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Get It NowAside 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 Recipe
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.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
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.)
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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.
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636 Comments
Marla
0I love your vanilla ice cream. But, I want to make Lemon Ice Cream and your site says see lemon curd recipe to make Lemon Ice Cream. I can’t find it. Help????
Wholesome Yum M
0Hi Marla, The lemon recipe you are looking for is here: Keto Lemon Bars. Omit the almond flour for lemon curd.
Bernita Bellamy
0Hi, I want to try this recipe, however, I only have the liquid allulose, am I able to use that instead of powdered?
Wholesome Yum M
0Hi Bernita, I have not tested this recipe with liquid allulose, but I suspect it would change the texture of your ice cream. For best results, I recommend using powdered sweetener. You can get Wholesome Yum Powdered Allulose here.
Trixie
0This was delicious! I don’t have, nor do I know what, Allulose is, so I used confectioner’s Pyure (stevia/erythritol blend). It turned our RICH and lovely. I made the “sweetened condensed milk” as you suggested and I agree that is the key to this dish. It was very thick and rich. On a whim, I stirred in a farm fresh egg yolk after I removed from the heat and it really kicked it up a notch. I used the MCT Oil powder that you recommend (I really love that stuff) and chilled the mixture for about 4-5 hours in the fridge before churning it in my ice cream maker. This recipe is perfect!! Thank you for creating a keto ice cream recipe without coconut cream. You are an angel. 🙂
Mariana Name
0Hi! I’m about to try the recipe for the first time. I’ve been on Keto for a while now, and I really miss ice cream! I’ve made awesomes with peanut butter and I keep them in the freezer, but it’s not the same.
I’m planning on making 2 separate containers as you suggested, one with keto chocolate chips, and I was wondering if I can add some cocoa 100% powder to the other, perhaps it would need a little more sweetener? I don’t want to do the coconut milk recipe for chocolate ice-cream, so I though I could try this instead, what are your thoughts? Thks!
Wholesome Yum M
0Hi Mariana, Yes you can add cocoa powder. There’s no need to add any additional sweetener to make the recipe work, but feel free to adjust it to your tastes. Enjoy!
bob
0love the recipe. but the excessive scrolling to get through the fluff and ads…. not so much
Wholesome Yum M
0Hi Bob, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Simi
0Hi am I going mad, but it says use 709ml heavy cream in ingredients, then add 473ml in to saucepan, then add remaining 473 to cooled mixture, that makes 946ml!!?! Maths don’t add up?
Wholesome Yum M
0Hi Simi, Thank you for pointing this out! The recipe card has been updated.
Ainsley
0Hello,
MCT oil and Alullose isn’t available in my country, what can be used to substitute them.
Thank you
Wholesome Yum M
0Hi Ainsley, Your ice cream will freeze harder, but your ice cream will work with avocado oil and powdered erythritol. You can omit the oil if you are churning your ice cream in an ice cream maker. Enjoy!
Anne
0I made mine with erythrltol, cream and almond milk in an ice cream maker, it was rock hard after being frozen. My BF has digestive issues and no way could he use MCT oil. I will add avocado oil next time with heavy whipping cream and no almond milk and see how that works.
Maya | Wholesome Yum
0Hi Anne, The best way to prevent hard ice cream is to use the right sweetener, the changes you mentioned for next time should help a little but won’t make a huge difference. Powdered allulose or powdered monk fruit allulose blend will make softer, scoopable ice cream. Hope this helps!
Cindy L
0Hi Maya, I’m looking forward to trying this! I will make it with Birch Xylitol instead of Allulose sweetener — xylitol doesn’t harden in ice cream and will stay scoopable straight from the freezer! One caution though: if you have pets, you’ll need to be very careful since xylitol can be toxic for cats and dogs. I’ll let you know how the recipe turns out.
Maya | Wholesome Yum
0Hi Cindy, Yes, xylitol should work as well, but does have a higher glycemic index than allulose. Allulose does not harden in the freezer either, and makes very scoopable ice cream. In contrast, erythritol makes much harder ice cream.
Ellie
0I followed the recipe. The flavor wasn’t great and the texture was much like frozen whipping cream. I wanted to badly to like it, especially after so much effort. I will say that I’m a big Wholesome Yum fan. It’s rare that I don’t like one of your recipes.
Wholesome Yum M
0Hi Ellie, I’m sorry this recipe didn’t turn out as expected. I have a few other types of ice cream if you are looking to try something different? Chocolate protein ice cream and almond milk ice cream are both a little lighter on the palate.
JB
0Sounds great, but like a lot of people, Allulose doesn’t like me much; not at all, in fact. It’s fine when I’m eating it. The problem comes, um, later. Would the Besti or Lakanto monk fruit work acceptably?
Wholesome Yum M
0Hi JB, Allulose is the best sweetener for taste, texture and will be scoopable from the freezer. Your ice cream with monk fruit will freeze quite hard, but the recipe will still work fine. Be sure to take it out early with plenty of time to soften before eating.
Leslie
0This recipe is AMAZING! I tempered 4 egg yolks into the heavy cream at the end of cooking (35 min mark). I love this. I’ve tried over 12-14 recipes and this one is the best!
Carolyn
0I have liquid allulose instead of the powdered. Do you know the conversion for that?
Maya | Wholesome Yum
0Hi Carolyn, Not yet! I’m working on a liquid allulose and will update the recipe once I’ve tested with that.
KC
0Hello Maya,
Have you managed to try with the liquid allulose yet? I’m excited to know the results! Thanks for your recipes!
Wholesome Yum A
0Hi KC, I have not tried it with liquid allulose. Let me know if you do!
Yt
0Hi, would whipping the heavy cream in step 3
Improve the texture? Thanks
Wholesome Yum M
0Hi YT, This isn’t necessary if you have an ice cream maker. The ice cream maker will add enough air into the ice cream to produce the same effect as it would to make ice cream from whipped cream.
Terri P
0I have made this ice cream several times. I don’t have an ice cream maker so I have made it the manual way. It’s so rich and creamy. I have shared the link with several people and one private Facebook group. Amazing! After almost 2 years eating low carb, Ice cream was the only thing I really missed. So happy to have that back again! Thank you!
Jules
0I have been making keto ice cream for more than a year after my young budding chef of a son was given a commercial grade ice cream maker for his birthday.
I have enjoyed the many recipes I have made, having discovered just ‘winging it’ is far less hassle than following overly complex recipes online. Yesterday though, I was looking for something truly indulgent. This recipe fit the bill exactly! It was so decadent. Even my husband tried some and said it was very creamy. The ‘condensed milk’ tasted like the real deal. Yummy. Very simple too.
Well done on creating such an incredible recipe, it really leaves all the other recipes I have seen looking over-complex and lacking in taste in comparison.
I was wondering though if I were to replace some of the creams in the making of the condensed milk with say, almond milk, could you sub out an entire cup full? Is there a reason you couldn’t just whisk in a cup full of almond milk to the condensed milk? Given that I use an ice cream maker, I would think I have more room to not end up with an icy mix?
While I loved the richness of this ice cream, I think making a slightly less calorie dense version would allow me the scope to add some toasted nuts, etc. I have been low carb for nearly two years and understand things are more complex than calories in, calories out, but overindulging is something I know from experience leads to a bit of a weight blow out eventually 😉
Wholesome Yum M
0Hi Jules, Exchanging out some of the cream for almond milk will work fine. It will obviously be less creamy, but it will still make great ice cream.
Audrey Hood
0I just bought my first ice cream maker and am excited to try it and have ice cream again! Couple of questions about your recipe:
1. I can’t find powdered allulose near me. Am I better off using powdered monk fruit, xylitol or erythritol in place of the allulose?
2. If i add the caramel sauce, should I add it right in at the beginning of the churning process? I kind of want to get a hagen-daazs “dulce de leche” type thing with swirls of caramel in it.
3. Lastly, since it’s my first time making ice cream, do you need to wait for the ice cream mixture to cool off before putting into the machine, or you just pour it straight in?
Thank you!
Wholesome Yum M
0Hi Audrey, Congrats on picking up an ice cream maker! You’re going to love it. You can buy my recommended brand, Wholesome Yum Allulose here. Another great option is Besti Monk Fruit Allulose Blend. Both of these make soft, scoopable ice cream, and are really the only sweeteners that do.
If you would still like to try an alternative sweetener, I suggest using powdered erythritol. Xylitol can spike blood sugar (a bit) and pure monk fruit may give off a bitter aftertaste. However, all three of these result in a harder ice cream than the above allulose-based sweeteners.
Adding caramel ribbons will need to be done after the churning process. Make sure your sauce is fully cooled off, and gently fold it into your ice cream by hand after churning. As for your last question, yes, for best results the ice cream base needs to be refrigerated for at least 4 hours before churning, though in the past I skipped that step and just added it once it was cooled. I highly recommend the chilling step – it’s worth the wait, this is how you get the best possible texture and consistency. Enjoy!
Audrey Hood
0Great, thank you for the additional tips! I would love to order some of that allulose but I’m in Canada and it doesn’t seem like my Canadian address is accepted… I will try the erythritol!
Wholesome Yum M
0Hi Audrey, I hope to get Besti in Canada soon! Best wishes!
Audrey
0Hi again, I made the ice cream, and it was very tasty and very filling. I might have over churned a wee bit. Now a few days later I just took it out for another serving and after letting it thaw for a bit (I used erythritol) I find it’s rather crumbly in texture. It still tastes good enough but wondered if there is some way I can improve this for next time? I also find it doesn’t ever taste ice cold, even when rock hard straight from the freezer. Is that expected? Thanks
Wholesome Yum M
0Hi Audrey, For the best texture, I recommend using powdered allulose as the sweetener.
Bryan
0I like coffee ice cream. Is there a step where I can add cold brew coffee for flavor?
Wholesome Yum M
0Hi Bryan, You can add a good quality instant coffee to your ice cream base before churning. Enjoy!
Ben Gretchko
0Is the stirring every 30 minutes to an hour part really needed and why?
Ben Gretchko
0Also is tin foil ok in place of parchment or wax paper?
Wholesome Yum M
0Hi Ben, Yes, that’s fine.
Wholesome Yum M
0Hi Ben, If you are not using an ice cream maker, then stirring is necessary to get the right consistency. If you don’t stir the ice cream while it chills, then it will freeze rock hard.
Jay
0Hi, thank you so much for posting this recipe for all of us Keto and light sugar dieters! I made 2 batches because I forgot to whip the heavy cream for the 1st batch when mixing with the condensed milk, and this one came out with an excellent taste however when butting into the ice cream the middle part was almost warm in my mouth. So i thought, let me try again and whip the heavy cream this time… same thing, the ice cream is frozen all around but when put in mouth it almost feels like room temperature? Is there any way I can get the ice cream to feel cold? Thank you, I’d really love to hear your feedback as I have been sending this recipe to a lot of my friends and am worried that they may experience the same thing.
Victoria
0Hello,
Thanks for the recipe and will be making this week. You suggest glass containers for the freezer. Is there a reason why? Is plastic ok?
Thanks for the information
Wholesome Yum M
0Hi Victoria, Glass is just my preference, but plastic will work fine too. If you have an insulated ice cream container, that is also great! Enjoy!
Melissa
0In place of the condensed milk, can sugar free evaporated milk be used?
Wholesome Yum M
0Hi Melissa, No, I’m sorry. Evaporated milk and condensed milk are not interchangeable. I give instructions in the post on how to make your own sugar-free condensed milk.
Cara Evans
0Can this be made with Lemon Juice for flavor? Or do you have a KETO Sherbert?
Melissa
0Hi Cara, I have not tried this, but I think the flavor would come through best with a lemon extract instead of using the juice.
MVB
0TQ so much for this recipe. Just wondering, we don’t have powdered allulose where i live. We have a thing called monk fruit powdered. Do you think it will work too?
Maya | Wholesome Yum
0Most monk fruit sweeteners (except Besti) contain erythritol as a filler. This still works, but you end up with a harder ice cream. If you’re interested in trying allulose and Besti, here is the international wait list.
Tashima
0Can I use half and half instead of heavy whip? This was amazing by the way
Wholesome Yum M
0Hi Tashima, I have not tested this recipe with half and half. I think the recipe will still work, but it may change the thickness and will definitely change the nutrition.
Molly Gaylord
0Hi, I want to add reconstituted egg yolk powder for flavor and lecithin. Should I add it during the process of cooking the keto sweetened condensed milk or at the end when adding the vanilla? Thank you!
Wholesome Yum M
0Hi Molly, I have not tested the recipe this way, however, I think incorporating the egg yolk powder during the cooking process would be best. The egg yolks will help to thicken your ice cream base and give it the ideal consistency.
Kristen
0This ice cream is delicious! Even my partner, who is not keto, can’t stop eating it. The sweetened condensed milk did caramelize a bit for me, but the flavor is excellent. And, I don’t know if it’s my freezer or what, but it is soft and scoopable right from the freezer. Thank you!
Maya | Wholesome Yum
0Yay, glad to hear that, Kristen! Yes, the ice cream should be soft and scoopable from the freezer if you’re using powdered allulose. 🙂
Lois Hanney
0I made this and swirled in some keto forest fruit compote (frozen fruit & erythritol boiled for a while and then blended) to make a fruit ripple ice cream, it is absolutely lovely!
Joz
0Just LOVELY! I put this bad boy in my morning coffees, and works PERFECTLY with diet a&w root beer as a root beer float!
B Lee
0Can I replace Heavy cream with Heavy Whipping cream? I can not find Heavy cream anywhere near me. Thanks.
Maya | Wholesome Yum
0Yes, they are the same. 🙂
Kim
0I have powdered unsweetened condensed milk, can I use it in the place of making your own on the stove?
Wholesome Yum M
0Hi Kim, I’m sorry, this will not work.
Colleen Brown
0Thank you for this recipe! Love it!! I tried making it in my ice cream maker but I over churned it so it turned into butter. So now I whip the cream to very soft peaks and then stir in the cooled cooked mixture. Then I scoop individual helpings on a cookie sheet lined with parchment paper and freeze. When frozen I put the scoops in ZipLock freezer bags and just take out what I need. (Thaws out in about 5- 10 minutes.) Thanks again!!
Ioana
0Thank you for the wonderful recipe! I am not a big ice cream fan but every now and then I really, really want a scoop or two of nice, creamy, yummy ice cream, and this one hit the spot big time! It was a bit too heavy for me (i’m guessing the addition of the generous amount of MCT oil to all the heavy cream is what got me there), so I’ll probably try swapping some of the heavy cream for coconut/ almond milk next time. That being said the flavour of the ice cream, the texture, how it’s holding its shape, everything is perfect! Now I’ve started to think of all the possible variations. 🙂
Deborah
0I made this following all instructions, and it came out tasting like butter, although I still couldn’t resist eating a serving! Any ideas what could have gone wrong? I’d definitely like to try this again!
Wholesome Yum M
0Hi Deborah, It sounds like you might have had the ice cream maker on too long – I’d do less time next time.
Anne
0Do you really have to cook this recipe? Why not simply dissolve erythritol In cream MCT OIL and vanilla and churn?
Wholesome Yum M
0Hi Anne, When creating the condensed milk, you are really working the excess water out of the cream. It will result in a thick creamy liquid that is ideal as an ice cream base. If you skip the cooking process the water is left in the mixture and can create ice crystals and less creamy ice cream.
Renata MacQueen
0What I look forward to all day. Added Kirsh, pistachio extract and caramel so far. Love it.
Ellie
0I love the recipe, tastes so good and isn’t hard to make at all, my only problem was with the texture after freezing. I’m using the recipe without an ice cream maker and it turned out quite thick and buttery like when serving. It was probably a fault in my end though, I left it for about 10-15 minutes room temp before serving and it still went buttery like. Any ideas why? Thank you for the lovely recipe.
Wholesome Yum M
0Hi Ellie, What is the percentage of milk fat in your heavy cream, or did you use heavy whipping cream? It sounds like the cream you used was on the high side for fat content and maybe was a little too rich for the recipe. I recommend using heavy cream for this ice cream, which is around 30% milk fat. Another possibility might be that it churned too long and got too thick?
Jamie
0Can I use salted butter?
Wholesome Yum M
0Hi Jamie, Yes that’s fine.
Fredricka
0I am sorry to ask this…
But I do not see any measurements.
Please help me because I would love to try this myself.
Wholesome Yum M
0Hi Fredricka, The measurements are located in the recipe card. If you cannot find it, then please make sure you aren’t viewing the website in ‘Reader Mode’. You can verify this through your browser settings.
Melissa Scheerer
0I made the condensed milk, but I think I let it boil too long. It is very thick. Is this okay to still use?
Wholesome Yum M
0Hi Melissa, Did your condensed milk actually come to a boil? Please smell and taste before proceeding. If it smells or tastes burned or scalded, then you’re not going to want to use it in your ice cream. If it tastes fine (neutral, sweet cream) then you can proceed with the ice cream recipe. You may want to combine it in a blender with the rest of the heavy cream if it’s really thick to get it evenly incorporated.
Melissa Scheerer
0Yes. Thank you so much for the response. I love your recipes and site. It tastes so good. Just really thick.
Jaryd Z Yoder
0What brand of heavy cream did you use?
Jackie
0Hi, the flavour of the batter is amazing!! However it turned out crumbly, not smooth n creamy. 🙁 Any ideas??
Wholesome Yum M
0Hi Jackie, Did you let it sit for about 15 minutes in room temp before attempting to scoop? Oftentimes, it comes out much creamier at a warmer temp.
Liezel Boonzaier-Lacquaye
0I was so excited to make this. Being on keto for the past month and getting into spring in Belgium I was looking forward to a good ice cream. My ice cream flavor is good but I don’t know what went wrong where. It’s so thick my entire batch came to 400ml after everything before I placed it in the ice cream maker. It was churning for 10 min and stopped. The ice cream formed two balls and the rest is frozen stuck to the sides and the bottom of my ice cream inner. So I have maybe 3 scoops of ice cream… I did use MCT oil but 60ml as 60 ml is 1/4cup. My husband is not a fan and says it’s like eating a brick of butter. Please help. It is very very thick and utterly creamy… almost like butter and cream cheese mixed together and I don’t know why all sit on the sides of my ice cream maker inner bowl. don’t know how I can get it out now. I feel like I lost some ice cream. I have now added some chopped strawberries to try and bring some tart into it and relieve the thick buttercream taste. Is it normal to be like this? Thanks for your help.
Wholesome Yum M
0Hi Liezel, Thank you for pointing out the error in the metric version of the recipe. I have updated the recipe with the correct amount of MCT. Does your heavy cream contain any thickeners? What is the fat percentage? It is possible the fat content of your cream is higher than ours in the U.S.?
Amy
0I’ve been trying different no-churn ice cream recipes and this is hands down the winner!
Dee
0What would happen if I left the allulose out of this? We have tried many many many sugar Substitutes. They all wreak havoc on our stomach. Any suggestions
Maya | Wholesome Yum
0Hi Dee, You’d get ice cream that is not sweet at all. Allulose is quite different from other sugar substitutes, so hope you’ll try it if you have not already. I have not had a single report of stomach upset with it yet. If you do decide to try it out, you can get it here.
Rachele Leone
0Hi can i sub vodka for the oil to keep from hardening if not using a machine.
Wholesome Yum M
0Hi Rachel, Yes that is fine. You’ll only need about 1 tablespoon for the recipe.
Wantrice
0This is a very tasty indeed!
I just made a third of the recipe as I wanted to use my 1 pint ice cream maker. I cooked the condensed milk in the microwave in a Pyrex 2-cup measuring cup. It did break, but I was able to make it a smooth and creamy by beating it with the whisk attachment of my hand mixer (that also helped the mixture get to room temperature quicker).
The texture is the only thing that left a little to be desired. I used Lakanto sweetener and Sweetleaf Vanilla Crème drops. I’m sure the other thing that contributed to the texture differentiation was my condensed milk was thicker than in your video. Given the thickness of my condensed milk, I should have probably just “put a little air” in the cream instead of whipping it until it just starts to get stiff. The final product reminds me of a semifreddo as opposed to ice cream, which I’m sure is the result of the aforementioned differences.
I do have liquid allulose, do you know what the substitution ratio should be?
Thanks a million for the recipe!
Wholesome Yum M
0Hi Wantrice, I have not personally tested this recipe with liquid allulose, so I cannot gaurentee the results. In theory, liquid allulose should work fine, I would start with 1/3 cup and then adjust to taste before freezing. Also, the texture may have been off because you used erythritol, which doesn’t dissolve as well in liquids. A granular or powdered form of allulose would have given you a nice, smooth texture.
Amy
0Well, mine turned out like caramel ice cream too. For some reason I don’t think I got the “condensed milk” part right. I did use some MCT powder, although I wasn’t sure of how much. The ice cream never wanted to get thick using my ice cream maker. Had it in there for over 30 minutes I think. Have since put it in the freezer and seems to be setting up ok. Any suggestions? Thanks!
Wholesome Yum M
0Hi Amy, 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. Once it’s done in the ice cream maker, the texture should be even thicker, similar to soft serve. Freezing for several hours will help it reach that traditional scoopable ice cream consistency. If you can, I recommend checking out the video so you can see the thickness and texture of the ice cream.
Gary
0My vanilla tasted more like a Werther’s Original than vanilla. Anyone know what I did wrong?
Wholesome Yum M
0Hi Gary, Did you Keto Condensed Milk start to brown slightly? That would give it a more caramel flavor.
Selina
0This ice cream is absolutely amazing! So much better than the low carb ice cream sold in stores. I can’t thank you enough!
Anna
0I made keto vanilla ice-cream according to the recipe, and I ended up throwing it away. I made no substitutions at all and was super careful about the measurement of the ingredients. I put the mixture into an ice-cream maker. Ten minutes later, the mixture thickened, and I immediately popped it into a covered glass dish and put it into the freezer. It had a consistency of cake frosting, did not even feel cold and did not MELT. I spent a lot of money on the cream, allulose and the MCT oil. What a waste of money!
Wholesome Yum M
0Hi Anna, I’m sorry this recipe didn’t turn out to your liking. How long did your ice cream sit in the freezer before you took it out to eat? After being in a ice cream maker and freezer, it should have been frozen and would melt when at room temperature.
V-La
0How much powdered Erythritol do I use if not using allulose?
Wholesome Yum M
0Hi V-La, Use the same amount of erythritol as listed in the recipe.
Kelly L Firlotte
0Can I use Monk Fruit in place of Allulose?
Wholesome Yum M
0Hi Kelly, Yes, that will work out just fine. Use the same amount as listed in the recipe.
Kathryn Klaus
0Love the taste. However, I need help with the texture part. I’d like to upload a pic, but it doesn’t look like this site allows that. It came out kind of “crumbly”. It did not really hold together. I used the Besti Powdered Allulose, Sports Research MCT Oil Unflavored and Torras Stevia Dark Chocolate Chips (since I didn’t have vanilla bean). Also, I did beat the 1c of heavy cream before folding into the butter, powder, 2c heavy cream mixture. I didn’t see the note at the bottom saying you don’t need to do that as shown in the video until it was too late. Not sure if that affected the “crumbly” outcome or something else. Overall we really liked the taste and will definitely make this again and try to get it right.
Wholesome Yum M
0Hi Kathryn, Beating the whipped cream does change the texture of the ice cream. I suggest skipping that step next time for softer, creamier ice cream.
Sundara
0Try Xantum Gum. Just a pinch will do and it completely makes the texture right.