Keto Ice Cream (4 Ingredients) - Savory Tooth (2024)

Updated Jun 2, 2020Published Jun 14, 2018 By Julia 79 CommentsThis post may contain affiliate links.

Summary:

This is an easy recipe to make vanilla ice cream that's keto friendly, low carb, and sugar free. It's a simple dessert with just 4 ingredients and only 2 grams of net carbs per serving. No ice cream maker needed.

Vanilla Ice Cream

5 from 33 votes

PRINT PIN

Prep: 10 minutes mins

Freeze: 4 hours hrs

Yield: 5 servings

INGREDIENTS

▢ 1.5 cups heavy whipping cream
▢ 1/2 cup unsweetened plain almond milk (Note 1)
▢ 1/2 cup confectioners swerve sweetener (Note 2)
▢ 1.5 teaspoons vanilla extract

INSTRUCTIONS

Chill Pan: Prepare durable dish with 1.5 quart capacity, safe for freezer and hand mixer use — I use glass 9×5 inch loaf pan. Place pan in freezer to chill for about 10 minutes.
Combine Ingredients: Whisk all ingredients in large bowl until sweetener is completely dissolved. Pour mixture into chilled pan, and freeze uncovered for about 45 minutes or until edges of mixture begin to set.
Beat & Freeze (Note 3): Scrape down sides and use electric hand mixer directly in pan to beat for about 30 seconds on low or until smooth. Return pan to freezer. Repeat this process every 30 minutes to scrape down frozen bits and beat mixture until smooth, freezing in between, for about 3 hours or until mixture is no longer liquid. As mixture freezes, it will become firmer each time you beat it. After beating for last time, use rubber spatula to flatten surface of ice cream, cover, and store in freezer until frozen.
Serve (Note 4): Prior to serving, take ice cream out of freezer to thaw a bit before enjoying.

NUTRITION

Makes 5 Servings

Amount Per Serving (1/2 cup):

Calories 250 (95% from fat)
Total Fat 26g	40%
Saturated Fat 16g	82%
Cholesterol 81mg	27%
Sodium 30mg	1%
Net Carb 2g
Total Carb 2g (Note 5)	1%
Dietary Fiber 0g	0%
Sugars 2g
Protein 2g

Vitamin A 22% · Vitamin C 1% · Calcium 6% · Iron 1%

PHOTOS

NOTES & TIPS

(1) Almond Milk. Almond milk is used for its fewer carbs compared to dairy milk. From my tests, a combination of heavy whipping cream and almond milk yielded ice cream with the fewest net carbs and a modest calorie count. You can substitute with other nut milks like cashew milk, ideally unsweetened and plain. Find them in the refrigerated fresh milk section of a grocery store. To determine if your nut milk is unsweetened, look at the carton’s nutrition facts — it should only have 1 gram of total carbs per 1 cup serving. Anything more than that and it’s likely sweetened with a lot of added sugars.

(2) Sweetener. About 2.5 ounces weight. Confectioners Swerve measures the same as regular powdered sugar; it’s not the same as powdered erythritol which is about 70% as sweet. Note that in terms of volume, confectioners (powdered) sweeteners measure differently than granulated sweeteners since they pack differently into a measuring cup. Use a Nutribullet or similar blender to process a granulated sweetener into powdered form. If you use another brand of sweetener and don’t know how much to use, add it to taste when you’re whisking the ice cream ingredients together.

(3) Beat and Freeze Method. If you have an ice cream maker, churn the ice cream according to your manufacturer’s instructions. Otherwise, use this simple low-tech beat-and-freeze method: as the ice cream mixture freeze, periodically beat it with an electric hand mixer. It gets thicker each time, until finally it’s no longer liquid. I use a standard sized loaf pan to hold the ice cream mixture, which is deep enough that I can beat the mixture directly in the pan on low speed without splashing. I don’t recommend using an immersion blender, which would likely splash too much.

(4) Serving. This ice cream is great when topped with chopped nuts, fresh berries, or Lily’s sugar-free chocolate chips. You can make an ice cream sandwich using two pecan cookies or peanut butter cookies. Another idea is serving the ice cream over apple crisp, brownies, or chocolate cake.

(5) Carbs. The nutrition calculation assumes you are using Swerve or a similar erythritol-based sweetener that uses sugar alcohols, whose carbs are non-impact and therefore not included in the nutrition estimate. Apps that count sugar alcohols will show a higher number of carbs. Most of the carbs in this ice cream comes from heavy whipping cream, which is not a zero carb ingredient even if it lists 0 on the label, due to rounding (see Hidden Carbs).

Raspberry Milkshake Smoothie

Garlic Knots

Pecan Sandies

Chocolate Fudge

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth, and lives in Boston, Massachusetts. Since 2015, she has been sharing simple recipes for tasty dishes in a user-friendly format. She typically prefers savory foods over sweet, hence the name of the site. Contact her at julia@savorytooth.null.com.

Previous Post: « Instant Pot Burgers

Next Post: Instant Pot Swiss Steak »

newest oldest most voted

Cheryl

This is such a great starter recipe. I have made it as is and it was delicious but I started adding 1-2 egg yolks (raw) to the mixture along with 1 T of vodka and it really does elevate it in my opinion. Yesterday I added banana extract to the mixture and added chopped up unsweetened bakers chocolate and walnuts at the end of churning and OMG I’m not kidding it’s insanely delicious if you like Ben & Jerry’s chunky monkey ice cream it’s even better than that! So many wonderful ice creams to make and thank you for coming up with such an easy fool proof recipe. 😘

Vote Up36Vote Down Reply

3 years ago

Jess

This is so yummy! You can mix it up with flavors or add ins … used a simple cuisinart ice cream maker and my only advice is to mix the sweetener into the cream BEFORE you pour in otherwise it will clump …

Vote Up20Vote Down Reply

5 years ago

SaraTheBuyer

I made this recipe without an ice cream maker as I wanted to test some Keto Ice Cream recipes before making the purchase of a ice cream maker. It was so creamy and delicious. I normally want more than just vanilla flavored ice cream but “WOW” was this good. My husband and I had to pace ourselves and save some for later. I now know I definitely want to purchase an ice cream maker now and save our $$ from buying the Keto Ice Cream at the store. The making of this without the ice cream maker is a bit of a pain and seems messy to take out every 45 minutes and stir for a couple of hours but if I plan it and start early in the day, it’s so worth it! Thank you for sharing this simple 4 ingredient Keto ice cream recipe and the trick to making it without an ice cream maker.

Vote Up19Vote Down Reply

4 years ago

Shauna

I didn’t have any confectioners sugar left, so I used the monk fruit sweetener instead and was amazed at how good this was.

Vote Up13Vote Down Reply

4 years ago

Tina

Did you use the same amount of sweetener?

Vote Up7Vote Down Reply

4 years ago

Ann Martin

I just made this! However I made it using my kitchenaid ice cream attachment. I added 1 tsp MCT oil and then added 1/2 cup sugar free chocolate chips at about the last 5 minutes of running time. Initial taste test results…..Awesome!!!

Vote Up11Vote Down Reply

4 years ago

Margaret Freeman

This was super yummy and so simple. I used coconut milk instead of almond but that was the only change. I’m really glad I tried this.

Vote Up10Vote Down Reply

5 years ago

Julia

Great to hear that it works well with coconut milk. Thanks for the feedback, Margaret.

Vote Up2Vote Down Reply

5 years ago

Debbie C

Made this for my husband and he declared it better than Rebel brand. I use vanilla bean paste rather than extract for a much richer taste.

Vote Up8Vote Down Reply

3 years ago

Rhonda

Thank You so much for this recipe Julia!! I just made it my cuisinart ice cream maker, I added blitzed strawberries at the end. It was absolutely delicious- just perfect!!! This will be my #1 ice cream from here on out!! Keto Ice Cream Perfection 😃

Vote Up7Vote Down Reply

5 years ago

Ryleigh

With summer coming up in Aus I’ve been looking for a way to handle ice cream cravings because it is one of the hardest things for me to fight in hot weather. After trying a no churn recipe that was super complicated and time consuming which failed, I was a bit sceptical about this one, but I made a half batch test today and it is so delicious and creamy! It is also so simple, which is exactly what I wanted. It does freeze pretty solid once whipped up but I think leaving it out for 10 minutes or so before enjoying would do the trick!

Vote Up4Vote Down Reply

5 years ago

Julia

I’m glad to hear this worked out for you, Ryleigh. I much prefer the texture of churned ice cream vs no-churn.

Vote Up1Vote Down Reply

5 years ago

Helene

If it’s possible for you, could you a tablespoon of vodka to keep it from freezing like a brick?

Vote Up5Vote Down Reply

5 years ago

Norah

Nope, 1t of vodka ruined the whole batch. Will not freeze.

Vote Up-1Vote Down Reply

3 years ago

Debbie C

I put vodka after about the second 30 minutes and it works every time. Yes, the finished product is very hard, so I put it in the microwave to soften enough to portion out. Hopefully that’ll work for you.

Vote Up1Vote Down Reply

1 year ago

Paige Saucedo

I made this tonight with Lakanto. I powdered it in a coffee grinder and used 1/4 cup and it came out perfect! Oh and I also used vanilla almond milk.

Vote Up2Vote Down Reply

3 years ago

Adam

I already make a similar “morning shake” using equal parts of coconut milk and cream (1/2 cup each) with 1/8 cup sugar substitute and 1/2 teaspoon of flavoring, either maple, vanilla or my taste for the day. Your ice cream, is wonderful and simple with stuff I already have! Time consuming yes, but totally fills that sweet cold summer treat I had been missing on low carb. Can you make larger batches? Or does multiplying the recipe lose consistency or flavor?
Thanks again!

Vote Up2Vote Down Reply

3 years ago