Smooth, creamy, and perfectly sweet — this Keto Vanilla Ice Cream proves you don’t need sugar to enjoy a classic dessert. Made with rich cream, egg yolks, and real vanilla, it has that luxurious texture and flavor you’d expect from traditional ice cream, but without the carbs. It’s the ultimate keto treat for summer nights or anytime you need something cold and indulgent.

About This Recipe

Vanilla ice cream is one of those timeless desserts that never goes out of style. From topping a warm slice of pie to being enjoyed all on its own, it has a way of making every occasion feel a little more special. The challenge for anyone on a keto or low-carb diet is finding a way to enjoy that same creamy, indulgent texture without the sugar overload that usually comes with it. That’s where this keto vanilla ice cream comes in. It delivers everything you love about traditional ice cream—smooth texture, rich flavor, and satisfying sweetness—while staying fully aligned with your low-carb lifestyle.

The secret to this recipe is building a custard base. By combining heavy cream, egg yolks, and a keto-friendly sweetener, you get a structure that feels every bit as luxurious as premium ice cream brands. The yolks add both thickness and depth of flavor, while the cream creates that luscious mouthfeel. A touch of vanilla extract, or even better, vanilla bean paste, elevates the flavor to something elegant and aromatic. If you’ve ever had homemade gelato, you’ll notice that same kind of richness here.

Another great feature is how flexible the process is. If you have an ice cream maker, you’ll achieve a perfectly churned, aerated texture that stays soft and scoopable. If you don’t, you can still make this by freezing and stirring the custard at intervals. While it requires a little more patience, the results are still delicious. Adding a splash of vodka or a pinch of xanthan gum is optional, but it helps prevent iciness and makes the texture even smoother—especially if you go the no-churn route.

This recipe is also highly versatile. You can serve it simply in a bowl, add sugar-free chocolate syrup and chopped nuts for a sundae, or use it as the base for other flavors. Chocolate, strawberry ripple, and coffee variations are just a few tweaks away. With only around 3 net carbs per serving, it’s a dessert you can feel good about enjoying, whether it’s a hot summer evening, a weekend dinner party, or just a treat to satisfy your sweet tooth on a weekday.

Most importantly, this ice cream proves that going keto doesn’t mean giving up comfort food. It’s proof that indulgence and health can go hand in hand. Once you try it, you may find it hard to go back to sugar-laden store-bought ice cream.

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

Ingredients

Custard Base
1 cup (240 ml) heavy cream
1 cup (240 ml) unsweetened almond milk (or coconut milk for dairy-light)
4 large egg yolks
⅓ cup (65–70 g) 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 (about 75–80°C / 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

Nutrition (per serving)

Calories: ~180
Fat: ~16 g
Protein: ~4 g
Total Carbs: ~4 g
Fiber: ~1 g
Net Carbs: ~3 g

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

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