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No-Churn Vanilla Keto Ice-Cream

4.7 stars, average of 779 ratings
By Martina Slajerova, updated July 18 2021176
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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.

Using Raw Eggs?

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 Super 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.

Hands-on Overall

Serving size 1 cup, 2 large scoops

Allergy information for No-Churn Vanilla Keto Ice-Cream

✔  Gluten free
✔  Dairy free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free
Pescatarian
Vegetarian

Notes

  • Recipe can be made dairy-free or coconut-free.

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

Net carbs2.3 grams
Protein5.1 grams
Fat22.2 grams
Calories239 kcal
Calories from carbs 4%, protein 9%, fat 87%
Total carbs2.3 gramsFiber0 gramsSugars2.1 gramsSaturated fat13.1 gramsSodium66 mg(3% RDA)Magnesium8 mg(2% RDA)Potassium92 mg(5% EMR)

Ingredients (makes 6 servings)

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
  7. Store in freezer for up to 3 months. Enjoy! No-Churn Vanilla Keto Ice-Cream

Ingredient nutritional breakdown (per serving, 1 cup, 2 large scoops)

Net carbsProteinFatCalories
Egg, whole, fresh, raw (free-range or organic eggs)
0.2 g4.2 g3.2 g48 kcal
Cream of tartar, raising agent
0 g0 g0 g0 kcal
Erythritol (natural low-carb sweetener)
0.7 g0 g0 g3 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
1.3 g1 g19 g183 kcal
Vanilla extract, sugar-free, alcohol-based
0.1 g0 g0 g5 kcal
Total per serving, 1 cup, 2 large scoops
2.3 g5.1 g22.2 g239 kcal

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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.

More posts by Martina Slajerova
Martina Slajerova

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Comments (176)

Martina, I’ve started using allulose, less is needed for sweetness, and my no churn ice cream stays soft forever. I will soon be making this no churn recipe. Also using almond extract gives a great flavour for a change.

Thank you Kate, that's true, especially if you are used to erythritol. I love adding almond extract too. 1/8 to 1/4 tsp is usually what I add as otherwise it's overpowering.

I love your recipes and respect the effort that went into this blog,
but I am so disappointed and repulsed by your treating Erythritol as if it is a healthy first choice sweetening ingredient for all. Far from it. Chemical sweeteners are only acceptable for the sugar compromised. Far from all of us!
You are giving this to children and pets? without knowing the safety for those you offer it to. Yours is not the only website doing this with stevia as well These are not healthy substitutes for coconut sugar or maple syrup that should be #1. I just read because xyletol can kill your dog it should have a warning not to uise in homes with pets. They haven't tried the others because they don't want to kill dogs to find out. Thank you for paying attention to the healthy among us first.

Hi Barbara, thank you for your kind words about my recipes.
As for the sweeteners, I have written about them in several posts - this one is fairly recent:Top 5 Keto Sweeteners and Low-Carb Sweetener Conversion Chart
Please don't take this the wrong way but I'm afraid you may have fallen for some of these "paleo" blogs whose aim is to shock rather than inform. I can assure you that their claims are based on opinions, not on actual research. And there's plenty of these websites so it's hard to know what to believe. Coconut sugar and maple syrup are a very bad idea for a low-carb diet. Sugar is sugar. They may be ok for those with no blood sugar issues and those who are not trying to lose weight - and in small amounts and occasionally. No nutritive sweetener is "healthy".
But don't take my word for it, I'll soon (next few days) be sharing a post that will discuss sweeteners in more detail. It will include a video presentation by one of our experts who made this specifically for Harvard Medial School where he teaches a class. Stevia and erythritol are perfectly safe for humans and can be beneficial for those trying to lose weight and manage blood sugar levels. They are not "chemical" sweeteners as some of these bloggers like to call them.
As for animals, you may be referring to xylitol (not the same as erythritol), and the only reason it's toxic for dogs is that it causes severe hypoglycaemia (in dogs). This doesn't make it toxic for humans - quite the opposite and especially for people with high blood sugar and metabolic issues.

Awesome recipe! Tastes amazing - just like real vanilla icecream. Mine turned out quite icy though. Wondering if anyone has any tips to stop this from happening? Thanks!

Try allulose! I've been experimenting with this new sweetener and will share a recipe soon. I shared it on Instagram (it will be under "Cooking" at least for now). Other than that you could try some of the tips listed in this post (vodka, glycerine, etc). I hope this helps!

You don’t cook the egg yolk???? How do you avoid any chance of food borne illness?

Check my tip for using raw eggs 😊

What would I changed to make chocolate or strawberry ice cream?

You could try these:
No-Churn Keto Vanilla & Strawberry Ice Cream
No-Churn Keto Vanilla Chocolate Swirl Ice Cream
No-Churn Keto Chocolate Ice Cream
It's the same base recipe 😊

Thank you so much.  Just love your recipes.  And trying many before my wife and I go full Keto

Thank you Steve!

Really good! I used 1/2C Erythritol and Monk blend, and it was a bit sweet for my taste. I will dial back to 1/3 cup. I added 1/4 cup vodka and I can get it out of a tub without thawing. I used 1.5 Tb imitation vanilla.
However, it doesn't scoop well, and basically crumbles into various large chunks and crumb sized. It's not icy. It's a bit crunchy as the erythritol doesn't seem to have dissolved completely, but it's not a negative. Any tips to make this more creamy and scoopable? I might try 3T vodka next time.

Thank you Scott! I think I think you may need to freeze it less to get that texture. The truth is because it's fluffy/light, it's not as scoop-able as rich and creamy ice cream that you get from an ice cream maker. For the gritty bits of sweetener, try allulose as an alternative (relatively new, was not available back then when I made this). It's a great option if you can find it (on Amazon).

Hi! I do not have a stand mixer or an electric hand mixer with the whisk attachment. Was wondering if I could use the following hand mixer to make this ice cream with...
https://www.canadiantire.ca/en/pdp/kitchenaid-5-speed-ultra-power-hand-mixer-aqua-sky-0431385p.html#srp

Absolutely, it's perfect for whipping egg whites!

I discovered another excellent way to ensure soft ice cream:  individual servings in silicone cupcake molds.  I ordered many on line from IELEK and am so happy!  One of Martina’s servings fits into 3 molds (which also clean up very easily), so it’s also easy to have a small portion of you want.

What a great way to store ice-cream! Thanks for the tip ❤

I am confused about the powdered swerve. Is it the confectioners or the granular type? I know this may sound like a silly question but I really, REALLY miss ice cream...and want this to work the first time I make it 😊

Hi Sherri, it's the confectioners type. I hope this helps! 😊

Hi. This was AMAZING. thank you so much. Do you have a recipe for chocolate syrup to go on top? I tried looking, but couldn't find. Thank you again.

Thank you so much! ❤ You could use the chocolate ganache from this recipe: Low-Carb Chocolate & Cardamom Ganache Tart
Or the magic shell from here: Keto Bounty Ice-Cream with Magic Shell

This was wonderful! Instead of vanilla I used 2 tsp peppermint extract added to the yolks along with 1 tbsp vegetable glycerin and stirred in some sugar free chocolate flakes at the end. Perfect creamy mint chocolate chip ice cream that didn't harden into a rock overnight! Made a huge amount too, no way it was going to fit into a little loaf pan, this was three loaf fluffy.

Thank you so much, I'm happy you enjoyed!

Martina, how do I buy your app to send to my son, he just been diagnosed with Diabetes T2 and need to start a keto diet asap. I have your app myself but don’t know how to buy for someone else. We’re in different countries, I live in UK and he is Portugal.
Thank you x

Hi Fern, I'm sorry for the delayed response, I've been busy and didn't notice your comment. Our app is available worldwide on the App Store (iOS only) and Google Play (android devices). I hope this helps!

Hi,
When I put your exact ingredients, using Swerve, into Cronometer to make the recipe I come up with 28 neg carbs?? Help!

Hi Kelli, if that app shows 28 g net carbs it's totally inaccurate. Many apps and websites use crowd-sourced data without doing any "cleanup" to remove incorrect/inaccurate nutrition facts (quantity over quality). In our app (which we use to also create recipes) we filter through them and show only those options that include all macros/fairly accurate macros. More about our food database: Barcode Scanning and Food Database in the KetoDiet App I hope this helps!

This ice cream looks so good!! I actually got an ice cream maker for my birthday few years ago, and I ain’t gonna use it until I move out, and this really inspired me! 🙂 can’t wait til I can start making my own ice creams, because I also love it all year around 😀
Those look just amazing! I am also a big fan of ice cream, but never seem to buy it.My mom just got an ice cream maker, I might have to borrow it to make that one! Yum!

Thank you! If you want to use an ice cream maker, there are other ice-cream recipes you can try: ketodietapp.com/Blog/Filter (this specific one won't work in an ice cream maker as it's too fluffy).

So, So So good!  Perfect.
We put it in the freezer and left the house.  When we returned,  all was frozen except the middle which had a melted marshmallow taste and texture.  Fun to eat right from the pan all around the kitchen island.
As far as servings go, this would be more like 8 servings for us, as it is so very rich and satisfying.

Thank you for your lovely feedback! ❤

Really happy with this.   Included 2 T of glycerine.
Thank you!

I'm glad you enjoyed!

I'm on day 5 of keto and I almost gave up last night because I missed ice cream so badly. I decided I wouldn't give in until I had tried every strategy. I am so glad I found this recipe first. The ice cream isn't ready yet, but I tasted what was left in the mixing bowl, expecting it to taste OK at best --but it was delicious!! I think this recipe and Swerve might be the answers to my prayers!

Thank you so much - Enjoy! 😊

Can one taste the eggs in this recipe?

I don't think so although this may be different for everyone. The vanilla masks any eggy aftertaste.

I could never make a good ice-cream before, I tried and tried, always with bad results.
And, finally, I came across this recipe..Guess what..its divine, I used bourbon, which I love the taste😋
I ended up with six portions, instead of four
Thank you very much, Martina 😊
Btw I have your app but could not find this recipe there..

Thank you so much Fern! You may have been looking in the KetoDiet Meals section? These recipes are exclusive to the app so you won't find them on the blog.
All of the recipes I share via the blog can be found in the Menu > KetoDiet blog > search for recipe name or browse through the recipes. I hope this helps!

I made one with heavy cream, one with coconut milk. We preferred the heavy cream much better. I can’t tolerate erythritol so I used allulose and liquid splenda. I used more vanilla extract for stronger flavor. I have tried so many recipes, and this is by far THE BEST!!! Thank you so much!

Thank you so much! I also prefer the one with HWC. I still have to try allulose - I've heard a lot about it but haven't used it yet.

Just made this wonderful ice cream.  Oh my I'm in heaven.  Not missing out on anything!

It was quite easy to make and impatient me had a surviving at 2 hours while I was still pretty soft (I scraped the edges lol) it’s sooo yummy!! Can’t wait to try other flavours. Best bit is I can actually serve it to guest!!
Thanks for sharing your recipes ...love them all

Thank you for your lovely feedback!

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?

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

I use equal amount aluminum free baking powder instead of cream of tartar in recipes and it works to stabilize the eggs.

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.

Absolutely! You can use lemon juice instead!

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!

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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