I’ve made more keto ice creams than I care to admit—some were chalky, some froze solid, and a few had that weird cool-sweet taste that made me question my life choices. This one? Silky, scoopable (thanks, vodka!), and only 2g net carbs per serving. And yes, no churning required.
💡 What Solves the “Sad Keto Ice Cream” Problem
Most keto ice creams freeze up like bricks because they’re low in sugar and water-heavy. Sugar typically prevents crystallization—and since we ditched it, we have to get crafty.
This recipe works because:
- Full-fat coconut milk + heavy cream = rich fat base that stays creamy
- Allulose or powdered erythritol = sweetness and scoopability
- Vodka (just 2 tsp!) = alcohol lowers the freezing point = soft texture
🧾 What I Used (And Why It Worked)
- Full-fat coconut milk (2 cans) – Only the thick part! Adds creaminess without carbs. Chill overnight and scoop just the solid cream.
- Heavy cream (2 cups) – Keto MVP. Adds volume, fat, and fluff when whipped.
- Powdered allulose (1/3 cup) – Sweet, but more importantly, helps prevent that icy texture. Can sub with powdered erythritol, but it’ll freeze harder.
- Vodka (2 tsp, optional) – Don’t worry, you won’t taste it. But it keeps the texture soft.
- Vanilla extract (1 tsp, optional) – Adds that classic ice cream flavor. Totally worth it.
🔁 Low-Carb Substitutions That Hold Up
| Swap | What Changes | My Take |
|---|---|---|
| Erythritol instead of allulose | Harder texture | Okay, but needs extra softening time before scooping |
| No vodka | Slightly icier texture | Fine, just let thaw longer |
| Add cocoa powder (2 tbsp) | Chocolate version | Works great—use Dutch-processed for richness |
| Add fresh berries (1/4 cup) | More carbs | Watch your portion size, but yum |
⚠️ How I Ruined It (And Recovered)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Rock-hard texture | Skipped vodka + used erythritol | Use allulose if you can, or thaw longer |
| Coconut taste too strong | Didn’t balance with vanilla or cream | Use more cream or flavorings |
| Icy chunks | Didn’t fully blend coconut cream | Use a hand mixer until smooth before folding |
👩🍳 Step-by-Step: No-Churn Keto Ice Cream
- Chill 2 cans of full-fat coconut milk overnight. Scoop just the thick cream into a bowl.
- Whip with a hand mixer until smooth.
- In another bowl, whip the heavy cream to soft peaks.
- Add sweetener, vodka, and vanilla to whipped cream; beat to combine.
- Fold coconut cream into sweetened whipped cream until smooth.
- Transfer to a chilled loaf pan, cover tightly, and freeze 2+ hours.
- Let sit on the counter 10–15 minutes before scooping.
Makes about 8 servings.
🧠 My Go-To Low-Carb Hacks
- Always store in smaller containers to avoid repeated thaw/refreeze.
- A silicone loaf pan with lid works great for clean storage.
- Want it extra scoopable? Add 1 tsp vegetable glycerin with the vodka (optional pro trick).
🧊 How I Store and Track It
- Freezer: Up to 2 weeks if covered tightly. Ice crystals form after that.
- Don’t re-freeze melted portions. It changes the texture for the worse.
- Macros per scoop: Just 2g net carbs, 22g fat—easy to work into most keto days.
❓ Can I Eat This on Keto? (Yes, Here’s Why)
Will this spike my blood sugar?
Nope—assuming you use allulose or erythritol, it’s blood sugar safe for most.
Can I use coconut cream instead of coconut milk?
Yes! Just skip the chilling step. You want the solid part only anyway.
What if I don’t have a hand mixer?
You can use a whisk and some elbow grease. But I won’t lie—it’s a workout.
📊 Nutrition Facts – Sugar-Free No-Churn Ice Cream (Per 1 Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 195 kcal |
| Total Fat | 22 g |
| – Saturated Fat | 18 g |
| Total Carbohydrates | 3 g |
| – Fiber | 1 g |
| – Sugar Alcohols (Allulose) | 4 g |
| – Net Carbs | 2 g |
| Protein | 1 g |
| Cholesterol | 45 mg |
| Sodium | 23 mg |
| Potassium | 45 mg |
| Vitamin A | 875 IU |
| Vitamin C | 1 mg |
| Calcium | 39 mg |
| Iron | 1 mg |
Check out More Recipes:
- Low Carb Keto Strawberry Ice Cream (Sugar-Free)
- Sugar-Free Vanilla Cake – Light, Fluffy, and Shockingly Legit
- Sugar-Free Vanilla Latte – Keto, Creamy, and Better Than Starbucks
Sugar-Free Ice Cream – Keto, Creamy, and No Ice Cream Maker Needed
Description
Rich, ultra-creamy keto ice cream with a coconut-vanilla base and only 2g net carbs—no ice cream maker required.
Ingredients
Instructions
- Scoop solid cream from chilled coconut milk and whip until smooth.
- In a separate bowl, whip heavy cream to soft peaks.
- Add sweetener, vodka, and vanilla; mix well.
- Fold in coconut cream until fully combined.
- Pour into chilled loaf pan, cover tightly.
- Freeze for at least 2 hours. Thaw 10–15 mins before serving.
Notes
- Use allulose for best scoopable texture; erythritol can freeze harder.
- Let the ice cream sit out briefly before scooping—don’t force it.
- Avoid re-freezing melted ice cream—it’ll go icy.
- Want it richer? Add 1 tbsp MCT oil or melted cocoa butter to the mix.
