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Soft & Creamy Keto Vanilla Ice Cream

4.9 stars, average of 100 ratings

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This is the creamiest, silkiest vanilla keto ice cream you will ever try — all with just four ingredients; cream, eggs, low-carb sweetener and vanilla. That's it!

I shared a few more flavours such as Mocha and Cherry Garcia on Instagram where you can find the full recipes, and I'll be posting them on my blog soon so stay tuned.

How To Make Soft Keto Ice Cream

So what's the secret to truly soft and creamy keto ice-cream that isn't hard as rock? It's called Allulose and it's possibly the best low-carb sweetener. It tastes and caramelizes just like sugar which means that you can finally make smooth, no gritty, no icy ice cream, Sugar-Free Marshmallows and even Keto Caramel Sauce that taste just like the real deal — all 100% keto friendly.

And it's not just the texture. Compared to sweeteners like Erythritol and Stevia, Allulose has no cooling effect and no bitter aftertaste. It's just like sugar but with none of the carbs.

What If I Can't Use Allulose?

Allulose is awesome but it may not be available where you live. In the US it's available on Amazon and in the UK you can find it in select online shops.

If you can't find Allulose and want to keep your ice cream soft and creamy, use Erythritol, Swerve or monk fruit based sweetener, and ad one of the following ingredients:

  • Vodka or other similar alcoholic drink — about 1/4 cup (60 ml, or at least 2 tablespoons). Vodka is best as it's neutral and leaves no aftertaste.
  • Vegetable glycerin — 1-2 tablespoons. This ingredient will prevent crystallisation. It shouldn't spike you blood sugar levels but I personally count all of 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.

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How To Use Leftover Egg Whites

For this low-carb ice cream recipe you will only need egg yolks. You can use the leftover egg whites to make other keto recipes such as:

How To Make Ice Cream Without Ice Cream Maker

This recipe uses an ice cream maker but you can also make it using a simple no-churn method.

To do that, make the custard without the sweetener (only egg yolks, cream and vanilla). Once cool, whip using an electric mixer. Fold in up to 1 cup (240 ml) of regular or dairy-free Keto Condensed Milk (instead of the sweetener). For soft ice cream, you can also add some vodka, vegetable glycerine or MCT oil (see tips above). Place in the freezer and freeze until set, for about 4 hours.

How to Serve Keto Ice Cream

You can serve this low-carb ice cream in a bowl on its own, with some Low-Carb Berry Crumble or with my Low-Carb Sugar Cones drizzled or dipped in some melted dark chocolate or sugar-free chocolate, and sprinkled with crumbled nuts.

A quick no-leak tip: Drizzle some dark chocolate inside the cone to seal it so the melting ice cream doesn't easily soak through.

Big thanks to my friend Naomi Sherman who took these beautiful photos of my keto vanilla ice cream! Here's what Naomi said about this recipe:

This is quite possibly the best low-carb vanilla ice cream that I’ve ever eaten. It’s super rich and creamy and is wonderfully infused with the flavour of vanilla. Simple, delicious and healthy. Winning. Enjoy!

Hands-on Overall

Serving size 2 scoops, 115 g/ 4 oz

Allergy information for Soft & Creamy Keto Vanilla Ice Cream

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

Notes

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

Nutritional values (per serving, 2 scoops, 115 g/ 4 oz)

Net carbs4.2 grams
Protein3.7 grams
Fat41 grams
Calories412 kcal
Calories from carbs 4%, protein 4%, fat 92%
Total carbs4.2 gramsFiber0 gramsSugars2.7 gramsSaturated fat25.3 gramsSodium44 mg(2% RDA)Magnesium8 mg(2% RDA)Potassium89 mg(4% EMR)

Ingredients (makes 6 servings)

Instructions

  1. Separate the egg yolks from the egg whites. Reserve the egg whites for another recipe — you will only need the yolks. Soft & Creamy Keto Vanilla Ice Cream
  2. Whisk it all, then gently heat up over a medium heat to cook the egg yolks. Do not boil, just enough to cook enough until the mixture starts thickening (this will take 5-10 minutes). Mix at all times to prevent the custard from sticking to the bottom. Soft & Creamy Keto Vanilla Ice Cream
  3. Pour into the container of your ice cream maker and let it cool down to room temperature. You can place the container in a bowl filled with ice water to cool it down quickly, in just 5-10 minutes.
  4. Add to ice cream maker and churn until soft-serve consistency (this will take 45-60 minutes).
    Soft & Creamy Keto Vanilla Ice Cream
  5. Spoon into a freezer-safe container and freeze for at least 30 minutes before serving or until ready to eat.
    Soft & Creamy Keto Vanilla Ice Cream
  6. Soften out of the freezer for a few minutes before scooping. Store, covered, in the freezer for up to two months.
    Soft & Creamy Keto Vanilla Ice Cream
  7. Serve on its own, with some Low-Carb Berry Crumble or with my Low-Carb Sugar Cones drizzled or dipped in some melted dark chocolate and sprinkled with crumbled nuts. Soft & Creamy Keto Vanilla Ice Cream

Ingredient nutritional breakdown (per serving, 2 scoops, 115 g/ 4 oz)

Net carbsProteinFatCalories
Cream, heavy whipping, pouring, full-fat (30-40% fat)
2.6 g1.9 g38 g366 kcal
Egg yolk, fresh
0.4 g1.8 g3 g36 kcal
Allulose, natural low-carb sweetener
1.1 g0 g0 g4 kcal
Vanilla extract, sugar-free, alcohol-based
0.1 g0 g0 g5 kcal
Total per serving, 2 scoops, 115 g/ 4 oz
4.2 g3.7 g41 g412 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.

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Comments (9)

i have problem getting hold of Allulose. Can get the powdered and granulated Erythritol, Xylotol and Monkfruit . Would really like to make the ice cream so can you suggest which to use and wether should be powered or granulated?

Hi Tina, erythritol would be best for lowest carb count while xylitol would be better for softer ice cream. I'm thinking you could combine the two, maybe use 1/4 cup erythritol and 1/4 cup xylitol. They are not as sweet as allulose so you can use a little more. You can use granulated as it will dissolve in the hot cream. I hope this helps!

great, thanks for your reply!x

Hi I tend to use Truvia as we can’t get better alternatives in the UK.  Would that be ok and why do you add vodka?
Thanks
Vanda

Hi Vanda, you can use stevia/Erythritol blends (I believe that is what Truvia is?). The only difference will be the texture. Allulose is just like sugar so the ice cream will be smoother and softer. Erythritol-based sweeteners cause small "sugar" crystals to develop in chilled treats and they also have a cooling effect (similar to what you can taste in sugar-free chewing gums). They are still good though, I've used them in all of my recipes before Allulose became available.
Vodka is added for better texture and it is plain (unlike for example rum) which is ideal for ice creams. Vodka will prevent large ice crystals from developing - not completely but the ice cream will be less icy.

I don’t normally leave reviews, but I have now made this recipe every week for three months.  I have to portion in 1/2 cup Tupperware containers to keep my husband from eating it all in one night.  I sometimes add 2 tablespoons of special dark cocoa powder to take this amazing recipe to a chocolate lovers delight.  I’m not an ice cream eater, but if I was, this is all I would eat.  5 stars!  

Thank you so much Henri, I'm so happy you enjoyed. Allulose is a game changer!

beautiful pictures. should I add Vodka like the tips you gave in the other recipe? if yes. when should I add it? and how much?

Hi Austin, if you use Allulose you won't need to use any vodka (it really makes a difference). You can still add 2 tablespoons of vodka if you like, it can only make it better. If you use other sweeteners then I'd add 2-4 tablespoons of vodka or MCT oil and add them in step 3, after the mixture has cooled down.