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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.
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