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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 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!Â
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?