Keto Vanilla Ice Cream

This is a no-egg vanilla ice cream made from heavy whipping cream and unsweetened almond milk, sweetened with erythritol and flavored with pure vanilla. Everything is whisked together, churned in an ice cream maker until it reaches soft-serve consistency, and then frozen for at least 4 hours. The recipe takes 10 minutes of work and makes 6 servings. The card lists 3 g of carbohydrates per serving.

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Churning takes about 20 to 30 minutes. After that, the freezer does the rest.

What Goes in the Base

The recipe card at the bottom has the full measurements. Here is what each ingredient does.

• Heavy whipping cream (2 cups): the base, giving a rich and creamy texture.
• Unsweetened almond milk (1 cup): a low-carb alternative to regular milk that lightens the mixture.
• Erythritol (3/4 cup): the sweetener. Another sugar-free sweetener can replace it.
• Pure vanilla extract (1 tablespoon): a warm, aromatic flavor, and the main one here.
• Xanthan gum (1/2 teaspoon, optional): a thickener that helps prevent ice crystals and adds creaminess.
• A pinch of salt: balances the sweetness.

Mixing, Churning and Freezing

Whisk the cream, almond milk, erythritol, vanilla, xanthan gum if you are using it, and salt in a bowl until the sweetener is fully dissolved and the mixture is well combined.

Pour the mixture into an ice cream maker and churn it following the manufacturer’s instructions, until it reaches a soft-serve consistency. This usually takes about 20 to 30 minutes.

Move the ice cream into an airtight container and freeze for at least 4 hours, until firm. Before serving, let it sit at room temperature for a few minutes so it softens slightly and scoops more easily.

Tips

• Use good cream and vanilla. Quality heavy whipping cream and pure vanilla extract give a richer flavor.
• Chill the base first. About 30 minutes in the refrigerator before churning helps it freeze faster and reduces ice crystals.
• Do not over-churn. It can turn grainy, so stop at soft-serve consistency.
• Cover the surface. Press a piece of parchment paper directly onto the ice cream before sealing the container, to prevent freezer burn.
• Let it soften. Leave it at room temperature for 5 to 10 minutes before scooping.

An ice cream maker is the main tool. A high-powered blender or a stand mixer can stand in, though the texture may vary.

Flavor Variations

• Chocolate: add 3 tablespoons of unsweetened cocoa powder to the base, plus sugar-free chocolate chips if you like.
• Berry swirl: fold in 1/2 cup of pureed strawberries or raspberries before churning.
• Nutty: stir in 1/2 cup of chopped pecans or walnuts, with a drizzle of sugar-free caramel sauce if you like.
• Mint chocolate chip: add 1 teaspoon of peppermint extract and mix in sugar-free chocolate chips.
• Coconut cream: replace 1 cup of the heavy cream with coconut cream, and add shredded unsweetened coconut for texture.
• Peanut butter: mix 1/2 cup of natural, unsweetened peanut butter into the base, and swirl it in just before freezing.
• Spiced pumpkin: add 1/2 cup of pumpkin puree and 1 teaspoon of pumpkin pie spice.
• Other mix-ins: a splash of almond extract, chopped nuts or fresh berries just before freezing.

What to Serve With It

• Fresh berries: raspberries or strawberries.
• Whipped cream: heavy cream whipped with a little erythritol.
• Dark chocolate shavings: sugar-free, to go with the vanilla.
• Chopped nuts: pecans, almonds or walnuts.
• Keto cookies: almond flour or chocolate chip cookies.
• Nut butter: almond or peanut butter on the side.
• Herbal tea: chamomile or peppermint, to balance the sweetness.

Nutrition per Serving

Each serving has about 200 calories, 18 g of fat, 3 g of carbohydrates, 0 g of fiber, 0 g of sugar and 3 g of protein.

FAQ

Can I use a different sweetener instead of erythritol?

Yes. Monk fruit or stevia work, and the quantity should be adjusted to the sweetness of the one you choose.

How should it be stored?

In an airtight container in the freezer, with parchment paper pressed directly onto the surface before sealing to prevent ice crystals.

Can I make it without an ice cream maker?

Yes. Pour the mixture into a shallow dish and freeze it, stirring every 30 minutes for the first 2 to 3 hours to break up ice crystals until it is creamy.

How long does it keep in the freezer?

Up to 2 to 3 weeks if stored properly, though the flavor and texture are best within the first week.

Can I add mix-ins?

Yes. Chopped nuts, sugar-free chocolate chips or a swirl of sugar-free caramel before freezing.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us