This keto ice cream recipe delivers a rich vanilla flavor with an ultra-smooth, creamy texture that rivals any traditional version. It’s perfectly sweet, completely sugar-free, and stays soft and scoopable even after days in the freezer. If you’ve been searching for a dependable low carb ice cream that truly satisfies, this is the one.

Why You’ll Love This Recipe

This keto ice cream stands out because it behaves just like classic vanilla ice cream. It scoops beautifully, melts slowly, and has none of the icy texture that often plagues homemade sugar-free desserts.

It stays soft in the freezer without becoming rock hard. The balanced sweetener blend ensures proper freezing while maintaining creaminess. The addition of a small amount of vodka helps reduce ice crystals without affecting flavor. It’s egg-free, easy to prepare, and perfect for anyone following a low carb or ketogenic lifestyle.

Whether enjoyed on its own or topped with berries or sugar-free caramel sauce, this recipe is reliable, indulgent, and simple to make again and again.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 recipe sugar-free condensed milk
1 1/2 cups (354.88 ml) heavy cream
3 tablespoons (45.65 g) powdered Swerve Sweetener
1 1/2 tablespoons (22.5 ml) vodka (optional)
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Directions

1. Prepare the sugar-free condensed milk according to its instructions. Allow it to cool completely to room temperature before proceeding.
2. In a large mixing bowl, whisk together the cooled condensed milk and heavy cream until fully combined.
3. Add the powdered sweetener, vodka (if using), vanilla extract, and salt. Whisk thoroughly until the mixture is smooth and the sweetener is fully dissolved.
4. Taste the mixture and adjust sweetness if needed. If adding additional sweetener, whisk until completely dissolved to avoid graininess.
5. Cover the mixture and refrigerate for at least 1 hour, or up to overnight, to ensure it is thoroughly chilled.
6. Pour the chilled mixture into the bowl of an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
7. Transfer the churned ice cream to an airtight container. Freeze for at least 4 hours, or until firm enough to scoop.

No Ice Cream Maker Method:

After preparing and cooling the condensed milk, whisk in the vodka and salt. In a separate bowl, whip the heavy cream with the powdered sweetener and vanilla extract until stiff peaks form. Gently fold the condensed milk mixture into the whipped cream until no streaks remain. Transfer to a freezer-safe container and freeze for at least 6 hours.

Servings and timing

Servings: 8 servings (1/2 cup per serving)

Prep Time: 30 minutes
Cook Time: 15 minutes
Chill Time: 1 hour minimum
Freeze Time: 4 hours minimum
Total Time: Approximately 45 minutes active time plus chilling and freezing

Per Serving (approximate):
Calories: 319 kcal
Carbohydrates: 2.4 g
Protein: 1.7 g
Fat: 31.4 g

Variations

Chocolate Version: Add 1/4 cup unsweetened cocoa powder to the base mixture before churning. You may need to increase sweetener slightly to balance bitterness.

Strawberry Swirl: Fold in 1/3 cup sugar-free strawberry puree after churning but before final freezing.

Coffee Flavor: Add 1 tablespoon instant espresso powder dissolved in 1 tablespoon warm water to the mixture.

Salted Caramel: Swirl in sugar-free caramel sauce just before the final freeze stage.

Nutty Vanilla: Stir in 1/4 cup chopped toasted almonds or pecans during the last few minutes of churning.

Storage/Reheating

Store the ice cream in an airtight container in the freezer for up to 3 months.

For best texture, place a piece of parchment paper directly on the surface before sealing the container to minimize ice crystal formation.

If the ice cream becomes slightly firm after extended freezing, let it sit at room temperature for 5 to 10 minutes before scooping.

This recipe does not require reheating, but gentle softening at room temperature helps achieve the perfect scoop.

FAQs

How many carbs are in this keto ice cream?

Each 1/2 cup serving contains approximately 2.4 grams of net carbohydrates.

Why does vodka help in ice cream?

Vodka lowers the freezing point slightly, which helps reduce ice crystal formation and keeps the texture smoother.

Can I omit the vodka?

Yes, the vodka is optional. The ice cream may freeze slightly firmer without it but will still be delicious.

Why use powdered sweetener instead of granulated?

Powdered sweetener dissolves more easily and prevents a gritty texture in the final ice cream.

Can I use only erythritol?

Using only erythritol may cause the ice cream to freeze very hard. A balanced sweetener blend gives better texture.

Can I make this dairy-free?

This recipe relies heavily on heavy cream for structure and creaminess. Dairy-free substitutions tend to produce a firmer, icier texture.

How long does homemade keto ice cream last?

It can be stored in the freezer for up to 3 months in an airtight container.

Why is my ice cream icy?

Ice crystals can form if the mixture wasn’t chilled properly before churning or if the container isn’t sealed tightly during storage.

Can I make this without an ice cream maker?

Yes. Whip the cream separately and fold it into the condensed milk mixture before freezing for a no-churn version.

How can I make it softer after freezing?

Let the ice cream sit at room temperature for 5 to 10 minutes before scooping to restore its creamy consistency.

Conclusion

This keto ice cream recipe proves that you don’t have to sacrifice texture or flavor to enjoy a sugar-free dessert. With its rich vanilla taste, smooth consistency, and scoopable texture straight from the freezer, it’s a dependable favorite for anyone following a low carb lifestyle. Once you make it, you’ll want to keep a batch ready in your freezer at all times.

Print