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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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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: