Keto Ice Cream

Ingredients & Substitutions

Here I explain the best ingredients for my homemade keto ice cream recipe, what each one does, and substitution options. For measurements, see the recipe card.

To give some context, this is not a custard-based ice cream like my almond milk ice cream or protein ice cream. Instead, I use my keto condensed milk as a base. You’ll need these 5 ingredients:

1. Heavy Cream – Full-fat canned coconut milk or coconut cream should work as a dairy-free substitute, but the recipe still won’t be fully dairy-free because of the butter (below). If you’d like to lighten up the calories, you can replace some (or all) of the cream at the end (not in the condensed milk) with coconut milk beverage or almond milk.
2. Besti Powdered Monk Fruit Allulose Blend – VERY important! I used to make this with powdered erythritol, but now highly recommend against it. Erythritol and most other sugar substitutes have a higher freezing point than sugar (result: rock-hard ice cream), and even worse, they don’t dissolve well (result: gritty texture). This is why I only use Besti Powdered Sweetener for all my low carb ice cream recipes, including this one. It keeps your ice cream scoopable and creamy, with no aftertaste or grainy specks. The only alternatives that will work the same way are plain powdered allulose or liquid allulose (you’ll need an extra couple tablespoons because these are less sweet), or granulated Besti (which actually dissolves well enough).
3. Almond Milk – I didn’t have this in older versions, but now always include it because heavy cream alone can make this ice cream too dense and buttery. You can use store-bought or homemade almond milk. For a nut-free option, use coconut milk beverage (the kind in a carton in the dairy section). I’ve also used regular dairy milk when I wanted just less sugar/carbs, but it wouldn’t be totally keto.
4. Butter – I add just a touch to the condensed milk base for texture.
5. Vanilla Extract – For keto vanilla ice cream. Sometimes I also add a teaspoon of vanilla bean seeds. See my flavor variations below for other add-ins!

How To Make Keto Ice Cream

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Make the 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 heavy cream. Simmer, 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.
2. Cool and add vanilla. Pour the condensed milk into a large bowl and allow to cool to room temperature. Stir in the vanilla extract.

3. Add the milk and cream, then chill. Whisk in the almond milk (or coconut milk beverage) and more heavy cream, until smooth. Refrigerate the mixture for at least 4 hours, or overnight, until very cold.
4. Churn, then freeze. Pour the keto ice cream base into the frozen ice cream maker bowl (I have this one and love it!) and churn until the consistency resembles soft serve. You can enjoy it as-is, but if you prefer firmer ice cream like me, transfer to a glass container (this pan is perfect) and freeze for 2-4 hours before scooping.

Flavor Variations

Now that you know how to make keto ice cream the basic way, try one of the other flavors I’ve made with this recipe base:

• Chocolate – Whisk in 1/4 cup of cocoa powder before refrigerating. Sometimes I need to heat slightly to help it dissolve. I also have a custard-based keto chocolate ice cream recipe that uses egg yolks.
• Strawberry – My keto strawberry ice cream recipe is the best way. You can also just simmer fresh strawberries with powdered Besti or my sugar-free strawberry syrup to your taste, until soft, then add to the ice cream when churning.
• Hazelnut – I have this recipe in my Easy Keto Cookbook, and it reminds me of my favorite gelato in Italy!
• Mint – Add a teaspoon mint or peppermint extract with the vanilla. You can also add natural green food coloring — this is my favorite.

• Chocolate Chip – Add them in the last few minutes of churning. I like these sugar-free ones!
• Cookie Dough – Make my keto cookie dough in small pieces and add toward the end. You can even use leftover crumbled keto chocolate chip cookies.
• Sea Salt Caramel – Swirl in my homemade sugar free caramel syrup, or combine it with my sugar free chocolate syrup. I prefer streaks, so I add the syrup(s) only when the low carb ice cream is almost ready.
• Butter Pecan – Toast a cup of chopped pecans and a tablespoon of Besti in 2 tablespoons of butter for 4-5 minutes, stirring often. Cool completely, then churn in the buttery pecans towards the end.