
Free Printable: Low Carb & Keto Food List
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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, my first priority when making homemade keto ice cream was just a basic sugar-free low carb ice cream recipe — because you can use it as a base for all kinds of flavors. I’ll show you how to make different flavors in the Flavor Variations section below!
This recipe has gone through so many iterations. I’ve tested it dozens of times! After this much (delicious) experimentation, and lots of testing with my kids, I can confidently say that this is the best keto ice cream recipe ever. After you try this latest version, I think you’ll agree. 😉
Is Ice Cream Keto?
No, regular ice cream is not keto friendly. While it does not have grains or other starchy carbs, ice cream is loaded with sugar, so is not suitable for a keto diet. There are a few keto ice cream brands out there, but when you make your own, you know exactly what’s in it. Fortunately, it’s very simple to make keto friendly ice cream at home — and similar to making the regular kind — so you can enjoy ice cream on keto again.
In fact, it’s much easier to make low carb ice cream taste authentic compared to keto baking recipes, because the only swap we need is the sweetener and we’re not trying to make any low carb flours mimic wheat.
The key component in this keto friendly ice cream is the sugar-free sweetened condensed milk. (You can actually use it for many other things, too.) It works in keto ice cream recipes the same way as conventional versions that are not custard-based.
The sweetener you use is VERY important, because most sugar substitutes have a higher freezing point than that of sugar, resulting in rock-hard ice cream. Plus, they don’t dissolve well. This is why I only use Besti Powdered Sweetener for all my low carb ice cream recipes. It dissolves effortlessly for a smooth texture, but even more important, it keeps your ice cream soft and scoopable, just like the kind made with sugar.

Why You’ll Love This Keto Ice Cream Recipe
- Sweet, smooth, and creamy (no gritty texture)
- Soft and scoopable right out of the freezer
- Just 5 simple ingredients
- Only 3.2 grams net carbs per serving
- Low carb, sugar-free, gluten-free, and egg-free
- Basic keto vanilla ice cream recipe that’s easy to customize for different flavors

Low Carb Ice Cream Ingredients
This section explains how to choose ingredients for the best homemade keto ice cream without sugar, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Butter – Use unsalted. This is the base of the keto condensed milk.
- Heavy cream – You’ll need 2 cups for the condensed milk and 1 cup added toward the end. Full-fat coconut cream should work as a dairy-free substitute, but the recipe still won’t be fully dairy-free because of the butter. If you’d like to lighten up the calories in sugar-free ice cream a bit, you can replace some (or all) of the 1 cup heavy cream (the part added toward the end) with coconut milk beverage or almond milk instead.
- Besti Powdered Monk Fruit Allulose Blend – Older versions of this low carb keto ice cream recipe used powdered erythritol, but now I highly recommend powdered Besti to keep your ice cream soft and scoopable, and also to avoid a gritty texture and cooling aftertaste that sugar alcohols (like erythritol) can impart. Straight powdered allulose is also fine to use, but you’ll need 33% more sweetener. Finally, because Besti dissolves so well, you can also use the crystallized version if that’s what you have on hand.
- Vanilla Extract – For keto vanilla ice cream. You can also add a teaspoon of vanilla bean seeds. See below for other add-ins or extract ideas.
- Almond Milk – This was not present in older versions of the recipe, but now I always include it because heavy cream alone can make the low carb ice cream a little too dense and butter-like. You can use store-bought or homemade almond milk, or for a nut-free option, use coconut milk beverage (the kind in a carton in the dairy section, not the thick canned kind).

FYI: Older versions of this recipe included 1/4 cup of MCT oil.
The reason for the MCT oil (aside from the benefits for keto) was to lower the freezing point and help make the ice cream soft and scoopable. However, I no longer include this because: a) using Besti solves the problem of rock-hard ice cream, and b) the oil can make the ice cream taste, well, a little oily. You can still at it if you like, but it’s not my favorite.

How To Make Keto Ice Cream
This section shows how to make low carb ice cream, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Make condensed milk. This is the same process as my sugar-free condensed milk recipe: Melt the butter in a large saute pan or skillet (not a saucepan!) over medium heat. Add powdered Besti and 2 cups of heavy cream. Bring to a boil, then reduce to a simmer. Simmer, stirring occasionally, until the mixture is thick (like condensed milk), coats the back of a spoon, and volume is reduced by half. It will also pull away from the pan as you tilt it.

TIP: Use the largest pan or skillet you have.
More surface area means the condensed milk will form faster. It will typically take 30-45 minutes in a large pan, but can be well over an hour if you use a saucepan.
- Add vanilla. Pour the condensed milk into a large bowl and allow to cool to room temperature. Stir in the vanilla extract.


- Add milk and cream. Whisk in the almond milk (or coconut milk beverage) and more heavy cream, until smooth.
- Chill. Refrigerate the mixture for at least 4 hours, or overnight, until very cold. (If you skip this step, the low carb ice cream recipe texture will not be as good.)
- Churn. Pour the keto ice cream base into the frozen ice cream maker bowl (I have this one and love it!) and churn according to the manufacturer’s instructions, or until the consistency resembles soft serve ice cream.


- Freeze. You can enjoy the sugar-free soft serve ice cream right away, but I prefer firm ice cream. Transfer to a glass container and smooth the top with a spatula. Place in the freezer for 2-4 hours, until firm.
- Enjoy! See storage instructions below for scooping tips.

Can You Make Low Carb Ice Cream Without An Ice Cream Maker?
Yes! You can make this homemade low carb ice cream recipe without an ice cream maker if you don’t have one. To make no churn keto ice cream, transfer the mixture to a freezer safe container, and freeze, stirring frequently until completely solid.

TIP: The key to making no churn sugar-free ice cream is to take it out of the freezer and stir frequently.
Stir every 30-60 minutes for the first 2 hours, then every 60-90 minutes for a few hours after that. This essentially does the work of the ice cream maker. Don’t skip this step, because it breaks up ice crystals and prevents the ice cream from becoming too hard or icy.
Flavor Variations
Now that you know how to make keto ice cream the basic way, it’s super easy to customize it for other flavors and add-ins. Try these…
Keto Ice Cream Flavors
For these sugar-free ice cream flavors, the ingredients will be fully combined into the ice cream mixture (rather than just pieces of add-ins).
- Chocolate – Whisk 1/4 cup of cocoa powder in at step 4. If it doesn’t want to dissolve, heat slightly to dissolve. I also have a custard-based keto chocolate ice cream recipe that uses egg yolks.
- Strawberry – All the flavor of strawberry almond milk in ice cream form! Use this keto strawberry ice cream recipe.
- Hazelnut – Follow the recipe in my Easy Keto Cookbook.
- Mint Chip – Reduce vanilla to 1 teaspoon, and add 1 teaspoon mint or peppermint extract at the same step. If desired, you can add green food coloring for color. For the chips, see chocolate chip ideas below.
Low Carb Ice Cream Add-Ins
Add these to the ice cream maker in the last few minutes of churning, or if making without an ice cream maker, stir in when partially frozen.
- Chocolate Chip – Try white, milk, or dark chocolate chips. All of them are sugar-free and taste great!
- Cookie Dough – Add chunks of keto cookie dough or keto chocolate chip cookies.
- Sea Salt Caramel – Swirl in sugar-free caramel sauce (add extra sea salt for salted caramel). If you like streaks, stop churning once it gets streaky. This method also works with sugar-free chocolate syrup for chocolate swirls.
- Butter Pecan – Heat 2 tablespoons of butter in a skillet over medium heat. Add 1 cup pecans and 1 tablespoon Besti. Toast pecans for 4-5 minutes, stirring often. Cool completely. Follow the sugar-free ice cream recipe as written, and stir the pecans into the mixture afteer the cream and almond milk in step 4. You can also make this caramel butter pecan by swirling in caramel sauce at the end, as described above.
- Brownies – Add brownie chunks or simply top your keto brownies or blondies with a scoop of vanilla ice cream.
Storage Instructions
Store this low carb ice cream recipe just as you would any other ice cream — in the freezer.
Using Besti Powdered as the sweetener, it will stay much more soft and scoopable than low carb ice cream recipes using other sweeteners, but these tips can help with scooping:
- Run your ice cream scoop under hot water to warm it up before scooping.
- If the keto friendly ice cream is still a little hard (this can happen if it starts to melt before you place it in the freezer), let it sit on the counter for a few minutes to soften.

What To Serve With Sugar-Free Ice Cream
This keto-friendly ice cream recipe is delicious on its own, but it’s also great for topping other keto desserts like these:
More Keto Ice Cream Recipes
For even more ways to make sugar-free ice cream, try these recipes:
Tools To Make The Best Keto Friendly Ice Cream
- Besti Powdered – The key for soft, scoopable keto friendly ice cream.
- Large Skillet – For making the condensed milk that is part of this low carb ice cream recipe.
- 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.
Easy Keto Ice Cream Recipe
Keto Ice Cream (The Best Low Carb Ice Cream)
Learn how to make keto ice cream that's sweet, creamy, and tastes like the real deal, with just 5 ingredients + 3.3g net carbs! It's the best sugar-free low carb ice cream recipe.
Recipe Video
Tap on the image below to watch the video.Like this video? Subscribe to my YouTube cooking channel for healthy recipes weekly! (Click the bell icon to be notified when I post a new video.)
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
How To Make Keto Ice Cream:
-
Melt the butter in a large saute pan or skillet (not a saucepan!) over medium heat.
-
Add powdered Besti and 2 cups of heavy cream. Bring to a boil, then reduce to a simmer. Simmer for 30-45 minutes, stirring occasionally, until the mixture is thick (like condensed milk), 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.)
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Pour the condensed milk into a large bowl and allow to cool to room temperature. Stir in the vanilla extract.
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Whisk the almond milk and remaining heavy cream, until smooth.
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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.)
Ice Cream Maker Instructions:
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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. Mine takes about 20-25 minutes. (If you want to add mix-ins, add them toward the end of the churning process.)
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Enjoy immediately, or for firmer, scoopable ice cream, transfer to a freezer container and freeze for 2-4 hours, until firm.
No Churn Instructions:
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Transfer the mixture to a freezer container (like a 9×5 in (23×13 cm) loaf pan) and smooth the top with a spatula. Line the surface with a piece of parchment or wax paper to keep ice crystals from forming.
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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. (If you want to add mix-ins, gently stir them in after the first hour.)
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our free low carb support group, too – I’d love to see it!
Recipe Notes
Serving size: 1/2 cup
- This keto ice cream recipe was updated several times, the last time in May 2022 to improve texture.
- If you’d like to lighten up the sugar-free ice cream a bit, you can replace some of the heavy cream in step 4 with coconut milk beverage or almond milk instead. However, don’t replace any of the cream in step 1.
- Using Besti is critical for keeping this keto ice cream recipe soft and scoopable. Most other sweeteners will make it very hard.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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618 Comments
Robin MacDonald
0Do you have a substitute for the heavy cream? I can’t eat dairy and vegans might be interested in your answer as well.
Maya | Wholesome Yum
0Hi Robin, Try my almond milk ice cream or coconut milk ice cream instead for dairy-free options.
Donna Andress
0Hey there! I followed your instructions and ingredients 100% (I even purchased the ice cream maker you recommended), but unfortunately, it didn’t turn out very sweet. I wasn’t expecting an overwhelming sweetness, but I was hoping for something that would curb those pesky cravings and my final product just didn’t do it.😢 Is it possible to increase the Besti Powdered Monk Fruit Allulose blend without affecting the integrity of the ice cream? Thanks so much!
Wholesome Yum D
0Hi Donna, I have never added extra sweetener to this recipe so I can’t give a definite answer. Please let me know what the results are if you do.
Cheri Devine
0This is without a doubt the best ice cream I’ve ever had. I had a friend try it. She was very hesitant because it was “keto diet food”. She took a small spoonful, her eyes got really wide, and she said, “OMG. This is the best ice cream ever.” She gobbled it down and asked for more. Thank you, Maya. I love all your recipes, but this one is particularly fabulous.
Karen
0I have made all versions of this ice cream. This time I bought the exact ice cream maker and besti. The besti did take care of the grittiness but the ice cream is still rock hard the next day. I do love the taste of this ice cream I just wish it wasn’t so hard the next day you can’t even get a spoon into it you have to microwave it. When it first comes out of the ice cream maker it’s awesome. The flavor is perfect and the texture is spot on.
Maya | Wholesome Yum
0Hi Karen, If the texture is already perfect right out of the ice cream maker, it sounds like you are churning it too long. It should have a soft-serve consistency when done churning, not be firm like refrigerated ice cream. If you use Besti and stop churning when it’s the texture of soft-serve, it shouldn’t be hard out of the freezer, unless your freezer runs very cold.
Karen
0It was soft serve consistency at about 15 min. My freezer is set at zero. The next day it was beyond rock hard. I purchased the same model ice cream maker you suggested. We do love the taste and I will try to make again.
Carrie
0Questions about sweeteners: What is monk fruit extract and is that what is in your Monk Fruit / Allose blend? When do you use erythritol over the Monk Fruit/ Allose and is it more cost-effective? By the way, I used your affiliate link to buy your suggested ice cream maker and recommend it. The ice cream is delicious and I am proud to have made it.
Maya | Wholesome Yum
0Hi Carrie, The answers to all these questions are in my post about sugar substitutes here. Hope this helps! I’m glad you like the ice cream maker.
wendy finley
0My electric ice cream maker is 1/2 pint. Will the unfrozen mixture save well in the refrigerator for repeated days of fresh ice cream?
Wholesome Yum D
0Hi Wendy, Yes, that should work for you.
Larry
0Followed the recipe to a tee. Bought the Besti, put the mixture in the refrigerator overnight and churned in a Cuisinart ice cream maker for 25 minutes. My results were rock hard.
Bummer
Wholesome Yum D
0Hi Larry, Sorry this didn’t turn out as you expected. Did the ice cream turn out hard in the ice cream maker or after freezing?
Larry
0It slightly froze against the wall of the ice cream maker but was overall soft when done churning. Split it into two containers and put them in the freezer. Since being in the freezer both containers have been frozen solid. I’m able scrape/scoop into a bowl and put in the microwave for 8 seconds to defrost, but still an icy texture.
Maya | Wholesome Yum
0It’s possible that your freezer is set to colder than mine. You shouldn’t need to microwave it though. If it’s very hard from the freezer, letting it sit on the counter for 5-10 minutes should soften it. Make sure to run your scoop under warm water before scooping.
Tesharri
0Unfortunately, this one was a failure for me. No matter how long I whipped the cream, it remained a liquid. Since the ingredients are so expensive, I doubt I will try it again.
Wholesome Yum D
0Hi Tesharri, Sorry this recipe didn’t meet your expectations. The mixture will remain liquid until placed into the ice cream maker. Did you but the mixture into an ice cream maker?
Gayle
0This is the best vanilla ice cream recipe ever. It tastes just like the real thing
Jill
0I think you’ve missed out a step – when do you combine the condensed milk and the almond milk & cream mixture? I’m assuming you combine the two mixtures then chill in the fridge? (After No.4?)
Wholesome Yum D
0Hi Jill, Step 4 is whisking the almond milk and heavy cream into the condensed milk and vanilla mixture.
Angela Franklin
0Have you thought of using Fairlife milk? It’s high protein, so it balances the carbs and slows digestion
Wholesome Yum D
0Hi Angela, I currently don’t drink Fairlife, but I know some people who follow a keto diet do drink it.
Hamza
0Hey Maya, I made some editing to your recipe. If you use heavy cream, then don’t use butter, second pan mixing is so bad (crumbles!), always use the mixer to augment the final texture, adding a couple of egg yolks is a wonder, last but not least, toss the scoop in warm water for scooping. The Best.
Rose
0I can’t believe how easy this was! I now know how to make keto condensed milk!! I buried it in the freezer because if I see it I’ll eat it, all of it, no will power!
Shamahyahdah
0Hi…The recipe says Fat is 49.3 per 1/2 cup…I am needing to know how Saturated Fat is in the 1/2 cup pls???
Wholesome Yum D
0Hi, Nutrition facts are provided as a courtesy. If you have questions, please see my nutrition policy.
Gayle
0This is the BEST vanilla ice cream! I made it along with the keto peach cobbler. Fantastic combination!
Abel Cartwright
0The lack of clear volume or amount for the different ingredients makes his recipe kind of tough to follow. Has anyone decided how much of each ingredient to use?
Wholesome Yum D
0Hi Abel, There is a recipe card at the bottom of the article that lists all of the ingredient amounts. You can use the “jump to recipe” button at the top of the page to get right to the ingredients.
Ebony
0Maya did it again! This is a treat that’s fun to make and worth the work. After reading the reviews I decided to add a pinch of salt. Don’t really know why but figured if it was a mistake, I could only fault myself. It turned out delicious. Tip: Tell Alexa to remind you to keep up with stirring if you don’t have an ice cream maker. I can’t wait to mash one of her fudgy brownies in this and treat myself to a sugar free delight.
Sylvia
0Can you use whole milk vs nut milk?
Maya | Wholesome Yum
0Hi Sylvia, Yes, you can, but the carbs would be higher.
anita Bineau
0I have made this ice cream four times, and it’s been a breeze each time! I did not use the wholesome yum sweetener the first time, which was okay but not quite what you want in your ice cream. So when I made it again, I made sure to have the wholesome yum sweetener. It was perfect. Very creamy and taste so good.
Marilyn
0Can this ice cream be frozen and eaten a day or two later?
Wholesome Yum D
0Hi Marilyn, Yes, that would work.
Teri
0Can you use any type of milk, eg, keto milk?
Wholesome Yum D
0Hi Teri, I have only ever made this recipe using almond milk.
Victoria
0Hi Maya, just checking if you changed the recipe again? I really don’t remember adding Almond Milk 🙂
Victoria
0Not to worry, I see it’s a new addition. Will give it a try.
Rick
0Can this ice cream recipe be made using a Breville Ice Cream Compressor? Has it been tested in one?
Thank you!
Wholesome Yum D
0Hi Rick, I have never tested the recipe with that brand of ice cream compressor.
Barbara
0Great IceCream recipe. I added 1 scoop to a diet cherry coke. The ultimate Coke Float. Thanks
Karen
0The texture of this ice cream was identical to regular ice cream for me. I was very happy about that. It wasn’t very sweet though. I used the Besti allulose. I want to try it again with more sugar to my taste. If I do that, will it mess up the texture or completely throw the recipe off?
Wholesome Yum D
0Hi Karen, I have never added extra sweetener to this recipe so I can’t give a definite answer. Please let me know what the results are if you do.
Suzita8
0Delish! SO GOOD! My only change was that I used xylitol as that’s all I had, and then I separated the ice cream into 3 portions: One left as is, one with added cocoa powder, and one with seed butter (which I had to microwave because it’s like a hard blob). Very nice!!! Today I bought more heavy cream (which by the way, it’s also called “whipping cream” for dairy nerds like myself ;).
Notmyrealname
0I’m not big on Keto. I’ve found most keto treats disappoint me. I try them because I eat lower carbs due to glucose levels. I had high hopes for this but ultimately it was another disappointment. The ice cream is very similar to “Halo” in texture and the fact it doesn’t really “melt” like normal ice cream. But Halo tastes a lot better. I found the cream flavor was overpowered by all the heavy cream and dairy, no matter what I did. For example I took the plan vanilla recipe (post churned) when it was still soft enough to store in ingredients. I added a ton of strawberry extract and boiled down strawberry’s with the sweetener in a pot. Re added and rechurned and it still tasted like heavy cream was the primary flavor. If I ever tried this again, I’d go heavier on the sweetener and at least double the vanilla, if not more.
On a side note, I can’t thank the author enough for turning me onto that allulose monk fruit product. Best sugar alternative I’ve ever tried. No cool aftertaste, no grittiness. Sorry I didn’t like the recipe.
Maya | Wholesome Yum
0Sorry to hear that it didn’t work out for you. Mine does melt like regular ice cream, did you by chance make any changes to the recipe? Halo Top ice cream is very low fat and sweetened with erythritol, so has a different texture in my opinion, unless you used erythritol to make this. If you want a flavored ice cream, I have instructions in the post above, or a keto strawberry ice cream recipe here. Alternatively, you might like the custard-based ice cream in my Easy Keto Carboholics’ Cookbook (which is great for lower glycemic foods, whether you’re keto or not) better, as it has less cream. This keto chocolate ice cream is like that as well.
Christine
0Hi Maya, new subscriber here! Looking forward to trying your recipes. Question, can I sub out the unsweetened almond milk with other kinds of “milks” like 0 sugar oat milk or flaxseed milk? And on your conversion chart, is liquid allulose the same as granulated allulose? Thank you!
Wholesome Yum D
0Hi Christine, Yes, you can sub the milk. No, liquid allulose and granulated allulose would not convert the same way.
Sharon Thompson
0Hi. I’m new to you recipes. I have 2 questions. First I have an old fashioned 4 quart ice cream maker. Should I double, triple, or quad the recipe? Also can I use Xylitol instead of the Besti powdered blend? That’s what I have available.
Wholesome Yum D
0Hi Sharon, The ice cream maker I use is 2 quarts. I don’t recommend using a different sweetener because it might not dissolve like powdered Besti does.
Sarah
0I too was wondering how many quarts this recipe makes? I’m excited to find this & this great website–and cookbook! I’ve been eating “Enlightened” Keto Ice Cream, and it’s fabulous, BUT, it’s not organic, so I’m concerned I’m ingesting lots of toxins since animal fats tend to be high in those.
Maya | Wholesome Yum
0Hi Sarah, This recipe makes about 6 cups, which is 1.5 quarts. I’m so glad you like my website and cookbook, really appreciate the kind words!
Dave T
0You include a link to a 2 qt ice cream maker. I have the same except it’s 1.5 qts. Do I need to downsize this recipe?
Maya | Wholesome Yum
0Hi Dave, This recipe makes about 6 cups, which is 1.5 quarts, so I do think you’d probably need to downside the recipe to prevent it from overflowing when churning. I don’t have that size ice cream maker to confirm for sure, though.
Elaine
0Ice Cream looks delicious! My question is regarding the powered Monk Fruit Allulose. Can I use the Powdered instead of granulated for regular recipes? I didn’t want to buy both. I want to get the brown and powdered. I hope to get an answer soon so I can purchase from you. I am going to buy the ice cream maker 11/2 qt container that you suggested.
Thank you,
Elaine.
Wholesome Yum D
0Hi Elaine, Yes, you can usually use powdered in any recipe that calls for granulated sweetener.
Elaine Gardner
0One more question. Will putting granulated Besti in blender turn it into powdered, or should I buy powdered?
Wholesome Yum D
0Hi Elaine, Yes, putting granulated Besti in the blender will make it powdered.
Rebecca Brake
0My ice cream turned out fluffy and amazing but the next day was rock hard. Could this be a freezer issue? Perhaps my freezer is too cold?
Maya | Wholesome Yum
0Hi Rebecca, That could be it, or it could be it needed to churn for longer or possibly didn’t go into the freezer fast enough and some of it melted before freezing. Also, did you use Besti sweetener? Others will freeze rock hard. Either way, you can still enjoy it though, just let it sit on the counter for 5-10 minutes.
Windy
0Can this mixture be used in tha ninja creami
Wholesome Yum D
0Hi Windy, I have never tried that but if you do please let me know your results.
Lori
0I made it in the Ninja Creami today and it absolutely works. This was the first keto ice cream I’ve made and it was so easy!
Eve
0Please, where is the chocolate sauce recipe?
Wholesome Yum D
0Hi Eve, You can find the chocolate sauce recipe here.
Joyce
0Is 467 calories per 1/2 cup serving correct? That seems like a bit much even though I realize that keto is high fat/low carb.
Maya | Wholesome Yum
0Hi Joyce, That is correct. It’s definitely a very rich ice cream. I included in the post that you can lighten it up by replacing some of the cream (not in the condensed milk but the part added later) with more almond milk.
Tina Byers
0Can monkfruit be used instead of Allulose?
Maya | Wholesome Yum
0Hi Tina, Yes, you can use either Besti Powdered Monk Fruit Allulose Blend or plain allulose. I don’t recommend other brands of monk fruit, as they use erythritol as the filler and your ice cream will turn out rock hard and even possibly gritty.
Jan
0Can you use a thermomix to make this icecream?
Wholesome Yum D
0Hi Jan, Yes, you can use an ice cream maker for this recipe.
kim watson
0Can you share what kind of an ice cream maker you use. I’m in the market and need some suggestions!
Maya | Wholesome Yum
0Hi Kim, I use this ice cream maker and love it!
Michelle
0Should I use the MCT oil in your chocolate ice cream recipe as well?
Wholesome Yum D
0Hi Michelle, You can follow this chocolate ice cream recipe.
Susan B
0This recipe for Keto Vanilla Ice cream is such a treat and so tasty. It takes some time but you will really like it. Use a vanilla bean for added flavor. I just purchased an ice cream maker which should speed up the processing time. I served it up with Keto brownies for a b’day celebration. I whipped up some heavy cream and topped the dessert with a heaping tablespoon. Approx. 6 net carbs for the dessert in its entirety and oh so worth it.
Dominic Trépel
0Very exciting recipe, that’s for sharing! Unfortunately, allulose is not available in Europe, so what would be your recommended swap?
Wholesome Yum D
0Hi Dominic, You can use your favorite powdered keto sweetener jut make sure you use my sweetener conversion chart to make sure you are using the correct amount for this recipe. I can’t guarantee the results of the recipe though because I don’t know how the other sweeteners will dissolve in the ice cream.
Alex
0Salted or unsalted butter?
Wholesome Yum D
0Hi Alex, You would want to use unsalted butter.
Lou
0What brand of heavy cream did you use?
Maya | Wholesome Yum
0Hi Lou, There isn’t a specific brand I recommend, I’ve made this one with several different brands. I usually buy organic heavy cream, but that’s not required.
Anil
0Hi There, I chose to follow this recipe with mct oil, after chilling my mixture in the fridge overnight, the mixture has become hardened, I’m not sure what happened, so now I am leaving it at room temperature for a while before using the ice cream maker.
Wholesome Yum D
0Hi Anil, This is normal and you did the right thing by allowing it to soften after taking it out of the refrigerator.
Heather
0Hi! I have a question–this recipe looks great! Could it be done using all coconut cream in place of the heavy cream (I/my family have lactose intolerance issues)? Please let me know what you think!
Wholesome Yum D
0Hi Heather, I suggest replacing 2 cups of heavy cream with canned coconut milk and the other 2 cups with coconut cream.
V Cannon
0I was wondering the same thing. I came across this recipe after reading the dairy free, no churn recipe. What would be used in place of butter?
Wholesome Yum D
0Hi V, You can use ghee in place of butter.
Chris Morton (NZ)
0OMG! I have been searching for a recipe that would give me a creamy result rather than an icy sorbet, without a churned of some sort….
THIS has finally given me keto Icecream approved by my other half, no changes, no subs… THANK YOU!!!
Debbie
0If I want to add cocoa powder, at what step do I add it?
Wholesome Yum D
0Hi Debbie, I cannot guarantee the results of the recipe using cocoa powder because I have never tested it that way, but if you were to add it I suggest adding in the saucepan with the other ingredients in step 2.