This dessert features a custard base made with heavy cream, egg yolks, and real vanilla. It has a smooth, aerated texture and a classic sweet flavor as a sugar-free cold dessert.
About This Recipe
To create the base, the cream and almond milk are heated before being slowly whisked into the egg yolks to temper them. Cooking the mixture over low heat while stirring constantly allows the custard to thicken and coat the back of a spoon. Straining the liquid and chilling it thoroughly in the refrigerator is important before the churning process, as a cold base helps the mixture set quickly and maintain a fine texture.
The custard uses egg yolks to provide a rich mouthfeel and a stable structure that prevents the ice cream from becoming too hard. Using a sweetener like allulose or powdered erythritol ensures the flavor remains clean without the graininess often found in traditional sugar-free desserts. The recipe uses heavy cream to achieve a luscious consistency that holds up well when scooped into a bowl or served alongside other treats.
This ice cream works well for sharing or as a prepared dessert to keep in the freezer. It’s easy to customize by adding cocoa powder for a chocolate version or swirling in a berry compote after churning. It is best served after resting at room temperature for a few minutes, which allows the texture to soften slightly for easier scooping and a more pronounced vanilla flavor.
Why You’ll Love This Recipe
- Creamy and indulgent like traditional ice cream
- Low-carb and sugar-free
- Works with or without an ice cream maker
- Just 3g net carbs per serving
- A versatile base for countless keto flavors
What You’ll Need for This Keto Vanilla Ice Cream
- Custard Base
- 1 cup heavy cream
- 1 cup unsweetened almond milk (or coconut milk for dairy-light)
- 4 large egg yolks
- ⅓ cup powdered erythritol or allulose (to taste)
- 1½ tsp pure vanilla extract (or 1 tsp vanilla paste)
- Pinch of fine sea salt
- Optional Texture Booster
- 1 tbsp vodka (reduces iciness), or
- ½ tsp xanthan gum (whisked with sweetener before heating)
Step-by-Step Preparation
- Heat cream and almond milk in a saucepan over medium until steaming, but do not boil.
- In a bowl, whisk egg yolks with sweetener until slightly pale.
- Slowly whisk in about ½ cup of the hot dairy to temper the yolks.
- Return the yolk mixture to the saucepan with the rest of the dairy.
- Cook on low heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon (about 170–176°F).
- Remove from heat and stir in vanilla, salt, and vodka if using. Strain into a clean bowl.
- Let cool to room temperature, then refrigerate 2–3 hours or until fully chilled.
- Churn in an ice cream maker according to manufacturer’s instructions, or freeze in a shallow container, stirring every 30 minutes for 2–3 hours.
- Freeze until set, then let rest at room temperature 5–10 minutes before scooping
FAQ
- Can I use a different sweetener?
Yes, allulose tends to make the ice cream softer, while erythritol freezes a bit firmer. - Do I really need egg yolks?
Yes, they add richness and create that classic custard base. You can omit them, but the texture won’t be as creamy. - How long will it keep?
Up to 2 weeks in the freezer in an airtight container. - Can I make it dairy-free?
Yes, use full-fat coconut milk and coconut cream in place of dairy.
Variations & Substitutions
- Use vanilla bean paste or seeds from one whole bean for extra flavor.
- Add 2–3 tbsp unsweetened cocoa powder for a chocolate version.
- Dissolve 2 tsp instant espresso into the warm dairy for a coffee twist.
- Swirl in sugar-free berry compote for a ripple effect.
Serving Suggestions
- Top with toasted pecans and sugar-free caramel sauce
- Serve with keto brownies or almond flour cookies
- Add fresh raspberries and a sprinkle of sugar-free chocolate chips
Keto Vanilla Ice Cream
Ingredients
Custard Base
- 1 cup heavy cream
- 1 cup unsweetened almond milk (or coconut milk for dairy-light)
- 4 large egg yolks
- ⅓ cup powdered erythritol or allulose (to taste)
- 1½ tsp pure vanilla extract (or 1 tsp vanilla paste)
- Pinch of fine sea salt
Optional Texture Booster
- 1 tbsp vodka (reduces iciness, or)
- ½ tsp xanthan gum (whisked with sweetener before heating)
Instructions
- Heat cream and almond milk in a saucepan over medium until steaming, but do not boil.
- In a bowl, whisk egg yolks with sweetener until slightly pale.
- Slowly whisk in about ½ cup of the hot dairy to temper the yolks.
- Return the yolk mixture to the saucepan with the rest of the dairy.
- Cook on low heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon (170–176°F).
- Remove from heat and stir in vanilla, salt, and vodka if using. Strain into a clean bowl.
- Let cool to room temperature, then refrigerate 2–3 hours or until fully chilled.
- Churn in an ice cream maker according to manufacturer’s instructions, or freeze in a shallow container, stirring every 30 minutes for 2–3 hours.
- Freeze until set, then let rest at room temperature 5–10 minutes before scooping
Did you make this recipe?
I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!
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