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Servings: 4

Low-Carb, Keto Ice Cream Recipe

Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
4 hrs
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.
Low-Carb, Keto Ice Cream Recipe in a container with a scoop
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  • berries — for topping
  • melted chocolate — for topping
  • 1 tsp vodka — optional, to keep the ice cream frozen but soft


  1. Combine the cream and almond milk in a sauce pan and bring to a simmer
  2. In the mean time, whisk together the egg yolks and sweetener in a bowl
  3. 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
  4. 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).
  5. Stir in the coconut oil, (MCT oil- optional) and vanilla extract.
  6. Cover and cool to room temperature.
  7. Churn in an ice cream maker, following the manufacturer's directions.
  8. 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

  9. Place in a freezer safe container and freeze until firm.

Recipe Notes

Recipe makes 1 pint of ice cream.
Course: Dessert
Cuisine: American
Keyword: keto ice cream recipe

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%