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Keto Ice Cream Recipe

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This keto ice cream is rich, creamy, and perfectly sweet with a smooth vanilla flavor. Completely sugar-free and low carb, it stays soft and scoopable straight from the freezer, making it a reliable homemade treat for anyone following a ketogenic lifestyle.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 5 hours 45 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Churning
  • Cuisine: American
  • Diet: Low Calorie

Ingredients

  • 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

Instructions

  1. Prepare the sugar-free condensed milk according to its instructions and allow it to cool completely.
  2. In a large bowl, whisk together the cooled condensed milk and heavy cream until fully combined.
  3. Add powdered sweetener, vodka (if using), vanilla extract, and salt. Whisk until smooth and fully dissolved.
  4. Taste and adjust sweetness if needed, ensuring any added sweetener dissolves completely.
  5. Cover and refrigerate for at least 1 hour or until thoroughly chilled.
  6. Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions until soft-serve consistency.
  7. Transfer to an airtight container and freeze for at least 4 hours until firm.
  8. For no-churn method: Whip heavy cream with powdered sweetener and vanilla until stiff peaks form. Fold in cooled condensed milk mixture, then freeze for at least 6 hours.

Notes

  • Vodka helps reduce ice crystal formation and keeps the ice cream softer.
  • Powdered sweetener prevents gritty texture.
  • Chill the mixture thoroughly before churning for best results.
  • Place parchment paper directly on the surface before sealing to reduce ice crystals.
  • Let sit at room temperature 5–10 minutes before scooping if frozen solid.

Nutrition