Learn how to make the best keto ice cream with the lowest carbs and just two ingredients in no time. This basic recipe requires no ice cream maker and offers 11 delicious flavors.
Jump to RecipeDon’t worry. You don’t have to give up your favorite dessert on a ketogenic diet.
This recipe allows you to make low-carb ice cream with no prior knowledge and in just a few minutes. Enjoy creamy, delicious ice cream specially designed for a keto diet without a guilty conscience!
Is Keto Ice Cream Healthy?
Keto-friendly ice cream that’s healthy to boot exists!
Ice cream is the epitome of junk food. It is often loaded with sugar, emulsifiers, stabilizers, acidity regulators, artificial flavors, colors, and other additives.
On the other hand, this recipe uses only high-quality ingredients and has been carefully designed to be almost carb-free and contain lots of healthy fats.
Keto ice cream is a quick recipe for those who want to enjoy a cold treat while pursuing their health goals. So, why wait? You can make your low-carb creation at home today!
What Is Keto Ice Cream Made of?
The basic keto ice cream recipe consists of two ingredients:
- Heavy cream
- Vanilla extract
Full-fat grass-fed cream gives this recipe for keto ice cream the perfect creamy texture. Vanilla extract brings the ice cream’s initial sweetness and classic plain vanilla flavor.
We’ll look at optional ingredients like sweetener and delicious flavor variations in more detail below.
How Many Carbs Are in Keto Ice Cream?
One scoop of keto ice cream contains 1.8 grams of net carbs (*, *).
My dedicated article lets you learn more about the net carbs calculation and the daily carb limit.
Is Keto Ice Cream Good for Diabetics?
Homemade keto ice cream is suitable for diabetics.
Is Ice Cream Keto-Friendly?
Homemade keto ice cream suits the ketogenic diet.
Highly processed store-bought keto substitutes often contain hidden sugars, emulsifiers, stabilizers, acidity regulators, artificial flavors, colors, fillers, soy, and pro-inflammatory and carcinogenic refined seed oils that give ice cream its creamy texture.
Where it says keto or low-carb on it, it doesn’t necessarily mean healthy on the inside.
Especially people who want to prevent diabetes, cancer, cardiovascular and autoimmune diseases should give a wide berth to most keto convenience foods.
Plus, with this recipe, you can make low-carb ice cream in minutes and save yourself the high price you pay for such substitutes.
How to Make Keto Ice Cream
With this recipe, making low-carb ice cream is a breeze. I prefer to prepare it without sweeteners, but I have included an optional sweetener in the recipe for those who like it sweet.
Instructions
- Mix: Place all ingredients in a deep glass jar and gently mix. Using a hand blender, blend the mixture until it has a thick texture and peaks form.
- Freeze: Place in the refrigerator for at least 3 hours. If you use an ice cream maker, pour the mixture into the maker and chill according to the manufacturer’s instructions.
- Serve: Spoon ice cream out of the glass jar and serve immediately.
Tips for the Best Keto Ice Cream
- Let the ice cream soften before serving: Let the low-carb ice cream sit at room temperature for 10 minutes before portioning.
- Hold the ice cream scoop under hot water before scooping: This way, it is easier to shape the ice cream into balls.
- Use full-fat cream: Avoid low-fat cream. Reduced-fat cream forms ice crystals when frozen and does not give the ice cream the same creamy texture as one made with full-fat hay milk.
- Add vodka or rum: alcohol is an optional secret ingredient that keeps the ice cream even softer and easier to scoop.
- Use an ice cream maker: This recipe also works great with an ice cream maker.
- Blend the ice cream as it freezes: For best results, stir the mixture after the first two half hours to make it smooth and creamy.
- Add a pinch of salt: Celtic sea salt or pink Himalayan salt makes the ice cream sweeter.
Mouthwatering Flavor Variations
- Sweet: Add one tablespoon of erythritol or the sweetener of your choice to the low-carb mix.
- Paleo: Add one tablespoon of natural honey to the mixture.
- Chocolate: Add 2-3 tablespoons of unsweetened cocoa powder to the mixture.
- Strawberry: Add one cup of sliced strawberries and strawberry extract, if desired.
- Blueberry: swap out the vanilla extract for a cup of fresh blueberries. They naturally taste sweeter and make excellent ice cream.
- Almond: Replace the vanilla extract with almond extract.
- Almond butter delight: Toast almonds in the oven. Add keto-friendly almond paste and chopped almonds to the mixture.
- Salted Caramel: Heave in 2 tablespoons sugar-free caramel syrup and a tablespoon of sea salt flakes.
- Cookies and cream: add homemade keto cookie dough or keto chocolate chip cookies.
- Brownies: add low-carb brownie pieces or top a keto brownie with a scoop of vanilla ice cream.
Keto Ice Cream (Just 2 Ingredients!)
Equipment
- 1 Hand mixer or blender
Ingredients
- 1 cups heavy cream grass-fed
- 1 tsp vanilla extract
- 1 tsp vodka optional
- 1 tbsp erythritol optional
Instructions
- Place all ingredients in a deep glass container and mix gently. Blend the mixture with a hand blender until it thickens.
- Place the mixture in the refrigerator for at least 3 hours or pour it into an ice cream maker.
- Remove ice cream from the freezer, let sit for 10+ minutes, then spoon out of the glass jar and serve immediately.
Storage Instructions
You can store this keto ice cream like any other in the freezer for at least a month. However, the tasty low-carb ice cream won’t stay there that long in most cases 😊.
Frequently Asked Questions (FAQ)
Can I eat ice cream on keto?
Homemade low-carb ice cream is allowed on keto.
What is keto ice cream?
Keto ice cream is homemade ice cream that is low in carbohydrates.
What is different about keto ice cream?
Homemade low-carb ice cream does not contain emulsifiers, flavors, colors, or sugar.
Why is keto ice cream better for you?
Homemade keto ice cream is healthier because it does not contain sugar, emulsifiers, stabilizers, flavors, colors, and soy products.
Mag. Stephan Lederer, MSc. is an author and blogger from Austria who writes in-depth content about health and nutrition. His book series on Interval Fasting landed #1 on the bestseller list in the German Amazon marketplace in 15 categories.
Stephan is a true man of science, having earned multiple diplomas and master's degrees in various fields. He has made it his mission to bridge the gap between conventional wisdom and scientific knowledge. He precisely reviews the content and sources of this blog for currency and accuracy.
Click on the links above to visit his author and about me pages.