Low-Carb, Keto Ice Cream Recipe
Low-Carb, Keto Ice Cream Recipe – custard based vanilla ice cream, made with a few simple ingredients and churned in an ice cream maker. Perfect for summer. Sugar and gluten-free.
This vanilla ice cream is the perfect homemade ketogenic dessert for a hot summer day.
I used my go to vanilla bean ice cream recipe and made a few adjustments to make this low-carb and sugar-free custard.
It turned out amazing!
I churned it in my Cuisinart Ice Cream Maker, but don’t worry I’ve also included an option on how to freeze it without an ice cream maker.
The result is similar, but not the same. Serve it on its own or with some berries.
Why make a homemade Keto ice cream?
Because making it is easier than you may think and I have not been able to find some good keto ice cream in the stores. Most of them are still high in carbs and I don’t like the flavors.
Ingredients for Keto Ice Cream:
This Keto Ice Cream Recipe requires just 5 main ingredients:
- egg yolks
- heavy cream
- almond milk
- Ketogenic sweetener (I use Swerve)
- vanilla extract or vanilla bean
- coconut oil (we need the fat)
Optional ingredients for this low-carb dessert are:
- MCT oil (not everyone uses this ingredient in keto recipes)
- almond extract – brings some nice flavor
- additional fruit extracts (optional)
- toppings like berries or melted chocolate
- 1 tsp of alcohol – like vodka, if you don’t want your ice cream to freeze rock hard in the freezer, add this ingredient before you freeze, this way the ice cream will stay frozen but soft
This Low-Carb, Keto Ice Cream Recipe is not no churn. I’m planning to try a coconut milk based one and going to share it if it works.
Do you need eggs to make healthy lower carb Ice Cream?
There are some recipes without eggs. I personally prefer it with eggs.
This Keto Ice Cream Recipe contains eggs. This is a custard ice cream.
Do you need an ice cream maker for Keto ice cream?
This keto ice cream recipe requires an ice-cream maker.
I use this Cuisinart one. If you don’t own one, you can pour the ice cream mixture into a freezer safe glass container and freeze it, stirring every 30 minutes for 2 hours. This should help in achieving a texture of soft serve like ice cream.
What sweetener to use for Ketogenic Ice Cream?
The sweetener used in this Keto ice cream is powdered Swerve.
I used 1/4 cup and the sweetness is fine.
Keep in mind that Keto sweeteners contain carbs.
If the ice cream custard does not taste sweet to you, you can add up to 2 tsp liquid stevia.
I added some coconut oil to this keto ice cream recipe, because it adds fat. MCT oil is rich in ketones, so if you decide to add some to the ice cream, it will be even better.
I used 1 tbsp coconut oil and 1 tsp MCT oil (optional).
I used a combination of full fat heavy cream and almond milk, but no regular milk, as it is not good for keto.
Coconut milk, instead of almond milk can be used.
How to make the custard for this perfect low-carb ice cream?
- Combine the cream and almond milk in a sauce pan and bring to a simmer
- In the mean time, whisk together the egg yolks and sweetener in a bowl
- Add 1/2 cup of the hot cream/milk mixture to the egg yolks and whisk to combine, this is done to temper the egg yolks
- Pour the mixture back to the sauce pan and cook on medium heat, stirring constantly until the custard reaches 160F and coats the spatula. (I use a candy thermometer or this laser thermometer to check the temperature).
- Stir in the coconut oil, (MCT oil- optional) and vanilla extract.
- Cover and cool to room temperature.
- Churn in an ice cream maker, following the manufacturer’s directions.
- Place in a freezer safe container and freeze until firm.
It is still summer around here, so I’m going to enjoy a scoop of this Keto vanilla ice cream by the pool! Eat the good stuff and still loose weight! It is unbelievable!
Low-Carb, Keto Ice Cream Recipe
Ingredients
- 6 egg yolks
- 1 cup heavy cream
- 1 cup almond milk
- 1/4 cup powdered erythritol
- 1 tbsp coconut oil
- 1 tsp MCT oil — optional
- 2 tsp vanilla extract
Other:
- berries — for topping
- melted chocolate — for topping
- 1 tsp vodka — optional, to keep the ice cream frozen but soft
Instructions
-
Combine the cream and almond milk in a sauce pan and bring to a simmer
-
In the mean time, whisk together the egg yolks and sweetener in a bowl
-
Add 1/2 cup of the hot cream/milk mixture to the egg yolks and whisk to combine, this is done to temper the egg yolks
-
Pour the mixture back to the sauce pan and cook on medium heat, stirring constantly until the custard reaches 160F and coats the spatula. (I use a candy thermometer or this laser thermometer to check the temperature).
-
Stir in the coconut oil, (MCT oil- optional) and vanilla extract.
-
Cover and cool to room temperature.
-
Churn in an ice cream maker, following the manufacturer's directions.
-
Add 1 tsp of alcohol - like vodka, if you don't want your ice cream to freeze rock hard in the freezer, add this ingredient before you freeze, this way the ice cream will stay frozen but soft
-
Place in a freezer safe container and freeze until firm.
Recipe Notes
Nutrition Information
Calories: 336, Fat: 33g, Saturated Fat: 19g, Cholesterol: 374mg, Sodium: 117mg, Potassium: 74mg, Carbohydrates: 3g, Protein: 5g, Vitamin A: 1265%, Vitamin C: 0.3%, Calcium: 148%, Iron: 0.7%More Keto Sweet Treats:
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This ice cream sounds SO good, Mira! I love that you made a keto version and included how to make it with an ice cream maker and without one. This sounds so creamy and delicious! Just love your pretty photos. Pinned!
Thank you so much Gayle 🙂
I can’t wait to try this keto ice cream! It looks so creamy! Thank you for sharing!
Thank you Echo! Hope you like it!
I absolutely love ice cream. Everything about this recipe is perfect, thank you for it!!
I love such yummy treat anytime and this being Keto and Low-Carb makes it more interesting!
What’s the serving size for that nutrition facts? Can’t wait to try this. I just bought an ice cream maker.
Hi,
The total amount that the recipe produces is around 1 pint. 1 serving is 1/2 cup.
Mine turned kind of like gritty I don’t know what that’s about when it was cooking the end result was kind of like gritty looking
HI Adriana, it is a custard based ice cream and sometimes if you cook the custard at higher temp or slightly longer it may turn gritty, but still delicious!
Ok i finished the ice-cream ? so good great recipe!
“Keep in mind that keto sweeteners contain carbs.”
Swerve (Erythritol) does not have any net carbs though… Nor does Monk Fruit.
I did not say “net carbs”. Sorry, may I ask, what is the point of the comment?
To be honest, I was reading through the comments to see if this was addressed because I was confused by the mention of carbs. I thought that the amount of carbs in swerve was moot because it doesn’t count toward your daily carb intake because the body can’t digest it. Is that correct? I imagine the previous commenter was thinking something along those lines as well.
Hi Alexis, Yes, I do have to add carbs so people who do not follow Keto are aware. No you don’t need to worry about the carbs in the sweetener if you follow Keto, you are right. Thanks and let me know if any other questions.
Love the keto ice cream! I am brand new to keto…and this is great…just completed my first batch now! Silly question, to make it chocolate, do you think I could just add in some cocoa powder for that or would I need to adjust other aspects of the recipe? I guess I could always experiment with it but if anyone has tried…always good to ask!
THANKS SEAN! I NEED TO TEST A CHOCOLATE RECIPE, BUT ADDING COCOA POWDER SHOULD WORK. YOU MAY WANT TO INCREASE THE AMOUNT OF SWEETENER. ALSO YOU CAN ADD SOME MELTED CHOCOLATE FOR STRACCIATELLA EFFECT. LET ME KNOW HOW IT TURNS.
Thanks Mira! I will certainly do that and I will let you know how it turns out!
For better flavor, churn the chocolate. The added “air” makes for a nicer chocolate flavor
Omg! This recipe is AMAZING! It took me a few times to get it right but it was definitely worth it! Now I have my favorite keto ice cream to eat when I want to have something sweet and not worry about high cars! Thank you for sharing this god gifted recipe! I can continue my weight loss journey and still have the sweet things in life ???
Made this just now and it was perfect! Topped it with some crushed vanilla almond Stoka bars. Thanks so much for the recipe.
Hi Teresa! Glad it worked! Now I need to make it again for myself 🙂
Is the nutritional values for 1 serving?
YES, one serving, these are total carbs.
Sugar keeps most ice creams from freezing rock hard. How does this scoop? Does it need to partially thaw before serving?
This one is the same, even though there is no real sugar in it. It is rock hard and needs to thaw to scoop it.
Please clarify (sorry, blonde here!) it IS rock hard???
Yes, if you freeze it. If you churn it and don’t freeze it is pretty soft.
Sounds interesting. How much time does it take from start to spoon?
a lot, since you need to chill and freeze it. 4 hours at least
Can I use MCT oil instead of coconut oil?
Thanks,
Mary
If the amount of MCT is ok with you yes, it can be used instead.
Cannot wait to try. Suggestions so it isn’t gritty and how or what would you add for coffee flavored? I’d use cacao powder for chocolate instead of cocoa. Thank you!
Hi Cheryl, hope you like it. I have not tried this recipe with cocoa or cacao powder, but I don’t see any reason why either one won’t work. 1 tsp of coffee extract (Nielsen Massey has a great one) could help to intensify the flavor.
In order for the ice cream not be gritty, you need to cook the custard properly and not overcook it. This means tempering the eggs and cooking over medium heat and constantly stirring. Straining the custard before you chill it and churn it will reduce the grittiness.
This has become my favourite ice cream recipe, thank you! I made it with xylitol after reading some tips on keto ice cream, and it stayed soft enough to scoop even after days in the freezer.
I have a question about the volume – it says it makes 1 litre, and my ice cream machine has a 500 ml capacity, so I halved the ingredients. But when I poured the mixture into a jug to cool, it was only 300ml. Any idea why it is so?
Thanks
This sounds really good. And we have an ice cream churn, so plan to make it soon.
I just don’t understand why nobody ever seems to mention Splenda, as a sweetener ? It taste the best, and has zero cal’s or carbs ? I hate swerve… I hate stevia… And forget about aspartame or saccharine, which not only taste bad, but are cancer causing. SPLENDA is where it’s at ! For anything that needs to be sweetened, from frozen, to cooked ?
Hi Chris, thanks for the comment and I hope you like the ice cream.
I personally don’t like Splenda, this is why I rarely buy it and can not recommend it to my readers.
The truth is that Splenda is not the best “Keto ” sweetener, because it contains extra sweetening agents.Splenda is also not zero carbs, but it is low in carbs. Of course you can use it, but make sure you convert the amount, because it is sweeter that Swerve and erythritol.
Cannot wait to try this ice cream!! Sounds amazing!!
Chris, The reason I do not use Splenda is because I am trying to use natural sweeteners that are made from natural plants, not made from chemicals like splenda. Thats why my favorite is xylitol made from birch trees and Monk Fruit.
Hope you like it!
Do you need to use powdered sweetener, or will granulated work? I haven’t found a powdered one I like yet. They all have a chemical taste to them, but I have been using a monk fruit granulated one that’s amazing.
Monk fruit sweetener is generally too sweet for me, so you need to look up some conversions to erythritol. The reason why I use granulated, i because the custard is more smooth, granulated makes it grainy, but of course will work.
I am going to try this today, I read all the comments thus far and only this one had me scratching my head – I am thinking you meant to say “the reason why I use POWDERED…” and just to be safe I will blend (powderise my Erythritol in one of those bullet blenders) but wonder if the cooking process would make that redundant as cooking or tempering the mixture should dissolve the granules or is there something else going on … such as the egg proteins sticking to the Erythritol in a way that alters the texture?
I’m not sure what else is going on, but erythritol tends to recrystallize, so I always use powdered in desserts that need to be smooth. This is why I suggest powdered, but honestly granulated will work as well.
You say (above) “The reason why I use granulated, is because the custard is more smooth, granulated makes it grainy, but of course will work.” Did you mean to say “The reason I use powdered…..”?
Yes, so sorry, I meant powdered. I’ll correct this.
Can the custard be made and chilled overnight before churning the next day?
I just made this recipe for the first time & it is definitely the best low carb ice cream I’ve ever made. My thermometer apparently no longer is accurate – the custard curdled a bit. I pulled out my immersion blender & voila – it became perfectly smooth. I added the MCT oil & it adds to the nutrition & creaminess. I have bookmarked this recipe as my favorite to date. Thanks so much for your efforts in developing the recipe & sharing it.
Hi!, I tried this for the first time today….definitely my first time to temper eggs and it showed…..lol. I heated my cream/milk combo until simmering (little bubbles at the surface, right?) and added to the eggs as directed. But as soon as I put it back on the stove, I started to see the the bits of egg cooking, so I took it off the burner. I took a thermometer to it once it was on the stove and it was already at 170 degrees and rising. So I’m guessing my milk combo was too hot, but where should the temperature be at before I temper my eggs? (I have a glass top stove and since it heats so slowly and then stays super duper hot, it might mess with the process a bit) Thanks!
Hi Rachel,
So sorry you had issues with the egg yolks in the recipe.
I don’t think the milk was too hot, but I think the ceramic burner was too hot (I used to have a stove like this and they do take a while to get hot and then all of a sudden the burner it way too hot).
I suggest, once you heat the milk, reduce the heat of the burner, temper the egg yolks and slowly cook, increasing the temperature of the burner slightly. This way everything cooks at a lower temperature and slowly so the risk of burning and curdling is smaller.
How many egg yolks you recipe doesn’t say
The recipe is at the end of the post here: https://cookinglsl.com/low-carb-keto-ice-cream-recipe/#wprm-recipe-container-35224 it is 6 egg yolks.
just made this, would give it five stars but the coconut seemed to multiply and solidified and made for an unpleasant eating experience. otherwise i have no complaints!
I tried this yesterday and it was delicious, but was rock hard after putting in the freezer. I have read other recipes that call for a tablespoon of alcohol (Vodka) to keep from freezing. Have you tried that?
Yes, you can add alcohol to keep it soft. Thanks for your feedback!
When do you add the vodka, during churning or after?
After churning, stir in vodka and then freeze.
Great recipe!
I added a vanilla bean to the cream/milk, enhanced the vanilla flavor. Scrapped out the bean and then added the seeds to the custard. So good.
Hi! Did you ever make the coconut milk version?
Cheers
Hi,
Unfortunately the coco nut milk version did not tur nou as smooth , but still delicious. This is why I haven’t shared the recipe.
Can I double this recipe? I need more for guest.
Yes, you just have to churn it in batches
It was fantastic right after it churned, but once it sat in the freezer overnight, almost need a chisel to get it loose. And that was with the alcohol added to it. Going to try again, adding fruit and reducing the almond milk while increasing the HWC by the same amount. May also change from erythritol to something else….
No, you didn’t do anything wrong. This is how all homemade ice cream is. Not sure if they put something else in store bought ice cream. You just need to wait for it to defrost a little before you dig into it.
Try xylitol instead, it works for me
Please answer my question.
Also wondering if you could please make metric measures available for the world outside the USA? 1 tablespoon =20mls here in Australia but 15 mls in UK, so the results will vary if you are only using the old imperial measures of vokume instead of weight.
Thank you