Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love This Keto Ice Cream Recipe
- Low Carb Ice Cream Ingredients
- How To Make Keto Ice Cream
- Can You Make Low Carb Ice Cream Without An Ice Cream Maker?
- Flavor Variations
- Storage Instructions
- What To Serve With Keto Ice Cream
- Is Ice Cream Keto?
- More Keto Ice Cream Recipes
- Tools I Use For This Recipe
- Keto Ice Cream (Best Low Carb Ice Cream) Recipe card
- Recipe Reviews
Aside from keto cheesecake, the number one keto dessert that people ask me for is how to make keto ice cream. And while there are a million ice cream flavors that you could make, my first priority when making homemade keto ice cream was just a basic sugar free low carb ice cream recipe — because you can use it as a base for all kinds of flavors. I’ll show you how to make different flavors in the Flavor Variations section below!
This recipe has gone through so many iterations. I’ve tested it dozens of times! After this much (delicious) experimentation, and lots of testing with my kids, I can confidently say that this is the best keto ice cream recipe ever. After you try this latest version, I think you’ll agree. 😉
Why You’ll Love This Keto Ice Cream Recipe
- Sweet, smooth, and creamy (no gritty texture)
- Soft and scoopable right out of the freezer
- Just 5 simple ingredients
- Only 3.2 grams net carbs per serving
- Low carb, sugar-free, gluten-free, and egg-free
- Basic keto vanilla ice cream recipe that’s easy to customize for different flavors
The key component in this keto friendly ice cream is the sugar free sweetened condensed milk. (You can actually use it for many other things, too.) It works in keto ice cream recipes the same way as conventional versions that are not custard-based.
The sweetener you use is VERY important, because most sugar substitutes have a higher freezing point than that of sugar, resulting in rock-hard ice cream. Plus, they don’t dissolve well. This is why I only use Besti Powdered Sweetener for all my low carb ice cream recipes and even my sugar free popsicle recipe. It dissolves effortlessly for a smooth texture, but even more important, it keeps your ice cream soft and scoopable, just like the kind made with sugar.
Low Carb Ice Cream Ingredients
This section explains how to choose ingredients for the best homemade keto ice cream without sugar, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Butter – Use unsalted. This is the base of the keto condensed milk.
- Heavy cream – You’ll need 2 cups for the condensed milk and 1 cup added toward the end. Full-fat coconut cream should work as a dairy-free substitute, but the recipe still won’t be fully dairy-free because of the butter. If you’d like to lighten up the calories in sugar free ice cream a bit, you can replace some (or all) of the 1 cup heavy cream (the part added toward the end) with coconut milk beverage or almond milk instead.
- Besti Powdered Monk Fruit Allulose Blend – Older versions of this low carb keto ice cream recipe used powdered erythritol, but now I highly recommend powdered Besti to keep your ice cream soft and scoopable, and also to avoid a gritty texture and cooling aftertaste that sugar alcohols (like erythritol) can impart. Straight powdered allulose is also fine to use, but you’ll need 33% more sweetener. Finally, because Besti dissolves so well, you can also use the crystallized version if that’s what you have on hand.
- Vanilla Extract – For keto vanilla ice cream. You can also add a teaspoon of vanilla bean seeds. See below for other add-ins or extract ideas.
- Almond Milk – This was not present in older versions of the recipe, but now I always include it because heavy cream alone can make the low carb ice cream a little too dense and butter-like. You can use store-bought or homemade almond milk, or for a nut-free option, use coconut milk beverage (the kind in a carton in the dairy section, not the thick canned kind).
FYI: Older versions of this recipe included 1/4 cup of MCT oil.
The reason for the MCT oil (aside from the benefits for keto) was to lower the freezing point and help make the ice cream soft and scoopable. However, I no longer include this because: a) using Besti solves the problem of rock-hard ice cream, and b) the oil can make the ice cream taste, well, a little oily. You can still at it if you like, but it’s not my favorite.
How To Make Keto Ice Cream
This section shows how to make low carb ice cream, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Make condensed milk. This is the same process as my sugar free condensed milk recipe: Melt the butter in a large saute pan or skillet (not a saucepan!) over medium heat. Add powdered Besti and 2 cups of heavy cream. Bring to a boil, then reduce to a simmer. Simmer, stirring occasionally, until the mixture is thick (like condensed milk), coats the back of a spoon, and volume is reduced by half. It will also pull away from the pan as you tilt it.
TIP: Use the largest pan or skillet you have.
More surface area means the condensed milk will form faster. It will typically take 30-45 minutes in a large pan, but can be well over an hour if you use a saucepan.
- Add vanilla. Pour the condensed milk into a large bowl and allow to cool to room temperature. Stir in the vanilla extract.
- Add milk and cream. Whisk in the almond milk (or coconut milk beverage) and more heavy cream, until smooth.
- Chill. Refrigerate the mixture for at least 4 hours, or overnight, until very cold. (If you skip this step, the low carb ice cream recipe texture will not be as good.)
- Churn. Pour the keto ice cream base into the frozen ice cream maker bowl (I have this one and love it!) and churn according to the manufacturer’s instructions, or until the consistency resembles soft serve ice cream.
- Freeze. You can enjoy the sugar free soft serve ice cream right away, but I prefer firm ice cream. Transfer to a glass container and smooth the top with a spatula. Place in the freezer for 2-4 hours, until firm.
- Enjoy! See storage instructions below for scooping tips.
Can You Make Low Carb Ice Cream Without An Ice Cream Maker?
Yes! You can make this homemade low carb ice cream recipe without an ice cream maker if you don’t have one. To make no churn keto ice cream, transfer the mixture to a freezer safe container, and freeze, stirring frequently until completely solid.
TIP: The key to making no churn sugar free ice cream is to take it out of the freezer and stir frequently.
Stir every 30-60 minutes for the first 2 hours, then every 60-90 minutes for a few hours after that. This essentially does the work of the ice cream maker. Don’t skip this step, because it breaks up ice crystals and prevents the ice cream from becoming too hard or icy.
Flavor Variations
Now that you know how to make keto ice cream the basic way, it’s super easy to customize it for other flavors and add-ins. Try these…
Keto Ice Cream Flavors
For these sugar free ice cream flavors, the ingredients will be fully combined into the ice cream mixture (rather than just pieces of add-ins).
- Chocolate – Whisk 1/4 cup of cocoa powder in at step 4. If it doesn’t want to dissolve, heat slightly to dissolve. I also have a custard-based keto chocolate ice cream recipe that uses egg yolks.
- Strawberry – All the flavor of strawberry almond milk in ice cream form! Use this keto strawberry ice cream recipe.
- Hazelnut – Follow the recipe in my Easy Keto Cookbook.
- Mint Chip – Reduce vanilla to 1 teaspoon, and add 1 teaspoon mint or peppermint extract at the same step. If desired, you can add green food coloring for color. For the chips, see chocolate chip ideas below.
Low Carb Ice Cream Add-Ins
Add these to the ice cream maker in the last few minutes of churning, or if making without an ice cream maker, stir in when partially frozen.
- Chocolate Chip – Try white, milk, or dark chocolate chips. All of them are sugar free and taste great!
- Cookie Dough – Add chunks of keto cookie dough or keto chocolate chip cookies.
- Sea Salt Caramel – Swirl in sugar free caramel sauce (add extra sea salt for salted caramel). If you like streaks, stop churning once it gets streaky. This method also works with sugar free chocolate syrup for chocolate swirls.
- Butter Pecan – Heat 2 tablespoons of butter in a skillet over medium heat. Add 1 cup pecans and 1 tablespoon Besti. Toast pecans for 4-5 minutes, stirring often. Cool completely. Follow the sugar free ice cream recipe as written, and stir the pecans into the mixture afteer the cream and almond milk in step 4. You can also make this caramel butter pecan by swirling in caramel sauce at the end, as described above.
- Brownies – Add brownie chunks or simply top your keto brownies or blondies with a scoop of vanilla ice cream.
Storage Instructions
Store this low carb ice cream recipe just as you would any other ice cream — in the freezer.
Using Besti Powdered as the sweetener, it will stay much more soft and scoopable than low carb ice cream recipes using other sweeteners, but these tips can help with scooping:
- Run your ice cream scoop under hot water to warm it up before scooping.
- If the keto friendly ice cream is still a little hard (this can happen if it starts to melt before you place it in the freezer), let it sit on the counter for a few minutes to soften.
What To Serve With Keto Ice Cream
This keto-friendly ice cream recipe is delicious on its own, but it’s also great for topping other keto desserts like these:
Is Ice Cream Keto?
No, regular ice cream is not keto friendly. While it does not have grains or other starchy carbs, ice cream is loaded with sugar, so is not suitable for a keto diet. There are a few keto ice cream brands out there, but when you make your own, you know exactly what’s in it. Fortunately, it’s very simple to make keto friendly ice cream at home — and similar to making the regular kind — so you can enjoy ice cream on keto again.
In fact, it’s much easier to make low carb ice cream taste authentic compared to keto baking recipes, because the only swap we need is the sweetener and we’re not trying to make any low carb flours mimic wheat. Here are even more ways to make keto ice cream…
More Keto Ice Cream Recipes
Try these other sugar free ice cream recipes:
Tools I Use For This Recipe
- Besti Powdered – The key for soft, scoopable keto friendly ice cream.
- Large Skillet – For making the condensed milk that is part of this low carb ice cream recipe.
- Ice Cream Machine – You can absolutely make keto ice cream without an ice cream maker, but having one sure does make it easier. This is the one I have and love it.
- Glass Loaf Pan or Glass Meal Prep Containers – These are my go-to options for storing my homemade keto ice cream recipe without taking up too much space in the freezer.
Keto Ice Cream (Best Low Carb Ice Cream)
This low carb keto ice cream recipe is sweet, creamy, sugar-free, and tastes like the real deal, with just 5 ingredients + 3.3g net carbs.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
How To Make Keto Ice Cream:
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Melt the butter in a large saute pan or skillet (not a saucepan!) over medium heat.
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Add powdered Besti and 2 cups of heavy cream. Bring to a boil, then reduce to a simmer. Simmer for 30-45 minutes, stirring occasionally, until the mixture is thick (like condensed milk), coats the back of a spoon and volume is reduced by half. It will also pull away from the pan as you tilt it. (This will go faster if you use a larger pan.)
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Pour the condensed milk into a large bowl and allow to cool to room temperature. Stir in the vanilla extract.
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Whisk the almond milk and remaining heavy cream, until smooth.
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Chill the mixture in the fridge for at least 4 hours or overnight. (You can skip this step if you really want to, but the texture will be better if you chill it.)
Ice Cream Maker Instructions:
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Transfer the mixture to your ice cream maker and churn according to manufacturer's instructions, or until the ice cream is the consistency of soft serve. Mine takes about 20-25 minutes. (If you want to add mix-ins, add them toward the end of the churning process.)
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Enjoy immediately, or for firmer, scoopable ice cream, transfer to a freezer container and freeze for 2-4 hours, until firm.
No Churn Instructions:
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Transfer the mixture to a freezer container (like a 9×5 in (23×13 cm) loaf pan) and smooth the top with a spatula. Line the surface with a piece of parchment or wax paper to keep ice crystals from forming.
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Freeze for 4-6 hours, until firm. Stir the ice cream during the freezing process, every 30 minutes for the first 2 hours and every 60-90 minutes for 2-3 hours after. (If you want to add mix-ins, gently stir them in after the first hour.)
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1/2 cup
- This keto ice cream recipe was updated several times, the last time in May 2022 to improve texture.
- If you’d like to lighten up the sugar-free ice cream a bit, you can replace some of the heavy cream in step 4 with coconut milk beverage or almond milk instead. However, don’t replace any of the cream in step 1.
- Using Besti is critical for keeping this keto ice cream recipe soft and scoopable. Most other sweeteners will make it very hard.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
649 Comments
Graham Gellatly
0Hi sounds great I’m going to try with my new ice cream maker. Can you please tell me why I see non Keto vanilla recipes with egg yolk but you don’t use egg yolk at all?
Thanks
Graham
Wholesome Yum M
0Hi Graham, This specific recipe does not contain egg yolks, but I have several others that do on the website. This recipe for Keto Chocolate Ice Cream uses egg yolks if you are interested in incorporating those in your ice cream.
Gaylene Morrow
0Love your recipes, I also love everything vanilla
Katie Mansfield
0Hi, is it OK to freeze this overnight? I’m making it today for my mums birthday tomorrow ☺
Wholesome Yum M
0Hi Katie, Absolutely! Enjoy ❤️
Rosa Mae Belicena
0Since allulose isn’t available in Belgium, what other sweetener other than stevia & Erythritol can I use to substitute that it won’t harden the ice cream?
Wholesome Yum M
0Hi Rosa, If you don’t have access to allulose, then be sure to use the MCT oil in this recipe. It will help to keep your ice cream a softer consistency as well. Stevia and erythritol will both work in the recipe, but it will freeze harder and you will need to let it sit out and defrost before scooping and serving. You can find the full list of clean keto-friendly sweeteners here, but you’ll have to check for local availability.
Sy L
0I made the recipe according to the instructions, and used all the appropriate ingredients, except 1/4 cup seemed like a lot of MCT oil, so I only added 3T. Unfortunately, while the taste is good, I found the mouthfeel and character to be too greasy for my taste. It was definitely the most oily ice cream I’ve ever had. Texture was great, other than that, it didn’t separate, didn’t have ice crystals, and of course, keto friendly!
Wholesome Yum M
0Hi Sy L, Using the oil prevents ice crystals from forming. Feel free to use less MCT oil in the recipe, but know that it will freeze a little harder and may need to sit out for 10 minutes or so before it’s scoopable.
Sharon
0When you mention an ice cream maker. Do you mean an old fashioned ice cream maker or one of the newer smaller ones? Also how much ice cream does this recipe make?
Wholesome Yum M
0Hi Sharon, I use a newer electric model, but an older crank model would work just as well. This recipe makes 4 cups (2 pints) of ice cream. Enjoy!
Shirley Bell
0Hi, I’m from Australia. We can’t get allulose here. What should I use instead, monk fruit?
Wholesome Yum M
0Hi Shirley, Monk fruit or erythritol will both work in the recipe, but they will produce a harder ice cream. Be sure to allow your ice cream to sit out at room temperature for about 15 minutes before scooping and serving.
Sandra Baca
0I am a new Keto person. If I want to print recipe how do I know what actual page it is located on?
Wholesome Yum M
0Hi Sandra, Welcome to the site! If you’d like to print a recipe, use the ‘Jump to Recipe’ button at the top of the post. It will take you directly to the recipe card. In the recipe card, there is a ‘Print’ button there. This will allow you to print the recipe. I hope this helps!
Ankie
0This is the best ice cream I ever had. So easy. Perfect for making ice coffee as well
Made it already a few times. Mixed with chocolate chips and pecans.
Thank you so much!*
Wholesome yum recipes are the best and keep me on keto.
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?
Wholesome Yum M
0Hi Tiffany, Yes, that will work great!
Leona
0It does. I only used extract…Amazing.
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????
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.
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!
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.
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!
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.
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.
Lori
0Did you try using your Vitamix for this ice cream? What did you do & how did it turn out? Thanks!
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.
Liga
0I used 35% Heavy cream (as I am under the impression anything less does not whip well).
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.
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!
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.
brooklynblondie
0same thing happened to me! oops!
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.’