Name: Keto Ice Cream
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cups Heavy cream (The secret to real creaminess.); 1 cup Full-fat coconut milk (Or almond milk for a lighter option.); 3/4 cup Low carb sweetener (like allulose) (Best for texture; monk fruit or erythritol work too.); 1 tablespoon Vanilla extract (Or scrape a vanilla bean for extra flavor.); 4 large Egg yolks (Optional, for a custardy texture.); 1 pinch Salt (Enhances sweetness.)

Ever been craving ice cream but, yikes, you’re dodging sugar and carbs? That’s where this low carb ice cream recipe jumps in to save the day. Not kidding, I’ve tried almost every possible “healthy” ice cream trick. Most of ‘em either tasted like air or, weirder yet, left a sandpapery feeling on my tongue. This one? Creamy from the start, actually scoopable later, and you don’t need a science degree to make it. By the way, if you’re ever in the mood for something else chilly, their easy ice cream recipe on KetoWize is honestly worth a click too.

Why You Will Love This Recipe

First off, this low carb ice cream recipe gives you real ice cream vibes. Nobody wants to eat “diet” food that feels like a punishment, right? I’m talking velvety, melt-in-your-mouth stuff here, not icy snow.

You’ll love it because—yep, truly—making this won’t require oddball gadgets or a long ingredient list. If you jones for sweet treats but carbs are your nemesis (been there), this will feel like a five-star restaurant dessert right at home. It’s also sugar-free, so it’s a win for anyone watching their sugars or following keto.

My first batch went so quick my family thought I’d hidden half the tub (and trust me, I was tempted). I seriously believe even your picky grandpa might be fooled. It’s that creamy.

I never thought low carb ice cream could actually rival my childhood favorites, but this recipe changed my mind. Even my husband, who’s Team Sugar, asked for seconds! – Jamie P.

Ingredients & Substitutions

You won’t need some rare Amazon-only powder, promise. Here’s my go-to for this low carb ice cream recipe:

Heavy cream – The secret to real creaminess (please don’t substitute with skim milk)
Full-fat coconut milk – Or you can use almond milk for a lighter option, but don’t expect as rich of a texture
Low carb sweetener – I like allulose best (honestly, it doesn’t crystallize), but monk fruit or erythritol works too
Vanilla extract – Or scrape a vanilla bean if you’re feeling fancy
Egg yolks – They make it extra smooth (skip if you want, but it’ll be less custardy)
Salt – Yes, just a pinch

Sub these around if you like. No coconut? Try all cream. No eggs? Just expect a lighter, less “gourmet” mouthfeel. But it’ll still do the job.

How To Make Keto Ice Cream

Here’s how I do it. No joke—arm yourself with a whisk, a saucepan, and either an ice cream maker or, honestly, a freezer-proof dish and fork (seriously, old school works).

Start by gently heating the heavy cream with coconut milk and the sweetener over low heat. Don’t let it boil. Once it’s warm, whisk your egg yolks in a bowl and slowly pour a splash of the hot milk into the yolks, whisking as you go (you’re just getting them cozy, not scrambled).

Now, pour the egg mix back into the saucepan with everything else. Cook and stir until it thickens. If you dip a spoon and it leaves a line when you run your finger along the back—that’s golden. Pull it off heat, add vanilla and salt, and let cool a tad.

Pour the cooled mixture into your ice cream maker (or a freezer dish). Churn or freeze, stirring occasionally, until soft-serve style. Then freeze a bit longer for scoop-ability. If you want the play-by-play on classic keto prep tips, check out the step-by-step guide on KetoWize for reference.

My Recipe Tips

I’ve made so many versions of this, I started dreaming about ice cream.

Here’s what I’ve learned: let your mix cool before churning to dodge iciness. Allulose, for some magic reason, keeps it creamier, but monk fruit or erythritol still works if that’s all you have. Honestly, don’t stress if you end up with fewer egg yolks—just don’t try skipping fat altogether.

Also, give it a good mix halfway through the freezing if you can. It helps break up crystals, keeping it smooth rather than crunchy.

Last thing? Store-bought “low carb” stuff never matches this. Homemade always wins. Seriously.

Flavor Variations

Now—the fun part! Once you’ve got the base, you can riff endlessly.

I like to fold in crushed sugar free chocolate chips, swirl peanut butter, or toss in toasted shredded coconut. Got berries on hand? Smash a handful for a fruity ripple. You can even add espresso powder for a pick-me-up version.

Or, if nostalgia strikes, drizzle in homemade magic shell. Remember those? They’re easier than you think. Oh, and if you’re feeling brave, a dash of cinnamon goes wild in this. Play with it. Your bowl, your rules.

But whatever you do, don’t forget a pinch of flaky sea salt on top. Trust me! It’s a game-changer.

Common Questions

Is this really keto?
Absolutely. All ingredients are low carb and sugar free, plus it fits into most keto meal plans.

What sweetener is best?
I love allulose for creamy texture, but monk fruit and erythritol both do the job well.

Can I use an ice cream maker?
Yep! It makes it creamier, but if you don’t have one, just stir the mix in your freezer every 30 minutes for two hours.

How long will it keep?
In the freezer, it’ll last about a week—not that it ever lasts that long in my house.

Will it be rock hard?
Sometimes. Let it sit out for ten minutes before scooping, and it’ll be perfectly scoopable.

Grab a Spoon and Dig In!

Making your own low carb ice cream recipe at home will make you feel like a kitchen superstar, no joke. It’s creamy, customizable, and gives that real ice cream experience—without the sugar crash or carb overload. If you need even more ideas or want to see how the pros tackle it, check out this incredibly detailed Keto Ice Cream Recipe – All Day I Dream About Food or try a unique take over at Sugar Free No Carb Ice Cream – Step Away From The Carbs. Seriously, after tasting this, store-bought will seem like a frozen brick—and you’ll have earned bragging rights. So get mixing!

Keto Ice Cream

A delicious low carb ice cream recipe that is creamy, customizable, and perfect for satisfying sweet cravings without the guilt.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Dessert

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

For the Ice Cream Base

2 cups Heavy cream The secret to real creaminess.
1 cup Full-fat coconut milk Or almond milk for a lighter option.
3/4 cup Low carb sweetener (like allulose) Best for texture; monk fruit or erythritol work too.
1 tablespoon Vanilla extract Or scrape a vanilla bean for extra flavor.
4 large Egg yolks Optional, for a custardy texture.
1 pinch Salt Enhances sweetness.

Method

Preparation

In a saucepan, gently heat the heavy cream, coconut milk, and sweetener over low heat without boiling.
In a bowl, whisk the egg yolks, then slowly add a splash of the hot milk mixture while whisking to warm the yolks.
Pour the egg mixture back into the saucepan and cook, stirring until thickened.
When a spoon dipped leaves a line when drawn across the back, remove from heat, and stir in vanilla and salt.
Let the mixture cool slightly, then pour into an ice cream maker or a freezer-proof dish.
Churn or freeze, stirring occasionally, until achieving a soft-serve consistency.
For a firmer texture, freeze for a bit longer before serving.

Notes

Cool the mixture before churning to avoid iciness. Mixing halfway through freezing helps maintain creaminess. Store-bought low carb ice cream does not compare to homemade.