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)
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. 🙂
647 Comments
Andi
0I’m never buying store bought ice cream again after making this homemade keto ice cream. It was so easy to make and so delicious! I got creative and made homemade raspberry syrup (I just rendered a cup of fresh raspberries until I got a syrup consistency, I strained it to eliminate the seeds) once the ice cream base was cool and in the glass container I added the raspberry syrup in a zigzag motion and put it in the freezer, it was a total hit!
Most commercially made keto ice creams are heavily packed with erythritol which upsets my tummy if I’m not careful, being able to control how much erythritol I can add in the recipe made a huge difference for me. You really don’t need much because once the cream evaporates you are left with a sweet mixture that’s at a perfect ratio (cream+sweetener). I used real vanilla beans and the pod as I was simmering the cream, I think it made the flavor “pop” even more so. I discarded the vanilla pod after the cream cooled. This recipe is an absolute keeper!!! Thank you for sharing!!!
Paul
0Hello! I’m new to all of the keto lifestyle and making ice cream. I’ve researched countless keto ice cream recipes and I really like yours so I’m going to try it. I’d like to add some protein to this recipe so my questions are as followed:
-How much? What kind? When to add it? What would be the protein per serving? Thanks a million!
Wholesome Yum M
0Hi Paul, The easiest form of protein to add would be collagen peptides, as they dissolve in cold liquids without leaving a powdery texture. For this recipe, you could easily add two servings of collagen peptides without changing the texture of the ice cream. The amount of protein will vary according to what brand you buy, but they are around 18 grams of protein per serving of collagen peptides.
Kristie
0Hello! Love your post! What kind of ice cream maker did you buy? There are so many out there!
Wholesome Yum M
0Hi Kristie, The one I use is linked in the ‘Tools’ section. It’s a Cuisinart and a great kitchen staple!
Sherri Weidman
0My ice cream did not “freeze” as in your photo. It was solid, but texture was very sticky or goey. I think it was the MCT addition that made it that way. I put in 1/4 cup of what I had, which is Barlean’s MCT Swirl. It was not like ice cream at all.
Wholesome Yum M
0Hi Sherri, I am sorry the recipe didn’t turn out as expected. There are several different types of MCT oil on the market, so results can vary. That particular brand you used has quite a bit of additional ingredients (thickeners and glycerine) which I suspect, is what changed the texture of your ice cream. I would recommend using a pure form of MCT oil next time for the best ice cream texture.
June Hemphill
0I pour mine into 1/2 cup Glad containers, can add additional ingredients. I swirl Walden Farms syrups into some, can have individual flavors.
Cory
0Hi there, great recipes! Most traditional ice cream recipes have you chill the mixture thoroughly overnight before adding to an ice cream machine to yield a smoother texture. The instructions for this recipe only say to cool to room temp, so I was wondering if you’ve played with adding room temp mix vs chilled mix to the machine, and if it had any positive or negative effect with this recipe?
Maya | Wholesome Yum
0Hi Cory, I haven’t tried that. Let me know how it goes if you try it and if it makes a difference for you!
Rena Schwartz
0I am a vegetarian. Do you have any vegetarian Keto recipes?
Maya | Wholesome Yum
0Hi Rena, Yes, absolutely! Browse all my keto vegetarian recipes here.
Colleen Silvia
0could coconut oil be used if MCT oil isn’t on hand?
Wholesome Yum A
0Colleen, I don’t think that will work since the MCT oil helps keep it scoopable and does not harden in the freezer. Your next best bet is fractionated coconut oil, which is liquid at room temperature.
Jayne Britten
0Hi, this is my 2nd time making this ice cream, I’m in the uk but I have used the cup sizes as in the recipe so I’m pretty sure I’ve got the right measures, but …. the double cream and butter when heated up just keeps separating, and although the colour looks right and it tastes like condensed milk I cannot stop the butter sitting on top of the heated cream. Can you help please? X
Maya | Wholesome Yum
0Hi Jayne, It sounds like the heat is too high, keep it lower next time.
Robyn
0I want to know if I can make this sugar free ice cream without any type of sugar, including sweetener substitutes? I don’t like any of the substitutes…thank you.
Wholesome Yum M
0Hi Robyn, Yes, this ice cream can be made without any sweetener.
Lyndze
0This is amazing ice cream! I don’t have an ice cream maker and I have the mct on order, however, I decided I needed to try it. I put it in one of my silicone storage bags so that I could squish it up and store it easy. It worked so well. I had to try it at soft serve consistency…it was delicious. Try this recipe! You will not be sorry!
Jennifer
0Is that salted butter?
Wholesome Yum A
0Hi Jennifer, this recipe uses unsalted butter.
Ivea
0How can I enlist the help of my Vitamix in this ice cream recipe? Thanks!
Wholesome Yum A
0Hi Ivea, there’s no need for a blender in this recipe, but you could probably use it if you opt to mix MCT oil powder in the ice cream base.
Lori
0Did you make the ice cream with your Vitamix? What did you do & how did it turn out? Thanks!
Linda
0I think I did something wrong. The ice cream wasnt smooth at all. It could almost be described as sweet curds. Did I cook it too long?
Maya | Wholesome Yum
0Hi Linda, Did you use an ice cream maker or the no churn method? It could be that it cooked too long, but also sounds like it could be churning too long.
Pam
0Hi Maya, I seem to have had the same problem Linda did. I prepared the ingredients according to your instructions, and then poured the mixture into my ice cream maker. By six minutes it was all thick and clumped up, and not able to churn. It’s almost like the mixture was on its way to becoming butter, and it kind of tastes that way too. It’s very rich between the whipping cream and mct oil. Any ideas what I might’ve done wrong? Thanks so much!
Wholesome Yum M
0Hi Pam, Did you use pure MCT oil? MCT oil (liquid or powder form) sometimes have additional starches or thickeners added to them, which could cause your ice cream to thicken up like crazy in the ice cream machine. Please be sure to check the ingredients on your MCT.
Cindy
0Can’t wait to make new recipes, and healthy ones I’ve been changing all my food around to stay healthy, just having a hard time with the last 60 pounds.
Brandi
0WOW!! My favorite keto ice cream recipe yet! I ended up making it a little too sweet for my taste so I added a chopped dark chocolate bar and walnuts to it! Superb!!!
Brenda Hanik
0Hi Maya, I used several of your recipes so far from your web site and all have come out nice and very tasty to me. I also have your cookbook on order through Amazon. Look forward to the recipes in your book. Until my cookbook arrives I will keep looking for more tasty recipes on your web site.
Thanks,
Brenda Hanik
Houston, Texas
Maureen B Kaminski
0So I made this ice cream and I thought I followed the directions exactly, but the ice cream turned out quite gritty. I churned it in an ice cream maker and it never really got thicker.
I gave up after 30 minutes and just put it in the freezer.
Wholesome Yum
0Hi Maureen, is it possible you used granulated erythritol instead of powdered? That could have caused the grittiness.
The Overlord
0Have you tried making this with Stevia instead of erythritol? It’s better right?
Norm
0While the ice cream looks really great and the texture is pretty good, I find it to be way to fatty for my taste. Just a little spoonful left a fat coating in my mouth for some time afterwards. Maybe it’s because after 15 minutes in my ice cream maker the consistency was well beyond softserve. Looking at just about any other ice cream recipe, milk is also used, not just heavy cream. Have you tried it with a milk/cream mixture?
Wholesome Yum
0Hi Norm, my recipes don’t include conventional milk because it tends to be higher in net carbs. This recipe is heavier on the fat for people eating low carb, so I haven’t tried that here. If you do, let me know how it goes!
Brann Tylo
0Quick question. I was working toward making some nice ice cream, but when I tasted the mix before going to the freezer, it was so delicious and had such a marvelous salted caramel taste, I want to use it for other stuff, like a spread or syrup for pancakes. Do you have an idea of how long the mix would last in the refrigerator, were I to make large batches to put in mason jars?
Also, thank you so much for this recipe, my GF and I will love it.
Wholesome Yum
0Hi Brann, I haven’t tried refrigerating it but I’d guess it would be fine for at least a week. Let me know how it goes if you try that!
Wendy
0I want to try this. It is crazy hot here in Texas and ice cream hits the spot.
I’m just curious if you or anyone has tried making this in mason jars? I have an ice cream recipe that I make in jars and works pretty well.
Wholesome Yum L
0Hi Wendy! I have not made this recipe in mason jars. If you give it a try, let me know how it turns out.
Caron Bukowski
0Ok, I opted for substituting 1 cup of HTC with unsweetened almond milk. I added 3 tbsp of cocoa, plus 2 tbsp more of sweetener. After it cooked down, I added 1 cup of hwc, vanilla, and some chopped almonds. I also added 1 cup of the vanilla ice cream in the standard recipe, then ran it through the ice cream maker. It came out like soft serve, but froze up nicely in the freezer. Absolutley fantastic!!
Melissa
0It turned out perfectly. I followed the recipe 100% (using MCT oil, vanilla bean & an ice cream maker). It was VERY rich -I might try using some coconut milk next time to try and lighten it up as suggested. Maybe I over churned it. Thank you for the recipe!
Cm
0At what stage would I add peanut butter to this recipe?
Maya | Wholesome Yum
0I haven’t tried adding peanut butter, but you could try it when you mix the cream with the condensed milk.
Shannon G
0I’m going to have to try this one again… The new recipe will overchurn in an ice cream maker. I followed the directions on my machine, which called for 30 minutes of churning, which was way too much… I ended up with minty almost butter. In contrast, I had just made a regular chocolate ice cream for hubby and daughter which was like soft serve after 30 minutes. Next time I’ll try checking after 15-20 minutes
Maya | Wholesome Yum
0Hi Shannon, Thanks for the feedback! Yes, 30 minutes sounds like too much for this recipe. I think mine took about 15-20 minutes, so try checking after that time. I typically always glance into the ice cream maker periodically when making ice cream in there to see if it’s done yet.
Erika Picard
0OMG…this is delicious!! I made the churned version without MCT. The flavor and texture beat the commercial KETO ice cream. I simmered the base a full 45 min. which gives it that added caramel color and flavor and beat the last cup of cream as shown in the video before added to the base. My cuisinart ice cream maker reached soft serve consistency in about 10 min. Using salted butter sets the stage for a butter pecan option which is one of our faves. This is a winner!
Caron Bukowski
0I made this, OMG!! Tasted like the ice cream in sandwiches and drumsticks, like when I was a kid in the 60’s. That was when they used real ice cream. I am enjoying this so much!!!
Caron Bukowski
0I’m making my first batch. I used powered Bochasweet. Looks, cooks and bakes just like sugar with no after taste. Hopefully, it works for this recipe.
Betty
0This might be sugar free but is very high in fat and calories! So what makes it healthier?
Wholesome Yum
0Hi Betty, this ice cream is designed for people following a higher fat diet with fewer carbs. Check out my guide to starting a low carb diet for more information on the health benefits.
Gayle
0Is there is a reason you don’t use eggs in the recipe? My non-keto family ice cream recipe uses 8 eggs per gallon. We whip them for about 10-15 minutes before adding the other ingredients (condensed milk, sugar, vanilla, whole milk, evaporated milk). Have you tried using eggs in the recipe?
Wholesome Yum
0Hi Gayle, this is an egg-free recipe for anyone averse to eggs. This ice cream recipe does have eggs if you prefer them!
Edna Rice
0Can heavy whipping cream replace the heavy cream?
Maya | Wholesome Yum
0Hi Edna, Yes, these are the same thing.
Anya Zamon
0Hello! I do not have MCT oil. Can I still make this ice cream?
Wholesome Yum L
0Hi Anya, I highly recommend using the MCT oil or powder if you’re not using an ice cream maker.
Kristi
0This turned out freaking amazing! I followed the directions exactly, but added in mashed strawberries, low carb chocolate chips and chopped walnuts after the cream. Seriously the best ice cream I have EVER had!! Thanks for the recipe. 🙂
David
0Like another commenter, I had the problem of it turning to a lumpy butter-like mass. I used an ice cream machine and the lump just stuck to the dasher and moved around without any churning. I cooked the mix for 35 min. and I don’t know that was too long or too short (I kept the temp low) but it did get quite thick and coat the back of a spoon but did not pull away from sides of pan when tilted. When I added the 1/2 c of MCT oil powder, it seemed to get quite a bit stiffer and wonder if that made it worse. Any suggestions? I’m so jealous of those who had such success!
Maya | Wholesome Yum
0Hi David, I just updated the keto ice cream recipe to make improvements and avoid this issue.
David Schwartz
0I loved this! Right now there’s an abundance of fresh strawberries at the farmers markets and I’d like to use your recipe as a base for low-carb strawberry ice cream. I realize the berries will add some sugar. I was thinking of puréeing the berries with the reduced cream/butter mix. What do you think? Any tips on add-ins like fresh berries?
Maya | Wholesome Yum
0Hi David, Thank you! I haven’t tried adding in pureed berries, but have added chunks of berries and that worked great. Let me know how it goes if you try adding in a puree.
Elaine Carty
0Omg just made this. It is amazing. Can’t wait until after dinner to have more.
Eunna
0My ice cream maker just arrived and we’re excited to try your recipe. How much ice cream does this recipe make? A half gallon? A pint or two? It would help me out to know what factor we need to increase the recipe to for our 6 quart ice cream machine!
Maya | Wholesome Yum
0Hi Eunna, It makes 8 servings, or 4 cups (a quart). My ice cream machine is larger but still works for this amount.
Dana
0The flavor is great but mine turned out grainy. It was rich n creamy before freezing but became grainy during the stirring process. The only thing I did different was I used peppermint extract and added Lily’s Chips. Is there any way to save this batch?
Maya | Wholesome Yum
0Hi Dana, I’m glad you liked the flavor. Did you use powdered erythritol? Granulated will be grainy.
Spirit299
0I used powdered erythritol & it still was granular, not when warm, but after it froze. I ran into that problem several times when cooking with it (then chilling/freezing … specifically with “creamy” products).
I have since read that using erythritol in chilled or frozen products it can granulate, if you do use it, it shouldn’t be more than 50% of the sweetener. Add at MINIMUM 50%+ of xylitol or allulose (both powdered) to stop granulation. I haven’t been able to purchase allulose yet (in Canada, so can’t get yours, when my HUGE sweetener stock gets lower will try Amazon.ca), but xylitol is my sweetener of choice. Flavour & sweetening power superior to erythritol & monk for me. Glucose index is just marginally higher. Xylitol gets a bad rap too often …. IMHO
Spirit299
0A correction to my wording above. Instead of the various uses of thd word “granulate” … it should be “crystallize/crystallizing”
Maya | Wholesome Yum
0You are absolutely right. If you look at the recipe card, you’ll actually notice that this recipe no longer uses erythritol, because that is not my recommended sweetener for ice cream anymore (my previous comment was from over a year ago). The recipe now uses powdered allulose to prevent crystallization and to keep the ice cream nice and scoopable. 🙂
Kyle McAdam
0Thanks for the recipe, can’t wait to try it this weekend
I’m going to add some keto 0 carb chocolate bar chips to it
Jill Corrigan
0Just made this with some home made sugar free lemon curd. Just threw it all together then in ice cream machine. Also added a touch of xantham gum. Wow!!!
Pam Andrews
0What can be used instead of erythritol? Also what can be used instead of MCT oil powder?
Maya | Wholesome Yum
0Hi Pam, You can use any sweetener you like – check the low carb sweetener conversion calculator here. The MCT oil powder doesn’t have a substitute, but you can omit it if absolutely needed. It does last me a very long time when I buy it.
Emily
0Hi – getting ready to attempt this recipe. I have Lacuma powder – can I substitute 1:1 for the erythritol? Thx!!
Maya | Wholesome Yum
0Hi Emily, Sorry, I haven’t tried that but let me know how it goes if you try.
Pam
0I’m anxious to try your recipe. After reading some of the comments, I’d like to add a couple of suggestions. #1, if you’re like me and share with your dog, use natural unprocessed honey in place of the sweetener. It’s far safer for them as any of the sweeteners we use is highly toxic to them. My dog eats Keto and I’ve done a lot of research on this. #2, if you don’t want to use or have the MCT oil, you can use 2 tsp of vodka and that will keep your ice cream from freezing solid.
Maya | Wholesome Yum
0Hi Pam, Thanks for the feedback. Erythritol is not toxic to dogs, but xylitol is. But of course you’re free to use honey as well if you don’t mind the sugar content. Adding vodka to help keep the ice cream soft is also an option, if you don’t have kids that will be eating it. 🙂
Tasha
0Can I use my ice cream maker for this recipe?
Maya | Wholesome Yum
0Hi Tasha, Yes, absolutely! I have ice cream maker instructions included above.
Margaret Foss
0Mine did not freeze?? Not sure why? I used almond milk and cream in part one (1 cup each)
Maya | Wholesome Yum
0Hi Margaret, I’m not sure how that could happen, it probably needed more time? Is your freezer working okay? All milk and cream will freeze in a freezer, no matter what recipe you use.
Candace
0Hi! I attempted to make this ice cream. I followed the directions to a t. I did choose to used MCT oil as well as vanilla bean. The taste of the condensed milk was so yummy! I was super excited! Until I put the mix in my icecream maker. After only 5 mins of churning it turned to butter. So deflated. Not sure what went wrong. I know you don’t use one, but you did say one could be used. Any thoughts on what may have went wrong?
Maya | Wholesome Yum
0Hi Candace, Sorry about that! I recently improved the recipe to avoid the possibility of over-churning the ice cream. I have instructions above for both ice cream maker and no churn methods (I tested both a few times), so should work perfectly now.
Susan
0Hi there… 1st I want to thank you for an amazing keto ice cream!…….. I followed directions to a T….worked perfectly….. to those that said it separated, be patient, wisk it back, it will come together… you can’t just walk away… when your dealing with cream and sugar, keep stirring…. I was looking for a keto ice cream and saw your website…. 4 ingredients! Say hallelujah I’m a believer
Katie
0Hi. I love the idea of your recipe since I am doing a no sugar challenge for a month. However I tried last night and used coconut oil instead of mct oil and the after taste is absolutely horrible. I have a ice cream maker so the consistency before it went it to freeze was amazing but tasted wrong. I am trying again tonight with no coconut oil. Will this get rid of that coconut aftertaste?? Thankyou so much!!
Maya | Wholesome Yum
0Hi Katie, Sorry to hear you had an aftertaste, was it a coconut aftertaste? If so, that’s probably from the coconut oil. If it’s not a coconut aftertaste, did you use a different sweetener that might have had an aftertaste?
Christine
0I don’t eat any sweeteners, including Erythritol. Since I eat no sugar I don’t need my ice cream to taste sweet in order to think it’s good. So my question is, does the sugar substitute do anything chemically, or would it be possible to make this omitting the erythritol? I don’t want to go through all the trouble if that’s a key to the process. Also, would love to add cocoa powder, raspberries, or peanut butter for flavors. That should work, eh?
Thanks!
Maya | Wholesome Yum
0Hi Christine, I haven’t tried it without sweetener but think it would work fine without if you’re ok with ice cream that isn’t sweet. I haven’t tried mixins like cocoa powder that mix directly into the main ingredients, but anything you stir in, such as raspberries or peanut butter swirl, will definitely work. Let me know how it goes if you do try cocoa powder.