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Free Printable: Low Carb & Keto Food List
Get It NowMy Keto Ice Cream Recipe Tastes Like The Real Deal
Aside from keto cheesecake, the number one low carb dessert that people ask me for is keto ice cream. And while you can turn this one into many flavors, my first priority was a classic low carb ice cream to use as a base. Here’s why it’s my favorite:
- Scoopable, smooth, and creamy texture – Many keto ice cream recipes turn out rock hard or gritty, mainly due to the sweetener. Mine is scoopable almost right out of the freezer, and it’s smooth and creamy without any weird gritty feel.
- Sweet with no aftertaste – Again, it’s a big area where sugar free ice cream usually fails. This one tastes like it’s made with sugar!
- Ultra low in carbs – At 3.3 grams net carbs per serving, it’s easy to fit this treat into a keto diet. It’s also refined sugar free, gluten free, and egg free.
- Clean ingredients – Just 5 of them. There weren’t many store-bought options when I developed this keto friendly ice cream back in 2019, but even now, my homemade version is cleaner and tastes creamier.
- Easy to make – You just need a little patience.
This recipe has gone through so many iterations — I’ve tested it dozens of times, including different flavors! After this much (delicious) experimentation, it’s the best keto ice cream I’ve tried… and it’s even more amazing over a keto brownie, keto apple crisp, or keto apple pie. Make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my homemade keto ice cream recipe, what each one does, and substitution options. For measurements, see the recipe card.
To give some context, this is not a custard-based ice cream like my almond milk ice cream or protein ice cream. Instead, I use my keto condensed milk as a base. You’ll need these 5 ingredients:
- Heavy Cream – Full-fat canned coconut milk or coconut cream should work as a dairy-free substitute, but the recipe still won’t be fully dairy-free because of the butter (below). If you’d like to lighten up the calories, you can replace some (or all) of the cream at the end (not in the condensed milk) with coconut milk beverage or almond milk.
- Besti Powdered Monk Fruit Allulose Blend – VERY important! I used to make this with powdered erythritol, but now highly recommend against it. Erythritol and most other sugar substitutes have a higher freezing point than sugar (result: rock-hard ice cream), and even worse, they don’t dissolve well (result: gritty texture). This is why I only use Besti Powdered Sweetener for all my low carb ice cream recipes, including this one. It keeps your ice cream scoopable and creamy, with no aftertaste or grainy specks. The only alternatives that will work the same way are plain powdered allulose or liquid allulose (you’ll need an extra couple tablespoons because these are less sweet), or granulated Besti (which actually dissolves well enough).
- Almond Milk – I didn’t have this in older versions, but now always include it because heavy cream alone can make this ice cream too dense and buttery. You can use store-bought or homemade almond milk. For a nut-free option, use coconut milk beverage (the kind in a carton in the dairy section). I’ve also used regular dairy milk when I wanted just less sugar/carbs, but it wouldn’t be totally keto.
- Butter – I add just a touch to the condensed milk base for texture.
- Vanilla Extract – For keto vanilla ice cream. Sometimes I also add a teaspoon of vanilla bean seeds. See my flavor variations below for other add-ins!
How To Make Keto Ice Cream
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make the condensed milk. This is the same process as my sugar free condensed milk recipe: Melt the butter in a large saute pan or skillet (not a saucepan!) over medium heat. Add powdered Besti and heavy cream. Simmer, stirring occasionally, until the mixture is thick, coats the back of a spoon, and volume is reduced by half. It will also pull away from the pan as you tilt it.
- Cool and add vanilla. Pour the condensed milk into a large bowl and allow to cool to room temperature. Stir in the vanilla extract.
- Add the milk and cream, then chill. Whisk in the almond milk (or coconut milk beverage) and more heavy cream, until smooth. Refrigerate the mixture for at least 4 hours, or overnight, until very cold.
- Churn, then freeze. Pour the keto ice cream base into the frozen ice cream maker bowl (I have this one and love it!) and churn until the consistency resembles soft serve. You can enjoy it as-is, but if you prefer firmer ice cream like me, transfer to a glass container (this pan is perfect) and freeze for 2-4 hours before scooping.
My Recipe Tips
- Powdered Besti is key for keeping this keto ice cream soft and scoopable. I can’t emphasize this enough — other sweeteners will make it very hard.
- Use the largest pan or skillet you’ve got for the condensed milk. More surface area means it thickens faster. It typically takes me 30-45 minutes in a large skillet, but can be well over an hour if you use a saucepan!
- Do you have to refrigerate the mixture before churning? No, but I highly recommend that you do. The texture of this low carb ice cream recipe turns out much better if you churn when the mixture is very cold.
- Freeze your ice cream maker bowl for at least 24 hours in advance. If it’s not frozen solid, the ice cream will stay runny when churning, and the final result will be icy.
- Don’t have an ice cream machine? You can make this no churn keto ice cream, but it’s more work. You’ll need to remove the container from the freezer and stir every half hour for the first 2 hours, then every 60-90 minutes for a few hours after that. It will be icy if you don’t, so I recommend investing in a quality ice cream maker if you’ll be making ice cream regularly. Otherwise, you might prefer my mason jar ice cream to avoid the hassle of frequent stirring.
- What happened to the MCT oil? I had 1/4 cup in an older version of this keto ice cream recipe, and its purpose 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 anymore.
- Freeze promptly after churning. If the ice cream starts to melt a little, it’ll re-freeze much harder. Regular ice cream does the same thing.
- Run your scoop under hot water before scooping. This makes it easier. I don’t even dry it after. This is my favorite ice cream scoop!
- Let it sit out for 5 minutes. This won’t be rock-hard like low carb ice cream made with sugar alcohols, but it doesn’t have processed ingredients, so it’s still best to let it sit for 5 minutes before scooping. I find that quality ice cream brands made with sugar are the same way!
Keto Ice Cream (The Best Low Carb Ice Cream)
This keto ice cream recipe is the best low carb ice cream I've had! It's sweet and creamy, with just 5 ingredients and 3.3g net carbs.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
How To Make Keto Ice Cream:
-
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 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.
-
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:
-
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.
Maya’s Recipe Notes
Serving size: 1/2 cup
- Tips: Check out my recipe tips above to help you get a creamy, scoopable texture, speed up the process, and tips for scooping.
- Flavors: See my flavor variations for chocolate, strawberry, hazelnut, mint, and more flavors you can make using this base.
- Lighter option: If you’d like to lighten up the calories in this sugar-free ice cream, 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.
- Storage: Store this low carb ice cream recipe just as you would any other ice cream — in the freezer. It’ll be good for at least 6 months.
- Updates: This keto ice cream recipe was first published in 2019 and has been updated several times to improve texture.
📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System and Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Ice Cream
Flavor Variations
Now that you know how to make keto ice cream the basic way, try one of the other flavors I’ve made with this recipe base:
- Chocolate – Whisk in 1/4 cup of cocoa powder before refrigerating. Sometimes I need to heat slightly to help it dissolve. I also have a custard-based keto chocolate ice cream recipe that uses egg yolks.
- Strawberry – My keto strawberry ice cream recipe is the best way. You can also just simmer fresh strawberries with powdered Besti to your taste, until soft, then add to the ice cream when churning.
- Hazelnut – I have this recipe in my Easy Keto Cookbook, and it reminds me of my favorite gelato in Italy!
- Mint – Add a teaspoon mint or peppermint extract with the vanilla. You can also add natural green food coloring — this is my favorite.
- Chocolate Chip – Add them in the last few minutes of churning. I like these sugar-free ones!
- Cookie Dough – Make my keto cookie dough in small pieces and add toward the end. You can even use leftover crumbled keto chocolate chip cookies.
- Sea Salt Caramel – Swirl in my homemade sugar free caramel syrup, or combine it with my sugar free chocolate syrup. I prefer streaks, so I add the syrup(s) only when the low carb ice cream is almost ready.
- Butter Pecan – Toast a cup of chopped pecans and a tablespoon of Besti in 2 tablespoons of butter for 4-5 minutes, stirring often. Cool completely, then churn in the buttery pecans towards the end.
699 Comments
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!
Maya | Wholesome Yum
0Hi KC, I’ve only made this with powdered sweeteners so far. If you give it a try with liquid allulose, please let me know how it goes!
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!
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!
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.
Ben Gretchko
0Is the stirring every 30 minutes to an hour part really needed and why?
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.
Ben Gretchko
0Also is tin foil ok in place of parchment or wax paper?
Wholesome Yum M
0Hi Ben, Yes, that’s fine.
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?
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.
Wholesome Yum M
0Hi Jamie, Yes that’s fine.
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.
Sundara
0Try Xantum Gum. Just a pinch will do and it completely makes the texture 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.
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.