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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.
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Keto Ice Cream

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.
Prep Time10 minutes
Freezing Time4 hours
Total Time4 hours 10 minutes
Course: Dessert
Keyword: keto ice cream, low-carb ice cream
Servings: 4 servings
Author: Sabine Venier

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
US Customary - Metric

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: 1serving | Calories: 408kcal | Carbohydrates: 21g | Protein: 3g | Fat: 43g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 134mg | Sodium: 38mg | Potassium: 114mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 1749IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 0.1mg