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- The Best Sugar-Free Low Carb Ice Cream Recipe
- Is Ice Cream Keto?
- Can You Eat Ice Cream On A Keto Diet?
- Can You Make Low Carb Ice Cream Without An Ice Cream Maker?
- Keto Friendly Ice Cream Ingredients
- How To Make Keto Ice Cream (With Tips!)
- How To Make No Churn Keto Ice Cream
- How To Make Low Carb Ice Cream With An Ice Cream Maker
- Low Carb Ice Cream Recipe Mix-Ins
- How Many Carbs In Sugar-Free Ice Cream?
- How To Store Low Carb Ice Cream
- Tools To Make Keto Ice Cream
- The Best Low Carb Keto Ice Cream Recipe (Sugar-Free)
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
Tap 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
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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.
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GET BESTIInstructions
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How To Make Low Carb Ice Cream (For BOTH Methods - No Churn or Ice Cream Maker)
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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.)
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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.
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Whisk the remaining 2 cups (473 mL) heavy cream into the sweet mixture in the bowl, until smooth.
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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
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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. (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.
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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
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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.
Video Showing How To Make Sugar-Free Ice Cream:
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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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512 Comments
Sharon
When you mention an ice cream maker. Do you mean an old fashioned ice cream maker or one of the newer smaller ones? Also how much ice cream does this recipe make?
Wholesome Yum M
Hi Sharon, I use a newer electric model, but an older crank model would work just as well. This recipe makes 4 cups (2 pints) of ice cream. Enjoy!
Shirley Bell
Hi, I’m from Australia. We can’t get allulose here. What should I use instead, monk fruit?
Wholesome Yum M
Hi Shirley, Monk fruit or erythritol will both work in the recipe, but they will produce a harder ice cream. Be sure to allow your ice cream to sit out at room temperature for about 15 minutes before scooping and serving.
Sandra Baca
I am a new Keto person. If I want to print recipe how do I know what actual page it is located on?
Wholesome Yum M
Hi Sandra, Welcome to the site! If you’d like to print a recipe, use the ‘Jump to Recipe’ button at the top of the post. It will take you directly to the recipe card. In the recipe card, there is a ‘Print’ button there. This will allow you to print the recipe. I hope this helps!
Ankie
This is the best ice cream I ever had. So easy. Perfect for making ice coffee as well
Made it already a few times. Mixed with chocolate chips and pecans.
Thank you so much!*
Wholesome yum recipes are the best and keep me on keto.
Leona
This is the best recipe EVER. I did half in ice cream maker and half in freezer. I liked the freezer version so much better but both are good. Just my preference.
Every recipe from this site has been absolutely amazing!
Cindyann Whitney
I’m excited to find Wholesome Yum, and can’t wait to try this ice cream! Help, please? The links to the MCT Powder are broken – and I prefer powder to oil. Having not used it before, I have no clue what to order: plain, I think? But if you could direct me to brand and flavor, it would help so much! Thank you – and for the info and recipes!
Cindyann
Wholesome Yum M
Hi Cindyann, Sorry the link isn’t working, I’ll get that fixed. In the meantime, try this MCT Oil Powder for your ice cream!
Cindyann Whitney
Thanks!
Ernest
I have seen that some recipes call for VODKA to slow the freezing process and have a smoother texture. Have you tried to add liquor to see if consistency improves?
Wholesome Yum M
Hi Ernest, As long as you are using Besti Allulose as the sweetener, then there isn’t any need to add vodka to the recipe. The allulose will create a better consistency ice cream without the use of alcohol. If you are not using the recommended sweetener, then you can add 1-2 tablespoons of vodka to the ice cream base before churning to help to keep your ice cream from freezing too much. I hope this helps!
RD
3 net carbs, from what? The carb count in the listed nutritional information is way off
Wholesome Yum M
Hi RD, Heavy cream contains carbs! The amount can vary by brand and fat content, so be sure to check with the brand you use.
Tiffany Moran
Could I use vanilla extract instead of the vanilla bean?
Wholesome Yum M
Hi Tiffany, Yes, that will work great!
Leona
It does. I only used extract…Amazing.
Amber M. Dunigan
hi,
What’s the difference in swerve powdered confection sugar and the allulose blend everyone is talking about? Could I use swerve, if so how much?
Wholesome Yum M
Hi Amber, Great question! Here is an article that breaks down all the natural keto-friendly sweeteners. Sometimes these sweeteners can be used interchangeably, but you will get a different texture. Besti Monk Fruit Allulose Blend will keep your ice cream soft and scoopable straight from the freezer. Using erythritol will work in the recipe, but it will result in very hard ice cream that will need to thaw before scooping. I hope this helps!
CHRISTINE Niddrie-Davies
Can you make the condensed milk in the microwave more quickly with less fuel?
Wholesome Yum M
Hi Christine, I have not personally tried this, but I don’t think it would work well. The cream needs to lose water and thicken while it cooks. I don’t think a microwave will produce those same results.
Richard C Downey
I made the ice cream today, but modified it. here is what I did
– Prepped the mixture
– Then took almost of whole container of Strawberries, cut them down, and made a puree. Using a sieve separated as much liquid from the puree.
– Chopped up 3 large strawberries.
– Made the Vanilla Ice Cream
– in the last 5 minutes of mixing, I mixed in the chopped strawberries and puree (not the separated liquid).
– When done transferred to a sealed container
– The last thing I did was, I took the separated strawberries liquid and folded it into the ice cream.
Over all the vanilla ice cream itself is fantastic, but with the strawberries just next level. Looking forward to see how it comes out of the freezer. all store bought keto ice creams always start super hard.
thanks!
Leona
Richard,
I’m going to use this as my base for everything. I like the way you did it. I’ll add some cream cheese to make me feel like strawberry cheesecake without the Graham crackers. I used to love the cheesecake ice cream from Stone Cold Creamy.
Thanks for sharing your ideas.
LYJ
Roberta
A very useful tip that a professional ice-cream artisan from Italy (who is the son of one of the most famous specialist of the subject where I live: supposed to know what he’s speaking about ;-)!) gave me years ago to improve texture andd avoid or at least reduce crystalization in hard icecreams, aside adding some alcohol which is a common suggestion in traditional ice-cream making, was to add a tiny amount of guar gum and inulin. i’ve tried and I can confirm that even with erythritol I got a more smooth and creamy result (also using xanthan gum instead of guar gum), this trick with the addition of liquid coconut oil/MCT oil works, it worth a try and I hope someone else could find it helpful 🙂
Jennifer
How much of those would you add in?
S
Can I use coconut oil instead of butter?
Wholesome Yum M
Hi S, I don’t recommend using coconut oil in place of the butter in this recipe.
Donna
One question. What is the purpose of the butter? Is it needed?
Thanks
Wholesome Yum M
Hi Donna, The butter contributes to the overall texture and mouthfeel. I recommend using it in the recipe.
Lisa
I followed the recipe exactly and used a new cuisinart ice cream maker. My ice cream is all crumbles!!! What did I do wrong????
Wholesome Yum M
Hi Lisa, It sounds like the ice cream base was either over whipped when incorporating the heavy cream or over churned in the ice cream maker.
Lisa
Thanks. I didn’t whip the cream so over-churned it is! I am new to this so thank you. I will try again!
Karey
I had a Cuisinart ice cream maker and found it whipped more than I like, especially since I prefer to make Gelato, which requires a slow stir. So I found the Kitchen Aid ice cream maker way better! And Maya, I’m going to do my typical ice cream using egg yolks for the creaminess, but using your sugar.
Mary
How are you getting 3 net carbs? My heavy whipping cream and butter don’t have any. 1 tsp of vanilla extract is negligible and allulose isn’t counted from my understanding.
Wholesome Yum M
Hi Mary, Heavy whipping cream does usually contain some carbohydrates, but if it’s under 1 gram, the manufacturer can put 0 carbs on the label. According to the USDA food database, heavy whipping cream contains .4 grams of carbs per tablespoon. I hope this helps!
Sane Constantine-Xavier
Hi,
I want to try this recipe but it seems impossible to get allulose in the UK.
I have tried erythritol in other recipes but it causes too much gas.
I’ve stuck with stevia in my tea/coffee and never had issues thus I was wondering if this ice cream recipe can substitute liquid stevia for allulose?
Thanks
Sane
Wholesome Yum M
Hi Sane, Stevia will work in this recipe. You will get harder ice cream after you freeze it, so be sure to take it out a good ten minutes or more before serving.
Fiel Cotta
Can you tell me how long I can keep the condensed milk in the fridge before I need to make it into ice cream? I’ve made too much for my ice cream maker so I thought I’d make half now and a second batch later. I want to stop once I’ve added the oil and and vanilla. I’ll separate the portion I need for tomorrow’s ice cream and add the HWC, and continue with the recipe. The rest I want to store for the next batch.
Wholesome Yum M
Hi Fiel, The condensed milk should keep for 5-7 days tightly sealed in your fridge.
Laila Hopkins
Thank you for posting this recipe. Is it possible to make it dairy free?
Wholesome Yum M
Hi Laila, Yes, you can make this recipe with coconut milk! Enjoy!
Alicia
Can I use powdered erythritol instead?
Wholesome Yum M
Hi Alicia, Yes, you can use powdered erythritol in this recipe, but you will get a different final texture. Allulose will produce softer, more scoopable ice cream. Erythritol will freeze much harder, but the recipe will work.
jodi
This is so yummy! I like putting it over keto chocolate chip muffins
Lise
Can you put the mix in a Vitamix? My machine has an ice cream feature.
Wholesome Yum M
Hi Lise, Perhaps if you froze the 2 cups of whipping cream that isn’t used for the condensed milk into ice cube trays? When you make the ice cream, you will pour the condensed milk at the bottom, then add the frozen whipping cream ice cubes on top. You may need to use a little additional liquid to keep your blender from packing up. If you decide to try it, let us know how this works for you.
Colleen
Can you replace the powdered sweetener with a sugar free syrup from say, skinny mixes? I thought with all flavors it would be nice to try different varieties. To use the sugar-free syrup how much should we use to replace the powdered sweetener?
Maya | Wholesome Yum
Hi Colleen, I don’t recommend that brand of syrups. Some of them have artificial sweeteners, and the ones that don’t still are not ideal for scoopable ice cream. The allulose in the Besti powdered sweetener used in this recipe is what gives the ice cream the right texture. If you want to use a flavored syrup, you can try my Wholesome Yum sugar-free vanilla syrup (also comes in hazelnut) – that is a blend of monk fruit and allulose just like the powdered sweetener, so will give your ice cream the best texture.
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
AS
Hi, keto sweeteners are not suitable for me as they give me GI issues and I’ve been using honey as an alternative. Will that work in this case? Heavy cream is also not suitable for me, can I use half and half milk instead? I’m wondering if the recipe will work different or come out different with these changes.
Wholesome Yum M
I am not sure that you will get exactly the same results, but the recipe should work with those changes. Just be sure not to overcook the honey, as you don’t want it to crystalize in your ice cream.
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.
brooklynblondie
same thing happened to me! oops!
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.’