enjoys exploring lower-carb, no sugar versions of my favorite treats, I decided to try homemade ice cream—and it did not disappoint. This no-sugar-added ice cream is smooth, creamy, and has a rich buttery flavor.

Even better, it’s incredibly simple to make. All you need is a hand mixer and a freezer-safe container. No churning or special equipment is required. Prefer something other than vanilla? This recipe works beautifully as a base for endless flavor variations.

Ingredients

  • Heavy Cream: I like the texture heavy cream brings to this low-sugar ice cream. You can try experimenting with full-fat coconut milk for a dairy-free option.
  • Powdered Erythritol: A keto-friendly sweetener. If you have a favorite keto sweetener, go ahead and use that. 
  • Vanilla: I used the seeds of 1 vanilla bean, but you can also use vanilla extract.
  • Xanthan Gum: Xanthan gum helps create a smoother, creamier texture, mimicking classic ice cream. This step is optional. The recipe will come out fine without it.
keto ice cream ingredients

Tips and Suggestions

  • If I use my stand mixer, I place the metal bowl in the freezer for 10 minutes before mixing my ingredients.
  • Xanthan gum helps create a smoother, creamier texture and prevents ice crystals, but the ice cream will still turn out fine without it.
  • You can use monk fruit sweetener, allulose, or a blend of stevia and erythritol. Avoid liquid sweeteners, as they might affect the texture.
  • Add keto-friendly mix-ins like sugar-free chocolate chips, crushed nuts, or unsweetened coconut flakes during the last stirring phase before freezing.
  • For chocolate ice cream, add 2 tablespoons of unsweetened cocoa powder or melted sugar-free chocolate to the whipped cream mixture.
  • Homemade ice cream can freeze solid due to the lack of stabilizers. Let it sit at room temperature for 5-10 minutes before scooping.
Pour 2 cups of heavy cream and 1 tsp vanilla extract (or seeds of 1 vanilla bean) into a large mixing bowl. Using a hand mixer or stand mixer, whip the cream and vanilla into soft peaks. Add ⅓ cup powdered erythritol (or your preferred keto sweetener) and ¼ tsp xanthan gum (if using). Whip until all the ingredients are combined. Pour the mixture into a freezer-safe container, being sure to spread it evenly. Cover and freeze the ice cream mixture for at least 4 hours, stirring the mixture every 30 minutes for the first 2 hours. Stirring during the freezing process prevents ice crystals and ensures a creamy texture. Before serving, allow the ice cream to soften for 10 minutes on the counter. Scoop, add your favorite toppings, and enjoy!

Serving Suggestions

I love making this vanilla keto ice cream as is and adding my favorite toppings later. Sometimes, I’ll add a fruity strawberry reduction sauce or a sprinkle of sugar-free chocolate. I also serve this on top of flourless chocolate cake and gluten-free pumpkin pie.

Storage Instructions

Store the ice cream in an airtight container in the freezer for up to 1 month.

Two bowls of keto vanilla ice cream, one black and one teal, placed side by side. A fresh strawberry and scattered berries sit on a light background alongside a spoon.

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Keto Ice Cream

Servings: 4 servings
Prep: 10 minutes
Freezing Time: 4 hours
Total: 4 hours 10 minutes
A black bowl filled with scoops of creamy white keto vanilla ice cream, garnished with fresh raspberries and blueberries. A single strawberry sits nearby on the surface.
The creamiest homemade keto-friendly ice cream. This 4-ingredient keto ice cream is crave-worthy, indulgent, and low-carb. A buttery smooth texture with all the flavor of regular vanilla ice cream.

Equipment

  • 1 hand or stand mixer

Ingredients 

  • 2 cups heavy cream
  • 1/3 cup powdered erythritol , or preferred keto sweetener
  • 1 vanilla bean seed, or 1 teaspoon vanilla extract
  • 1/4 tsp xanthan gum, Optional for a creamier texture

Instructions 

  • In a large mixing bowl, whip the heavy cream and vanilla with a hand mixer or stand mixer until soft peaks form.
  • Add the powdered erythritol and xanthan gum (if using) and whip until fully combined.
  • Transfer the mixture to a freezer-safe container, spreading it out evenly.
  • Cover and freeze for at least 4 hours, stirring the mixture every 30 minutes for the first 2 hours to prevent ice crystals and ensure a creamy texture.
  • Scoop and serve once fully frozen. Enjoy!

Notes

  • If I use my stand mixer, I place the metal bowl in the freezer for 10 minutes before mixing my ingredients.
  • Xanthan gum helps create a smoother, creamier texture and prevents ice crystals, but the ice cream will still turn out fine without it.
  • You can use monk fruit sweetener, allulose, or a blend of stevia and erythritol. Avoid liquid sweeteners, as they might affect the texture.
  • Add keto-friendly mix-ins like sugar-free chocolate chips, crushed nuts, or unsweetened coconut flakes during the last stirring phase before freezing.
  • For chocolate ice cream, add 2 tablespoons of unsweetened cocoa powder or melted sugar-free chocolate to the whipped cream mixture.
  • Homemade ice cream can freeze solid due to the lack of stabilizers. Let it sit at room temperature for 5-10 minutes before scooping.
  • Store in an airtight container in the freezer for up to 1 month.

Nutrition

Serving: 1servingCalories: 408kcalCarbohydrates: 21gProtein: 3gFat: 43gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 134mgSodium: 38mgPotassium: 114mgFiber: 0.1gSugar: 3gVitamin A: 1749IUVitamin C: 1mgCalcium: 79mgIron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Tried this recipe?Mention @mamaknowsglutenfree or tag #mamaknowsglutenfree!

How to Make Keto Ice Cream Step-by-Step

A clear mixing bowl filled with whipped ice cream base, showing a smooth and creamy texture before freezing.

Pour 2 cups of heavy cream and 1 tsp vanilla extract (or seeds of 1 vanilla bean) into a large mixing bowl. Using a hand mixer or stand mixer, whip the cream and vanilla into soft peaks.

The same mixing bowl containing a slightly firmer and thicker ice cream mixture, ready for transferring to a container.

Add ⅓ cup powdered erythritol (or your preferred keto sweetener) and ¼ tsp xanthan gum (if using). Whip until all the ingredients are combined.

A rectangular glass container filled with the prepared keto ice cream mixture, smoothed evenly across the surface before freezing.

Pour the mixture into a freezer-safe container, being sure to spread it evenly.

The same glass container after freezing, showing the firm texture of the keto ice cream with visible scooping marks.

Cover and freeze the ice cream mixture for at least 4 hours, stirring the mixture every 30 minutes for the first 2 hours. Stirring during the freezing process prevents ice crystals and ensures a creamy texture.

Two bowls of keto vanilla ice cream surrounded by a spoon, fresh berries, and a scoop of ice cream on the table. A jar of whipped ice cream base is visible in the background.

Before serving, allow the ice cream to soften for 10 minutes on the counter. Scoop, add your favorite toppings, and enjoy!

A teal bowl of keto vanilla ice cream placed next to a scattering of raspberries and blueberries, emphasizing the creamy texture and garnishes.

About Sabine Venier

Originally from Austria and currently residing in the UK, Sabine Venier infuses her passion for homemade gluten-free cooking into Mama Knows Gluten Free. As the former proprietor of a successful food blog, her culinary expertise spans a broad spectrum. Sabine’s culinary journey was rooted in the cherished family recipes taught by her mother, nurturing a profound appreciation for fresh, homemade ingredients. Sabine has gained recognition as a recipe developer and food photographer, with her work featured in various magazines and online platforms. Her innovative recipes have appeared in prestigious publications such as Forbes, Parade, and Rachael Ray Everyday. As a published cookbook author (The Chocolate Addict’s Baking Book), she is excited to share her practical and easy-to-follow recipes with the Mama Knows Gluten Free community.

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