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Soft & Creamy Keto Vanilla Ice Cream

4.9 stars, average of 446 ratings

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

This ice cream turned out so well that after asking my audience on Instagram, I shared a few more flavors, including Mocha and Cherry Garcia. It's now my go-to ice cream base which I use every single time.

How To Make Soft Keto Ice Cream

Here's what you need to make smooth and silky low-carb vanilla ice cream — just four ingredients!

  • Cream: Heavy whipping cream for that perfectly creamy texture and smooth flavor. Can't have dairy? You can use coconut cream to make this keto ice cream dairy-free.
  • Egg Yolks: Essential for creating the perfect custard base.
  • Vanilla: You can use pure vanilla bean powder or sugar-free vanilla extract.
  • Allulose: An absolute must for a soft keto ice cream. It can be used to taste. Make sure to use at least 1/4 cup per recipe. My favorite Allulose is RxSugar which you can get 20% off by using this link (affiliate link) or by using the code KETODIET20 at checkout.

Recipe Tips & Swaps

Making keto ice cream that’s both delicious and perfectly smooth and silky can be a bit tricky. Here are some tips and swaps to help you achieve that creamy consistency with no icy bits.

What Can I Use to Make Keto Ice Cream Soft?

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 add 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: Use 1-2 tablespoons per recipe. This ingredient will prevent crystallization. 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. MCT oil is a good option for making no icy ice cream as it won't freeze and help keep the ice cream smooth without ice crystals.

Finally, here's a general tip for making ice cream at home: Put any homemade ice cream in single-serving containers. This not only helps with portion control, which is essential if you're trying to lose weight, but it also means you won't have to wait too long for the ice cream to soften when taken out of the freezer.

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Flavor Variations and Add Ons

There are loads of add-ons you can try to elevate your keto ice cream! Here are some ideas:

  • Chocolate Drizzle: Melt some dark chocolate or sugar-free chocolate and drizzle it over the ice cream. You could either drizzle the chocolate over ht ice cream like this, or create a chocolate magic shell.
  • Nuts and Coconut: Sprinkle with toasted and crushed nuts, or add shredded coconut for extra texture and flavor. Toasted nuts and coconut are even better as they'll add flavor.
  • Berries: Add fresh chopped berries such as strawberries, blueberries, or raspberries once the ice cream is churned and before you put it in the freezer.
  • Nut Butter Swirls: Swirl in your favorite nut butter, like almond, macadamia or peanut butter, for a creamy and nutty twist.
  • Spices: Mix in some ground cinnamon, nutmeg, or even a pinch of cardamom for a spiced version.
  • Extracts: A few drops of mint, almond, or coffee extract can transform the flavor profile.
  • Cacao Nibs: For a crunchy texture and a boost of antioxidants, sprinkle in some cacao nibs.

There's loads of add ons you can try! Drizzle with some melted chocolate, sprinkle with some toasted and crushed nuts or coconut, or add some fresh chopped berries once it's churned and before you put it in the freezer.

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:

  • Make the Custard: Prepare the custard base with egg yolks, cream, and vanilla, but without the sweetener.
  • Cool and Whip: Once the custard has cooled, whip it using an electric mixer until it becomes light and airy.
  • Fold in Sweetened Condensed Milk: Gently fold in up to 1 cup (240 ml) of Keto Condensed Milk or Dairy-Free Keto Condensed Milk (this replaces the sweetener).
  • Add Softening Agents: For a softer texture, you can also add some vodka, vegetable glycerin, or MCT oil (see the tips above for quantities and details).
  • Freeze: Transfer the mixture to a freezer-safe container and freeze until set, about 4 hours.

By following these steps, you can enjoy creamy, delicious keto ice cream without needing an ice cream maker.

For even more tips and tricks, make sure to check our Guide to the Best Keto Ice Cream!

How to Serve Keto Ice Cream

There are many delicious ways to enjoy your low-carb ice cream:

  • On Its Own: Serve a scoop in a bowl for a simple, satisfying dessert.
  • Keto Affogato: Pour a shot of hot espresso over a scoop of ice cream for a quick and elegant treat. Our Keto Affogato recipe is here.
  • Low-Carb Berry Crumble: Pair with a serving of low-carb berry crumble for a fruity and crunchy combination. This Low-Carb Blackberry & Apple Crumble is just one of the many options you can try!
  • Low-Carb Sugar Cones: Serve in my low-carb sugar cones (they are the bomb!), drizzled or dipped in melted dark chocolate or sugar-free chocolate, and sprinkled with crumbled nuts. A quick no-leak tip: Drizzle some dark chocolate inside the sugar cone to seal it so the melting ice cream doesn't easily soak through.
  • Toppings: Add your favorite toppings like whipped cream, chopped nuts, sugar-free chocolate chips, or a sprinkle of cinnamon.
  • Dessert Sundae: Create a sundae with layers of keto-friendly toppings such as chocolate sauce, caramel sauce, nuts, and whipped cream.
  • Ice Cream Soda Floats: You can actually make sugar-free and keto approved ice cream soda floats too! Check out these Keto Raspberry & Vanilla Ice Cream Soda Floats.

Finally, a 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 flavor of vanilla. Simple, delicious and healthy. Winning. Enjoy!"

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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 2 scoops, 115 g/ 4 oz)

Net carbs3.6 grams
Protein3.7 grams
Fat41 grams
Calories410 kcal
Calories from carbs 4%, protein 4%, fat 92%
Total carbs3.6 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 a cup of coffee in this Keto Affogato recipe, 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

Soft & Creamy Vanilla Ice Cream

4.9 stars, average of 444 ratings
Soft & Creamy Vanilla Ice Cream
This is the creamiest, silkiest vanilla keto ice cream you will ever try. Finally an easy way to make ice cream that is soft and not icy!
Hands on10m
Overall2h

Ingredients (makes 6 servings)

  • 2 1/2 cups heavy whipping cream or coconut cream (600 ml/ 20.3 fl oz)
  • 4 egg yolks
  • 1 tsp vanilla powder or 1 tbsp sugar-free vanilla extract
  • 1/4 to 1/2 cup granulated Allulose, I used 1/3 cup (67 g/ 2.4 oz)

Instructions

  1. Separate the egg yolks from the egg whites. Reserve the egg whites for another recipe — you will only need the yolks.
  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.
  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).
  5. Spoon into a freezer-safe container and freeze for at least 30 minutes before serving or until ready to eat.
  6. Soften out of the freezer for a few minutes before scooping. Store, covered, in the freezer for up to two months.
  7. Serve on its own, with a cup of coffee in this Keto Affogato recipe, 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.

Nutrition (per 2 scoops, 115 g/ 4 oz)

Calories410kcal
Net Carbs3.6g
Carbohydrates3.6g
Protein3.7g
Fat41g
Saturated Fat25.3g
Fiber0g
Sugar2.7g
Sodium44mg
Magnesium8mg
Potassium89mg

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

Net carbsProteinFatCalories
Total per 2 scoops, 115 g/ 4 oz
3.6 g3.7 g41 g410 kcal
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
0.6 g0 g0 g2 kcal
Vanilla extract, sugar-free, alcohol-based
0.1 g0 g0 g5 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.

Let us know what you think, rate this recipe!

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Comments (11)

Hello. Is it really necessary to cook the eggs? Your mayonnaise and no-churn ice cream recipes call for raw eggs, no?
Is the cooking step a safety issue? A consistency/texture issue? A taste issue?
Please enlighten. Thank you.

Definitely not a safety issues, as long as you use pasteurized eggs (or eggs with the lion stamp - UK). This is only for texture as cooked eggs make it creamier. So it's not necessary 😊

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.