I’ll be real with you: I used to think “keto ice cream” meant either icy sadness or expensive pints that still spiked my blood sugar. After way too many freezer-burned failures, I finally cracked the code—and no, you don’t need a fancy machine (but it does help if you have one).
This version stays creamy, scoops beautifully, and doesn’t sneak in hidden carbs. Plus, you can actually taste the vanilla, not just the cold.
💡 WHY THIS ONE WORKS SO WELL
The secret? Making a low-carb condensed milk first.
It gives the ice cream that real-deal lushness without needing cornstarch, real sugar, or weird stabilizers.
Most homemade keto ice creams get rock-hard because they miss this step—or they overload on gums or erythritol, which backfires.
This method hits that sweet spot: low-carb and indulgent.
🧾 WHAT I USED (AND WHY IT WORKED)
- Unsalted butter (3 tbsp / 42g) – Adds fat (needed) and richness without sweet messing around.
- Heavy cream (3 cups / 720ml, divided) – Main fat source. Helps whip air into the mix and stay creamy.
- Powdered Monk Fruit Allulose Blend (1/3 cup / 50g) – Allulose is key: it freezes softer than erythritol, so you don’t chip a tooth.
- Vanilla extract (2 tsp) – Real vanilla flavor makes or breaks it. Don’t skimp.
- Unsweetened almond milk (1 cup / 240ml) – Lightens the mix just enough so it’s not buttercream-solid. Coconut milk works if you’re nut-free, but it adds a slight coconut vibe.
🔁 KETO SWAPS THAT ACTUALLY WORK
- Coconut milk instead of almond milk – Works, but you’ll taste the coconut. Good for tropical flavors.
- All-allulose instead of a blend – Even softer freeze. Just use about 10% more because it’s slightly less sweet.
- Add-ins? Crushed keto cookies, chopped nuts, or a swirl of peanut butter works—but watch your macros. Fat bombs = awesome; sugar bombs = nope.
⚠️ WHAT I GOT WRONG
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Ice cream got icy | Not enough fat or too much water | Stick to heavy cream; don’t sub low-fat milk |
| Grainy texture | Used granulated sweetener | Use only powdered sweetener |
| Rock-hard ice cream | No “condensed milk” step | Simmer cream and butter first |
👩🍳 HOW TO MAKE IT (STEP-BY-STEP)
- Condense the cream: Melt butter over medium heat. Add powdered sweetener + 2 cups cream. Simmer, stirring now and then, until it thickens and coats the back of a spoon (30–45 min). It’ll pull away from the pan when tilted—look for that.
- Cool it down: Remove from heat. Stir in vanilla. Let it hit room temp.
- Finish the base: Whisk in almond milk + remaining 1 cup cream.
- Chill: Refrigerate 4 hours or overnight. The colder the base, the smoother the churn.
- Churn or freeze:
- With ice cream maker: Churn 20–25 min till soft-serve texture. Transfer to container, freeze 2–4 hrs to firm up.
- No-churn: Pour into loaf pan, cover with wax paper, stir every 30–90 mins for 4–6 hrs.
- Serve: Let soften 10–15 mins at room temp for dreamiest scooping.
🧠 KETO COOKING TRICKS THAT HELP
- I always use a wide skillet for the condensing step—saves 15+ minutes.
- If I’m feeling lazy, I portion it into silicone muffin trays = instant single servings (perfect for tracking!).
- When using almond milk, shake it first—sometimes it settles and waters things down.
🧊 FREEZING + REHEATING WITHOUT RUINING IT
- Freeze in a shallow container for quicker softening.
- Cover tightly with wax paper then a lid = no icy crystals.
- Track it: Each batch makes 6 servings at about 3.3g net carbs each (without mix-ins).
❓ REAL KETO QUESTIONS, REAL ANSWERS
- Will this spike my blood sugar?
Not if you use pure monk fruit/allulose blends. Erythritol blends might still cause slight gut reactions in sensitive folks, but no blood sugar spike. - Can I use coconut cream instead of heavy cream?
You can, but the texture gets more brittle and icy unless you add more fat (like coconut oil). - Is no-churn just as good?
Pretty dang close. Churned is slightly creamier, but both crush the “sad keto ice cream” stereotype.
Nutrition Facts
Serving Size: 1 of 6 servings
| Nutrient | Amount per Serving |
|---|---|
| Calories | 467 kcal |
| Total Fat | 49.3g |
| Saturated Fat | 30.3g |
| Cholesterol | 150mg |
| Sodium | 63mg |
| Potassium | 66.2mg |
| Total Carbohydrate | 3.5g |
| Dietary Fiber | 0.2g |
| Net Carbs | 3.3g |
| Sugars | 3.7g (mostly from dairy) |
| Protein | 3.4g |
Check out More Recipes:
- Low Carb Keto Mason Jar Ice Cream
- Low Carb Keto Strawberry Ice Cream (Sugar-Free)
- Low Carb Keto Sherbet (Sugar-Free)
Low Carb Keto Ice Cream
Description
Rich, creamy keto ice cream that’s low in carbs, easy to make, and actually scoopable—perfect for curbing cravings without wrecking your macros.
Ingredients
Instructions
- Melt butter, add powdered sweetener + 2 cups cream. Boil, then simmer until thickened (~30–45 min).
- Stir in vanilla. Cool to room temp.
- Whisk in almond milk + 1 cup cream. Chill 4 hrs or overnight.
- Churn (20–25 min) or no-churn (stir every 30–90 min while freezing).
- Freeze until firm. Let soften 10–15 min before scooping.
Low Carb Keto Ice Cream
