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Vanilla ice cream is one of those timeless treats that never goes out of style. Whether you’re team vanilla or team chocolate (personally, I can never choose between the two), this keto-friendly version is a game-changer. It’s soft, fluffy, and rich in flavor—all without needing an ice cream maker.
This recipe is adapted from Mary Berry’s no-churn classic, but I swapped in a low-carb sweetener and added vanilla powder for an extra flavor boost. A pinch of cream of tartar helps keep the ice cream light and creamy, so it scoops beautifully every time.
Why You’ll Love This No-Churn Keto Vanilla Ice Cream
- No ice cream maker needed – Simple, quick, and mess-free.
- Super easy to make – Just a few bowls, a whisk, and some freezer space.
- Soft and fluffy texture – Thanks to whipped cream and egg whites, it stays light and creamy.
- Low-carb and sugar-free – Made with keto-friendly sweeteners so you can enjoy it without the sugar crash.
- Great ice cream base – Enjoy it as classic vanilla or use it as the perfect foundation for toppings, mix-ins, or desserts.
Ingredients & Swaps
This no-churn keto vanilla ice cream uses just a few simple ingredients, and each one plays an important role in getting that soft, fluffy texture.
- Eggs: Separate the whites and yolks. The whites are whipped with sweetener for structure and fluff, while the yolks make it creamy.
- Cream of tartar: Helps stabilize the whipped egg whites. If you don’t have cream of tartar, a little apple cider vinegar or lemon juice works just as well.
- Powdered low-carb sweetener: Powdered is key because it dissolves easily. Allulose is the best option here since it keeps ice cream softer and creamier, but powdered erythritol or blends like Swerve will also work.
- Heavy whipping cream: Whipped cream makes the base light and airy.
- Vanilla: The classic flavor! Use sugar-free vanilla extract, vanilla bean powder, or the seeds from a fresh vanilla bean.
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Can I make this dairy-free?
Yes! Simply use whipped coconut cream in place of heavy whipping cream. Just make sure to follow this whipped coconut cream tutorial for the best results.
Which sweetener works best?
Allulose is the top choice here because it prevents crystallization and helps keep the ice cream scoopable, even after freezing. Powdered erythritol or Swerve will work, but the texture will be a little firmer once frozen. My favorite allulose brand is RxSugar - click here to get 20% off RxSugar.
Is it safe to use raw eggs?
If you’re in the UK, eggs stamped with the British Lion mark are considered safe to eat raw. In the US (and other countries where raw egg safety can be a concern), it’s best to use pasteurized eggs. You can buy them pasteurized or pasteurize at home: place whole eggs in 140°F (60°C) water for 3 minutes, then cool before using. Let the eggs cool down before using in any recipe, or store in the fridge for 6-8 weeks.
Can I make other flavors?
Yes! This vanilla version makes a great base for experimenting. Stir in unsweetened cocoa powder for chocolate, fold in mashed strawberries for a fruity twist, or add sugar-free chocolate chips, nuts, or toasted coconut for texture. You can use different toppings such as fresh berries, sugar-free chocolate sauce, nut butter drizzle, or a sprinkle of chopped nuts.
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Tips for Making the Best No-Churn Keto Ice Cream
This recipe is simple, but a few small tricks will help you get the best texture and flavor every time.
- Whip carefully. Stop whisking the cream once it reaches soft peaks—over-whipping will make it grainy.
- Use powdered sweetener. Granulated sweetener won’t dissolve as well and may leave the ice cream gritty.
- Use Allulose. Allulose is your best dsweetener option as it will keep your ice cream soft and without any aftertaste. My favorite allulose brand is RxSugar - click here to get 20% off RxSugar.
- Keep it soft. After a few hours in the freezer, homemade ice cream can firm up. To keep it scoopable, you can add 1–2 tablespoons of vegetable glycerin, 1/4 cup vodka (flavor-neutral), or 1/4 cup MCT oil. These help prevent crystallization, though MCT oil may slightly deflate the fluffy texture.
- Single servings help. Freeze in small, individual containers like these so you don’t have to wait as long for it to soften when serving.
- Adjust flavor. Taste the base before freezing—if you want more vanilla or a touch more sweetness, it’s easy to fix at this stage.
Storage Tips
Homemade no-churn ice cream is best enjoyed within the first couple of weeks while the texture is at its softest. Store it in a freezer-safe container with a lid for up to 3 months. To help prevent ice crystals, press a piece of parchment paper or cling film directly on the surface before sealing.
When you’re ready to serve, let the ice cream sit at room temperature for 10–15 minutes to soften slightly before scooping.
Similar Recipes You’ll Love
If you enjoy this no-churn keto vanilla ice cream, there are plenty more frozen treats and flavor variations to try!
Hands-on Overall
Serving size 1 cup, 2 large scoops
Nutritional values (per 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
- Whip the egg whites. Separate the egg whites from the yolks. In a clean mixing bowl, beat the egg whites with cream of tartar (or vinegar/lemon juice) until frothy. Gradually add the powdered sweetener while whisking until stiff peaks form. This step gives the ice cream its light and fluffy texture.
- Whip the cream. In a second bowl, whisk the heavy cream until it reaches soft peaks. Be careful not to over-whip—stop as soon as the cream holds its shape.
Dairy-free option: If using coconut cream, make sure to follow this tutorial to prepare it properly before whipping.
- Mix the yolks and vanilla. In a third bowl, whisk the egg yolks with vanilla extract, vanilla powder, or the seeds from a vanilla bean until smooth.
- Combine gently. Using a spatula, fold the whipped egg whites into the whipped cream in batches. Then fold in the yolk mixture. Take your time and use gentle movements so the mixture stays light and airy.
- Freeze. Pour the mixture into a loaf pan or freezer-safe container. Smooth the top and cover with cling film or parchment pressed directly onto the surface. Freeze for at least 2 hours, or up to 4 hours for a firmer texture.
- Serve and store. Scoop and enjoy right away, or store in the freezer for up to 3 months. For easier scooping later, let it sit at room temperature for 10–15 minutes before serving.
No-Churn Vanilla Keto Ice Cream
Step by Step
Ingredients
Instructions
- Whip the egg whites. Separate the egg whites from the yolks. In a clean mixing bowl, beat the egg whites with cream of tartar (or vinegar/lemon juice) until frothy. Gradually add the powdered sweetener while whisking until stiff peaks form. This step gives the ice cream its light and fluffy texture.
- Whip the cream. In a second bowl, whisk the heavy cream until it reaches soft peaks. Be careful not to over-whip—stop as soon as the cream holds its shape.
Dairy-free option: If using coconut cream, make sure to follow this tutorial to prepare it properly before whipping.
- Mix the yolks and vanilla. In a third bowl, whisk the egg yolks with vanilla extract, vanilla powder, or the seeds from a vanilla bean until smooth.
- Combine gently. Using a spatula, fold the whipped egg whites into the whipped cream in batches. Then fold in the yolk mixture. Take your time and use gentle movements so the mixture stays light and airy.
- Freeze. Pour the mixture into a loaf pan or freezer-safe container. Smooth the top and cover with cling film or parchment pressed directly onto the surface. Freeze for at least 2 hours, or up to 4 hours for a firmer texture.
- Serve and store. Scoop and enjoy right away, or store in the freezer for up to 3 months. For easier scooping later, let it sit at room temperature for 10–15 minutes before serving.
Nutrition (per serving, 1 cup, 2 large scoops)
Calories239kcal
Net Carbs2.3g
Carbohydrates2.3g
Protein5.1g
Fat22.2g
Saturated Fat13.1g
Fiber0g
Sugar2.1g
Sodium66mg
Magnesium8mg
Potassium92mg
Detailed nutritional breakdown (per 1 cup, 2 large scoops)
| Total per 1 cup, 2 large scoops |
| 2.3 g | 5.1 g | 22.2 g | 239 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.2 g | 4.2 g | 3.2 g | 48 kcal |
| Cream of tartar, raising agent |
| 0 g | 0 g | 0 g | 0 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.7 g | 0 g | 0 g | 3 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 1.3 g | 1 g | 19 g | 183 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0.1 g | 0 g | 0 g | 5 kcal |
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