Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love This Keto Ice Cream Recipe
- Low Carb Ice Cream Ingredients
- How To Make Keto Ice Cream
- Can You Make Low Carb Ice Cream Without An Ice Cream Maker?
- Flavor Variations
- Storage Instructions
- What To Serve With Keto Ice Cream
- Is Ice Cream Keto?
- More Keto Ice Cream Recipes
- Tools I Use For This Recipe
- Keto Ice Cream (Best Low Carb Ice Cream) Recipe card
- Recipe Reviews
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. 😉
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
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 and even my sugar free popsicle recipe. 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.
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 Keto 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:
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. Here are even more ways to make keto ice cream…
More Keto Ice Cream Recipes
Try these other sugar free ice cream recipes:
Tools I Use For This Recipe
- 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 keto ice cream recipe without taking up too much space in the freezer.
Keto Ice Cream (Best Low Carb Ice Cream)
This low carb keto ice cream recipe is sweet, creamy, sugar-free, and tastes like the real deal, with just 5 ingredients + 3.3g net carbs.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
How To Make Keto Ice Cream:
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Melt the butter in a large saute pan or skillet (not a saucepan!) over medium heat.
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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.)
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
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.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
649 Comments
Katy
0I have not tried this yet but I would like to add chocolate. Have you tried that yet? Can you give me some guidance on amounts of powdered cocoa and erythritol to add (and anything else that would be needed). Thanks!!
Maya | Wholesome Yum
0Hi Katy, Sorry, I haven’t tried that yet!
Shannon Morris
0I’d try adding during the cooking stage. You’ll need more sweetener too probably
Leslie
0I cant have sweeteners of any kind. Could the erythritol be substituted for banana in any way? Does the powderiness of the erythritol affect the texture of the base? Some things I may just have to learn to live without.
Maya | Wholesome Yum
0Hi Leslie, Sorry, I haven’t tried that. Banana wouldn’t be low carb, but if that’s ok for you, it might work. Let me know how it goes if you try.
Brooke Sullivan
0Just finished reducing milk. I doubled recipe so it’s acty now 1hr 15min later (phew!) :O I’m surprised how mildly sweet the condensed milk is. In fact, it seems I should’ve doubled erythritol (er, again). I used 2/3c Swerve confectioners. I really can’t see how it will handle further dilution with additional cream. I’m debating adding liquid stevia to boost it at next stage. Not sure how much to even start with. I thought I saw a comment noting the former recipe used 3/4c erythritol vs current 1/3(??) Yikes! Tho.. as I am writing this, I am recollecting your sweetener conversion tool/link!!! Will head over in meantime for help. Thanks so much!!!
Maya | Wholesome Yum
0Hi Brooke, The reducing time will vary widely depending on the size of your pan. You can add more sweetener if you like, but I find that for some reason it tastes sweeter after freezing. Feel free to adjust to your liking, though.
Chloe
0I made this tonight. So the first time was a fail on the stove- my butter and cream separated. So I tried again and with reduced heat with success! I used half coconut milk, half thickened cream and later on used coconut oil. Omg I am struggling not to devour it while I wait for it to freeze! The flavour is delicious!! Nomnom. I can’t wait to eat it tomorrow. Thank you!
Neo Doh Mei
0Hi, can I replace powdered erythritol with lakanto sweetener?
Maya | Wholesome Yum
0Hi Neo, Yes, you can! You’d need a different amount – check the sweetener conversion calculator here.
Neo Doh Mei
0Thanks for the recipe! I made matcha ice-cream, and it taste just nice! However, my ice-cream is a bit oily to us. And I had to wash my cup using dish detergent. Is that normal? I just tried using almond milk to replace heavy cream in step 1. Hope my matcha & coffee ice-cream won’t be oily this time
Maya | Wholesome Yum
0Thank you for the feedback, Neo! I updated the recipe recently to reduce the mct oil/powder, which should take care of this issue.
Robin
0Can the sugar free sweetened condensed milk in this recipe be successfully used in other recipes? For example, I have a key lime pie recipe that calls for sweetened condensed milk. Thanks!
Maya | Wholesome Yum
0Hi Robin, Yes, you can!
Betty
0Can stevia be substituted for the erythinol? Also I’ve made the 2 ingredients ice cream with fat free condensed milk and heavy cream (it seems you either have to have the fat or the carbs!) and there was no folding involved only blending in the cond milk once the cream was whipped & someone even whipped them together so I’m wondering was the folding in because you made the cond milk or there was no sugar in it? Also with the recipe I mentioned there was no continually going to the freezer to stir and the texture was very smooth and creamy like gelato which I love.
Maya | Wholesome Yum
0Hi Betty, I haven’t tried it with stevia, but it should work. You don’t have to fold in the cream, just whisk it in.
Joy
0Wow! So good! I made this for my little boy’s birthday because we have to restrict his sugar intake, (and I eat keto and love trying new recipes). Even my non-keto husband liked it, so that’s a win. I followed the recipe with the exception of mixing 3 different sweeteners (but staying with the 1/3 cup measurements) to avoid aftertaste. No complaints at all from the family! It was slightly sweeter than I prefer, but that’s an easy fix next time. I have two questions: the ice cream was slightly crumbly when frozen solid but creamy within a few minutes. (1) Is that your experience or did I overmix the cream, making the peaks too stiff? And (2) does your ice cream have a French vanilla or almost caramel-ly taste or did I oveheat the butter in the condensed milk step? No matter, French vanilla or almost caramel-ly was great! Just want to know for next time.
Maya | Wholesome Yum
0Thank you so much, Joy! I improved the recipe a bit recently to reduce any possible crumbling. Yes, it does have a fairly strong vanilla taste, but you can decrease the vanilla extract if you don’t like it, or add mix-ins like I put in the post above.
Paula Tahanmeyers
0If I choose to use the ice cream maker, how long should I let it churn?
Wholesome Yum L
0Hi Paula, I’m not sure since I haven’t tried that method yet. If you try it out I would love to know.
Lita Johnson
0I just made vanilla bean ice cream but this looks so much better. This will be the next one on my ice cream list. I have had ginger ice cream before because I love the taste but never have tried to use it in ice cream. Can’t wait – thanks!
Maya | Wholesome Yum
0I hope you like it, Lita! Thanks for stopping by!
Matt
0Hi I made the recipe and ran in to a few issues. I made the condensed milk first then refrigerated it before letting it come to room temp the next day and finishing the recipe. The final product was gritty with the erythritol. Would this be because I cooled the condensed milk first? Also I my final product was very hard and waxy. I thought I might have over whipped cream could that be part of the problem? Last question the erythritol has a sickly sort of aftertaste that lingers is there any way to combat this?
Maya | Wholesome Yum
0Hi Matt, The issue was likely letting the condensed milk sit overight, as erythritol can crystallize as it sits and cause multiple issues like you experienced.
Gloria
0Thank you for the low carb recipe but my attempt was a fail at the first stage. I know you suggested to simmer for 30-45 mins but the oil from the butter completely separated after 20 mins of simmering. The heat was very low but it looked like brown chunks of fat/cottage cheese.
I know I did something wrong because it doesn’t look anything like yours but I’m not sure what. Would you be able to help me for my second attempt please?
Maya | Wholesome Yum
0Hi Gloria, Sorry you had issues with it. It sounds like it did overheat. Try an even lower temperature next time. If your stove just runs hot, maybe a double boiler might work. If it does separate, sometimes you can bring it back together in a blender.
Serenity Simpson
0Too awesome for words!!! Amazing!
Maya | Wholesome Yum
0Thank you, Serenity!
Tammy
0Hello- I am made this yesterday with an ice cream maker and it came out curdly. Any ideas why? I did add the MCT oil, vanilla while the sweet mix was still hot. Could that be it? Also, if you use MCT powder instead do you get less of the greasy taste/feeling?
Maya | Wholesome Yum
0Hi Tammy, Really sorry about that! Based on the date of your comment, this would have been my older recipe. I updated it recently to improve the texture and this issue shouldn’t happen anymore.
Sandy
0OMG!! We just mixed all the Ingredients together and put it in our Cuisinart Ici cream maker, no cooking! BEST ICE CREAM I’ve ever had! Thanks for sharing your recipe!
Maya | Wholesome Yum
0I’m glad that worked for you, Sandy! Enjoy!
Cindy
0Can you replace the MCT oil with coconut oil?
Maya | Wholesome Yum
0Yes, you can substitute coconut oil, Cindy. I hope you like it!
JP Nason
0This is by far the best keto ice cream I’ve ever made, and I’ve tried a lot of recipes!
Firstly it’s with ingredients that I typically have, or can easily procure (in my case I needed to buy some Heavy Whipping Cream). It was fast and, the reduced cream already tasted amazing (I was tempted to just eat it!) , but waiting for it to freeze, then leaving it on the counter for about 20 minutes before eating was worth the wait.
It was really hard for me not to go back for another bowl! My non-keto husband loves it too, so I see this becoming a regular recipe in our household! The only difference was that I used vanilla paste instead of vanilla bean + essence.
Maya | Wholesome Yum
0You just made my day, JP! Thanks for stopping by! Have a nice day!
Ann
0Just a quick heads up. I noticed some substituted xylitol as the sweetener. If you have a dog and share your ice cream with them, they do not metabolize it the same way as humans.
Maya | Wholesome Yum
0Hi Ann, Yes, you’re absolutely right! People with dogs need to be careful with xylitol because it’s dangerous for dogs. Erythritol is not an issue, though.
Ellen Bornstein
0I just made this and realized I grabbed my Keto Collagen container and not my MCT oil powder. I cannot believe I did that! Tastes ok so far but will let you know what happens. Darn, was so excited about this recipe.
Maya | Wholesome Yum
0Hi Ellen, Please let me know how that turned out! I’ve heard about collagen or protein powder being used in ice cream recipes, but never tried it with this one.
Leslie
0Hello, is the amount of MCT oil/powder used the same whether it is the oil or the powder?? Thank you for taking the time to answer.
Maya | Wholesome Yum
0Hi Leslie, Yes, it’s the same amount with either one.
Sunny Tan Yu Hock
0You have a wonderful and great site.
Dianne Pardinas
0Hi! I made this ice cream recipe last night. I have a Kitchenaid mixer and have an ice cream attachment so I attempted to freeze it in the freezer attachment. The ice cream turned out looking like cottage cheese. I tasted it and don’t think I like the “cooked” taste as well but it basically tastes like a cooked custard recipe which is okay. But do you have any idea why mine turned into cottage cheese?
Maya | Wholesome Yum
0Hi Dianne, Sorry you had issues with it. It’s hard to say what went wrong without being in the kitchen with you, but it definitely should not look like cottage cheese. Maybe the mixture was not folded enough in the folding step? I’d recommend watching the video and let me know at what point yours looked different.
Dianne Pardinas
0I think I may have overcooked my cream in the first stage. Mine was definitely thicker than yours was in the video. I think I whipped my cream to the same consistency though.
Is there anything I can do to save this? Can I melt it and refreeze it do you think?
Maya | Wholesome Yum
0Hi Dianne, You can probably add more cream to thin it out if the first part is too thick. Then you might need a bit more sweetener if that was a lot more cream. The end result won’t be identical but I think salvageable. From there you can follow the recipe as-is.
Gina
0Mine also turned into ‘cottage cheese’ when I added the oil (I used coconut oil) but I did manage to save it by slowly heating it & mixing until it came back together. I haven’t tried the ice-cream yet (it’s still in the freezer) and suspect I lost the little bit of fluffiness from the whipped cream but it tasted delicious so I’m keeping my fingers crossed it turns out ok.
I think my problem was that all my other ingredients were cold rather than room temperature (I made the condensed milk last night & left it to cool in the fridge till this morning) so when I added the coconut oil it seized – next time I’ll add the coconut/MCT oil to the condensed milk while it’s still warm.
Will see how it turns out!
Hilda
0Hello ALL. Thank you Maya for the simple recipe. I have tried the same exact recipe both ways, one with erythritol and the other with Xylitol. The ice cream with Xylitol comes out creamier while my ice cream with Erythritol hardens a bit. I also used 1 to 1-1/2 tsp of Better Stevia Glycerite with the Xylitol and MCT oil and that does the trick for me!! I also made my own Keto Rocky Road with 1 tbs of Cocoa or Cacao Powder and Lily’s Stevia Chocolate bars (3 total oz) and homemade low carb marshmallows that were amazing!
Maya | Wholesome Yum
0I am so happy you liked it, Hilda! That sounds delicious!
Yaseen Tasnif
0Amazing! I reduced raspberries and added chocolate. Another tip, boil the cream with vanilla beans for a more intense flavor.
Maya | Wholesome Yum
0That’s a great idea, thank you for sharing with us, Yaseen!
Sophia
0I’m so excited to try this recipe! It sounds delicious and I love that its customizable. I don’t have erythritol, do you think liquid stevia work to sweeten it or would that ruin the flavor?
Maya | Wholesome Yum
0Hi Sophia, You could try, but the texture might be different. You’d need a lot less, though, since it’s very concentrated.
Erica
0Did I miss something??? It says to make the condensed milk add butter and heavy cream, then it says while this is breaking down, you can whip the heavy cream to soft peaks? How is that done if the cream is already on the oven? I’m literally making this right now and have NO idea what to do with the cream. Do I put it with the butter on the stove or mix to peaks and fold in?
Maya | Wholesome Yum
0Hi Erica, The 4 cups of the heavy cream are divided. Half (2 cups) is used in the first step to make the condensed milk. The other half (2 cups) is beaten to stiff peaks separately and folded in later. Hope this helps!
Sherri
0You responded to her question by saying the cream is divided, 2 cups and 2 cups, total of 4. But the recipe calls for 3 total……which is it? Thank you
Maya | Wholesome Yum
0Hi Sherri, Sorry about the confusion. This recipe was updated in 2018 to improve texture, so the total is now 3 cups. Go ahead and follow the recipe card instructions/amounts.
Virginia
0Where do I get the MCT oil powder?
Maya | Wholesome Yum
0Hi Virginia, You can get it here.
Katie
0I’ve tried making this twice with an ice cream maker. Each time it turned into what I can only describe as vanilla butter. I can’t figure out why?
Maya | Wholesome Yum
0Hi Katie, Sorry you had this issue. I’ve updated the recipe recently to improve the texture.
Kat
0Hi – Do you subtract erythritol from your carb count or just fiber?
Thanks
Maya | Wholesome Yum
0Hi Kat, Yes, I subtract the erythritol for the net carbs.
Ben
0Had to share! Making this right now. The original condensing was taking FOREVER. And then I remembered a trick on boiling noodles in a large frying pan. The theory is that there is more surface area in the frying pan so it boils quicker. The same thing happened here! After about ten minutes the base was condensed to perfection! Just a trick. Too bad we don’t eat noodles anymore because that trick works equally as well!
Maya | Wholesome Yum
0Thanks for sharing with us, Ben! I need to try that!
Linda
0If you don’t eat noodles, try buying koniyaki, or yam noodles, they have only a few carbs and calorie. I just run them through very hot tap water, and serve as you would any other noodle. You can get them at an oriental grocery store. Chewier than pasta……some like that better.
Sinda
0I Made this last night and added some maple and caramel extract with pecans and and I also have an ice cream freezer. It is the Best home made ice cream I have made. Thank you!
I also used a scant 1/2 cup of pyure organic stevia blend as this is what I had on hand, first time purchase. It was a little to much sweet, will use Less next time.
Maya | Wholesome Yum
0I am so happy you liked it, Sinda! Please come back again soon!
Catherine
0Thanks for the recipe! I made a raspberry ice cream cake for my BD, it was DELICIOUS! My non keto hubby didn’t leave any leftovers 🙂
Maya | Wholesome Yum
0Thank you, Catherine!
E
0I have two different versions of this recipe– both by Maya Krampf, but the amount of sweetener and oil differ. Which recipe works best– and is for KETO?
The other recipe calls for 3/4 cup Powdered erythritol and and only 1/4 cup MCT oil.
Thanks!
Maya | Wholesome Yum
0Use the current version on the recipe card. The recipe was recently re-tested and updated with reduced sweetener and increased MCT oil for better results. Thanks for asking!
Lori Z
0I was hoping this was going to be the best ever low carb ice cream because I went to so much trouble preparing it, condensing and whipping the cream. The taste was so yummy before I combined he whipped cream. The consistency after it was frozen was like frozen whipped cream not Ice cream. I didn’t have MCT to use. Would that have changed it? Would using Almond Milk or Cashew Milk for part of it make it more dense instead of fluffy?
Maya | Wholesome Yum
0Hi Lori, Omitting the MCT oil was likely part of the issue. But, I also recently updated the recipe, reducing the whipped cream to improve the texture.
Debbie Balhatchet
0Hi, I am new to low carb way of eating & found with your recipes I don’t have to miss out on my favourite foods, including ice cream. I am however having trouble sourcing some of the ingredients, such as almond flour & certain oils, can you please tell me where you get yours? Thanks again for a great site … Debbie.
Maya | Wholesome Yum
0Hi Debbie, This is one of the most affordable almond flours I like: https://assoc-redirect.amazon.com/g/r/https://amzn.to/2KNy562 Otherwise, every ingredient in every recipe has a link right on the recipe card, so you can tap those to buy ingredients.
Jen
0Have you mastered a dairy-free ice cream yet? I’ve found some in the stores that I really like but would love to be able to make it myself.
Maya | Wholesome Yum
0Hi Jen, You can try this chocolate peanut butter nice cream that’s dairy free.
Gina
0Can’t wait to try this! I am from White Bear Lake, MN, Maya! Thanks for the fabulous recipes!
Maya | Wholesome Yum
0I hope you’ll like it, Gina! Great to see a reader close by. 🙂
Patti
0Hi, I love your recipes. I have 2 questions.
First, if you use coconut milk in place of the cream in the first part, how much do you use? One whole can of coconut milk or just the cream and measure 2 cups?
The second one is, what if you divide to use the ice cream maker, do you let it cool and do you still use the whipped cream? I’m sure you do, that’s probably a silly question. If you use the ice cream machine, do you still use the MCT oil? I have an ice cream machine but don’t use it much.
Oh, and can you add some cocoa if you want chocolate? Thanks so much.
Maya | Wholesome Yum
0Hi Patti, If using coconut milk, you could really do it either way. It will reduce faster if it’s the cream only, but you could do either.
Yes, if you use an ice cream machine you should still let it cool, still use the whipped cream, and I do recommend using the MCT oil. It’s less critical than making it without a machine, but still recommended for best texture.
I’ve had reports from people making chocolate ice cream out of this but haven’t tried it. You can also try my chocolate peanut butter nice cream recipe.
Tracy Fluitt
0I made this yesterday! The flavor was wonderful, but I think maybe I didn’t let it simmer long enough. I have a fear of burning milk products LOL. It was still very good. I used heavy cream for the whole thing, but next time I might use almond milk for the first 2 cups to lighten it a bit. I scarfed up the serving, which I topped with fresh blueberries. Oh so good! And super easy to make. Can’t wait to put my fresh strawberries on it tonight for my dessert!
Maya | Wholesome Yum
0Thank you, Tracy! I added a picture to the post of what the condensed milk should look like after simmering, before folding with the cream. Hope that helps! I’m glad you still liked it.
Tracy Fluitt
0Thanks for the ‘simmer down’ photo! It explains a lot! I thought mine was thick enough only to see that I should have let it go a few more minutes! I will definitely be making this again!
Linda
0How would this recipe change if you are using an ice cream machine?
Maya | Wholesome Yum
0Hi Linda, It would be the same up until the end where you put it in a freezer container, at that point you’d follow your ice cream maker instructions instead.
Shirl Yates
0Hi my name is Shirl, I can’t wait to try your ice cream but, I don’t have a vanilla bean until tomorrow.
I think Sugar Free Low Carb Butter Pecan would be divine. My Mom always made ice cream in a churn, even the ones you had to turn the handle for the churn to churn. That’s been to many years back.
I’m thankful I found you on Pinterest and look forward to trying your recipes.
Maya | Wholesome Yum
0Thank you, Shirl! I hope you liked the ice cream. Agree that butter pecan sounds amazing and am adding that to my list!
Noah Rouch
0This is for me and my dad because we can’t have sugar.
Lorraine
0This is my new favourite site. I am baking again after many years of eating store bought food and am loving it. Thank you so much. Couldn’t do this without your website.
Maya | Wholesome Yum
0Thank you so much, Lorraine! Thank you for stopping by!
Lynn Faulkner
0What is MCT oil??
Maya | Wholesome Yum
0Hi Lynn, MCT stands for medium-chain triglycerides, and is derived from coconut oil. It has numerous benefits, tends to curb appetite and speed up metabolism, among others. You can get it here (the bottle lasts a long time and is also great for bulletproof coffee).
Ellen
0Hi, could I use avocado oil instead of MCT oil?
Maya | Wholesome Yum
0Hi Ellen, I haven’t tried that, but you probably can.
Barb
0Could you elaborate if one DOES have an ice cream maker with the direction??
Maya | Wholesome Yum
0Hi Barb, You’d follow the instructions on your ice cream maker but I added to the post above the recipe card, to clarify at what point the steps would diverge.
Wink
0Will it work to substitute MCT Oil Powder instead of MCT Oil in order to keep it softer? If so, how much should I use?
Maya | Wholesome Yum
0Yes! I got several questions about this so specifically tested for it. You can use the same amount of the powder as you would the oil.
Sophie
0This recipe is AWESOME – thank you – even my kids LOVED it!! 🙂
Maya | Wholesome Yum
0I love to hear that, Sophie! Thank you for stopping by!
A.W.
0Hi, can you use coconut oil instead of MCT oil?
Maya | Wholesome Yum
0Yes, you can, but you’d need more of it.
Nadine
0Thanks for posting this yummy recipe! I added squeezed lemon juice, lemon zest and no sugar rhubarb compote. Perfect treat on a warm spring day!
Maya | Wholesome Yum
0I love that you added lemon and rhubarb! Thanks for stopping by!
Courtney
0In my opinion, the final product is way too rich and sugary. I couldn’t even eat 1/2 cup. Next time I will do maybe 1/4 cup of the powered erythritol. It’s a great base for adding cocoa or other ingredients. I am trying the keto diet and very happy I found this recipe. Super easy to do with an ice cream machine.
Maya | Wholesome Yum
0Hi Courtney, Thank you for the feedback! I actually agreed with you, and updated the recipe recently to reduce the sweetener. Hope you’ll like it better that way.
Jessica Shea
0I look forward to trying this! I have not yet tried it, but have read in comments on other Keto ice cream that people had some success adding unflavored vodka or arrowroot, if you want to play with those 🙂
Maya | Wholesome Yum
0Thank you, Jessica! Yes, vodka would definitely help with the hardness if you’re up for adding that. Arrowroot might also work, but has a lot of carbs when used in the amount you’d likely need for it to be useful.