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Aside from keto cheesecake, the number one keto dessert that people ask me for is how to make keto ice cream. And while there are a million ice cream flavors that you could make (like keto hazelnut ice cream in my Easy Keto Cookbook!), my first priority when making homemade low carb ice cream was just a basic sugar-free ice cream recipe.
The key part to this easy keto ice cream is the sugar-free sweetened condensed milk. (You can actually use it for many other things – get the keto sweetened condensed milk recipe on its own here.)
The Best Sugar-Free Low Carb Ice Cream Recipe
This keto ice cream recipe has gone through several iterations. I’ve tested it at least a dozen times! You might have seen an older version of it back in 2017, but I’m renewing this post in 2019 to reflect my improvements.
After this much (delicious) testing, I can confidently say that this is the BEST low carb ice cream recipe out there! At least the best keto vanilla ice cream, for sure.
Is Ice Cream Keto?
No, most ice creams are not keto friendly. There are a few keto ice cream brands out there, but when you make your own, you know exactly what’s in it. Don’t worry, it’s much easier than you think.
Can You Eat Ice Cream On A Keto Diet?
You can’t eat regular ice cream on keto, but you can eat keto ice cream! And fortunately, making my homemade low carb ice cream recipe is super simple.
This keto friendly ice cream is also super low in carbs, with only 3 grams net carbs per serving. At the same time, it tastes unbelievably decadent and rich!
Can You Make Low Carb Ice Cream Without An Ice Cream Maker?
Yes! You can make my homemade low carb ice cream recipe without an ice cream maker if you don’t have one.
But, you can also use an ice cream maker if you do have one. I’ll show you how to make keto ice cream both ways!
Keto Friendly Ice Cream Ingredients
I won’t lie, I’m super excited about this homemade keto ice cream without sugar! It only has four common ingredients for the base. Chances are, you have them at your house right now, if you make low carb recipes on a regular basis:
- Butter
- Heavy cream
- Powdered allulose
- Vanilla extract
- MCT oil or MCT oil powder (optional)
TIP: This keto ice cream recipe used to use powdered erythritol, but now I highly recommend powdered allulose instead. It makes more scoop-able ice cream that doesn’t get rock hard!
Okay, I sort of lied… that’s technically 5 ingredients for the best result. (See the recipe card below for the right amounts!)
I highly recommend using the MCT oil or powder so that the no sugar ice cream doesn’t harden too much. You can omit it if you don’t have it, but then you have to be extra diligent in stirring the ice cream regularly, or use an ice cream maker.
How To Make Keto Ice Cream (With Tips!)
Making this sugar-free ice cream recipe isn’t hard, but it does take a little while. The basic steps are on the recipe card, but here I’ll go into some more detail and tips for each:
Make sugar-free sweetened condensed milk.
This is the longest part aside from the freezing. You’ll melt butter in a large saucepan, add heavy cream and powdered sweetener, and simmer for a long time to reduce. Reducing basically means the liquid will evaporate and the mixture will thicken, forming the condensed milk.
TIP: The key here is to use a large, heavy bottom pan for even heating. A large pan means more surface area, so it will happen faster. It should be fairly thick and coat the back of a spoon – see the photo below:
Whisk in MCT oil (or MCT oil powder) and vanilla bean seeds, if using.
I highly recommend using the MCT oil or powder if you’re not using an ice cream maker. And honestly, it’s best to include it even if you are. I only made the ingredient optional to make the recipe more accessible, but after numerous tests I can honestly say it improves texture.
TIP: Go for MCT oil powder if you have a sensitive stomach, as it’s more gentle than the oil.
Vanilla bean seeds are optional, but I think vanilla bean ice cream is totally amazing!
Whisk the remaining heavy cream into the condensed milk.
For an older version of this homemade low carb ice cream recipe, I used to beat the cream to stiff peaks first. I actually found this resulted in sugar-free ice cream that was too dense and almost like butter.
This new and improved version just calls for whisking in the remaining cream. It’s less work and the resulting keto ice cream is way more creamy!
Freeze the sugar-free ice cream recipe.
The last step is to freeze the ice cream! You can use an ice cream maker if you have one, OR follow the method for no churn keto ice cream without an ice cream maker.
Choose you preferred method below…
How To Make No Churn Keto Ice Cream
To make no churn low carb ice cream, transfer the sugar-free ice cream mixture to a freezer safe container, and freeze!
I like to use a glass loaf pan, or two glass meal prep containers like these.
TIP: The second container option above means your ice cream will be ready sooner! It also saves me freezer space because I can get rid of one of the containers once we go through half the ice cream, instead of a larger container sitting there half full.
The key to the no churn sugar-free ice cream recipe is to take it out and stir it every 30-60 minutes, especially for the first 2 hours, and every 60-90 minutes for a few hours after that. This essentially does the work of the ice cream maker if you don’t have one. Don’t skip this step, because it breaks up ice crystals and prevents the ice cream from becoming too hard or icy.
How To Make Low Carb Ice Cream With An Ice Cream Maker
I resisted buying an ice cream maker for a while, but am so glad I did! It makes making homemade sugar-free ice cream so much easier and more consistent.
If you have an ice cream maker, simply transfer the ice cream mixture to it and let it churn until the thickness is similar to soft-serve ice cream. It typically takes 15-20 minutes in my machine, but everyone’s is different, so follow your manufacturer’s instructions.
After churning, you can eat the soft-serve as-is if you like. Otherwise, transfer to your container of choice and freeze for a few more hours to get more firm keto friendly ice cream.
TIP: Using an ice cream maker reduces the need for MCT oil or powder, but I still prefer to include it for the best texture, plus healthy fats for keto!
Low Carb Ice Cream Recipe Mix-Ins
As you may know by now, I’m a huge fan of vanilla anything (vanilla mug cake, vanilla keto birthday cake, vanilla protein waffles, or vanilla milkshake, anyone?). It’s no surprise that my first take on low carb ice cream is simple vanilla.
Don’t worry, I included instructions for adding any mix-ins you like to your sugar-free ice cream. I kept this version simple by just adding the scraped seeds from a vanilla bean, but even that is optional. If you only have vanilla extract, that’s perfectly fine, too.
I can’t wait to experiment with mix-ins and flavor variations in this keto ice cream recipe base. You can easily add these right before freezing:
- Sugar-free chocolate chips
- Raspberries, blueberries, or chopped strawberries
- Sugar-free caramel sauce swirled in
- Chunks of keto chocolate chip cookies – kind of like a chocolate chip cookie dough ice cream!
How Many Carbs In Sugar-Free Ice Cream?
Carbs in sugar-free ice cream can be all over the place if you buy it at the store. And sometimes, the sweeteners used can still spike your blood sugar.
My keto friendly ice cream recipe is truly low carb. It’s almost like a fat bomb! Check out these keto ice cream nutrition highlights:
- 347 calories
- 3g net carbs
- 36g fat
- 2g protein
TIP: If you prefer to lighten up the calories in low carb ice cream, you can replace some of the heavy cream with unsweetened coconut milk or almond milk. See the notes at the bottom of the recipe card for details.
How To Store Low Carb Ice Cream
Store this low carb ice cream recipe just as you would any other ice cream – in the freezer. Since we don’t have and yucky artificial ingredients in there, it can harden a bit more than desired over time.
TIP: If it hardens too much, just let it sit on the counter for a bit to soften enough to eat and use a wet ice cream scoop to get it out. It’s worth it!
Tools To Make Keto Ice Cream:
Click the links below to see the items used to make this recipe.
- Saucepan – This one is a great, large sauce for making the condensed milk that is part of this low carb ice cream recipe. Plus, it has a convenient pour spout.
- Ice Cream Machine – You can absolutely make keto ice cream without an ice cream maker, but having one sure does make it easier. This is the one I have and love it.
- Glass loaf pan or glass meal prep containers – These are my go-to options for storing my homemade sugar-free ice cream recipe without taking up too much space in the freezer.
The Best Sugar-free Low Carb Ice Cream Recipe:
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Reader Favorite Recipes
The recipe card is below! Readers also made these similar recipes after making this one.
RECIPE CARD
The Best Low Carb Keto Ice Cream Recipe (Sugar-Free)
See how to make keto ice cream with just 4 ingredients! It's the best sugar-free low carb ice cream recipe I've ever made. You won't believe how EASY it is to make this keto friendly ice cream recipe.
Recipe Video
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How To Make Low Carb Ice Cream (For BOTH Methods - No Churn or Ice Cream Maker)
Melt the butter in a large saucepan over medium heat. Add half of the heavy cream (2 cups (473 mL)) and powdered sweetener. Bring to a boil, then reduce to a simmer. Simmer for 30-45 minutes, stirring occasionally, until the mixture is thick, coats the back of a spoon and volume is reduced by half. It will also pull away from the pan as you tilt it. (This will go faster if you use a larger pan.)
Pour into a large bowl and allow to cool to room temperature. Stir in the vanilla extract, and seeds from the vanilla bean, if using. Whisk in the MCT oil or MCT oil powder if using - this is optional if you have an ice cream maker, but highly recommended for texture if you don't.
Whisk the remaining 2 cups (473 mL) heavy cream into the sweet mixture in the bowl, until smooth.
For best results, chill the mixture in the fridge for at least 4 hours or overnight. You can skip this step if you really want to, but the texture will be better if you chill it.
How To Make Keto Ice Cream With An Ice Cream Maker
Transfer the mixture to your ice cream maker and churn according to manufacturer's instructions, or until the ice cream is the consistency of soft serve. (My ice cream maker took 15 minutes, so less than the average manufacturer time.) Do not over-churn, or it will turn into a butter-like consistency.
Enjoy immediately, or transfer to a freezer container and freeze for 2-4 hours, until firm.
How To Make Keto Ice Cream Without An Ice Cream Maker
Transfer the mixture to a freezer container (like a 9x5 in (23x13 cm) loaf pan) and smooth the top with a spatula. (If you want to add mix-ins, gently stir them in at this step, and also sprinkle some on top.) Line the surface with a piece of parchment or wax paper to keep ice crystals from forming. (You can use an ice cream maker if you have one.)
Freeze for 4-6 hours, until firm. Stir the ice cream during the freezing process, every 30 minutes for the first 2 hours and every 60-90 minutes for 2-3 hours after. (Ice cream will get hard in the freezer after longer periods. Let it soften on the counter for 10-30 minutes before serving, and use a wet ice cream scoop to serve.)
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Recipe Notes
Serving size: 1/2 cup
- This keto ice cream recipe was updated in June 2018, again in July 2019, and a 3rd time in July 2020 to improve texture. The changes included ingredient amounts and method, but nutrition info has not changed much. Nutrition info below reflects the current sugar-free ice cream recipe shown here, not including optional MCT oil/powder. The video still shows the old method of whipping the cream, which you don't need to do - just whisk the liquid directly into the condensed milk instead.
- If you'd like to lighten up the sugar-free ice cream a bit, you can replace some of the heavy cream in step 3 with coconut milk or almond milk instead. However, you don't want to replace any of the cream in step 1.
- Low carb ice cream does harden if it's in the freezer too long. Using MCT oil or MCT oil powder in the recipe helps.
- After more than 6-8 hours in the freezer, you will likely need to soften the sugar-free ice cream on the counter before serving.
This low carb recipe was featured in the August 2020 Wholesome Yum Challenge! Learn more and join the challenge to enter this month's giveaway.
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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458 Comments
Līga
Just made this in a premium, industrial ice cream maker (Musso Stella). The result was done in about 5 minutes and certainly has a strong resemblance to whipped butter unfortunately. Will definitely do 1/2 almond milk vs all cream in the future.
Liga
I used 35% Heavy cream (as I am under the impression anything less does not whip well).
Wholesome Yum M
Hi Liga, I’m sorry this recipe didn’t turn out as expected. Did you whip the cream before churning the ice cream? This can cause the ice cream to turn into butter. I recommend lightly whisking the condensed milk in with the heavy cream, but not whipping, as it can create over churned ice cream.
Pam
Turned out a little marshmallowy. Don’t know what I did wrong. I used an ice cream maker
Wholesome Yum M
Hi Pam, I’m not sure what you mean by marshmallowy…like a sticky texture or the flavor of marshmallow?
Monica Syaraswafi
Hello! Your recipe is amazing, I would like to make some modification by adding dragon fruit juice to make it more colorful hehe, do you have any recommendation about how much dragon fruit juice should I add?
Thank you in advance, have a great day!
Wholesome Yum M
Hi Monica, I am sorry, I don’t know how much you would add. If you are adding juice, then your ice cream will likely become icy.
Zulma Alamos
I have a problem with my ice cream and I don’t know why
I followed all the recipe instructions but didn’t add MCT oil (I don’t have that ingredient and I have an ice cream maker so I figured I wouldn’t need it)
The base was quite thick before churning, but then turned to butter after a few minutes and some minutes later the ice cream maker couldn’t keep turning.
I reheated the mixture, but it separated like sour milk. I used a blender to bring the mixture back together and put it to cool in the fridge again.
What can I do now?
Wholesome Yum M
Hi Zulma, You are correct, the MCT oil is really only needed if you are not churning in an ice cream maker. How much condensed milk did you end up with once you let it simmer? The yield should have been around 1 cup or slightly more. Did you whip the remaining half of the heavy cream, or just whisk to combine. Whipping the cream can turn it to butter, so it’s important not to overwork the ice cream base. Have you tasted the ice cream mixture at this point? It likely separated because it got too hot. If your base tastes like scalded milk, then I would throw it out and start over. If it doesn’t then try freezing it as is, without churning in the ice cream maker. I hope it turns out for you.
Zulma Alamos
The condensed milk turned out really good, just over a cup, but I did whip the remaining half of the cream
… The last version was okay in the end, but it tasted more like cheesecake… so I added some chopped strawberries to it and didn’t freeze it anymore
… I’ll try again and I won’t whip the cream, Got it!
Thank you
austin
you recommend using Besti allulose sweetener, I only haveBesti Powdered Monk Fruit Allulose Blend. would the taste/texture different?
Wholesome Yum M
Hi Austin, Yes! Cut down the amount to 1/4 cup and you will get a similar sweetness level of pure allulose. Enjoy!
austin
LOL I made it before your reply, so I used 1/3 cup Besti Powdered Monk Fruit Allulose Blend {did not cut down} my husband said it’s no sugar taste at all “taste like frozen milk”. I don’t like very sweet stuff and it wasn’t sweet enough for me neither. so if I increase the sugar do I need to increase the liquid?
Wholesome Yum M
Hi Austin, No need, just increase the amount of sweetener to taste!
Staci
Yikes. MCT is ok, bit of allulose is ok, put’em together and you get 24-36 hours of PAINFUL gas and intestinal distress. It’s nice to have it scoopable and it does taste good, but I’ll be going back to the old sweetener and just letting it thaw in the fridge for a while before I try to scoop. :/
Wholesome Yum M
Hi Staci, I am sorry this recipe didn’t agree with you! Both ingredients help to make the ice cream scoopable, but using just one will work too.
Sarah williams
Hi, I’m so happy with this ice cream, easy and very very tasty. Thanks so much
Austin
You made comments to several readers
“It sounds like the cream you used was on the high side for fat content” None of the cream brands I could find has the percentage of milk fat in the heavy cream carton. Is there a particular brand that you use?
Your instructions are confusing on beating the heavy cream. In the tips section, you said “I used to beat the cream to stiff peaks first. I actually found this resulted in sugar-free ice cream that was too dense and almost like butter.” However, on MARCH 9, 2020 you reply to the reader “Did you whip your heavy cream before incorporating the condensed milk and heavy cream? That should help thicken the mixture before it goes into the ice cream maker.”
Then, on JANUARY 27, 2020 you replied to the reader “Beating the whipped cream does change the texture of the ice cream. I suggest skipping that step next time for softer, creamier ice cream.”
So, which is it? the heavy cream should be whip or not?
I just wanted to make sure I will have a successful result your brand sweeteners are expensive.
Wholesome Yum M
Hi Austin, I am sorry the instructions are confusing. Each of the replies to the comments are addressing specific issues from readers. Heavy Cream fat percentages can vary widely, so that will change the final outcome (creaminess) of your ice cream. The newest update to the recipe in July 2020 addresses this issue by no longer suggesting that the cream be whipped prior to freezing or churning. Skipping the whipping process gives more consistent results regardless of the fat content of your cream. I hope this provides the clarification you need. Enjoy your ice cream!
Austin
Thank you so much, ordered Besti Powdered Allulose, I will make it as soon as I receive them.
Karen
We liked the recipe but would like to make the ice cream sweeter and with a little more flavor. Is it possible to add more allulose and vanilla or will that change the consistency? Could we add strawberries, and if so, at what point in the process? The heavy cream I bought did not indicate the milk fat content, only how many grams of fat. Is there a way to find out that information? Thanks.
Wholesome Yum M
Hi Karen, Yes, feel free to adjust the sweetness/vanilla flavor to suit your preferences. If you would like to add strawberries, then add them either while your ice cream is churning (if using an ice cream machine) or gently fold them into the finished ice cream base just before freezing. You will need to carefully stir the strawberry pieces as your ice cream begins to harden in the freezer. To figure out the percentage of your cream, divide the serving size in grams into the grams of fat. For example: if a single serving is 1 tablespoon (15 grams) and the nutrition facts stated 6 grams of fat per serving 6/15 = .40 so this cream is 40% milkfat. I hope this helps!
Redhead
I didn’t care for this one. I think there’s too much fat in the second step. I’d definitely only use coconut milk in the second step, not more heavy cream. ( I actually used a cup of almond milk and a cup of heavy cream, as suggested) I also think a few egg yolks added at the end of the cooking process would help this to have a much better texture, like a traditional ice cream recipe.
Allie
I got your besti powder allulose and I was so looking forward to use it. When I made the condensed milk, it caramelized and turned into a brownish color. It still taste good though!
I was wondering why that happened?
I am gonna use that to make caramel ice cream now!
Wholesome Yum M
Hi Allie, Sounds like you made a great caramel. When making the condensed milk, you want the mixture to just hit a boil, then turn it down to simmer. Keeping at higher heat for too long will cause it to brown.
Senthil
Hi, I’m about to try this recipe. How many grams of MCT oil powder should I use for this recipe? Also, would a whipping cream with 35% fat work? Thank you!
Wholesome Yum M
Hi Senthil, Approximately 30 grams of MCT oil powder will work. 35% heavy cream is on the higher end for fat content. I would use 3 1/2 cups of heavy cream and use 1/4 cup almond milk. Enjoy!
Senthil
Thanks Maya! I tried it out over the weekend and this recipe worked rather well. The only observation I have is that I couldn’t really taste the vanilla after getting the mixture done, so I added a few more teaspoons of extract.
Amber
Would using Splenda change anything vs the powdered allulose? I need to use up the Splenda I have before I buy anything else. Thanks!
Wholesome Yum M
Hi Amber, Your sweetener will freeze harder, be less scoopable, and will likely give your ice cream a gritty texture. The recipe will still work, but the final result will be different. In addition, you can read about why I don’t recommend sucralose here. I highly recommend giving Besti Allulose a try next time you are looking to re-stock on keto sweeteners.
Leanne
I learned how to make no-churn ice cream pre-keto with just the cream and sweetened condensed milk. Since going keto, I started making my own homemade sweetened condensed milk. 2 things I do differently – 1) I only use the cream and sweetened condensed milk and flavoring (vanilla or zero cal/carb chocolate sauce); and 2) I use 4 small sandwich sized containers (makes freezing it much faster) and I have not had to stir it at all (learned that by forgetting!)
So, my recipe is 1 pint of heavy whipping cream, beaten to stiff peaks, add in one pint of homemade keto sweetened condensed milk and continue to beat until well incorporated; add vanilla for vanilla flavored ice cream – about 1 1/2 teaspoons (I rarely measure this) or 4 tablespoons keto chocolate syrup. I tried berries but they need to be pureed and stirred occasionally during the freezing process. Pour mixture into several small freezer containers and let freeze overnight. Done and so delicious.
Sarah Oswald
I made this and I love the taste and texture of this ice cream. I had my husband and some try it out too. They never knew it was is to and they loved it. I will definitely be making it again.
Bw
Hi, sounds awesome. Can I use coconut milk instead of heavy cream?
Wholesome Yum M
Hi BW, Yes, that will work great!
Susan Hokanson
This was very creamy and a hit with the family. I didn’t use the vanilla bean but next time I will, or I will add more vanilla but that may just be me as no one else said anything.
Kelli Rubin
Can I use the powdered allulose/monk fruit blend in this recipe?
Wholesome Yum M
Hi Kelli, Yes but you will need less of it. Reduce the amount of sweetener to 1/4 cup and that will get you the correct level of sweetness. Enjoy!
alexa
Hey, just wanted to let you know that many people have intestinal reactions to allulose. It causes distention in the stomach and diarrhea (gross) but you might want to let people know that before they go out and buy a bag of the stuff. I’m going to make your recipe with powdered swerve and let you know how it goes down!
Wholesome Yum M
Hi Alexa, Thank you for the information! Digestive issues with allulose are fairly rare, but I am glad you have found an alternative that works for your body. Enjoy!
Michael
Help! I’ve made ice cream hundreds of times but this recipe is giving me some serious challenges. It was pretty well set when coming out of the fridge but it turned to butter after just 4 minutes in my ice cream maker. Not sure what I did wrong. I don’t have any speed control on the mixing element just time setting. I reheated the mixture, whisked in 4 egg yolks, and now back to a custard like solution but I am not too keen on putting back in the ice cream machine. Any tips?
Wholesome Yum M
Hi Michael, This ice cream base is pretty thick before churning. Adding egg yolks will just make it thicker, so I would try not churning it and following the no-churn instructions in the recipe card. If you would like to use your ice cream maker, I would add almond milk to thin the base before churning. It’s likely you will need to do complete this step in batches.
Michael
I’m tracking the nutritional info with my ingredients and am finding a huge disparity in the calorie count. I know your count does not include the MCT, but I am trying to find where the discrepancy is. Maybe the cream?
Wholesome Yum M
Hi Michael, The nutrition for the recipe does include the MCT oil. Heavy cream can vary depending on if you have heavy cream or heavy whipping cream. The fat percentages (and calories) vary between the two creams.
Carl
Where are the videos???
Wholesome Yum M
Hi Carl, The video for the recipe is located in the recipe card. If you cannot see it, please check that your browser settings are not in ‘Reader Mode.’
Marla
I love your vanilla ice cream. But, I want to make Lemon Ice Cream and your site says see lemon curd recipe to make Lemon Ice Cream. I can’t find it. Help????
Wholesome Yum M
Hi Marla, The lemon recipe you are looking for is here: Keto Lemon Bars. Omit the almond flour for lemon curd.
Bernita Bellamy
Hi, I want to try this recipe, however, I only have the liquid allulose, am I able to use that instead of powdered?
Wholesome Yum M
Hi Bernita, I have not tested this recipe with liquid allulose, but I suspect it would change the texture of your ice cream. For best results, I recommend using powdered sweetener. You can get Besti Powdered Allulose here.
Trixie
This was delicious! I don’t have, nor do I know what, Allulose is, so I used confectioner’s Pyure (stevia/erythritol blend). It turned our RICH and lovely. I made the “sweetened condensed milk” as you suggested and I agree that is the key to this dish. It was very thick and rich. On a whim, I stirred in a farm fresh egg yolk after I removed the pot from the heat and it really kicked it up a notch. I used the MCT Oil powder that you recommend (I really love that stuff) and chilled the mixture for about 4-5 hours in the fridge before churning it in my ice cream maker. This recipe is perfect!! Thank you for creating a keto ice cream recipe without coconut cream. You are an angel. 🙂
Mariana Name
Hi! I’m about to try the recipe for the first time. I’ve been on Keto for a while now, and I really miss ice cream! I’ve made the bombs with peanut butter and I keep them in the freezer, but it’s not the same.
I’m planning on making 2 separate containers as you suggested, one with keto chocolate chips, and I was wondering if I can add some cocoa 100% powder to the other, perhaps it would need a little more sweetener? I don’t want to do the coconut milk recipe for chocolate ice-cream, so I though I could try this instead, what are your thoughts? Thks!
Wholesome Yum M
Hi Mariana, Yes you can add cocoa powder. There’s no need to add any additional sweetener to make the recipe work, but feel free to adjust it to your tastes. Enjoy!
bob
love the recipe. but the excessive scrolling to get through the fluff and ads…. not so much
Wholesome Yum M
Hi Bob, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Simi
Hi am I going mad, but it says use 709ml heavy cream in ingredients, then add 473ml in to saucepan, then add remaining 473 to cooled mixture, that makes 946ml!!?! Maths don’t add up?
Wholesome Yum M
Hi Simi, Thank you for pointing this out! The recipe card has been updated.
Ainsley
Hello,
MCT oil and Alullose isn’t available in my country, what can be used to substitute them.
Thank you
Wholesome Yum M
Hi Ainsley, Your ice cream will freeze harder, but your ice cream will work with avocado oil and powdered erythritol. You can omit the oil if you are churning your ice cream in an ice cream maker. Enjoy!
Cindy L
Hi Maya, I’m looking forward to trying this! I will make it with Birch Xylitol instead of Allulose sweetener — xylitol doesn’t harden in ice cream and will stay scoopable straight from the freezer! One caution though: if you have pets, you’ll need to be very careful since xylitol can be toxic for cats and dogs. I’ll let you know how the recipe turns out.
Maya | Wholesome Yum
Hi Cindy, Yes, xylitol should work as well, but does have a higher glycemic index than allulose. Allulose does not harden in the freezer either, and makes very scoopable ice cream. In contrast, erythritol makes much harder ice cream.
Ellie
I followed the recipe. The flavor wasn’t great and the texture was much like frozen whipping cream. I wanted to badly to like it, especially after so much effort. I will say that I’m a big Wholesome Yum fan. It’s rare that I don’t like one of your recipes.
Wholesome Yum M
Hi Ellie, I’m sorry this recipe didn’t turn out as expected. I have a few other types of ice cream if you are looking to try something different? Chocolate protein ice cream and almond milk ice cream are both a little lighter on the palate.
JB
Sounds great, but like a lot of people, Allulose doesn’t like me much; not at all, in fact. It’s fine when I’m eating it. The problem comes, um, later. Would the Besti or Lakanto monk fruit work acceptably?
Wholesome Yum M
Hi JB, Allulose is the best sweetener for taste, texture and will be scoopable from the freezer. Your ice cream with monk fruit will freeze quite hard, but the recipe will still work fine. Be sure to take it out early with plenty of time to soften before eating.
Leslie
This recipe is AMAZING! I tempered 4 egg yolks into the heavy cream at the end of cooking (35 min mark). I love this. I’ve tried over 12-14 recipes and this one is the best!
Carolyn
I have liquid allulose instead of the powdered. Do you know the conversion for that?
Maya | Wholesome Yum
Hi Carolyn, Not yet! I’m working on a liquid allulose and will update the recipe once I’ve tested with that.
Yt
Hi, would whipping the heavy cream in step 3
Improve the texture? Thanks
Wholesome Yum M
Hi YT, This isn’t necessary if you have an ice cream maker. The ice cream maker will add enough air into the ice cream to produce the same effect as it would to make ice cream from whipped cream.
Terri P
I have made this ice cream several times. I don’t have an ice cream maker so I have made it the manual way. It’s so rich and creamy. I have shared the link with several people and one private Facebook group. Amazing! After almost 2 years eating low carb, Ice cream was the only thing I really missed. So happy to have that back again! Thank you!
Jules
I have been making keto ice cream for more than a year after my young budding chef of a son was given a commercial grade ice cream maker for his birthday.
I have enjoyed the many recipes I have made, having discovered just ‘winging it’ is far less hassle than following overly complex recipes online. Yesterday though, I was looking for something truly indulgent. This recipe fit the bill exactly! It was so decadent. Even my husband tried some and said it was very creamy. The ‘condensed milk’ tasted like the real deal. Yummy. Very simple too.
Well done on creating such an incredible recipe, it really leaves all the other recipes I have seen looking over-complex and lacking in taste in comparison.
I was wondering though if I were to replace some of the creams in the making of the condensed milk with say, almond milk, could you sub out an entire cup full? Is there a reason you couldn’t just whisk in a cup full of almond milk to the condensed milk? Given that I use an ice cream maker, I would think I have more room to not end up with an icy mix?
While I loved the richness of this ice cream, I think making a slightly less calorie dense version would allow me the scope to add some toasted nuts, etc. I have been low carb for nearly two years and understand things are more complex than calories in, calories out, but overindulging is something I know from experience leads to a bit of a weight blow out eventually 😉
Wholesome Yum M
Hi Jules, Exchanging out some of the cream for almond milk will work fine. It will obviously be less creamy, but it will still make great ice cream.
Audrey Hood
I just bought my first ice cream maker and am excited to try it and have ice cream again! Couple of questions about your recipe:
1. I can’t find powdered allulose near me. Am I better off using powdered monk fruit, xylitol or erythritol in place of the allulose?
2. If i add the caramel sauce, should I add it right in at the beginning of the churning process? I kind of want to get a hagen-daazs “dulce de leche” type thing with swirls of caramel in it.
3. Lastly, since it’s my first time making ice cream, do you need to wait for the ice cream mixture to cool off before putting into the machine, or you just pour it straight in?
Thank you!
Wholesome Yum M
Hi Audrey, Congrats on picking up an ice cream maker! You’re going to love it. You can buy my recommended brand, Besti Allulose here. Another great option is Besti Monk Fruit Allulose Blend. Both of these make soft, scoopable ice cream, and are really the only sweeteners that do.
If you would still like to try an alternative sweetener, I suggest using powdered erythritol. Xylitol can spike blood sugar (a bit) and pure monk fruit may give off a bitter aftertaste. However, all three of these result in a harder ice cream than the above allulose-based sweeteners.
Adding caramel ribbons will need to be done after the churning process. Make sure your sauce is fully cooled off, and gently fold it into your ice cream by hand after churning. As for your last question, yes, for best results the ice cream base needs to be refrigerated for at least 4 hours before churning, though in the past I skipped that step and just added it once it was cooled. I highly recommend the chilling step – it’s worth the wait, this is how you get the best possible texture and consistency. Enjoy!
Audrey Hood
Great, thank you for the additional tips! I would love to order some of that allulose but I’m in Canada and it doesn’t seem like my Canadian address is accepted… I will try the erythritol!
Wholesome Yum M
Hi Audrey, I hope to get Besti in Canada soon! Best wishes!
Audrey
Hi again, I made the ice cream, and it was very tasty and very filling. I might have over churned a wee bit. Now a few days later I just took it out for another serving and after letting it thaw for a bit (I used erythritol) I find it’s rather crumbly in texture. It still tastes good enough but wondered if there is some way I can improve this for next time? I also find it doesn’t ever taste ice cold, even when rock hard straight from the freezer. Is that expected? Thanks
Wholesome Yum M
Hi Audrey, For the best texture, I recommend using powdered allulose as the sweetener.
Bryan
I like coffee ice cream. Is there a step where I can add cold brew coffee for flavor?
Wholesome Yum M
Hi Bryan, You can add a good quality instant coffee to your ice cream base before churning. Enjoy!
Ben Gretchko
Is the stirring every 30 minutes to an hour part really needed and why?
Ben Gretchko
Also is tin foil ok in place of parchment or wax paper?
Wholesome Yum M
Hi Ben, Yes, that’s fine.
Wholesome Yum M
Hi Ben, If you are not using an ice cream maker, then stirring is necessary to get the right consistency. If you don’t stir the ice cream while it chills, then it will freeze rock hard.
Jay
Hi, thank you so much for posting this recipe for all of us Keto and light sugar dieters! I made 2 batches because I forgot to whip the heavy cream for the 1st batch when mixing with the condensed milk, and this one came out with an excellent taste however when butting into the ice cream the middle part was almost warm in my mouth. So i thought, let me try again and whip the heavy cream this time… same thing, the ice cream is frozen all around but when put in mouth it almost feels like room temperature? Is there any way I can get the ice cream to feel cold? Thank you, I’d really love to hear your feedback as I have been sending this recipe to a lot of my friends and am worried that they may experience the same thing.
Victoria
Hello,
Thanks for the recipe and will be making this week. You suggest glass containers for the freezer. Is there a reason why? Is plastic ok?
Thanks for the information
Wholesome Yum M
Hi Victoria, Glass is just my preference, but plastic will work fine too. If you have an insulated ice cream container, that is also great! Enjoy!
Melissa
In place of the condensed milk, can sugar free evaporated milk be used?
Wholesome Yum M
Hi Melissa, No, I’m sorry. Evaporated milk and condensed milk are not interchangeable. I give instructions in the post on how to make your own sugar-free condensed milk.
Cara Evans
Can this be made with Lemon Juice for flavor? Or do you have a KETO Sherbert?
Melissa
Hi Cara, I have not tried this, but I think the flavor would come through best with a lemon extract instead of using the juice.
MVB
TQ so much for this recipe. Just wondering, we don’t have powdered allulose where i live. We have a thing called monk fruit powdered. Do you think it will work too?
Maya | Wholesome Yum
Most monk fruit sweeteners (except Besti) contain erythritol as a filler. This still works, but you end up with a harder ice cream. If you’re interested in trying allulose and Besti, here is the international wait list.
Tashima
Can I use half and half instead of heavy whip? This was amazing by the way
Wholesome Yum M
Hi Tashima, I have not tested this recipe with half and half. I think the recipe will still work, but it may change the thickness and will definitely change the nutrition.
Molly Gaylord
Hi, I want to add reconstituted egg yolk powder for flavor and lecithin. Should I add it during the process of cooking the keto sweetened condensed milk or at the end when adding the vanilla? Thank you!
Wholesome Yum M
Hi Molly, I have not tested the recipe this way, however, I think incorporating the egg yolk powder during the cooking process would be best. The egg yolks will help to thicken your ice cream base and give it the ideal consistency.
Kristen
This ice cream is delicious! Even my partner, who is not keto, can’t stop eating it. The sweetened condensed milk did caramelize a bit for me, but the flavor is excellent. And, I don’t know if it’s my freezer or what, but it is soft and scoopable right from the freezer. Thank you!
Maya | Wholesome Yum
Yay, glad to hear that, Kristen! Yes, the ice cream should be soft and scoopable from the freezer if you’re using powdered allulose. 🙂
Lois Hanney
I made this and swirled in some keto forest fruit compote (frozen fruit & erythritol boiled for a while and then blended) to make a fruit ripple ice cream, it is absolutely lovely!
Joz
Just LOVELY! I put this bad boy in my morning coffees, and works PERFECTLY with diet a&w root beer as a root beer float!
B Lee
Can I replace Heavy cream with Heavy Whipping cream? I can not find Heavy cream anywhere near me. Thanks.
Maya | Wholesome Yum
Yes, they are the same. 🙂
Kim
I have powdered unsweetened condensed milk, can I use it in the place of making your own on the stove?
Wholesome Yum M
Hi Kim, I’m sorry, this will not work.
Colleen Brown
Thank you for this recipe! Love it!! I tried making it in my ice cream maker but I over churned it so it turned into butter. So now I whip the cream to very soft peaks and then stir in the cooled cooked mixture. Then I scoop individual helpings on a cookie sheet lined with parchment paper and freeze. When frozen I put the scoops in ZipLock freezer bags and just take out what I need. (Thaws out in about 5- 10 minutes.) Thanks again!!
Ioana
Thank you for the wonderful recipe! I am not a big ice cream fan but every now and then I really, really want a scoop or two of nice, creamy, yummy ice cream, and this one hit the spot big time! It was a bit too heavy for me (i’m guessing the addition of the generous amount of MCT oil to all the heavy cream is what got me there), so I’ll probably try swapping some of the heavy cream for coconut/ almond milk next time. That being said the flavour of the ice cream, the texture, how it’s holding its shape, everything is perfect! Now I’ve started to think of all the possible variations. 🙂
Deborah
I made this following all instructions, and it came out tasting like butter, although I still couldn’t resist eating a serving! Any ideas what could have gone wrong? I’d definitely like to try this again!
Wholesome Yum M
Hi Deborah, It sounds like you might have had the ice cream maker on too long – I’d do less time next time.
Anne
Do you really have to cook this recipe? Why not simply dissolve erythritol In cream MCT OIL and vanilla and churn?
Wholesome Yum M
Hi Anne, When creating the condensed milk, you are really working the excess water out of the cream. It will result in a thick creamy liquid that is ideal as an ice cream base. If you skip the cooking process the water is left in the mixture and can create ice crystals and less creamy ice cream.
Renata MacQueen
What I look forward to all day. Added Kirsh, pistachio extract and caramel so far. Love it.
Ellie
I love the recipe, tastes so good and isn’t hard to make at all, my only problem was with the texture after freezing. I’m using the recipe without an ice cream maker and it turned out quite thick and buttery like when serving. It was probably a fault in my end though, I left it for about 10-15 minutes room temp before serving and it still went buttery like. Any ideas why? Thank you for the lovely recipe.
Wholesome Yum M
Hi Ellie, What is the percentage of milk fat in your heavy cream, or did you use heavy whipping cream? It sounds like the cream you used was on the high side for fat content and maybe was a little too rich for the recipe. I recommend using heavy cream for this ice cream, which is around 30% milk fat. Another possibility might be that it churned too long and got too thick?
Jamie
Can I use salted butter?
Wholesome Yum M
Hi Jamie, Yes that’s fine.
Fredricka
I am sorry to ask this…
But I do not see any measurements.
Please help me because I would love to try this myself.
Wholesome Yum M
Hi Fredricka, The measurements are located in the recipe card. If you cannot find it, then please make sure you aren’t viewing the website in ‘Reader Mode’. You can verify this through your browser settings.
Melissa Scheerer
I made the condensed milk, but I think I let it boil too long. It is very thick. Is this okay to still use?
Wholesome Yum M
Hi Melissa, Did your condensed milk actually come to a boil? Please smell and taste before proceeding. If it smells or tastes burned or scalded, then you’re not going to want to use it in your ice cream. If it tastes fine (neutral, sweet cream) then you can proceed with the ice cream recipe. You may want to combine it in a blender with the rest of the heavy cream if it’s really thick to get it evenly incorporated.
Melissa Scheerer
Yes. Thank you so much for the response. I love your recipes and site. It tastes so good. Just really thick.
Jaryd Z Yoder
What brand of heavy cream did you use?
Jackie
Hi, the flavour of the batter is amazing!! However it turned out crumbly, not smooth n creamy. 🙁 Any ideas??
Wholesome Yum M
Hi Jackie, Did you let it sit for about 15 minutes in room temp before attempting to scoop? Oftentimes, it comes out much creamier at a warmer temp.
Liezel Boonzaier-Lacquaye
I was so excited to make this. Being on keto for the past month and getting into spring in Belgium I was looking forward to a good ice cream. My ice cream flavor is good but I don’t know what went wrong where. It’s so thick my entire batch came to 400ml after everything before I placed it in the ice cream maker. It was churning for 10 min and stopped. The ice cream formed two balls and the rest is frozen stuck to the sides and the bottom of my ice cream inner. So I have maybe 3 scoops of ice cream… I did use MCT oil but 60ml as 60 ml is 1/4cup. My husband is not a fan and says it’s like eating a brick of butter. Please help. It is very very thick and utterly creamy… almost like butter and cream cheese mixed together and I don’t know why all sit on the sides of my ice cream maker inner bowl. don’t know how I can get it out now. I feel like I lost some ice cream. I have now added some chopped strawberries to try and bring some tart into it and relieve the thick buttercream taste. Is it normal to be like this? Thanks for your help.
Wholesome Yum M
Hi Liezel, Thank you for pointing out the error in the metric version of the recipe. I have updated the recipe with the correct amount of MCT. Does your heavy cream contain any thickeners? What is the fat percentage? It is possible the fat content of your cream is higher than ours in the U.S.?
Amy
I’ve been trying different no-churn ice cream recipes and this is hands down the winner!
Dee
What would happen if I left the allulose out of this? We have tried many many many sugar Substitutes. They all wreak havoc on our stomach. Any suggestions
Maya | Wholesome Yum
Hi Dee, You’d get ice cream that is not sweet at all. Allulose is quite different from other sugar substitutes, so hope you’ll try it if you have not already. I have not had a single report of stomach upset with it yet. If you do decide to try it out, you can get it here.
Rachele Leone
Hi can i sub vodka for the oil to keep from hardening if not using a machine.
Wholesome Yum M
Hi Rachel, Yes that is fine. You’ll only need about 1 tablespoon for the recipe.
Wantrice
This is a very tasty indeed!
I just made a third of the recipe as I wanted to use my 1 pint ice cream maker. I cooked the condensed milk in the microwave in a Pyrex 2-cup measuring cup. It did break, but I was able to make it a smooth and creamy by beating it with the whisk attachment of my hand mixer (that also helped the mixture get to room temperature quicker).
The texture is the only thing that left a little to be desired. I used Lakanto sweetener and Sweetleaf Vanilla Crème drops. I’m sure the other thing that contributed to the texture differentiation was my condensed milk was thicker than in your video. Given the thickness of my condensed milk, I should have probably just “put a little air” in the cream instead of whipping it until it just starts to get stiff. The final product reminds me of a semifreddo as opposed to ice cream, which I’m sure is the result of the aforementioned differences.
I do have liquid allulose, do you know what the substitution ratio should be?
Thanks a million for the recipe!
Wholesome Yum M
Hi Wantrice, I have not personally tested this recipe with liquid allulose, so I cannot gaurentee the results. In theory, liquid allulose should work fine, I would start with 1/3 cup and then adjust to taste before freezing. Also, the texture may have been off because you used erythritol, which doesn’t dissolve as well in liquids. A granular or powdered form of allulose would have given you a nice, smooth texture.
Amy
Well, mine turned out like caramel ice cream too. For some reason I don’t think I got the “condensed milk” part right. I did use some MCT powder, although I wasn’t sure of how much. The ice cream never wanted to get thick using my ice cream maker. Had it in there for over 30 minutes I think. Have since put it in the freezer and seems to be setting up ok. Any suggestions? Thanks!
Wholesome Yum M
Hi Amy, Did you whip your heavy cream before incorporating the condensed milk and heavy cream? That should help thicken the mixture before it goes into the ice cream maker. Once it’s done in the ice cream maker, the texture should be even thicker, similar to soft serve. Freezing for several hours will help it reach that traditional scoopable ice cream consistency. If you can, I recommend checking out the video so you can see the thickness and texture of the ice cream.
Gary
My vanilla tasted more like a Werther’s Original than vanilla. Anyone know what I did wrong?
Wholesome Yum M
Hi Gary, Did you Keto Condensed Milk start to brown slightly? That would give it a more caramel flavor.
Selina
This ice cream is absolutely amazing! So much better than the low carb ice cream sold in stores. I can’t thank you enough!
Anna
I made keto vanilla ice-cream according to the recipe, and I ended up throwing it away. I made no substitutions at all and was super careful about the measurement of the ingredients. I put the mixture into an ice-cream maker. Ten minutes later, the mixture thickened, and I immediately popped it into a covered glass dish and put it into the freezer. It had a consistency of cake frosting, did not even feel cold and did not MELT. I spent a lot of money on the cream, allulose and the MCT oil. What a waste of money!
Wholesome Yum M
Hi Anna, I’m sorry this recipe didn’t turn out to your liking. How long did your ice cream sit in the freezer before you took it out to eat? After being in a ice cream maker and freezer, it should have been frozen and would melt when at room temperature.
V-La
How much powdered Erythritol do I use if not using allulose?
Wholesome Yum M
Hi V-La, Use the same amount of erythritol as listed in the recipe.
Kelly L Firlotte
Can I use Monk Fruit in place of Allulose?
Wholesome Yum M
Hi Kelly, Yes, that will work out just fine. Use the same amount as listed in the recipe.
Kathryn Klaus
Love the taste. However, I need help with the texture part. I’d like to upload a pic, but it doesn’t look like this site allows that. It came out kind of “crumbly”. It did not really hold together. I used the Besti Powdered Allulose, Sports Research MCT Oil Unflavored and Torras Stevia Dark Chocolate Chips (since I didn’t have vanilla bean). Also, I did beat the 1c of heavy cream before folding into the butter, powder, 2c heavy cream mixture. I didn’t see the note at the bottom saying you don’t need to do that as shown in the video until it was too late. Not sure if that affected the “crumbly” outcome or something else. Overall we really liked the taste and will definitely make this again and try to get it right.
Wholesome Yum M
Hi Kathryn, Beating the whipped cream does change the texture of the ice cream. I suggest skipping that step next time for softer, creamier ice cream.
Sundara
Try Xantum Gum. Just a pinch will do and it completely makes the texture right.
Andi
I’m never buying store bought ice cream again after making this homemade keto ice cream. It was so easy to make and so delicious! I got creative and made homemade raspberry syrup (I just rendered a cup of fresh raspberries until I got a syrup consistency, I strained it to eliminate the seeds) once the ice cream base was cool and in the glass container I added the raspberry syrup in a zigzag motion and put it in the freezer, it was a total hit!
Most commercially made keto ice creams are heavily packed with erythritol which upsets my tummy if I’m not careful, being able to control how much erythritol I can add in the recipe made a huge difference for me. You really don’t need much because once the cream evaporates you are left with a sweet mixture that’s at a perfect ratio (cream+sweetener). I used real vanilla beans and the pod as I was simmering the cream, I think it made the flavor “pop” even more so. I discarded the vanilla pod after the cream cooled. This recipe is an absolute keeper!!! Thank you for sharing!!!
Paul
Hello! I’m new to all of the keto lifestyle and making ice cream. I’ve researched countless keto ice cream recipes and I really like yours so I’m going to try it. I’d like to add some protein to this recipe so my questions are as followed:
-How much? What kind? When to add it? What would be the protein per serving? Thanks a million!
Wholesome Yum M
Hi Paul, The easiest form of protein to add would be collagen peptides, as they dissolve in cold liquids without leaving a powdery texture. For this recipe, you could easily add two servings of collagen peptides without changing the texture of the ice cream. The amount of protein will vary according to what brand you buy, but they are around 18 grams of protein per serving of collagen peptides.
Kristie
Hello! Love your post! What kind of ice cream maker did you buy? There are so many out there!
Wholesome Yum M
Hi Kristie, The one I use is linked in the ‘Tools’ section. It’s a Cuisinart and a great kitchen staple!
Sherri Weidman
My ice cream did not “freeze” as in your photo. It was solid, but texture was very sticky or goey. I think it was the MCT addition that made it that way. I put in 1/4 cup of what I had, which is Barlean’s MCT Swirl. It was not like ice cream at all.
Wholesome Yum M
Hi Sherri, I am sorry the recipe didn’t turn out as expected. There are several different types of MCT oil on the market, so results can vary. That particular brand you used has quite a bit of additional ingredients (thickeners and glycerine) which I suspect, is what changed the texture of your ice cream. I would recommend using a pure form of MCT oil next time for the best ice cream texture.
June Hemphill
I pour mine into 1/2 cup Glad containers, can add additional ingredients. I swirl Walden Farms syrups into some, can have individual flavors.
Cory
Hi there, great recipes! Most traditional ice cream recipes have you chill the mixture thoroughly overnight before adding to an ice cream machine to yield a smoother texture. The instructions for this recipe only say to cool to room temp, so I was wondering if you’ve played with adding room temp mix vs chilled mix to the machine, and if it had any positive or negative effect with this recipe?
Maya | Wholesome Yum
Hi Cory, I haven’t tried that. Let me know how it goes if you try it and if it makes a difference for you!
Rena Schwartz
I am a vegetarian. Do you have any vegetarian Keto recipes?
Maya | Wholesome Yum
Hi Rena, Yes, absolutely! Browse all my keto vegetarian recipes here.
Colleen Silvia
could coconut oil be used if MCT oil isn’t on hand?
Wholesome Yum A
Colleen, I don’t think that will work since the MCT oil helps keep it scoopable and does not harden in the freezer. Your next best bet is fractionated coconut oil, which is liquid at room temperature.
Jayne Britten
Hi, this is my 2nd time making this ice cream, I’m in the uk but I have used the cup sizes as in the recipe so I’m pretty sure I’ve got the right measures, but …. the double cream and butter when heated up just keeps separating, and although the colour looks right and it tastes like condensed milk I cannot stop the butter sitting on top of the heated cream. Can you help please? X
Maya | Wholesome Yum
Hi Jayne, It sounds like the heat is too high, keep it lower next time.
Robyn
I want to know if I can make this sugar free ice cream without any type of sugar, including sweetener substitutes? I don’t like any of the substitutes…thank you.
Wholesome Yum M
Hi Robyn, Yes, this ice cream can be made without any sweetener.
Lyndze
This is amazing ice cream! I don’t have an ice cream maker and I have the mct on order, however, I decided I needed to try it. I put it in one of my silicone storage bags so that I could squish it up and store it easy. It worked so well. I had to try it at soft serve consistency…it was delicious. Try this recipe! You will not be sorry!
Jennifer
Is that salted butter?
Wholesome Yum A
Hi Jennifer, this recipe uses unsalted butter.
Ivea
How can I enlist the help of my Vitamix in this ice cream recipe? Thanks!
Wholesome Yum A
Hi Ivea, there’s no need for a blender in this recipe, but you could probably use it if you opt to mix MCT oil powder in the ice cream base.
Linda
I think I did something wrong. The ice cream wasnt smooth at all. It could almost be described as sweet curds. Did I cook it too long?
Maya | Wholesome Yum
Hi Linda, Did you use an ice cream maker or the no churn method? It could be that it cooked too long, but also sounds like it could be churning too long.
Pam
Hi Maya, I seem to have had the same problem Linda did. I prepared the ingredients according to your instructions, and then poured the mixture into my ice cream maker. By six minutes it was all thick and clumped up, and not able to churn. It’s almost like the mixture was on its way to becoming butter, and it kind of tastes that way too. It’s extremely rich between the whipping cream and mct oil. Any ideas what I might’ve done wrong? Thanks so much!
Wholesome Yum M
Hi Pam, Did you use pure MCT oil? MCT oil (liquid or powder form) sometimes have additional starches or thickeners added to them, which could cause your ice cream to thicken up like crazy in the ice cream machine. Please be sure to check the ingredients on your MCT.
Cindy
Can’t wait to make new recipes, and healthy ones I’ve been changing all my food around to stay healthy, just having a hard time with the last 60 pounds.
Brandi
WOW!! My favorite keto ice cream recipe yet! I ended up making it a little too sweet for my taste so I added a chopped dark chocolate bar and walnuts to it! Superb!!!
Brenda Hanik
Hi Maya, I used several of your recipes so far from your web site and all have come out nice and very tasty to me. I also have your cookbook on order through Amazon. Look forward to the recipes in your book. Until my cookbook arrives I will keep looking for more tasty recipes on your web site.
Thanks,
Brenda Hanik
Houston, Texas
Maureen B Kaminski
So I made this ice cream and I thought I followed the directions exactly, but the ice cream turned out quite gritty. I churned it in an ice cream maker and it never really got thicker.
I gave up after 30 minutes and just put it in the freezer.
Wholesome Yum
Hi Maureen, is it possible you used granulated erythritol instead of powdered? That could have caused the grittiness.
The Overlord
Have you tried making this with Stevia instead of erythritol? It’s better right?
Norm
While the ice cream looks really great and the texture is pretty good, I find it to be way to fatty for my taste. Just a little spoonful left a fat coating in my mouth for some time afterwards. Maybe it’s because after 15 minutes in my ice cream maker the consistency was well beyond softserve. Looking at just about any other ice cream recipe, milk is also used, not just heavy cream. Have you tried it with a milk/cream mixture?
Wholesome Yum
Hi Norm, my recipes don’t include conventional milk because it tends to be higher in net carbs. This recipe is heavier on the fat for people eating low carb, so I haven’t tried that here. If you do, let me know how it goes!
Brann Tylo
Quick question. I was working toward making some nice ice cream, but when I tasted the mix before going to the freezer, it was so delicious and had such a marvelous salted caramel taste, I want to use it for other stuff, like a spread or syrup for pancakes. Do you have an idea of how long the mix would last in the refrigerator, were I to make large batches to put in mason jars?
Also, thank you so much for this recipe, my GF and I will love it.
Wholesome Yum
Hi Brann, I haven’t tried refrigerating it but I’d guess it would be fine for at least a week. Let me know how it goes if you try that!
Wendy
I want to try this. It is crazy hot here in Texas and ice cream hits the spot.
I’m just curious if you or anyone has tried making this in mason jars? I have an ice cream recipe that I make in jars and works pretty well.
Wholesome Yum L
Hi Wendy! I have not made this recipe in mason jars. If you give it a try, let me know how it turns out.
Caron Bukowski
Ok, I opted for substituting 1 cup of HTC with unsweetened almond milk. I added 3 tbsp of cocoa, plus 2 tbsp more of sweetener. After it cooked down, I added 1 cup of hwc, vanilla, and some chopped almonds. I also added 1 cup of the vanilla ice cream in the standard recipe, then ran it through the ice cream maker. It came out like soft serve, but froze up nicely in the freezer. Absolutley fantastic!!
Melissa
It turned out perfectly. I followed the recipe 100% (using MCT oil, vanilla bean & an ice cream maker). It was VERY rich -I might try using some coconut milk next time to try and lighten it up as suggested. Maybe I over churned it. Thank you for the recipe!
Cm
At what stage would I add peanut butter to this recipe?
Maya | Wholesome Yum
I haven’t tried adding peanut butter, but you could try it when you mix the cream with the condensed milk.
Shannon G
I’m going to have to try this one again… The new recipe will overchurn in an ice cream maker. I followed the directions on my machine, which called for 30 minutes of churning, which was way too much… I ended up with minty almost butter. In contrast, I had just made a regular chocolate ice cream for hubby and daughter which was like soft serve after 30 minutes. Next time I’ll try checking after 15-20 minutes
Maya | Wholesome Yum
Hi Shannon, Thanks for the feedback! Yes, 30 minutes sounds like too much for this recipe. I think mine took about 15-20 minutes, so try checking after that time. I typically always glance into the ice cream maker periodically when making ice cream in there to see if it’s done yet.
Erika Picard
OMG…this is delicious!! I made the churned version without MCT. The flavor and texture beat the commercial KETO ice cream. I simmered the base a full 45 min. which gives it that added caramel color and flavor and beat the last cup of cream as shown in the video before added to the base. My cuisinart ice cream maker reached soft serve consistency in about 10 min. Using salted butter sets the stage for a butter pecan option which is one of our faves. This is a winner!
Caron Bukowski
I made this, OMG!! Tasted like the ice cream in sandwiches and drumsticks, like when I was a kid in the 60’s. That was when they used real ice cream. I am enjoying this so much!!!
Caron Bukowski
I’m making my first batch. I used powered Bochasweet. Looks, cooks and bakes just like sugar with no after taste. Hopefully, it works for this recipe.
Betty
This might be sugar free but is very high in fat and calories! So what makes it healthier?
Wholesome Yum
Hi Betty, this ice cream is designed for people following a higher fat diet with fewer carbs. Check out my guide to starting a low carb diet for more information on the health benefits.
Gayle
Is there is a reason you don’t use eggs in the recipe? My non-keto family ice cream recipe uses 8 eggs per gallon. We whip them for about 10-15 minutes before adding the other ingredients (condensed milk, sugar, vanilla, whole milk, evaporated milk). Have you tried using eggs in the recipe?
Wholesome Yum
Hi Gayle, this is an egg-free recipe for anyone averse to eggs. This ice cream recipe does have eggs if you prefer them!
Edna Rice
Can heavy whipping cream replace the heavy cream?
Maya | Wholesome Yum
Hi Edna, Yes, these are the same thing.
Anya Zamon
Hello! I do not have MCT oil. Can I still make this ice cream?
Wholesome Yum L
Hi Anya, I highly recommend using the MCT oil or powder if you’re not using an ice cream maker.
Kristi
This turned out freaking amazing! I followed the directions exactly, but added in mashed strawberries, low carb chocolate chips and chopped walnuts after the cream. Seriously the best ice cream I have EVER had!! Thanks for the recipe. 🙂
David
Like another commenter, I had the problem of it turning to a lumpy butter-like mass. I used an ice cream machine and the lump just stuck to the dasher and moved around without any churning. I cooked the mix for 35 min. and I don’t know that was too long or too short (I kept the temp low) but it did get quite thick and coat the back of a spoon but did not pull away from sides of pan when tilted. When I added the 1/2 c of MCT oil powder, it seemed to get quite a bit stiffer and wonder if that made it worse. Any suggestions? I’m so jealous of those who had such success!
Maya | Wholesome Yum
Hi David, I just updated the keto ice cream recipe to make improvements and avoid this issue.
David Schwartz
I loved this! Right now there’s an abundance of fresh strawberries at the farmers markets and I’d like to use your recipe as a base for low-carb strawberry ice cream. I realize the berries will add some sugar. I was thinking of puréeing the berries with the reduced cream/butter mix. What do you think? Any tips on add-ins like fresh berries?
Maya | Wholesome Yum
Hi David, Thank you! I haven’t tried adding in pureed berries, but have added chunks of berries and that worked great. Let me know how it goes if you try adding in a puree.
Elaine Carty
Omg just made this. It is amazing. Can’t wait until after dinner to have more.
Eunna
My ice cream maker just arrived and we’re excited to try your recipe. How much ice cream does this recipe make? A half gallon? A pint or two? It would help me out to know what factor we need to increase the recipe to for our 6 quart ice cream machine!
Maya | Wholesome Yum
Hi Eunna, It makes 8 servings, or 4 cups (a quart). My ice cream machine is larger but still works for this amount.
Dana
The flavor is great but mine turned out grainy. It was rich n creamy before freezing but became grainy during the stirring process. The only thing I did different was I used peppermint extract and added Lily’s Chips. Is there any way to save this batch?
Maya | Wholesome Yum
Hi Dana, I’m glad you liked the flavor. Did you use powdered erythritol? Granulated will be grainy.
Spirit299
I used powdered erythritol & it still was granular, not when warm, but after it froze. I ran into that problem several times when cooking with it (then chilling/freezing … specifically with “creamy” products).
I have since read that using erythritol in chilled or frozen products it can granulate, if you do use it, it shouldn’t be more than 50% of the sweetener. Add at MINIMUM 50%+ of xylitol or allulose (both powdered) to stop granulation. I haven’t been able to purchase allulose yet (in Canada, so can’t get yours, when my HUGE sweetener stock gets lower will try Amazon.ca), but xylitol is my sweetener of choice. Flavour & sweetening power superior to erythritol & monk for me. Glucose index is just marginally higher. Xylitol gets a bad rap too often …. IMHO
Spirit299
A correction to my wording above. Instead of the various uses of thd word “granulate” … it should be “crystallize/crystallizing”
Maya | Wholesome Yum
You are absolutely right. If you look at the recipe card, you’ll actually notice that this recipe no longer uses erythritol, because that is not my recommended sweetener for ice cream anymore (my previous comment was from over a year ago). The recipe now uses powdered allulose to prevent crystallization and to keep the ice cream nice and scoopable. 🙂
Kyle McAdam
Thanks for the recipe, can’t wait to try it this weekend
I’m going to add some keto 0 carb chocolate bar chips to it
Jill Corrigan
Just made this with some home made sugar free lemon curd. Just threw it all together then in ice cream machine. Also added a touch of xantham gum. Wow!!!
Pam Andrews
What can be used instead of erythritol? Also what can be used instead of MCT oil powder?
Maya | Wholesome Yum
Hi Pam, You can use any sweetener you like – check the low carb sweetener conversion calculator here. The MCT oil powder doesn’t have a substitute, but you can omit it if absolutely needed. It does last me a very long time when I buy it.
Emily
Hi – getting ready to attempt this recipe. I have Lacuma powder – can I substitute 1:1 for the erythritol? Thx!!
Maya | Wholesome Yum
Hi Emily, Sorry, I haven’t tried that but let me know how it goes if you try.
Pam
I’m anxious to try your recipe. After reading some of the comments, I’d like to add a couple of suggestions. #1, if you’re like me and share with your dog, use natural unprocessed honey in place of the sweetener. It’s far safer for them as any of the sweeteners we use is highly toxic to them. My dog eats Keto and I’ve done a lot of research on this. #2, if you don’t want to use or have the MCT oil, you can use 2 tsp of vodka and that will keep your ice cream from freezing solid.
Maya | Wholesome Yum
Hi Pam, Thanks for the feedback. Erythritol is not toxic to dogs, but xylitol is. But of course you’re free to use honey as well if you don’t mind the sugar content. Adding vodka to help keep the ice cream soft is also an option, if you don’t have kids that will be eating it. 🙂
Tasha
Can I use my ice cream maker for this recipe?
Maya | Wholesome Yum
Hi Tasha, Yes, absolutely! I have ice cream maker instructions included above.
Margaret Foss
Mine did not freeze?? Not sure why? I used almond milk and cream in part one (1 cup each)
Maya | Wholesome Yum
Hi Margaret, I’m not sure how that could happen, it probably needed more time? Is your freezer working okay? All milk and cream will freeze in a freezer, no matter what recipe you use.
Candace
Hi! I attempted to make this ice cream. I followed the directions to a t. I did choose to used MCT oil as well as vanilla bean. The taste of the condensed milk was so yummy! I was super excited! Until I put the mix in my icecream maker. After only 5 mins of churning it turned to butter. So deflated. Not sure what went wrong. I know you don’t use one, but you did say one could be used. Any thoughts on what may have went wrong?
Maya | Wholesome Yum
Hi Candace, Sorry about that! I recently improved the recipe to avoid the possibility of over-churning the ice cream. I have instructions above for both ice cream maker and no churn methods (I tested both a few times), so should work perfectly now.
Susan
Hi there… 1st I want to thank you for an amazing keto ice cream!…….. I followed directions to a T….worked perfectly….. to those that said it separated, be patient, wisk it back, it will come together… you can’t just walk away… when your dealing with cream and sugar, keep stirring…. I was looking for a keto ice cream and saw your website…. 4 ingredients! Say hallelujah I’m a believer
Katie
Hi. I love the idea of your recipe since I am doing a no sugar challenge for a month. However I tried last night and used coconut oil instead of mct oil and the after taste is absolutely horrible. I have a ice cream maker so the consistency before it went it to freeze was amazing but tasted wrong. I am trying again tonight with no coconut oil. Will this get rid of that coconut aftertaste?? Thankyou so much!!
Maya | Wholesome Yum
Hi Katie, Sorry to hear you had an aftertaste, was it a coconut aftertaste? If so, that’s probably from the coconut oil. If it’s not a coconut aftertaste, did you use a different sweetener that might have had an aftertaste?
Christine
I don’t eat any sweeteners, including Erythritol. Since I eat no sugar I don’t need my ice cream to taste sweet in order to think it’s good. So my question is, does the sugar substitute do anything chemically, or would it be possible to make this omitting the erythritol? I hate to go through all the trouble if that’s a key to the process. Also, would love to add cocoa powder, raspberries, or peanut butter for flavors. That should work, eh?
Thanks!
Maya | Wholesome Yum
Hi Christine, I haven’t tried it without sweetener but think it would work fine without if you’re ok with ice cream that isn’t sweet. I haven’t tried mixins like cocoa powder that mix directly into the main ingredients, but anything you stir in, such as raspberries or peanut butter swirl, will definitely work. Let me know how it goes if you do try cocoa powder.
Katy
I have not tried this yet but I would like to add chocolate. Have you tried that yet? Can you give me some guidance on amounts of powdered cocoa and erythritol to add (and anything else that would be needed). Thanks!!
Maya | Wholesome Yum
Hi Katy, Sorry, I haven’t tried that yet!
Shannon Morris
I’d try adding during the cooking stage. You’ll need more sweetener too probably
Leslie
I cant have sweeteners of any kind. Could the erythritol be substituted for banana in any way? Does the powderiness of the erythritol affect the texture of the base? Some things I may just have to learn to live without.
Maya | Wholesome Yum
Hi Leslie, Sorry, I haven’t tried that. Banana wouldn’t be low carb, but if that’s ok for you, it might work. Let me know how it goes if you try.
Brooke Sullivan
Just finished reducing milk. I doubled recipe so it’s acty now 1hr 15min later (phew!) :O I’m surprised how mildly sweet the condensed milk is. In fact, it seems I should’ve doubled erythritol (er, again). I used 2/3c Swerve confectioners. I really can’t see how it will handle further dilution with additional cream. I’m debating adding liquid stevia to boost it at next stage. Not sure how much to even start with. I thought I saw a comment noting the former recipe used 3/4c erythritol vs current 1/3(??) Yikes! Tho.. as I am writing this, I am recollecting your sweetener conversion tool/link!!! Will head over in meantime for help. Thanks so much!!!
Maya | Wholesome Yum
Hi Brooke, The reducing time will vary widely depending on the size of your pan. You can add more sweetener if you like, but I find that for some reason it tastes sweeter after freezing. Feel free to adjust to your liking, though.
Chloe
I made this tonight. So the first time was a fail on the stove- my butter and cream separated. So I tried again and with reduced heat with success! I used half coconut milk, half thickened cream and later on used coconut oil. Omg I am struggling not to devour it while I wait for it to freeze! The flavour is delicious!! Nomnom. I can’t wait to eat it tomorrow. Thank you!
Neo Doh Mei
Hi, can I replace powdered erythritol with lakanto sweetener?
Maya | Wholesome Yum
Hi Neo, Yes, you can! You’d need a different amount – check the sweetener conversion calculator here.
Neo Doh Mei
Thanks for the recipe! I made matcha ice-cream, and it taste just nice! However, my ice-cream is a bit oily to us. And I had to wash my cup using dish detergent. Is that normal? I just tried using almond milk to replace heavy cream in step 1. Hope my matcha & coffee ice-cream won’t be oily this time
Maya | Wholesome Yum
Thank you for the feedback, Neo! I updated the recipe recently to reduce the mct oil/powder, which should take care of this issue.
Robin
Can the sugar free sweetened condensed milk in this recipe be successfully used in other recipes? For example, I have a key lime pie recipe that calls for sweetened condensed milk. Thanks!
Maya | Wholesome Yum
Hi Robin, Yes, you can!
Betty
Can stevia be substituted for the erythinol? Also I’ve made the 2 ingredients ice cream with fat free condensed milk and heavy cream (it seems you either have to have the fat or the carbs!) and there was no folding involved only blending in the cond milk once the cream was whipped & someone even whipped them together so I’m wondering was the folding in because you made the cond milk or there was no sugar in it? Also with the recipe I mentioned there was no continually going to the freezer to stir and the texture was very smooth and creamy like gelato which I love.
Maya | Wholesome Yum
Hi Betty, I haven’t tried it with stevia, but it should work. You don’t have to fold in the cream, just whisk it in.
Joy
Wow! So good! I made this for my little boy’s birthday because we have to restrict his sugar intake, (and I eat keto and love trying new recipes). Even my non-keto husband liked it, so that’s a win. I followed the recipe with the exception of mixing 3 different sweeteners (but staying with the 1/3 cup measurements) to avoid aftertaste. No complaints at all from the family! It was slightly sweeter than I prefer, but that’s an easy fix next time. I have two questions: the ice cream was slightly crumbly when frozen solid but creamy within a few minutes. (1) Is that your experience or did I overmix the cream, making the peaks too stiff? And (2) does your ice cream have a French vanilla or almost caramel-ly taste or did I oveheat the butter in the condensed milk step? No matter, French vanilla or almost caramel-ly was great! Just want to know for next time.
Maya | Wholesome Yum
Thank you so much, Joy! I improved the recipe a bit recently to reduce any possible crumbling. Yes, it does have a fairly strong vanilla taste, but you can decrease the vanilla extract if you don’t like it, or add mix-ins like I put in the post above.
Paula Tahanmeyers
If I choose to use the ice cream maker, how long should I let it churn?
Wholesome Yum L
Hi Paula, I’m not sure since I haven’t tried that method yet. If you try it out I would love to know.
Lita Johnson
I just made vanilla bean ice cream but this looks so much better. This will be the next one on my ice cream list. I have had ginger ice cream before because I love the taste but never have tried to use it in ice cream. Can’t wait – thanks!
Maya | Wholesome Yum
I hope you like it, Lita! Thanks for stopping by!
Matt
Hi I made the recipe and ran in to a few issues. I made the condensed milk first then refrigerated it before letting it come to room temp the next day and finishing the recipe. The final product was gritty with the erythritol. Would this be because I cooled the condensed milk first? Also I my final product was very hard and waxy. I thought I might have over whipped cream could that be part of the problem? Last question the erythritol has a sickly sort of aftertaste that lingers is there any way to combat this?
Maya | Wholesome Yum
Hi Matt, The issue was likely letting the condensed milk sit overight, as erythritol can crystallize as it sits and cause multiple issues like you experienced.
Gloria
Thank you for the low carb recipe but my attempt was a fail at the first stage. I know you suggested to simmer for 30-45 mins but the oil from the butter completely separated after 20 mins of simmering. The heat was extremely low but it looked like brown chunks of fat/cottage cheese.
I know I did something wrong because it doesn’t look anything like yours but I’m not sure what. Would you be able to help me for my second attempt please?
Maya | Wholesome Yum
Hi Gloria, Sorry you had issues with it. It sounds like it did overheat. Try an even lower temperature next time. If your stove just runs hot, maybe a double boiler might work. If it does separate, sometimes you can bring it back together in a blender.
Serenity Simpson
Too awesome for words!!! Amazing!
Maya | Wholesome Yum
Thank you, Serenity!
Tammy
Hello- I am made this yesterday with an ice cream maker and it came out curdly. Any ideas why? I did add the MCT oil, vanilla while the sweet mix was still hot. Could that be it? Also, if you use MCT powder instead do you get less of the greasy taste/feeling?
Maya | Wholesome Yum
Hi Tammy, Really sorry about that! Based on the date of your comment, this would have been my older recipe. I updated it recently to improve the texture and this issue shouldn’t happen anymore.
Sandy
OMG!! We just mixed all the Ingredients together and put it in our Cuisinart Ici cream maker, no cooking! BEST ICE CREAM I’ve ever had! Thanks for sharing your recipe!
Maya | Wholesome Yum
I’m glad that worked for you, Sandy! Enjoy!
Cindy
Can you replace the MCT oil with coconut oil?
Maya | Wholesome Yum
Yes, you can substitute coconut oil, Cindy. I hope you like it!
JP Nason
This is by far the best keto ice cream I’ve ever made, and I’ve tried a lot of recipes!
Firstly it’s with ingredients that I typically have, or can easily procure (in my case I needed to buy some Heavy Whipping Cream). It was fast and, the reduced cream already tasted amazing (I was tempted to just eat it!) , but waiting for it to freeze, then leaving it on the counter for about 20 minutes before eating was worth the wait.
It was really hard for me not to go back for another bowl! My non-keto husband loves it too, so I see this becoming a regular recipe in our household! The only difference was that I used vanilla paste instead of vanilla bean + essence.
Maya | Wholesome Yum
You just made my day, JP! Thanks for stopping by! Have a nice day!
Ann
Just a quick heads up. I noticed some substituted xylitol as the sweetener. If you have a dog and share your ice cream with them, it is extremely deadly, They do not metabolize it the same way as humans and it can kill them quite quickly.
Maya | Wholesome Yum
Hi Ann, Yes, you’re absolutely right! People with dogs need to be careful with xylitol because it’s dangerous for dogs. Erythritol is not an issue, though.
Ellen Bornstein
I just made this and realized I grabbed my Keto Collagen container and not my MCT oil powder. I cannot believe I did that! Tastes ok so far but will let you know what happens. Darn, was so excited about this recipe.
Maya | Wholesome Yum
Hi Ellen, Please let me know how that turned out! I’ve heard about collagen or protein powder being used in ice cream recipes, but never tried it with this one.
Leslie
Hello, is the amount of MCT oil/powder used the same whether it is the oil or the powder?? Thank you for taking the time to answer.
Maya | Wholesome Yum
Hi Leslie, Yes, it’s the same amount with either one.
Sunny Tan Yu Hock
You have a wonderful and great site.
Dianne Pardinas
Hi! I made this ice cream recipe last night. I have a Kitchenaid mixer and have an ice cream attachment so I attempted to freeze it in the freezer attachment. The ice cream turned out looking like cottage cheese. I tasted it and don’t think I like the “cooked” taste as well but it basically tastes like a cooked custard recipe which is okay. But do you have any idea why mine turned into cottage cheese?
Maya | Wholesome Yum
Hi Dianne, Sorry you had issues with it. It’s hard to say what went wrong without being in the kitchen with you, but it definitely should not look like cottage cheese. Maybe the mixture was not folded enough in the folding step? I’d recommend watching the video and let me know at what point yours looked different.
Dianne Pardinas
I think I may have overcooked my cream in the first stage. Mine was definitely thicker than yours was in the video. I think I whipped my cream to the same consistency though.
Is there anything I can do to save this? Can I melt it and refreeze it do you think?
Maya | Wholesome Yum
Hi Dianne, You can probably add more cream to thin it out if the first part is too thick. Then you might need a bit more sweetener if that was a lot more cream. The end result won’t be identical but I think salvageable. From there you can follow the recipe as-is.
Gina
Mine also turned into ‘cottage cheese’ when I added the oil (I used coconut oil) but I did manage to save it by slowly heating it & mixing until it came back together. I haven’t tried the ice-cream yet (it’s still in the freezer) and suspect I lost the little bit of fluffiness from the whipped cream but it tasted delicious so I’m keeping my fingers crossed it turns out ok.
I think my problem was that all my other ingredients were cold rather than room temperature (I made the condensed milk last night & left it to cool in the fridge till this morning) so when I added the coconut oil it seized – next time I’ll add the coconut/MCT oil to the condensed milk while it’s still warm.
Will see how it turns out!
Hilda
Hello ALL. Thank you Maya for the simple recipe. I have tried the same exact recipe both ways, one with erythritol and the other with Xylitol. The ice cream with Xylitol comes out creamier while my ice cream with Erythritol hardens a bit. I also used 1 to 1-1/2 tsp of Better Stevia Glycerite with the Xylitol and MCT oil and that does the trick for me!! I also made my own Keto Rocky Road with 1 tbs of Cocoa or Cacao Powder and Lily’s Stevia Chocolate bars (3 total oz) and homemade low carb marshmallows that were amazing!
Maya | Wholesome Yum
I am so happy you liked it, Hilda! That sounds delicious!
Yaseen Tasnif
Amazing! I reduced raspberries and added chocolate. Another tip, boil the cream with vanilla beans for a more intense flavor.
Maya | Wholesome Yum
That’s a great idea, thank you for sharing with us, Yaseen!
Sophia
I’m so excited to try this recipe! It sounds delicious and I love that its customizable. I don’t have erythritol, do you think liquid stevia work to sweeten it or would that ruin the flavor?
Maya | Wholesome Yum
Hi Sophia, You could try, but the texture might be different. You’d need a lot less, though, since it’s very concentrated.
Erica
Did I miss something??? It says to make the condensed milk add butter and heavy cream, then it says while this is breaking down, you can whip the heavy cream to soft peaks? How is that done if the cream is already on the oven? I’m literally making this right now and have NO idea what to do with the cream. Do I put it with the butter on the stove or mix to peaks and fold in?
Maya | Wholesome Yum
Hi Erica, The 4 cups of the heavy cream are divided. Half (2 cups) is used in the first step to make the condensed milk. The other half (2 cups) is beaten to stiff peaks separately and folded in later. Hope this helps!
Sherri
You responded to her question by saying the cream is divided, 2 cups and 2 cups, total of 4. But the recipe calls for 3 total……which is it? Thank you
Maya | Wholesome Yum
Hi Sherri, Sorry about the confusion. This recipe was updated in 2018 to improve texture, so the total is now 3 cups. Go ahead and follow the recipe card instructions/amounts.
Virginia
Where do I get the MCT oil powder?
Maya | Wholesome Yum
Hi Virginia, You can get it here.
Katie
I’ve tried making this twice with an ice cream maker. Each time it turned into what I can only describe as vanilla butter. I can’t figure out why?
Maya | Wholesome Yum
Hi Katie, Sorry you had this issue. I’ve updated the recipe recently to improve the texture.
Kat
Hi – Do you subtract erythritol from your carb count or just fiber?
Thanks
Maya | Wholesome Yum
Hi Kat, Yes, I subtract the erythritol for the net carbs.
Ben
Had to share! Making this right now. The original condensing was taking FOREVER. And then I remembered a trick on boiling noodles in a large frying pan. The theory is that there is more surface area in the frying pan so it boils quicker. The same thing happened here! After about ten minutes the base was condensed to perfection! Just a trick. Too bad we don’t eat noodles anymore because that trick works equally as well!
Maya | Wholesome Yum
Thanks for sharing with us, Ben! I need to try that!
Linda
If you don’t eat noodles, try buying koniyaki, or yam noodles, they have only a few carbs and calorie. I just run them through very hot tap water, and serve as you would any other noodle. You can get them at an oriental grocery store. Chewier than pasta……some like that better.
Sinda
I Made this last night and added some maple and caramel extract with pecans and and I also have an ice cream freezer. It is the Best home made ice cream I have made. Thank you!
I also used a scant 1/2 cup of pyure organic stevia blend as this is what I had on hand, first time purchase. It was a little to much sweet, will use Less next time.
Maya | Wholesome Yum
I am so happy you liked it, Sinda! Please come back again soon!
Catherine
Thanks for the recipe! I made a raspberry ice cream cake for my BD, it was DELICIOUS! My non keto hubby didn’t leave any leftovers 🙂
Maya | Wholesome Yum
Thank you, Catherine!
E
I have two different versions of this recipe– both by Maya Krampf, but the amount of sweetener and oil differ. Which recipe works best– and is for KETO?
The other recipe calls for 3/4 cup Powdered erythritol and and only 1/4 cup MCT oil.
Thanks!
Maya | Wholesome Yum
Use the current version on the recipe card. The recipe was recently re-tested and updated with reduced sweetener and increased MCT oil for better results. Thanks for asking!
Lori Z
I was hoping this was going to be the best ever low carb ice cream because I went to so much trouble preparing it, condensing and whipping the cream. The taste was so yummy before I combined he whipped cream. The consistency after it was frozen was like frozen whipped cream not Ice cream. I didn’t have MCT to use. Would that have changed it? Would using Almond Milk or Cashew Milk for part of it make it more dense instead of fluffy?
Maya | Wholesome Yum
Hi Lori, Omitting the MCT oil was likely part of the issue. But, I also recently updated the recipe, reducing the whipped cream to improve the texture.
Debbie Balhatchet
Hi, I am new to low carb way of eating & found with your recipes I don’t have to miss out on my favourite foods, including ice cream. I am however having trouble sourcing some of the ingredients, such as almond flour & certain oils, can you please tell me where you get yours? Thanks again for a great site … Debbie.
Maya | Wholesome Yum
Hi Debbie, This is one of the most affordable almond flours I like: https://assoc-redirect.amazon.com/g/r/https://amzn.to/2KNy562 Otherwise, every ingredient in every recipe has a link right on the recipe card, so you can click those to buy ingredients.
Jen
Have you mastered a dairy-free ice cream yet? I’ve found some in the stores that I really like but would love to be able to make it myself.
Maya | Wholesome Yum
Hi Jen, You can try this chocolate peanut butter nice cream that’s dairy free.
Gina
Can’t wait to try this! I am from White Bear Lake, MN, Maya! Thanks for the fabulous recipes!
Maya | Wholesome Yum
I hope you’ll like it, Gina! Great to see a reader close by. 🙂
Patti
Hi, I love your recipes. I have 2 questions.
First, if you use coconut milk in place of the cream in the first part, how much do you use? One whole can of coconut milk or just the cream and measure 2 cups?
The second one is, what if you divide to use the ice cream maker, do you let it cool and do you still use the whipped cream? I’m sure you do, that’s probably a silly question. If you use the ice cream machine, do you still use the MCT oil? I have an ice cream machine but don’t use it much.
Oh, and can you add some cocoa if you want chocolate? Thanks so much.
Maya | Wholesome Yum
Hi Patti, If using coconut milk, you could really do it either way. It will reduce faster if it’s the cream only, but you could do either.
Yes, if you use an ice cream machine you should still let it cool, still use the whipped cream, and I do recommend using the MCT oil. It’s less critical than making it without a machine, but still recommended for best texture.
I’ve had reports from people making chocolate ice cream out of this but haven’t tried it. You can also try my chocolate peanut butter nice cream recipe.
Tracy Fluitt
I made this yesterday! The flavor was wonderful, but I think maybe I didn’t let it simmer long enough. I have a fear of burning milk products LOL. It was still very good. I used heavy cream for the whole thing, but next time I might use almond milk for the first 2 cups to lighten it a bit. I scarfed up the serving, which I topped with fresh blueberries. Oh so good! And super easy to make. Can’t wait to put my fresh strawberries on it tonight for my dessert!
Maya | Wholesome Yum
Thank you, Tracy! I added a picture to the post of what the condensed milk should look like after simmering, before folding with the cream. Hope that helps! I’m glad you still liked it.
Tracy Fluitt
Thanks for the ‘simmer down’ photo! It explains a lot! I thought mine was thick enough only to see that I should have let it go a few more minutes! I will definitely be making this again!
Linda
How would this recipe change if you are using an ice cream machine?
Maya | Wholesome Yum
Hi Linda, It would be the same up until the end where you put it in a freezer container, at that point you’d follow your ice cream maker instructions instead.
Shirl Yates
Hi my name is Shirl, I can’t wait to try your ice cream but, I don’t have a vanilla bean until tomorrow.
I think Sugar Free Low Carb Butter Pecan would be divine. My Mom always made ice cream in a churn, even the ones you had to turn the handle for the churn to churn. That’s been to many years back.
I’m thankful I found you on Pinterest and look forward to trying your recipes.
Maya | Wholesome Yum
Thank you, Shirl! I hope you liked the ice cream. Agree that butter pecan sounds amazing and am adding that to my list!
Noah Rouch
This is for me and my dad because we can’t have sugar.
Lorraine
This is my new favourite site. I am baking again after many years of eating store bought food and am loving it. Thank you so much. Couldn’t do this without your website.
Maya | Wholesome Yum
Thank you so much, Lorraine! Thank you for stopping by!
Lynn Faulkner
What is MCT oil??
Maya | Wholesome Yum
Hi Lynn, MCT stands for medium-chain triglycerides, and is derived from coconut oil. It has numerous benefits, tends to curb appetite and speed up metabolism, among others. You can get it here (the bottle lasts a long time and is also great for bulletproof coffee).
Ellen
Hi, could I use avocado oil instead of MCT oil?
Maya | Wholesome Yum
Hi Ellen, I haven’t tried that, but you probably can.
Barb
Could you elaborate if one DOES have an ice cream maker with the direction??
Maya | Wholesome Yum
Hi Barb, You’d follow the instructions on your ice cream maker but I added to the post above the recipe card, to clarify at what point the steps would diverge.
Wink
Will it work to substitute MCT Oil Powder instead of MCT Oil in order to keep it softer? If so, how much should I use?
Maya | Wholesome Yum
Yes! I got several questions about this so specifically tested for it. You can use the same amount of the powder as you would the oil.
Sophie
This recipe is THE BOMB – thank you – even my kids LOVED it!! 🙂
Maya | Wholesome Yum
I love to hear that, Sophie! Thank you for stopping by!
A.W.
Hi, can you use coconut oil instead of MCT oil?
Maya | Wholesome Yum
Yes, you can, but you’d need more of it.
Nadine
Thanks for posting this yummy recipe! I added squeezed lemon juice, lemon zest and no sugar rhubarb compote. Perfect treat on a warm spring day!
Maya | Wholesome Yum
I love that you added lemon and rhubarb! Thanks for stopping by!
Courtney
In my opinion, the final product is way too rich and sugary. I couldn’t even eat 1/2 cup. Next time I will do maybe 1/4 cup of the powered erythritol. It’s a great base for adding cocoa or other ingredients. I am trying the keto diet and very happy I found this recipe. Super easy to do with an ice cream machine.
Maya | Wholesome Yum
Hi Courtney, Thank you for the feedback! I actually agreed with you, and updated the recipe recently to reduce the sweetener. Hope you’ll like it better that way.
Jessica Shea
I look forward to trying this! I have not yet tried it, but have read in comments on other Keto ice cream that people had some success adding unflavored vodka or arrowroot, if you want to play with those 🙂
Maya | Wholesome Yum
Thank you, Jessica! Yes, vodka would definitely help with the hardness if you’re up for adding that. Arrowroot might also work, but has a lot of carbs when used in the amount you’d likely need for it to be useful.
Becky
Great recipe. I’ve mixed with chocolate/peanut butter, cinnamon/nutmeg/coffee, and blueberry. Hard to stop! I put different flavors in a pan I have with 8 rectangular slots (think size of single serving bread loaf). Works well for portion control but I find it hard to stop at one.
Maya | Wholesome Yum
I love all of your ideas, Becky!
Heather Hobbs
Have you substituted MCT with coconut oil?
Maya | Wholesome Yum
Hi Heather, That should work, but I recommend using a little more if you use coconut oil instead of MCT oil.
Kellie
I’m going to use Swerve, how much would I use?
Maya | Wholesome Yum
Hi Kellie, You’d need to use Swerve Confectioners. Just use the amount in the recipe.
Susan
This looks like it could be a good ‘base’ recipe for others, and I love that it’s no churn–don’t have one either! I’ll have to experiment with adding chocolate, coffee, and other options.Another site recommended vodka for helping keep ice cream soft, which I’ll have to try.
I was recently diagnosed with thyroid disease and pre-diabetic, so I am overhauling my diet–gotta shake some of this weight off! Thanks for the ideas!
Maya | Wholesome Yum
Hi Susan! Yes, you can absolutely use this as a base for all types of flavors! Thanks for stopping by!
Terena
I love this ice cream! I used 1 cup of allulose instead of the erythritol. I also split the cream after the first step and added a 1/4 cup of cacao powder to one half. I followed the rest of the directions for each of my halves so I could have a scoop of vanilla and chocolate together. I’m obsessed with ice cream, but I’m doing a low carb diet, so this recipe is a life changer!
Maya | Wholesome Yum
I am so happy you liked the ice cream, Terena! Have a great day!
Paul
Did anyone try the recipe without the erythritol? I’m curious what the texture would be like.
Maya | Wholesome Yum
Hi Paul, I haven’t tried that. It’s ice cream so you’d probably want it sweet. 🙂
Carla
Can you use coconut oil instead of MCT oil?
Maya | Wholesome Yum
Hi Carla! Yes, you can use melted coconut oil. I hope you like it!
Gus
I’m sorry…. who only has half a cup of ice cream?
Maya | Wholesome Yum
Ha! I know it might be hard to do sometimes, Gus! I am so happy you liked it!
Phyllis
Great recipe. I used a ice cream maker worked out fine. Also used freezer to cool sweet mixture while I whipped the cream. Perfect! Only problem I had was adjustment of sweetener I used. Only used av1/4 cup of svweti and was still a bit too much.
Lesson learned. Lol
Maya | Wholesome Yum
I am happy you liked it, Phyllis! Thanks for stopping by!
Phyllis
Forgot to mention I used 3 heaping tsps of instant expresso coffee to hot cream mixture. Yum!
Tried vodka to keep it from hardening. Lol. Just have to let it sit out before serving.
Maya | Wholesome Yum
Adding espresso is a great idea, Phyllis! Thank you!
Ahmad
Came out really tasty but very hard after sitting in the freezer overnight. I used the MCT oil and also made it with a ice cream machine. Any thoughts on what else I can do to soften it up? I thought it might be easier if I use multiple small containers rather than 1 shallow one. I don’t know, any advice would be helpful. Thanks.
Maya | Wholesome Yum
Hi Ahmad, I’m glad you liked the taste! Sorry it hardened so much, though. I do plan to experiment a little more with this recipe some more over the next couple of months to address any issues people have had with hardness. In the meantime it can help to just let it sit out on the counter for about 30 minutes to soften a bit before eating.
Penny
Thank you for the recipe. I’m not a huge fan of vanilla ice cream so I’m wondering what mix ins you recommend to keep it keto. If I added unsweetened cocoa powder, would it be to the mixture as I’m reducing it or after it’s reduced?
Maya | Wholesome Yum
Hi Penny, I haven’t tried adding cocoa powder. I do have a recipe for chocolate peanut butter ice cream coming soon that you might like better. For this recipe, you can add mix-ins but not sure about changing the flavor of the actual base. You could try an extract if you want to change the base flavor without altering ingredient ratios.
Hannah
Quick question on reducing HWC in step 1. Can all 2C of it be almond milk and still get a good result?
Maya | Wholesome Yum
Hi Hannah, I haven’t tried replacing all of it but don’t think so. I doubt that it will reduce if it’s all almond milk. You could try it, and let me know how it goes. If it does work, it would probably take hours to reduce, but not sure if it would at all.
Kacie
I made this in my ice cream maker and it did not do well. Looks crumbly and overwhipped. However I did not over whip my cream. Has more of a consistency of butter. Will make again not using the maker but can you tell me what I may have done wrong?
Maya | Wholesome Yum
Hi Kacie, It does sound like the cream was over-whipped. But, I also updated the recipe to increase the MCT oil, and that helps with texture too.
Edi @ SunCakeMom
I’m completely on pair with you on not buying another basically useless kitchen gadget like an ice cream maker. To be honest I’m still in fear of missing out on something when I see the ice cream makers promotions but luckily my kitchen couldn’t bear it. Great recipe by the way!
Maya | Wholesome Yum
Hi Edi! I am glad you like the recipe! Have a great day!
Yvette
Hi Maya,
I love all your recipes. I’m new at Keto dieting and am not always sure about the ingredients. I would love to make this ice cream for my husband.
My question is about the MCT oil. I have an organic, unrefined coconut oil which is 100% free of artificial ingredients. Can I use this oil in the ice cream?
Maya | Wholesome Yum
Thakn you, Yvette! The MCT oil is there to make the ice cream softer (easier to scoop). I haven’t tried it with coconut oil – it might work, I’m just not sure! If you try it, please let us know how it went and if it still stayed soft. You can also stir several times during the freezing process, which breaks up ice crystals and helps when making ice cream without an ice cream maker.
Judie
I tried your recipe last night because I was looking for a low carb ice cream. I followed the directions completely but I put it in an ice cream maker. It churned very well but it came out tasting like whipped cream. Any idea what I did wrong?
Maya | Wholesome Yum
Hi Judie, It’s possible that the whipped cream was over-whipped. I added some tips to the post above the recipe card, so hope that helps!
Ann
What is MCT OIL?
Maya | Wholesome Yum
Hi Ann! MCT is a man-made saturated fatty acid. Pure MCT oil is made in the lab by combining medium-chain triglycerides from coconut oil and palm oil. In this recipe I use MCT oil because typically low carb ice cream does harden if it’s in the freezer too long. Using MCT oil in the recipe helps. Thanks for stopping by!
Laura
Help! I completely over whipped the cream and now I have something that resembles ice cream but tastes like vanilla butter. Can I save this?
Maya | Wholesome Yum
Hi Laura, You can save over whipped cream by beating in a little more liquid cream, just until it’s smooth again.
Freddie Hollars
Someone, please help me understand the nutritional facts, please?
With the heavy cream, there are .4 carbs per serving size (1 tbsp). Wouldn’t that equate to 32 carbs for 4 cups?
So for 12 servings. That would be 2.6 carbs for just the heavy cream (not including any other ingredients).
Am I missing something in my calculations?
Maya | Wholesome Yum
Hi Freddie, 4 cups is 64 tbsp, so the carbs from the heavy cream would be 0.4*64=25.6g. This comes out to 2.1g per serving, but likely due to rounding my software put in 2g instead. This is the only source of carbs in this recipe, as the erythritol does not get metabolized. Hope that helps!
Donna B.
I first tried no-churn ice cream this past Thanksgiving when I made the sweet potato casserole no-churn ice cream featured in the latest Farmers Almanac. It was delicious but full of sugar, calories, and carbs. I searched online for no-churn low carb sugar-free ice cream and found this recipe! I’m chilling the liquid part right now. I can’t wait to taste it. I ordered the sugar substitute from Amazon and it arrived in this morning’s mail. I’ve got some blueberries that I am going to cook down and then swirl it in the vanilla custard before I chill it. I don’t even care if its rock hard after it freezes. The previously mentioned I made, I cut it into small squares just the right size for a serving. If it was too easy to scoop out, heck I would eat the whole pan! When it’s just this good, you have to work at it.
Maya | Wholesome Yum
Blueberry ice cream sounds delicious! I hope you love it!
Lisa
How can I modify this recipe for an ice cream maker?
Maya | Wholesome Yum
Hi Lisa, you shouldn’t have to modify anything, just pour the mixture into the ice cream maker in step 5 instead of pouring into a freezer container.
Matt G
Great recipe – I’m making my second batch right now. I’m going to go a little more on the vodka to see if that makes it a little softer right out of the freezer. I just softened the first batch a little in the microwave because it was really too hard even though I added a couple of tablespoons of vodka and some coconut oil when I made it. So far, I’m only using this in root beer floats (diet A&W) so I don’t really notice if the microwave does anything weird with the texture. Tonight I’m going to try freezing/mixing it in an ice cream maker and adding a pinch or two of xanthan gum, since I’ve heard that helps make a smoother texture. Thanks for posting this great recipe!
Maya | Wholesome Yum
Thank you, Matt! Let me know how the xanthan gum works out!
Matt G
I added about a half teaspoon of the xanthan gum (into the cooked, cooled half of the cream mixture). It tasted noticeably creamier. Thanks also for your recommendation about checking the temp of the freezer. I turned mine down to a more normal setting (it was on the highest/coldest setting) and that definitely helped the “scoopability”!
Maya | Wholesome Yum
I’m glad that worked for you! Enjoy!
Martha
How much is 1/2 cup in oz? Sorry new to this and not sure if I’m supposed to use a measuring cup.
Maya | Wholesome Yum
Hi Martha, Are you asking about the serving size? I haven’t measured that in ounces. Yes, you can just use a measuring cup.
Grams
Or if you are just asking conversion? 1 cup is 8 oz, so 1/2 cup would be 4 oz.
Not so much in this recipe but for baking? If the measures are in oz, gms, ml, etc.?
I recommend using a scale over using cups, etc.. Much more accurate, better chance of desired results.
Happy Cooking………BE Well!!
Tiffany Bierd
Is your sugar replacement comparable to stevia? I’m just wondering if I need to cut the amount down or not.
Maya | Wholesome Yum
Hi Tiffany, yes, you can use stevia, but it’s more concentrated so you’d need a lot less. The amount depends on the brand and form you’re using (liquid or powder). I have a sweetener conversion chart here: https://www.wholesomeyum.com/natural-low-carb-sweeteners-guide-conversion-chart/
Esther
I’m so excited to try this ice cream recipe. Just wondering if you tried plain erythritol instead of powdered swerve. What’s the difference in taste?
Maya | Wholesome Yum
Hi Esther, There is no difference in taste, but granulated erythritol does not dissolve as well as powdered. Sugar dissolves a lot more easily than erythritol, so when you need a smooth texture, powdered works best.
Christy
I just put mine in the blender to make a powder. I’m also trying cool whip at the end instead of the whipped cream. I hope that it will make it easier to scoop!
Clare
If you add a splash of vodka or MCT oil (even better) it will stop ice cream from freezing too hard. It makes it more soft scoop. I haven’t tried it myself but I’ve seen people recommend that for other ice cream recipes.
Maya | Wholesome Yum
That’s a great idea Clare! Thanks for sharing. 🙂
Linda Paulson
How much MCT oil should I add?
Maya | Wholesome Yum
Hi Linda, I did some testing and added the info to the recipe card.
Abdullah
Can I use honey instead of the sweetener?
Maya | Wholesome Yum
Hi Abdullah, You probably could, but it would not be low carb or sugar-free.
Jason
I was excited to try this recipe but the “ice cream” turned out solid as a brick. This is not ice cream. I wasted money/ingredients on this recipe and recommend saving yours and looking elsewhere. Huge disappointment.
Maya | Wholesome Yum
Hi Jason, could it be possible that your freezer temperature is too cold? There should be a temperature dial in there and typically somewhere in the middle works best. If you like yours cold, stirring a few times during the initial freezing process can help it harden less. Otherwise, I’ve heard that an ice cream maker leads to a better texture than no churn ice cream (even with no churn recipes), so that could be an option to try if nothing else works for you. Hope this helps!
Susan
I ran across your recipe a couple days ago. I just made it. I look forward to trying it out this weekend.
Maya | Wholesome Yum
Thanks for trying out my recipe, Susan! I hope you like it!
Cassie
I’m thinking of adding in some arrowroot powder to keep this from freezing so hard (because we LOVE it, just takes too long to scoop out!) What step would I do this in?
Maya | Wholesome Yum
Hi Cassie, What a fantastic idea! I need to try that. I would recommend making a slurry with a couple teaspoons of arrowroot powder and just a little more cream, then add that in step 2 together with the vanilla extract. Proceed the same way as written with the rest of the recipe. If you try it, I’d love to know how it went and if it helped make the ice cream easier to scoop!
Kenny
I added a half of a banana cream muscle milk which is also low in net carbs. It made a decent tasting banana milk shake.
Maya | Wholesome Yum
That’s a great idea, Kenny! Might have to try it myself!
Srinath
Melting butter would yield ghee. Could I just use ghee? Also, what would adding cacao butter do to this recipe – make it a solid block even in the fridge and render it unscoopable?
Maya | Wholesome Yum
Hi Srinath, Melted butter and ghee are not the same – ghee has the milk solids removed. I haven’t tried this recipe with ghee or cacao butter, so can’t guarantee the results. Please let me know how it goes if you decide to try something different!
NikkiO
What are the macros for the entire recipe? Thank you, I can’t wait! 🙂
Maya | Wholesome Yum
Hi Nikki, The nutrition info per serving is listed on the recipe card for convenience. If you need info for some other amount, you can multiply it out or use an online recipe calculator. Enjoy the ice cream!
Fran
Can you add sf chocolate chips?
Maya | Wholesome Yum
Hi Fran, Absolutely! You can add that as a mix-in in step 5.
Max
You will run out of money if you use 3/4th cup of stevia extract.
Maya | Wholesome Yum
Absolutely! It would also taste terrible – that is way too much stevia, which is very concentrated. 🙂
Alice
I made this using 30% whipping cream with blueberries and it was delicious!
My cream didn’t get whipped into stiff peaks but it still turned out great.
Guess this is a very forgiving recipe…thanks so much for this great recipe 🙂
Maya | Wholesome Yum
Thank you, Alice! I’m glad it worked out for you. Blueberries sound delicious to add.
Karla
Do you think this could be made in an ice cream maker? Would I need to add ingredients or do something different?
Maya | Wholesome Yum
Hi Karla, I don’t have one so haven’t tried it, but I think you can. I don’t think anything would be different. You might even end up with an even better texture that way. Let me know how it goes if you try it!
Samantha Trafton
Does it really simmer for 30-45 minutes?
Maya | Wholesome Yum
Hi Samantha, Yes. I usually do it while making something else in the kitchen, like dinner. It takes a while for it to thicken and reduce enough – you’re essentially making sweetened condensed milk in step 1.
SusieQ
I’m going to try this but freeze half of it in ice cube trays to run it through my dessert bullet. It’d be easy to add frozen fruit with it this way, too. And I’m going to add some plain unsweetened protein powder as well (to kind of replicate Halo Top ice cream). I love HT (vanilla, chocolate, and mint are the best of their flavors, though I add crushed sugar-free chips since there’s barely any in theirs) but the inconsistent weight/fill of their containers is disappointing for the price. Poor quality control. Very excited to try this no churn recipe!!
Maya | Wholesome Yum
What a great idea! Thank you for sharing!
Alice
Is it possible to use non-diary whipped topping (something like cool whip but of liquid consistency) instead of heavy cream in this recipe?
Maya | Wholesome Yum
Hi Alice, I haven’t tried anything like that. It might work as long as you get it to thicken like the recipe indicates. Let me know how it goes if you try it!
Jennifer Johnson
I tried this and it tastes delicious. However when I put the ingredients into My Fitness Pal to track my carbs, I get a much higher number for grams of carbs per serving. The calorie count was about the same though. Any ideas?
Maya | Wholesome Yum
Hi Jennifer, The difference is probably the powdered erythritol. These carbs are not absorbed and do not need to be counted in net carbs, but they are usually included as “normal carbs” in MFP. Hope that helps.
Kim
Can I use Splenda?
Maya | Wholesome Yum
Hi Kim, I haven’t tried this with Splenda, but think it would probably work the same way. Let me know how it goes if you try it.
Asaf
Hi, I would like to know what the fat content should be in the whipping cream to get the best results? Thanks
Wholesome Yum M
Hi Asaf, I recommend Heavy Cream, which is 36% fat or higher. Heavy whipping cream is only 30 – 35% fat content.
Leila
What if you were to use a puréed sweet fruit in the ice cream for flavor and for sweetness? Not swirled in but completely mixed in.
Maya | Wholesome Yum
Hi Leila, I haven’t tried that with this recipe. Let me know if you do! I do have a recipe for 3-ingredient instant raspberry ice cream that uses frozen raspberries directly pureed in.
Annamaria Parrish
I have tried several ice cream recipes. All of them freeze like a rock and leaving them on the counter is not helpful either. I am going to give this a go but I wanted to know if I could add fresh fruit, blueberries and strawberries that are in season. I also love butter pecan ice cream, and I wouldn’t be opposed to a chocolate fudge topping or chocolate ice cream.
Maya | Wholesome Yum
Sorry you haven’t had luck with other recipes – I hope this one works for you. I can’t offer specific advice since I’m not sure which other recipes you’ve tried, but if they are intended to be no churn recipes, could it be possible that your freezer temperature is too cold? There should be a temperature dial in there and typically somewhere in the middle works best.
Otherwise, I’ve heard that an ice cream maker leads to a better texture than no churn ice cream (even with no churn recipes), so that could be an option to try if nothing else works for you. I haven’t been convinced to get one yet, though.
You can definitely add fresh fruit to this recipe. I’d recommend very small pieces, since chewing too much wouldn’t be ideal once the fruit is ice cold. Thank you for the feedback on other flavors you’d like to see. I’ll add those to my list!
Megan
You can avoid ‘hard as a rock’ freezer ice cream by adding a couple tablespoons of vodka. It will prevent your ice cream from freezing solid and help to keep it malleable.
donna b
Rum would be great! The flavor would do well with lots of additions.
Nicki
I added a dash of instant coffee and my chocolate doughnut seasoning (no sugar/carbs/calories) from Complete Nutrition and it is SOOO GOOD!!!!!!
Maya | Wholesome Yum
Thank you, Nicki! Those add-ins sound amazing!
Rayann
Added some fruit (strawberries and peaches). Makes for a nice variation.
Maya | Wholesome Yum
That sounds delicious, Rayann!
Kay
Do I have to use sweetener/sugars? I don’t eat either as a rule.
Maya | Wholesome Yum
Hi Kay, There is a natural sweetener in this recipe, but no sugar at all. I don’t think that any ice cream that isn’t sweet would taste good.
Paula
I am unable to get the recipe, help I am really excited to try this.
Maya | Wholesome Yum
Hi Paula, The full recipe is on the recipe card at the bottom of the post. What issues are you having with it?
Destiny
Can you use 3/4 cup stevia instead?
Maya | Wholesome Yum
Hi Destiny, Yes, you can use stevia, but it’s more concentrated so you’d need a lot less. The amount depends on the brand and form you’re using (liquid or powder). I have a sweetener conversion chart here.
Sharon
I would love to try this but I have a grandson that has an allergy to dairy products. Do you have any recipes that are dairy free. Thanks
Maya | Wholesome Yum
Hi Sharon, The recipe may also work with coconut cream (the super thick kind), though I haven’t tried it. Let me know how it goes if you do!
I also have dairy-free recipes here.