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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.)
-
Pour the condensed milk into a large bowl and allow to cool to room temperature. Stir in the vanilla extract.
-
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:
-
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.)
-
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.
-
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
Leona
0This is the best recipe EVER. I did half in ice cream maker and half in freezer. I liked the freezer version so much better but both are good. Just my preference.
Every recipe from this site has been absolutely amazing!
Cindyann Whitney
0I’m excited to find Wholesome Yum, and can’t wait to try this ice cream! Help, please? The links to the MCT Powder are broken – and I prefer powder to oil. Having not used it before, I have no clue what to order: plain, I think? But if you could direct me to brand and flavor, it would help so much! Thank you – and for the info and recipes!
Cindyann
Wholesome Yum M
0Hi Cindyann, Sorry the link isn’t working, I’ll get that fixed. In the meantime, try this MCT Oil Powder for your ice cream!
Cindyann Whitney
0Thanks!
Ernest
0I have seen that some recipes call for VODKA to slow the freezing process and have a smoother texture. Have you tried to add liquor to see if consistency improves?
Wholesome Yum M
0Hi Ernest, As long as you are using Wholesome Yum Allulose as the sweetener, then there isn’t any need to add vodka to the recipe. The allulose will create a better consistency ice cream without the use of alcohol. If you are not using the recommended sweetener, then you can add 1-2 tablespoons of vodka to the ice cream base before churning to help to keep your ice cream from freezing too much. I hope this helps!
RD
03 net carbs, from what? The carb count in the listed nutritional information is way off
Wholesome Yum M
0Hi RD, Heavy cream contains carbs! The amount can vary by brand and fat content, so be sure to check with the brand you use.
David Delfert
0Heavy Cream contains 27 net carbs. 8 servings would be 3.375 net. So really close to your recipe totals.
Tiffany Moran
0Could I use vanilla extract instead of the vanilla bean?
Leona
0It does. I only used extract…Amazing.
Wholesome Yum M
0Hi Tiffany, Yes, that will work great!
Amber M. Dunigan
0hi,
What’s the difference in swerve powdered confection sugar and the allulose blend everyone is talking about? Could I use swerve, if so how much?
Wholesome Yum M
0Hi Amber, Great question! Here is an article that breaks down all the natural keto-friendly sweeteners. Sometimes these sweeteners can be used interchangeably, but you will get a different texture. Besti Monk Fruit Allulose Blend will keep your ice cream soft and scoopable straight from the freezer. Using erythritol will work in the recipe, but it will result in very hard ice cream that will need to thaw before scooping. I hope this helps!
CHRISTINE Niddrie-Davies
0Can you make the condensed milk in the microwave more quickly with less fuel?
Wholesome Yum M
0Hi Christine, I have not personally tried this, but I don’t think it would work well. The cream needs to lose water and thicken while it cooks. I don’t think a microwave will produce those same results.
Richard C Downey
0I made the ice cream today, but modified it. here is what I did
– Prepped the mixture
– Then took almost of whole container of Strawberries, cut them down, and made a puree. Using a sieve separated as much liquid from the puree.
– Chopped up 3 large strawberries.
– Made the Vanilla Ice Cream
– in the last 5 minutes of mixing, I mixed in the chopped strawberries and puree (not the separated liquid).
– When done transferred to a sealed container
– The last thing I did was, I took the separated strawberries liquid and folded it into the ice cream.
Over all the vanilla ice cream itself is fantastic, but with the strawberries just next level. Looking forward to see how it comes out of the freezer. all store bought keto ice creams always start super hard.
thanks!
Leona
0Richard,
I’m going to use this as my base for everything. I like the way you did it. I’ll add some cream cheese to make me feel like strawberry cheesecake without the Graham crackers. I used to love the cheesecake ice cream from Stone Cold Creamy.
Thanks for sharing your ideas.
LYJ
Shaun
0At which step did you add cream cheese and how much?
Roberta
0A very useful tip that a professional ice-cream artisan from Italy (who is the son of one of the most famous specialist of the subject where I live: supposed to know what he’s speaking about ;-)!) gave me years ago to improve texture andd avoid or at least reduce crystalization in hard icecreams, aside adding some alcohol which is a common suggestion in traditional ice-cream making, was to add a tiny amount of guar gum and inulin. i’ve tried and I can confirm that even with erythritol I got a more smooth and creamy result (also using xanthan gum instead of guar gum), this trick with the addition of liquid coconut oil/MCT oil works, it worth a try and I hope someone else could find it helpful 🙂
Jennifer
0How much of those would you add in?
S
0Can I use coconut oil instead of butter?
Wholesome Yum M
0Hi S, I don’t recommend using coconut oil in place of the butter in this recipe.
Donna
0One question. What is the purpose of the butter? Is it needed?
Thanks
Wholesome Yum M
0Hi Donna, The butter contributes to the overall texture and mouthfeel. I recommend using it in the recipe.
Lisa
0I followed the recipe exactly and used a new cuisinart ice cream maker. My ice cream is all crumbles!!! What did I do wrong????
Mary
0How are you getting 3 net carbs? My heavy whipping cream and butter don’t have any. 1 tsp of vanilla extract is negligible and allulose isn’t counted from my understanding.
Wholesome Yum M
0Hi Mary, Heavy whipping cream does usually contain some carbohydrates, but if it’s under 1 gram, the manufacturer can put 0 carbs on the label. According to the USDA food database, heavy whipping cream contains .4 grams of carbs per tablespoon. I hope this helps!
Wholesome Yum M
0Hi Lisa, It sounds like the ice cream base was either over whipped when incorporating the heavy cream or over churned in the ice cream maker.
Karey
0I had a Cuisinart ice cream maker and found it whipped more than I like, especially since I prefer to make Gelato, which requires a slow stir. So I found the Kitchen Aid ice cream maker way better! And Maya, I’m going to do my typical ice cream using egg yolks for the creaminess, but using your sugar.
Lisa
0Thanks. I didn’t whip the cream so over-churned it is! I am new to this so thank you. I will try again!
Sane Constantine-Xavier
0Hi, I want to try this recipe but it seems impossible to get allulose in the UK. I have tried erythritol in other recipes but it causes too much gas. I’ve stuck with stevia in my tea/coffee and never had issues thus I was wondering if this ice cream recipe can substitute liquid stevia for allulose?
Wholesome Yum M
0Hi Sane, Stevia will work in this recipe. You will get harder ice cream after you freeze it, so be sure to take it out a good ten minutes or more before serving.
Fiel Cotta
0Can you tell me how long I can keep the condensed milk in the fridge before I need to make it into ice cream? I’ve made too much for my ice cream maker so I thought I’d make half now and a second batch later. I want to stop once I’ve added the oil and and vanilla. I’ll separate the portion I need for tomorrow’s ice cream and add the HWC, and continue with the recipe. The rest I want to store for the next batch.
Wholesome Yum M
0Hi Fiel, The condensed milk should keep for 5-7 days tightly sealed in your fridge.
Laila Hopkins
0Thank you for posting this recipe. Is it possible to make it dairy free?
Wholesome Yum M
0Hi Laila, Yes, you can make this recipe with coconut milk! Enjoy!
Alicia
0Can I use powdered erythritol instead?
Wholesome Yum M
0Hi Alicia, Yes, you can use powdered erythritol in this recipe, but you will get a different final texture. Allulose will produce softer, more scoopable ice cream. Erythritol will freeze much harder, but the recipe will work.
jodi
0This is so yummy! I like putting it over keto chocolate chip muffins
Lise
0Can you put the mix in a Vitamix? My machine has an ice cream feature.
Lori
0Did you try using your Vitamix for this ice cream? What did you do & how did it turn out? Thanks!
Wholesome Yum M
0Hi Lise, Perhaps if you froze the 2 cups of whipping cream that isn’t used for the condensed milk into ice cube trays? When you make the ice cream, you will pour the condensed milk at the bottom, then add the frozen whipping cream ice cubes on top. You may need to use a little additional liquid to keep your blender from packing up. If you decide to try it, let us know how this works for you.
Colleen
0Can you replace the powdered sweetener with a sugar free syrup from say, skinny mixes? I thought with all flavors it would be nice to try different varieties. To use the sugar-free syrup how much should we use to replace the powdered sweetener?
Maya | Wholesome Yum
0Hi Colleen, I don’t recommend that brand of syrups. Some of them have artificial sweeteners, and the ones that don’t still are not ideal for scoopable ice cream. The allulose in the Besti powdered sweetener used in this recipe is what gives the ice cream the right texture. If you want to use a flavored syrup, you can try my Wholesome Yum sugar-free vanilla syrup (also comes in hazelnut) – that is a blend of monk fruit and allulose just like the powdered sweetener, so will give your ice cream the best texture.
Līga
0Just made this in a premium, industrial ice cream maker (Musso Stella). The result was done in about 5 minutes and certainly has a strong resemblance to whipped butter unfortunately. Will definitely do 1/2 almond milk vs all cream in the future.
Wholesome Yum M
0Hi Liga, I’m sorry this recipe didn’t turn out as expected. Did you whip the cream before churning the ice cream? This can cause the ice cream to turn into butter. I recommend lightly whisking the condensed milk in with the heavy cream, but not whipping, as it can create over churned ice cream.
Liga
0I used 35% Heavy cream (as I am under the impression anything less does not whip well).
Pam
0Turned out a little marshmallowy. Don’t know what I did wrong. I used an ice cream maker
Wholesome Yum M
0Hi Pam, I’m not sure what you mean by marshmallowy…like a sticky texture or the flavor of marshmallow?
Monica Syaraswafi
0Hello! Your recipe is amazing, I would like to make some modification by adding dragon fruit juice to make it more colorful hehe, do you have any recommendation about how much dragon fruit juice should I add?
Thank you in advance, have a great day!
Wholesome Yum M
0Hi Monica, I am sorry, I don’t know how much you would add. If you are adding juice, then your ice cream will likely become icy.
Zulma Alamos
0I have a problem with my ice cream and I don’t know why I followed all the recipe instructions but didn’t add MCT oil (I don’t have that ingredient and I have an ice cream maker so I figured I wouldn’t need it) The base was quite thick before churning, but then turned to butter after a few minutes and some minutes later the ice cream maker couldn’t keep turning. I reheated the mixture, but it separated like sour milk. I used a blender to bring the mixture back together and put it to cool in the fridge again. What can I do now?
Wholesome Yum M
0Hi Zulma, You are correct, the MCT oil is really only needed if you are not churning in an ice cream maker. How much condensed milk did you end up with once you let it simmer? The yield should have been around 1 cup or slightly more. Did you whip the remaining half of the heavy cream, or just whisk to combine. Whipping the cream can turn it to butter, so it’s important not to overwork the ice cream base. Have you tasted the ice cream mixture at this point? It likely separated because it got too hot. If your base tastes like scalded milk, then I would throw it out and start over. If it doesn’t then try freezing it as is, without churning in the ice cream maker. I hope it turns out for you.
Zulma Alamos
0The condensed milk turned out really good, just over a cup, but I did whip the remaining half of the cream… The last version was okay in the end, but it tasted more like cheesecake… so I added some chopped strawberries to it and didn’t freeze it anymore… I’ll try again and I won’t whip the cream, Got it!
AS
0Hi, keto sweeteners are not suitable for me as they give me GI issues and I’ve been using honey as an alternative. Will that work in this case? Heavy cream is also not suitable for me, can I use half and half milk instead? I’m wondering if the recipe will work different or come out different with these changes.
Wholesome Yum M
0I am not sure that you will get exactly the same results, but the recipe should work with those changes. Just be sure not to overcook the honey, as you don’t want it to crystalize in your ice cream.
austin
0you recommend using Wholesome Yum Allulose sweetener, I only haveBesti Powdered Monk Fruit Allulose Blend. would the taste/texture different?
Wholesome Yum M
0Hi Austin, Yes! Cut down the amount to 1/4 cup and you will get a similar sweetness level of pure allulose. Enjoy!
austin
0LOL I made it before your reply, so I used 1/3 cup Besti Powdered Monk Fruit Allulose Blend {did not cut down} my husband said it’s no sugar taste at all “taste like frozen milk”. I don’t like very sweet stuff and it wasn’t sweet enough for me neither. so if I increase the sugar do I need to increase the liquid?
Wholesome Yum M
0Hi Austin, No need, just increase the amount of sweetener to taste!
Staci
0Yikes. MCT is ok, bit of allulose is ok, put’em together and you get 24-36 hours of PAINFUL gas and intestinal distress. It’s nice to have it scoopable and it does taste good, but I’ll be going back to the old sweetener and just letting it thaw in the fridge for a while before I try to scoop. :/
Wholesome Yum M
0Hi Staci, I am sorry this recipe didn’t agree with you! Both ingredients help to make the ice cream scoopable, but using just one will work too.
Sarah williams
0Hi, I’m so happy with this ice cream, easy and very very tasty. Thanks so much
Austin
0You made comments to several readers
“It sounds like the cream you used was on the high side for fat content” None of the cream brands I could find has the percentage of milk fat in the heavy cream carton. Is there a particular brand that you use?
Your instructions are confusing on beating the heavy cream. In the tips section, you said “I used to beat the cream to stiff peaks first. I actually found this resulted in sugar-free ice cream that was too dense and almost like butter.” However, on MARCH 9, 2020 you reply to the reader “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.”
Then, on JANUARY 27, 2020 you replied to the reader “Beating the whipped cream does change the texture of the ice cream. I suggest skipping that step next time for softer, creamier ice cream.”
So, which is it? the heavy cream should be whip or not?
I just wanted to make sure I will have a successful result your brand sweeteners are expensive.
Wholesome Yum M
0Hi Austin, I am sorry the instructions are confusing. Each of the replies to the comments are addressing specific issues from readers. Heavy Cream fat percentages can vary widely, so that will change the final outcome (creaminess) of your ice cream. The newest update to the recipe in July 2020 addresses this issue by no longer suggesting that the cream be whipped prior to freezing or churning. Skipping the whipping process gives more consistent results regardless of the fat content of your cream. I hope this provides the clarification you need. Enjoy your ice cream!
Austin
0Thank you so much, ordered Wholesome Yum Powdered Allulose, I will make it as soon as I receive them.
Karen
0We liked the recipe but would like to make the ice cream sweeter and with a little more flavor. Is it possible to add more allulose and vanilla or will that change the consistency? Could we add strawberries, and if so, at what point in the process? The heavy cream I bought did not indicate the milk fat content, only how many grams of fat. Is there a way to find out that information? Thanks.
Wholesome Yum M
0Hi Karen, Yes, feel free to adjust the sweetness/vanilla flavor to suit your preferences. If you would like to add strawberries, then add them either while your ice cream is churning (if using an ice cream machine) or gently fold them into the finished ice cream base just before freezing. You will need to carefully stir the strawberry pieces as your ice cream begins to harden in the freezer. To figure out the percentage of your cream, divide the serving size in grams into the grams of fat. For example: if a single serving is 1 tablespoon (15 grams) and the nutrition facts stated 6 grams of fat per serving 6/15 = .40 so this cream is 40% milkfat. I hope this helps!
Redhead
0I didn’t care for this one. I think there’s too much fat in the second step. I’d definitely only use coconut milk in the second step, not more heavy cream. ( I actually used a cup of almond milk and a cup of heavy cream, as suggested) I also think a few egg yolks added at the end of the cooking process would help this to have a much better texture, like a traditional ice cream recipe.
Allie
0I got your besti powder allulose and I was so looking forward to use it. When I made the condensed milk, it caramelized and turned into a brownish color. It still taste good though!
I was wondering why that happened?
I am gonna use that to make caramel ice cream now!
brooklynblondie
0same thing happened to me! oops!
Wholesome Yum M
0Hi Allie, Sounds like you made a great caramel. When making the condensed milk, you want the mixture to just hit a boil, then turn it down to simmer. Keeping at higher heat for too long will cause it to brown.
Senthil
0Hi, I’m about to try this recipe. How many grams of MCT oil powder should I use for this recipe? Also, would a whipping cream with 35% fat work? Thank you!
Wholesome Yum M
0Hi Senthil, Approximately 30 grams of MCT oil powder will work. 35% heavy cream is on the higher end for fat content. I would use 3 1/2 cups of heavy cream and use 1/4 cup almond milk. Enjoy!
Senthil
0Thanks Maya! I tried it out over the weekend and this recipe worked rather well. The only observation I have is that I couldn’t really taste the vanilla after getting the mixture done, so I added a few more teaspoons of extract.
Amber
0Would using Splenda change anything vs the powdered allulose? I need to use up the Splenda I have before I buy anything else. Thanks!
Wholesome Yum M
0Hi Amber, Your sweetener will freeze harder, be less scoopable, and will likely give your ice cream a gritty texture. The recipe will still work, but the final result will be different. In addition, you can read about why I don’t recommend sucralose here. I highly recommend giving Wholesome Yum Allulose a try next time you are looking to re-stock on keto sweeteners.
Leanne
0I learned how to make no-churn ice cream pre-keto with just the cream and sweetened condensed milk. Since going keto, I started making my own homemade sweetened condensed milk. 2 things I do differently – 1) I only use the cream and sweetened condensed milk and flavoring (vanilla or zero cal/carb chocolate sauce); and 2) I use 4 small sandwich sized containers (makes freezing it much faster) and I have not had to stir it at all (learned that by forgetting!)
So, my recipe is 1 pint of heavy whipping cream, beaten to stiff peaks, add in one pint of homemade keto sweetened condensed milk and continue to beat until well incorporated; add vanilla for vanilla flavored ice cream – about 1 1/2 teaspoons (I rarely measure this) or 4 tablespoons keto chocolate syrup. I tried berries but they need to be pureed and stirred occasionally during the freezing process. Pour mixture into several small freezer containers and let freeze overnight. Done and so delicious.
Sarah Oswald
0I made this and I love the taste and texture of this ice cream. I had my husband and some try it out too. They never knew it was is to and they loved it. I will definitely be making it again.
Bw
0Hi, sounds awesome. Can I use coconut milk instead of heavy cream?
Wholesome Yum M
0Hi BW, Yes, that will work great!
Susan Hokanson
0This was very creamy and a hit with the family. I didn’t use the vanilla bean but next time I will, or I will add more vanilla but that may just be me as no one else said anything.
Kelli Rubin
0Can I use the powdered allulose/monk fruit blend in this recipe?
Wholesome Yum M
0Hi Kelli, Yes but you will need less of it. Reduce the amount of sweetener to 1/4 cup and that will get you the correct level of sweetness. Enjoy!
alexa
0Hey, just wanted to let you know that many people have intestinal reactions to allulose. It causes distention in the stomach and diarrhea (gross) but you might want to let people know that before they go out and buy a bag of the stuff. I’m going to make your recipe with powdered swerve and let you know how it goes down!
Wholesome Yum M
0Hi Alexa, Thank you for the information! Digestive issues with allulose are fairly rare, but I am glad you have found an alternative that works for your body. Enjoy!
Michael
0Help! I’ve made ice cream hundreds of times but this recipe is giving me some serious challenges. It was pretty well set when coming out of the fridge but it turned to butter after just 4 minutes in my ice cream maker. Not sure what I did wrong. I don’t have any speed control on the mixing element just time setting. I reheated the mixture, whisked in 4 egg yolks, and now back to a custard like solution but I am not too keen on putting back in the ice cream machine. Any tips?
Wholesome Yum M
0Hi Michael, This ice cream base is pretty thick before churning. Adding egg yolks will just make it thicker, so I would try not churning it and following the no-churn instructions in the recipe card. If you would like to use your ice cream maker, I would add almond milk to thin the base before churning. It’s likely you will need to do complete this step in batches.
Michael
0I’m tracking the nutritional info with my ingredients and am finding a huge disparity in the calorie count. I know your count does not include the MCT, but I am trying to find where the discrepancy is. Maybe the cream?
Wholesome Yum M
0Hi Michael, The nutrition for the recipe does include the MCT oil. Heavy cream can vary depending on if you have heavy cream or heavy whipping cream. The fat percentages (and calories) vary between the two creams.
Carl
0Where are the videos???
Wholesome Yum M
0Hi Carl, The video for the recipe is located in the recipe card. If you cannot see it, please check that your browser settings are not in ‘Reader Mode.’
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?
Maya | Wholesome Yum
0Hi Bernita, I have only tested this recipe with powdered sweetener (and granulated, which doesn’t work well — don’t recommend it). I’m not sure if liquid allulose would change the texture of your ice cream. For best results, I recommend using powdered Besti. You can get powdered Besti 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.