No-Churn Vanilla Keto Ice-Cream

4.5 stars, average of 153 ratings

No-Churn Vanilla Keto Ice-CreamPin recipeFollow us 63.5k

Chocolate or vanilla ice-cream, which one do you prefer? I can never decide and the truth is I love them all: strawberry, cherry and chocolate & mint. This recipe has been adapted from the amazing no-churn ice-cream by Mary Berry. I used a low-carb sweetener instead of sugar and added some vanilla powder for an extra flavour boost. I also used a pinch of cream of tartar to help the ice-cream stay light and creamy.

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Hands-onOverall

Nutritional values (per serving, ~ 1 cup, 2 large scoops)

2.3 grams 0 grams 5.1 grams 22.2 grams 13.1 grams 238 calories
Total Carbs2.3grams
Fiber0grams
Net Carbs2.3grams
Protein5.1grams
Fat22.2grams
of which Saturated13.1grams
Calories238kcal
Magnesium8mg (2% RDA)
Potassium93mg (5% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (9%), fat (87%).

Ingredients (makes 6 servings)

Note: If a recipe calls for raw eggs and you are concerned about the potential risk of Salmonella, you can make it safe by using pasteurized eggs. To pasteurize eggs at home, simply pour enough water in a saucepan to cover the eggs. Heat to about 60 °C/ 140 °F. Using a spoon, slowly place the eggs into the saucepan. Keep the eggs in the water for about 3 minutes. This should be enough to pasteurize the eggs and kill any potential bacteria. Let the eggs cool down before using in any recipe, or store in the fridge for 6-8 weeks.

Tips for soft ice-cream:

This recipe produces soft and creamy ice-cream. However, once left in the freezer for more than 4 hours, it will get hard. Below are some tips to help you keep it soft:

  • Vodka or other similar alcoholic drink - about 1/4 cup. Vodka is best as it's neutral and leaves no aftertaste.
  • Vegetable glycerin - 1-2 tablespoons. This ingredient will prevent crystallisation. It has a minimum effect on blood sugar but I personally count all the carbs in it because it has more calories than sugar.
  • MCT oil - about 1/4 cup. I use it in other ice-cream recipes but I'm not sure how that would work in this one. It may "deflate" the fluffy texture.
  • Also, put the ice-cream in single-serving containers so you don't have to wait for too long until it softens when taken out of the freezer.

Instructions

  1. Separate the egg whites from the egg yolks. Start whisking the egg whites and add the cream of tartar. As the egg whites thicken, slowly add the powdered Erythritol. No-Churn Vanilla Keto Ice-Cream
  2. Whisk until they create stiff peaks. In another bowl, whisk the cream...
    If using whipped coconut milk/ cream instead of cream, here is a great tutorial that explains how to do it. No-Churn Vanilla Keto Ice-Cream
  3. ... until soft peaks form when the whisk is removed. Be careful not to over whisk the cream. In a third bowl, mix the egg yolks... No-Churn Vanilla Keto Ice-Cream
  4. ... with the vanilla extract or vanilla powder (or seeds from vanilla bean). I used a combination of vanilla extract and vanilla bean powder. No-Churn Vanilla Keto Ice-Cream
  5. Slowly fold the whisked egg whites into the whipped cream. Then add the egg yolk mixture and gently fold in using a spatula until well combined. No-Churn Vanilla Keto Ice-Cream
  6. Place the mixture in a loaf pan or a freezer-friendly container and freeze for at least 2 hours (I froze mine for 4 hours). No-Churn Vanilla Keto Ice-Cream Enjoy! No-Churn Vanilla Keto Ice-Cream
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By Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (130)

Hey! So I was going to make this ice cream and I was wondering if I could make the ice cream without the cream of tartar or apple cider vinegar? Is it necessary?

Reply

Hi Abby, these ingredients help stabilise the egg whites, keeping them fluffy. You can also use lemon juice.

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No acv or cream of tartar. Can this be made w/out it? It’s on my grocery list but I’d love to try this now. Thanks in advance.

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Absolutely! You can use lemon juice instead!

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I made the chocolate version of your ice cream recipe with melted dark chocolate and cacao butter.  I let the chocolate cool after melting.  But as I folded the egg whites into the cholocate, the chocolate started clumping and hardening.  My chocolate ice cream looks and tastes more like a cookies and cream ice cream.  The taste is fine.  What might I have done to cause the chocolate and egg whites to separate that way?  Thanks!

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Hi Cathy, I think that was caused by temperature differences. Did you maybe use cold egg whites straight from the fridge? At least that is what happens to chocolate ganache if you ever try making it by adding cold cream to melted chocolate rather that heating up the cream and letting the chocolate melt in it. I did that in the past 😊 I think that if you use room temperature eggs there shouldn't be any separation. I hope this helps!

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Hi!
I’m eager to try this recipe, but I wondered if you knew whether or not regular vanilla extract (not the sugar free) has carbs? My husbands family has a bad health history with artificial sweeteners, and for some reason having a hard time finding the options you posted, and already have the regular stuff in my pantry  (plus we are on a strict budget, boo). What’s the down side to regular vanilla extract ?
Thanks!

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Hi Heather, I think that even if you use regular vanilla extract (with added sugar), it won't contribute to too many carbs per serving. I'd compare that to using dark 85-90% chocolate where the options I use contain a small amount of sugar too. Or you can try making your own: Homemade Vanilla Extract (Vanilla-Infused Vodka)
Or you can use some ground cinnamon instead 😊

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Is it possible to use something other than Erythritol? Maybe xylitol? Or all stevia?

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Yes, you can use other sweeteners: stevia drops, powdered xylitol or powdered monk fruit sweetener. You can see some of the healthy options at Complete Guide To Sweeteners on a Low-carb Ketogenic Diet

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Is it possible to make this with just vanilla extract, the eggs, cream, and apple cider vinegar? I don't use sweeteners.

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Yes you can, if you don't mind skipping the sweetener. The sweetener is used just for the taste and won't affect the texture 😊

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hi Martina
I’be just been given an ice cream maker!
Can you put this recipe in one or are the whisked egg whites not necessary?
Have you got a coconut cream based Keto vanilla ice cream recipe for going in an ice cream maker?
Thank you

Reply

Hi Emma, this recipe is optimised for the "no-churn" method so I suggest you try another recipe that is better for an ice-cream maker: ketodietapp.com/Blog/Filter
Here's one for vanilla ice-cream (without the cherry topping): Amarena Cherry Ice-Cream (Low-Carb, Paleo)
I hope this helps! 😊

Reply

My son & I have been doing Keto for about 3 weeks now. I decided to try making ice cream. I actually debated between this one and another low carb/keto recipe.  Decided to try this one because I didn't have to boil anything and it looked like it would go faster.  Boy am I glad I did.  This is AMAZING!  My 21-year-old son also loved it. That's a win! I would say this is as good as any homemade ice cream I've every made!  Followed the recipe exactly with the exception of adding 2 Tbls of MCT Oil in with the egg yolks to keep it from freezing to hard.  I also put it in my little hand crank ice cream freezer instead of putting in the freezer and waiting for 4 hours. Turns out I didn't need the MCT as there wasn't any left to save!  Thanks for sharing.

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Thank you so much for your lovely feedback!

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My wife and I are about to embark on our retirement together. We have looked at various diet plans and believe the ketogenic plan may be the launching point. I was very happy to see your recipes for brownies and vanilla ice cream. Thank you, I hope they are as delicious as they look.

Reply

Thank you for your kind words, I hope you like them!

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Can I add avocado to this rather than eggs? I'm looking for a good no-churn recipe that incorporates avocado.

Reply

Hi Sandee, I wouldn't add avocado to this ice cream but you can try this recipe: Keto Chocolate Popsicles
or this one: Creamy Key Lime Popsicles

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This looks good and I was encouraged by the comments, but I was too lazy to whip the egg whites so i just drank the 1-1/4 cups of heavy cream. It was tasty!

Reply

So you got a tasty vanilla smoothie! You can do that too 😊

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You can make a creme anglaise with the egg yolks if you don't like that raw egg yolk flavour, add any flavours you want to the anglaise and fold in whipped cream and whipped egg white to make a parfait, it's also no churn but comes out of the freezer soft enough to scoop!

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That sounds delicious! Thank you for the tips

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I don’t know what happened, I froze it over night and it just became a hard block in the morning even though I added the Vodka. :-( Why did this happen?

Reply

Hi Pauline, unfortunately it always be harder compared to store-cought ice cream that is churned and usually contains vegetable glycerine. You'd have to use an ice cream maker rather than this method to get the "soft" effect. The best way to serve this ice-cream is to divide it between single-serving containers and then leave each at room temperature for 10-15 minutes before serving to allow it to soften. I hope this helps!

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Hi Martina, Thanks for this wonderful recipe. We have included this in our recent roundup of the Top 50 Low carb desserts.

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Thank you Thomas!

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I just put this delicious creamy goodness in the freezer. I made some sickles to dip in choc and nuts, and I put the rest in a tray for simple vanilla ice cream. I gotta say - as I licked the spatula clean afterwards, it tasted just like real ice cream...two hrs to go to heaven.

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Thank you so much for your lovely feedback!

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Amazing! Stirred in (cooled) brown butter, chopped pecans and sugar free chocolate chips at the end!

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I love this recipe.
Can I omit the egg yolk?
I'm wondering if it will ruin the consistency?
If it just altered taste, that's OK.
Thanks

Reply

I haven't tried it without the egg yolks but I think it should work just fine - you may need to use a little more cream instead. Skipping the egg yolks will also change the colour - the ice cream will be white.

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This looks damn good!

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Could I leave the egg yolk out ?
Thank you & looking forward to prepare this recipe for a family member that can't have sugar.
Thanks again !!

Reply

You could do that but unless you can't eat egg yolks, I would leave it in 😊

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I made per instructions and added the vodka to the egg yolk mixture since the recipe didn't say where or when to add it. The texture is fantastic but it seems to have a bitter aftertaste. Do you know what this could be?

Reply

I suppose this could be due to the stevia extract. Erythritol has a cooling effect but no bitter aftertaste. I like NuNaturals liquid stevia because it doesn't have a bitter aftertaste (if used in moderation). You can skip the stevia, or substitute it with more powdered Erythritol (to taste).

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Thanks for the tip about heating the eggs! Can't wait to try this recipe!

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Does using Apple cider vinegar change the flavor at all?

Reply

Not at all - it's a very small amount.

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I found this recipe looking for an ice cream for those of us who need to watch our dairy intake.  I doubled the eggs, vanilla, and cream of tarter, but only used the same amount of cream. Because I don't really need to lose the weight, and because I didn't have any stevia in the house, I used a cup of confectioners sugar. After a year of buying and eating the expensive stuff made out of coconut milk that does not taste like ice cream, I have finally found something that tastes better than ice cream that does not make me ill. I put it in a plastic half gallon ice cream container and keep it in the door of my freezer.  It does crystallize some but does not get too hard. The flavor is fantastic so I don't mind the crystals.  I finally have ice cream again.  Next time I go to the store I may buy the stevia just to make it healthier.  

Reply

Hi Bev, I haven't thought of using more eggs. I will definitely try that! I suppose you could use coconut cream but it depends on the brand. Some taste amazing (Aroy-D) while other products contain guar gum and have an aftertaste some people dislike.

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Hello,
I just made this and was excited by the reviews. I followed it to a T and and added vodka. But after it froze its almost crumbly and like not ice cream where its smooth and creamy. Anyone else have this issue?

Reply

Hello, it sounds like you may have over-whipped the cream and it got "buttery" - it may have curdled?

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I had the same issue, although I didn't use vodka in mine. Looking through the side of the container it has separated the top being white and the bottom inch is yellower. I did not over whip the cream, if anything the egg whites could have been a bit over soft peaks. Its almost feels like its freeze dried ice cream.
The flavour is delicious, though I would add less sweetener in it next time as it is very sweet. I think I used stevia! Its my first time using it.

Reply

First, I just wanted to let people know, if you don't have the powdered sweetener, just try placing yours in something like a Magic Bullet and blend until powdery and it'll work fine.  I did that with my granulated Swerve and it came out great.  Not gritty at all.
Secondly, this ice cream is FANTASTIC!!  Both my son and I are eating Keto and this was a wonderful treat.  He's now asked me to try chocolate, and I'm wondering if anyone has tried it following this recipe?  I see it was suggested to add 1/4c. to 1/3c. unsweetened cocoa powder, so that's what I'll probably try.  Just wondering if anyone has had good results?  I'd had to waste my ingredients when I could just make more of this yummy vanilla, LOL.

Reply

Thank you Cammi! I have to admit I rarely buy ready-made powdered erythritol because granulated erythritol (if you buy in bulk) is a lot cheaper. I make mine just like that 😊
And there's more coming soon (chocolate ice-cream and also cookies & cream ice-cream, both no-churn). I made the chocolate one with melted dark chocolate and it was really good, but not as airy, it was like frozen fudgy chocolate mousse and took longer to freeze (about 6 hours). I haven't tried it with cacao powder but I'd try sifting in 1/3-1/2 cup cacao powder (plus add sweetener to balance out the bitterness).

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