This recipe for Keto Vanilla Ice Cream makes a creamy, low-carb version of the classic frozen dessert we all love. I’ve worked hard to develop the best ice cream recipe for an ice cream maker out there. Because it’s low-carb, this ice cream can be a part of a keto, Atkins, gluten-free, sugar free or Banting diet.
Disclaimer: Some of the links on this site are affiliate links which means we make a small commission from any sales to help keep the recipes coming! You do not pay any more. Thank you for your support!
The Recipe for Keto Vanilla Ice Cream
You’ll find that recipe for keto vanilla ice cream tastes even better than most sugared up versions! This is due to the flavor complexity that sets it apart from other recipes. In addition, the consistency is nice and creamy One warning, though, just one taste of this ice cream will ruin any affinity you have for the purchased sugar-free ice cream out there.
This recipe requires an ice cream maker. While no churn ice creams have their place, I really think that the very best homemade ice cream comes out of an ice cream freezer. Why? Check out the section below on what makes ice cream creamy.
If you don’t have an ice cream freezer, you can still make ice cream. You will just need a no-churn recipe such as this keto strawberry ice cream recipe.
Better yet, if you’re an ice cream lover, you might want to consider getting an ice cream maker. I have this one from Cuisinart and use it frequently. It’s one of the best appliance investments I’ve ever made. I keep the bowl in my freezer so that it’s ready whenever I get the urge to make a batch.
The inspiration for this homemade vanilla ice cream
This recipe actually came from a failed chocolate ice cream recipe. I was working on making a low carb version of chocolate ice cream that was inspired by a recipe in Faye Levy’s Chocolate Sensations cookbook. Actually, I was inspired by two of her recipes and was attempting to cross them together.
One thing I was trying to achieve was a chocolate ice cream recipe that didn’t become a brick after sitting in the in the freezer. In fact, I had new ice defying weapon, glycerin, sitting on my counter and I was ready to use it.
Unfortunately, I overshot with the amount of glycerin and couldn’t get the ice cream to freeze at all. The ice cream maker just stirred it for 45 minutes. Yep, it was just ice cream soup. Finally, I gave up and just put it in a bowl and put it in the freezer.
While a great chocolate ice cream recipe is still on my list of things to do, I decided to switch to vanilla to avoid wasting all of that chocolate while I worked out the kinks of the basic recipe. The result was so good that I couldn’t help sharing this recipe with you.
What makes ice cream creamy?
Fat
To have creamy ice cream, first we need some type of fat. In this recipe, I use a combination of heavy whipping cream and egg yolks.
The egg yolks not only add richness, but also add lecithin. Lecithin acts as an emulsifier, allowing the fat to combine with the other liquids in the recipe, adding to the creaminess.
Heating the egg yolks changes the protein and helps make the ice cream even creamier. It’s just important to not allow them to clump.
Air
Another factor that adds to the creaminess of the ice cream is air bubbles. The smaller the bubbles, the creamier the ice cream.
Air also makes the ice cream softer, so it doesn’t get as hard in the freezer. One thing that makes manufactured ice cream softer than homemade is that the industrial machine’s ability to whip lots of air into the ice cream.
Home ice cream makers also whip air into the ice cream, just not as much. You can tell how much air your machine whips into your ice cream by comparing the level of the pre-frozen ice cream with the level after freezing.
Churning not only adds air to the ice cream, but also keeps the size of the ice crystals small. Small crystals make the ice cream creamier. This is one reason why churned ice cream is creamier than no-churn ice cream.
Stabilizers
The addition of stabilizers such as gelatin, xanthan gum, and guar gum also helps keep the size of the ice crystals small by thickening the mixture.
Freezing point depression
Alcohol and the type of sugar used in ice cream has an effect on how solid ice cream freezes. When dissolved in a liquid, they make the liquid freeze at a colder temperature and allows ice cream to stay softer at regular freezer temperatures. If you use too much, it will prevent the ice cream from freezing well.
Glycerin is an alcohol and helps keep the ice cream soft. It has a low glycemic index and typically doesn’t elevate blood sugar, but can in some people. If you’re sensitive to glycerin, you may leave it out. However, if you leave it out the ice cream will be much harder after freezing.
This recipe only uses a small amount of vegetable glycerin, but even a 1/2 teaspoonful makes a great deal of difference in the consistency of the ice cream and adds only 2 grams carbs to the entire recipe (or .3 grams carbs per serving).
What to serve with ice cream
This keto vanilla ice cream makes the ultimate dessert topper. It’s perfect on top of our brownies, blueberry cobbler, apple pastries, or strawberry rhubarb crisp.
This ice cream complements fruit perfectly. I love it with strawberries, blueberries, raspberries, and blackberries.
I also like to serve this low-carb vanilla ice cream with toppings, such as our Low-Carb Caramel Sauce, or our Low-Carb Hot Fudge Sauce. Add a few nuts or crumble on some of these keto cookies from Two Sleevers if you want a bit of crunch.
My favorite way to eat this ice cream, however, is by itself. This allows you to enjoy the wonderful nuances of flavor in the creamy goodness. Enjoy!
-Annissa
Indulge yourself with a scrumptious dessert with this Keto Vanilla Ice Cream Recipe! Because it’s low-carb, this ice cream can be a part of a keto, Atkins, gluten-free, sugar-free or Banting lifestyle. 🍨🍦❤️
Keto Vanilla Ice-Cream
This recipe for Keto Vanilla Ice Cream makes a creamy, low-carb version of the classic frozen dessert we all love. I've worked hard to develop the best ice cream recipe for an ice cream maker out there. Because it's low-carb, this ice cream can be a part of a keto, Atkins, gluten-free, sugar free or Banting diet.
Ingredients
- 1 cup unsweetened almond milk
- 2 cups heavy whipping cream
- 4 large egg yolks
- 1/2 cup granulated stevia/erythritol blend (twice as sweet as sugar-Pure)
- 1/2 teaspoon vegetable glycerin
- 2 teaspoons vanilla extract (I like a bourbon based extract for this recipe)
Instructions
Bring the almond milk and the cream to a simmer in a heavy medium saucepan. Remove from heat. Whisk egg yolks in a large heat proof bowl. Add the sweetener and whisk until blended.
Gradually whisk the hot cream mixture into the egg yolks. Be sure to add it slowly and whisk vigorously to keep the egg yolks from cooking. Return the mixture to the saucepan. Cook mixture over low heat, stirring frequently, until it reaches a temperature of 165- 170º Fahrenheit. Whisk in the glycerin and vanilla extract.
Cool mixture completely, stirring occasionally. I like to place the pan in a large mixing bowl of ice to cool the mixture quickly. Alternatively, you can allow it to cool at room temperature for 20 minutes, then refrigerate until chilled.
Pour cold mixture into an ice-cream freezer and freeze according to manufacturer's instructions. When ice-cream reaches the desired consistency, transfer to a freezer-safe container with a lid.
Allow to soften in the refrigerator for 10-15 minutes before serving.
Recipe Notes
Serving size: About 4.5 ounces
Lovely recipe! Thanks for the shout out too. I pinned yours!
Carolyn,
Thanks so much for sharing!
-Annissa
So creamy and delicious! What a wonderful recipe for the summer!
That looks so good! Can’t wait to try it.
Haha there is nothing better than homemade ice cream when it sets perfectly – I have definitely has some frozen bricks in my time! Looking forward to trying this recipe, it sounds like you’ve nailed the texture perfectly. Exciting!
What a great alternative to the high sugar ice cream. I love finding desserts to feed everyone when hosting a summer get together.
I love homemade ice cream! Looks so delicious – perfect for the summer ♥
The link to the vegetable glycerin links to the ice cream maker. Can you please tell me which vegetable glycerin you use?
Hi Rochelle,
I just fixed the link. Thanks for letting me know!
-Annissa
Actual alcohol will also work. Try 1/2 1/2tsp vodka instead.
Is there an alternative to vegetable glycerin? I can’t get it where I live
You can leave it out, but your ice cream will be harder after it sits in the freezer. Another alternative is Bocha Sweet which is a sweetener that helps the ice cream stand softer. You could add about 2 tablespoons of this to the ice cream to help it stay softer.
-Annissa
Could you replace gelatin for glycerin
Yes. A teaspoon of glycerin should do it. In fact, I use glycerin in my more recent recipes as I find it works better than gelatin. Just don’t use too much glycerin or it won’t freeze well.
-Annissa
I have guar gum – would this work as well as glycerin? Do you think other sweeteners would work, such as pure erythritol? Just figuring out if this will work with what I’ve got! Looks great!
The glycerin helps to keep the ice cream soft after being in the freezer for hours. The recipe will work with erythritol, but you will probably want to double the amount as the sweetener I use is twice as sweet as sugar and erythritol is less sweet than sugar. If you use or have Bocha Sweet, you might want to use about a third of a cup of this and 2/3rds cup erythritol as this will keep it from getting hard as well. Erythritol can get really hard in the freezer. Another way to deal with this is to freeze it in freezer-safe individual containers and allow them to sit on the counter for 10-15 minutes.
-Annissa
Can this be made dairy free by using coconut cream? I need a dairy free alternative please if possible.
Thank you!
Joe,
Coconut cream should work just fine in this recipe.
-Annissa
would love to make this. im new to keto and would love an ice cream. but can i use powdered erythritol? and also mct oil instead of glycerin? thank you
Yes, you can use powdered erythritol, but you will need to use at least double the amount as it is less sweet than sugar and the sweetener I use is twice as sweet as sugar.
I’ve never tried using MCT oil in ice cream and I suspect it won’t hurt. It might not have the same softening effect that glycerin has.
With these substitutes, your ice cream is likely to be harder, but it will still be tasty!
-Annissa
Hey! Looks great – can I omit the glycerin? With COVID – can’t shop for it (aka didn’t find it at the local store). Thanks!
Yes, the ice-cream will get a bit harder, though. If you have some BochaSweet, you could use a few tablespoons of that. Otherwise, just let the ice cream sit out on the counter for 15 minutes or so before eating.
-Annissa
I do not have glycerin, I do have gelatin.. how much gelatin would I substitute for the glycerin?
Using gelatin wouldn’t be a simple substitution, It would require a different process. You could leave the glycerin out, but just know that the ice cream will be a bit harder after it freezes. You could also use a few tablespoons of BochaSweet, if that is a sweetener you have on hand.
-Annissa
I do not, but I’ve read that coconut oil would substitute for glycerin, do you agree?
I don’t think it will work as well as the glycerin, but I think it will help some.
Annissa
Do you think you could use granulated monkfruit sweetener in place of the stevia blend? Thank you for the recipe!
Yes, you will need to adjust the amount as the sweetener I use is twice as sweet as sugar. If you use one that is as sweet as sugar, you will need to decrease the amount.
Annissa
Are you saying, using granulated monk fruit sweetener, you will need to “decrease” the amount of monkfruit or increase the amount of monkfruit?
If the sweetener you want to use is the same sweetness as sugar (replaces sugar by using the same amount), you will need to use twice as much as the sweetener that I use in the recipe (Pyure Stevia/erythritol blend). Sometimes sweetener replacements can alter the texture. I think it should be fine in this recipe, but can’t guarantee as I haven’t tried it.
-Annissa
Can I substitute coconut milk for almond milk die to nut allergies in my family?
Yes. This won’t be a problem at all.
I will be making this vanilla soon. Like tomorrow !
I used your mint ice cream recipe and it was amazing!!!
And when you figure out a chocolate ice cream recipe, please let your fans know. I am sure it will equally amazing!
I will do that! I was working on chocolate ice cream last summer. Now would be a good time to fine-tune the recipe and get it on the blog!
Vegetable glycerine can be found Amazon
Thank you for an amazing recipe! I did tweak it to make it less sweet.
Question for you – if i wanted to make this as a coffee version, could i just simply add 1 tbsp instant coffee?
I would start with a teaspoon or two and taste before adding more. My mind has been going in this direction too. I was thinking about coffee ice cream with chocolate chunks.
This is the best keto ice cream recipe I’ve ever made.I make it almost every week. Thank you so much for sharing.love it
Thanks so much for your kind words! Glad the ice cream recipe is working out for you.
-Annissa
I’ve been wanting to try your recipe for some time. I finally broke down and ordered the recommended glycerin as I am so tired of my ice creams freezing hard-as-a-rock and figured it was worth the investment in the long run. The ice cream came out amazing! I did substitute 1/2 cup of monk fruit sweetener for the stevia and it was just the right amount. It took twice as long in my Cuisinart to churn, probably due to the glycerin. But, once done, this actually tastes like an old-fashioned vanilla custard and boy, it is filling. I will make this again and again. Now in the freezer and can’t wait to see if the glycerin keeps it softer. Thank you!
Woohoo! So glad it worked for you! The glycerin does add to the churning time. I find that it helps to put the mixture in the freezer for a while until it’s between 32º and 36º. Just don’t forget it or it will freeze hard as a rock.
-Annissa
What is the purpose of heating the ingredients and then cooling them before making the ice cream?
Heating the ingredients serves two purposes. First, it kills any bacteria that might be in the eggs. Second, it thickens the mixture slightly.
-Annissa
Hello,
Thank you for the ice cream recipe. I have a question. Can you sweetened this ice cream with Allulose?
Hi Val,
I find that allulose makes ice creams softer, which can be a big benefit when making ice cream at home. I haven’t tried to using only allulose as the sweetener in churned ice cream. I have found that it works well in my ice cream sandwich recipe. If you try allulose, you should probably omit the glycerin and you will want to use at least twice the amount as I have listed in the recipe as it is not nearly as sweet. My one concern is that it keeps the ice cream so soft that it doesn’t completely turn into ice cream when churning it.
-Annissa
Hi, I want to use vegetable glycerin to soften increasing P.A.C value, is there a limitation of amount it in terms of ice-cream chemistry and should I decrease amount of stabilizer and emulsifier when I use it?
Thank you very much.
I don’t consider myself an ice cream chemist, but my experience has been that too much glycerin will prevent the ice cream from freezing properly. I’m not really sure about the stabilizer and emulsifier, I’m not really sure, but I don’t think it will make a difference.
Annissa
Do you think MCT oil could be used in place of the glycerine?
I haven’t tried MCT oil, so I’m not sure. I doubt that it will have the same effect of keeping the ice cream soft. I don’t think it will ruin the recipe, but the ice cream might not be as scoop able as it is with the glycerin.
-Annissa
This recipe is absolutely delicious! I make them for my boyfriend and he absolutely loves them.
We were just enjoying another pop when he asked if we could use this recipe to make them chocolate?
I’ve also made your fudgesicle recipe for him. He loves that one too!
So what do you think about the vanilla recipe turned into chocolate? Would it work?
Hi Jessica,
We’re on the same page with a desire for chocolate ice cream. I started to work on a chocolate ice cream recipe last summer and had some issues. I think I had problems because I was working on the texture and had added too much glycerin and it didn’t freeze properly. I haven’t done an ice cream yet this summer so maybe I’ll go back to working on it.
So, I suspect that this recipe could be altered to make chocolate, but it might take a bit of testing.
-Annissa
My husband has to do the therapeutic version of the Keto diet for Epilepsy which is a 2:1 ratio. This means that he can only have up to 6.5 carbs per meal 3 times a day. The therapy does not allow the use of any sugar alcohols. I am looking for an extremely low carb ice cream recipe. Would something like vodka work to soften the ice cream instead? It does not have any carbohydrates and some recipes recommend it for softening.
Yes, vodka will help keep it soft.
-Annissa
If I were to use some type of alcoholic beverage like vodka to substitute the glycerin, would it just be a 1:1 ratio?
I would use a tablespoon or so of Vodka.
-Annissa
I want to try this. Can I add some Madagascar Vanilla Bean? I have some I need to use. How much would you recommend?Would I still add the vanilla extract? Your response is appreciated.
Using a vanilla bean sounds like a great idea. You will want to split the bean and scrape the seeds into the ice cream. I think a quarter to a half of the bean would do it depending on personal taste. You could still use the vanilla extract, if want it really vanilla-flavored. One side effect of the extract is that it contains alcohol. The alcohol helps keep the ice cream softer, so, if you don’t use the extract, you might want to add an equal amount of vodka or bourbon.
-Annissa
Hi, I make regular vanilla ice cream all the time using my Cuisinart ice cream maker by simply mixing 2 cups heavy cream, 1 cup milk, 3/4 cup sugar, salt & vanilla (I highly recommend adding salt, it makes it extra delicious) and the ice cream turns out creamy and delicious. I thought I could do the same recipe but use monkfruit sweetener instead and it’s not creamy at all but hard and icy. Is it simply because of the keto sweetener? And glycerin is what will improve it? It was crazy that swapping regular sugar with monkfruit made a huge difference in the texture.
Yes, sweeteners can make a huge difference! A bit of glycerin will improve its but I find that substituting a fraction of the sweetener for an allulose sweetener or BochaSweet will help as well. For some reason both of these sweeteners make smaller ice crystals and creamier ice cream.
-Annissa
Could I substitute stevia glycerite dor the glycerin?
Honestly, I don’t know. Sorry!
-Annissa
THE BEST keto vanilla ice cream ever! I made a 2/3 recipe with 1/4 c monkfruit blend and 2T of liquid allulose, no glycerin. Everything about it is perfect – flavor, consistency and appearance. Thank you for this excellent recipe, and all of your tips and information!! I have your 4 ingredient chocolate in the freezer now and can’t wait to try it tomorrow.
First off, thank you for the recipe. I tried it yesterday. The flavour of the ice cream mixture is AMAZING! I did add a little salt,has I find it enhances the flavour.
I just wanted to share that I misread the glycerine amount and used 1 teaspoon instead of half. It didn’t freeze at all. I still froze it and it is very scoopable and soft straight from the freezer, albeit with ice crystals. Are the ice crystals from the mixture not freezing while churning? I also used 18 percent table cream. I’ll try again with the half teaspoon and report back.
Yes, I suspect the ice crystals formed because it didn’t freeze properly. Using too much glycerine could have definitely caused this problem.
-Annissa