THE BEST LOW CARB KETO ICE CREAM RECIPE (SUGAR-FREE)
How To Make Low Carb Ice Cream (For BOTH Methods – No Churn or Ice Cream Maker)
Melt the butter in a large saucepan over medium heat. Add half of the heavy cream (2 cups (473 mL)) and powdered sweetener. Bring to a boil, then reduce to a simmer. Simmer for 30-45 minutes, stirring occasionally, until the mixture is thick, coats the back of a spoon and volume is reduced by half. It will also pull away from the pan as you tilt it. (This will go faster if you use a larger pan.)
Pour into a large bowl and allow to cool to room temperature. Stir in the vanilla extract, and seeds from the vanilla bean, if using. Whisk in the MCT oil or MCT oil powder if using – this is optional if you have an ice cream maker, but highly recommended for texture if you don’t.
Whisk the remaining 2 cups (473 mL) heavy cream into the sweet mixture in the bowl, until smooth.
For best results, chill the mixture in the fridge for at least 4 hours or overnight. You can skip this step if you really want to, but the texture will be better if you chill it.
How To Make Keto Ice Cream With An Ice Cream Maker
Transfer the mixture to your ice cream maker and churn according to manufacturer’s instructions, or until the ice cream is the consistency of soft serve. (My ice cream maker took 15 minutes, so less than the average manufacturer time.) Do not over-churn, or it will turn into a butter-like consistency.
Enjoy immediately, or transfer to a freezer container and freeze for 2-4 hours, until firm.
How To Make Keto Ice Cream Without An Ice Cream Maker
Transfer the mixture to a freezer container (like a 9×5 in (23×13 cm) loaf pan) and smooth the top with a spatula. (If you want to add mix-ins, gently stir them in at this step, and also sprinkle some on top.) Line the surface with a piece of parchment or wax paper to keep ice crystals from forming. (You can use an ice cream maker if you have one.)
Freeze for 4-6 hours, until firm. Stir the ice cream during the freezing process, every 30 minutes for the first 2 hours and every 60-90 minutes for 2-3 hours after. (Ice cream will get hard in the freezer after longer periods. Let it soften on the counter for 10-30 minutes before serving, and use a wet ice cream scoop to serve.)
Keto Ice Cream – Just 4 Ingredients!
Keto Ice Cream Recipe
- 2 cups canned coconut milk
- 1/3 cup xylitol erythritol, or sweetener of choice
- 1/8 tsp salt
- 1 1/2 tsp pure vanilla extract or vanilla bean paste
- optional ingredients for desired flavor
Be sure to use full-fat canned coconut milk, not lite or coconutmilk beverage. If desired, you can use the seeds from a vanilla bean instead of the extract. To make the keto ice cream: Stir together the milk, sweetener, salt, and vanilla extract. If you have an ice cream machine, simply churn according to manufacturer’s directions. Or to make it without an ice cream machine, freeze the mixture in ice cube trays, then blend the frozen cubes in a high-speed blender such as a Vitamix OR thaw them enough to then blend in a food processor or regular blender. Eat as-is, or freeze an hour or so for a firmer texture. Due to not having any preservatives or stabilizers, the keto ice cream is best the day it’s made, but you can technically freeze leftovers up to a month and thaw before serving.
(No-Churn!) Keto Ice Cream 🍦 A Master Recipe, 6 Ways!
FOR THE PALEO & KETO VANILLA ICE CREAM
- 1 vanilla bean (i.e. pod) or more vanilla extract
- 1 13.5-ounce can full fat coconut milk *
- 135-150 g xylitol erythritol, to taste*
- 1/4 teaspoon kosher salt
- 1/4 teaspoon xanthan gum or 3/4 teaspoon arrowroot flour if paleo&**
- 480 g heavy whipping cream or chilled coconut cream (see notes)*
- 2 teaspoons vanilla extract up to 4 or 6 teaspoons if not using a vanilla pod
- 1 tablespoon vodka, brandy or booze of choice omit if using the larger quantity of vanilla extract****
- 50 g cocoa powder for chocolate ice cream
- 3 tablespoons espresso powder for coffee ice cream
- 225 g fresh berries for fruity ice cream
- ‘oreo’ cookie crumbs for cookies and cream
- keto marshmallows for rocky road ice cream
See recipe video for guidance!
Slice open the vanilla bean and scrape the seeds with a sharp knife.
Add coconut milk, sweetener, vanilla bean with scraped seeds (if using), and salt to a saucepan over medium heat. Whisk until all the solids from the coconut milk have the dissolved and the mixture is smooth. If using a vanilla bean, simmer for 15 minutes to infuse the milk.
Remove the vanilla bean and sprinkle xanthan gum little by little and blend until fully combined. If paleo and using arrowroot, dissolve it first in a tablespoon of cold water (i.e. make a slurry). You will likely have some air bubbles, but be sure to check there are no lumps. Any lumps will be resolved by mixing with an immersion blender (or in an actual blender). Sieve the mixture to a bowl, cover with a layer of cling film (saran wrap) laid directly over the vanilla mixture, and allow the mixture to cool completely. The texture will be thick and jelly-like (don’t worry, your ice cream won’t have this texture!).
Add heavy whipping cream or cold coconut cream to a large chilled bowl and whip until soft peaks form. Mix in vanilla extract and the cooled vanilla mixture.
(Optional): add in your booze of choice (omit if using the larger quantity of vanilla extract). The mixture should be thick but still slightly pourable. And, if for any reason your mixture is too thick, thin it out little by little with more coconut milk. See recipe video for texture reference.
Transfer ice cream to a sealable container and place in the freezer until frozen (4-6 hours to overnight). And note that you can still use your ice cream machine if you wish (roughly 15 minutes to churn).
If freezing overnight: take out your ice cream 10-20 minutes prior to serving (depending on your room temp!) and scoop away.
FOR FLAVOR VARIANTS
If making chocolate (coffee, matcha or using any dried fruit powder), simply add it to the coconut milk while cooking.
If making ice cream with fresh fruit, puree it and fold it in at the very end.