Sugar-free Low Carb Ice Cream (No Churn) – 4 Ingredients

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Call me crazy, but I don’t eat ice cream very often. Don’t get me wrong – I love it! It’s just that both homemade and store-bought options present issues. At the store, I have yet to find a sugar-free low carb ice cream that actually tastes good, is reasonably priced, and doesn’t contain weird, artificial ingredients.

What about making my own homemade low carb ice cream? Well, believe it or not, this foodie doesn’t own an ice cream maker! I actually lucked out with a kitchen having an unusually large amount of cabinet space, but somehow it’s all packed full. So even though I’ve been eyeing this ice cream machine, I simply refuse to buy another large, single-use kitchen gadget that I have to find a spot for. I can’t, I won’t.

Besides, an ice cream maker isn’t the most practical small appliance to own where I live. Unless you’re one of those people who loves to eat ice cream when you’re already struggling to warm up, Minnesota is way too cold for ice cream for much of the year.

Finally, there’s the freezer space problem. I could buy a tub of ice cream or make it in an ice cream maker, and both ways it would take up way more room in my freezer than I have. Between frozen meats, veggies, fruits, and meals made in advance, there isn’t much free space left in there! And since it takes us, like, forever to get through a tub of ice cream at our house, I just can’t justify giving up the freezer space for it.

All of that being said, summer has (unofficially) begun, if you go by Memorial Day being the start of the summer season. The super hot days are just around the corner, and for most people, that definitely means ice cream. And oh, do the Minnesota summers get hot! We’re not there yet, but I know it’s coming.

So, when I got a major craving for sugar-free ice cream this week, there was only one thing left to do…

Time to create my own sugar-free low carb ice cream recipe! And of course, it had to be a no-churn recipe. (You know, to accommodate for the lack of ice cream maker and all…)

I’m super excited about this no-churn keto ice cream! It only has four common ingredients. Chances are, you have them at your house right now, if you make low carb recipes on a regular basis.

It’s also super low in carbs, with only 2 grams net carbs per serving. At the same time, it tastes unbelievably decadent and rich! If you prefer to lighten it up in calories, 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.

As you may know by now, I’m a huge fan of vanilla anything (vanilla mug cake, vanilla birthday cake, or vanilla blueberry pancakes, 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. (Yes, I’m pretty sure I’m going to be eating ice cream more often this summer!) I hope you’ll try the original, and then let me know what other flavors you want to see.

Sugar-free Low Carb Ice Cream Recipe (No Churn) – 4 Ingredients:
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Low Carb Ice Cream (No Churn)

This sugar-free low carb ice cream recipe is easy to make with just 4 ingredients and 5 minutes prep time! It's delicious keto ice cream you can feel good about.

Servings	Prep Time	Cook Time
1/2-cup servings	5 minutes	30 minutes

Low Carb Ice Cream (No Churn) This sugar-free low carb ice cream recipe is easy to make with just 4 ingredients and 5 minutes prep time! It's delicious keto ice cream you can feel good about. Servings Prep Time Cook Time 1/2-cup servings 5 minutes 30 minutes

Ingredients

• 3 tbsp Butter
• 4 cups Heavy cream (divided - see notes)
• 3/4 cup Powdered erythritol
• 1 tsp Vanilla extract
• 1 medium Vanilla bean (optional; seeds scraped)

Instructions

1. Melt the butter in a large saucepan over medium heat. Add half of the heavy cream (2 cups) and powdered erythritol. Bring to a boil, then reduce to a simmer. Simmer for 30-45 minutes, stirring occasionally, until the mixture is thick enough to coat the back of a spoon and volume is reduced by half. (This will go faster if you use a larger pan.)
2. 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.
3. Meanwhile, beat the remaining 2 cups of heavy cream using a hand mixer for about 2-3 minutes, until stiff peaks form.
4. Gently and gradually fold the beaten heavy cream into the sweet mixture in the bowl, about 1/2 cup at a time. (Be careful not to deflate the cream or overmix.)
5. Transfer the mixture to a freezer container (like a 9x5" 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.
6. Freeze for 5-6 hours, until firm. For a smoother, creamier texture, stir the ice cream a few times throughout the freezing process, then return to the freezer. (Ice cream will get hard in the freezer after longer periods. Let it soften slightly on the counter for a few minutes before serving, and use a wet ice cream scoop to serve.)

Notes

Nutrition Facts

Amount Per Serving

Calories 300 Calories from Fat 288

% Daily Value*

Total Fat 32g 49%

Total Carbohydrates 2g 1%

Sugars 0.1g

Protein 2g 4%

Vitamin A 25%

Vitamin C 1%

Calcium 5%

* Percent Daily Values are based on a 2000 calorie diet.

Net carbs per serving (1/2 cup): 2g

*If you'd like to lighten up the ice cream a bit, you can replace some of the heavy cream in step 1 with coconut milk or almond milk instead (it may take longer to reduce). However, you don't want to replace any of the cream in step 4.

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LEARN MORE

Want to use a different sweetener? Check the natural low carb sweeteners guide & conversion chart!

Want more low carb, gluten-free, summery desserts? Try these:

Easy No-Bake Key Lime Pie (Low Carb, Gluten-free)

Strawberry Trifle (Low Carb, Sugar-free, Gluten-free)