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.

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.
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.
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.
More Diet-Friendly Desserts
- Gluten-Free Peanut Butter Cookies
- Dairy-Free Hot Chocolate
- Almond Flour Cake
- Coconut Flour Chocolate Chip Cookies
Keto 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
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Keto Ice Cream Step-by-Step
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!