Keto Vanilla Ice Cream Recipe: Only 4 Ingredients

Name: Keto Vanilla Ice Cream
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Ingredients: 2 cups heavy whipping cream; 1 cup unsweetened almond milk; 0.5 cup powdered erythritol (or preferred keto sweetener); 2 teaspoons pure vanilla extract

If you’ve been craving something cold, creamy, and sweet, but still want to stay low-carb, you’re going to love this keto vanilla ice cream recipe. It’s everything you miss about regular ice cream, just without the sugar or guilt. Honestly, the first time I made this, I couldn’t believe it was keto. It’s that good.

I used to think making homemade ice cream sounded complicated or like something only foodies do. But this no-churn keto vanilla ice cream? It’s super beginner-friendly, takes just a few minutes to prep, and the result is a rich, velvety treat that feels like it came from an actual ice cream shop. Whether you’re topping it with a few berries, pairing it with a keto brownie, or sneaking spoonfuls straight from the freezer (been there), it’s the ultimate low-carb dessert you’ll want on repeat all summer long.

Quick Highlights:

Just 4 simple ingredients
Only 3g net carbs per serving
No churn option available
Rich, creamy texture every time

How to Make it

Keto Vanilla Ice Cream

Recipe by Souhail Jr

Course: DessertCuisine: Other world cuisineDifficulty: Easy

Servings

servings

Prep time

minutes

Chill Time

hours

Calories

210

kcal

A rich, creamy, and classic keto vanilla ice cream recipe made with just 4 simple ingredients. This low-carb ice cream is sugar-free, easy to make, and perfect for satisfying your sweet cravings while staying on track with keto.

Ingredients

2 cups heavy whipping cream
1 cup unsweetened almond milk
0.5 cup powdered erythritol (or preferred keto sweetener)
2 teaspoons pure vanilla extract

Directions

Grab a large mixing bowl. Pour in the heavy whipping cream and whisk until it starts to thicken slightly, you want it creamy but not fully whipped. Stir in the unsweetened almond milk, powdered erythritol, and vanilla extract until everything is well combined and smooth.
If you’re using an ice cream maker, pour the mixture into the machine and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer it to a freezer-safe container and freeze for at least 2–3 hours, or until firm enough to scoop.
For the no-churn version, pour the mixture into a freezer-safe container, cover it, and place it in the freezer. Stir the mixture every 30 minutes for the first 2–3 hours to break up ice crystals, then let it freeze until set.
When ready to serve, let the ice cream sit on the counter for 5 minutes to soften slightly before scooping.

Notes

Use powdered erythritol (or powdered monk fruit blend) for the smoothest texture, granulated sweeteners can make it grainy.
If you prefer a softer ice cream, reduce the freezer time and enjoy it at a soft-serve stage.
Add a pinch of salt to balance the sweetness and enhance the vanilla flavor.
For extra creaminess, replace almond milk with unsweetened coconut milk.
Store in an airtight container in the freezer for up to 2 weeks.

Nutrition Facts

Total number of serves: 6
Calories: 240kcal
Fat: 21g
Carbohydrates: 6g
Fiber: 3g
Protein: 2g

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Tips for the Creamiest Keto Vanilla Ice Cream

One of the best things about making homemade ice cream is that you can tweak it exactly how you like it. Here are some tips to help you get the best texture and flavor every single time:

Chill your mixture before freezing – Pop the bowl of ice cream mixture in the fridge for 30 minutes before churning or freezing. It helps it freeze more evenly and gives you that smooth finish you’d expect from classic desserts like my keto chocolate ice cream recipe.
Don’t skip the sweetener – Sugar alcohols (like erythritol or monk fruit blends) don’t just add sweetness, they also keep the ice cream scoopable. You’ll notice this trick in recipes like my keto butter pecan ice cream with condensed milk. Learn more about how sugar alcohols work on a keto diet in this Healthline guide.
Use powdered sweetener – Powdered versions dissolve better and give you that silky-smooth texture.
Let it soften before scooping – Homemade keto ice cream freezes harder than store-bought. A quick 5 minutes on the counter makes scooping so much easier.
Mix-ins are your friend – Add sugar-free chocolate chips, nuts, or even crumble in some keto peanut butter cookies for a fun twist.

Delicious Variations on This Recipe

The beauty of a classic keto vanilla ice cream recipe is that it’s like a blank canvas, you can dress it up however you want! Here are some fun variations to try:

Keto Chocolate Chip Ice Cream – Stir in sugar-free chocolate chips before freezing.
Dairy-Free Keto Vanilla Ice Cream – Swap heavy cream with full-fat canned coconut milk for a rich, dairy-free version.
Keto Strawberry Swirl Ice Cream – Fold in a few spoonfuls of mashed fresh strawberries (or sugar-free strawberry sauce) before freezing.
Keto Cookies & Cream Ice Cream – Crumble in some chocolate cookies or even pieces of keto cheesecake brownies for a nostalgic twist.
Vanilla Bean Upgrade – If you want to go gourmet, scrape the seeds from a vanilla bean pod instead of using extract for a stronger vanilla flavor.
Different Sweeteners – Try allulose for an ultra-creamy texture, it doesn’t crystallize like erythritol.

And if you’re craving something beyond the bowl, you’ll love turning this recipe into bars inspired by my keto ice cream bar recipe, perfect for summer!

FAQs

Can I make this keto vanilla ice cream without an ice cream maker?

Yes, absolutely! This recipe includes a no-churn option where you simply freeze the mixture and stir it every 30 minutes for the first couple of hours. It’s just as easy as my no-bake keto cheesecake recipe, and the result is still creamy and delicious.

What’s the best sweetener for keto ice cream?

Powdered erythritol or a monk fruit blend works well, but if you want the creamiest texture, try allulose, it doesn’t crystallize the way other sweeteners can. You can see how it affects creaminess in recipes like my keto butter pecan ice cream with condensed milk.

How do I keep homemade keto ice cream from getting too hard?

Since there’s no sugar, keto ice cream tends to freeze more solidly than store-bought. To fix this, let it sit at room temperature for 5–10 minutes before scooping.

Final Thoughts

There’s nothing more satisfying than digging into a bowl of creamy, homemade ice cream, especially when it’s low-carb, sugar-free, and guilt-free! This keto vanilla ice cream recipe is proof that you don’t have to give up your favorite desserts while staying on track with your goals.

It’s simple, versatile, and can be enjoyed all year long. Whether you serve it on its own, turn it into ice cream bars like my keto ice cream bar recipe, or pair it with cookies or brownies, it’s always a hit.

So next time the ice cream craving strikes, skip the store-bought pints and make this easy, homemade version instead. You’ll be surprised just how creamy and delicious keto ice cream can be!