If you miss ice cream on a low-carb lifestyle, this recipe brings it back without the sugar crash. It’s rich, creamy, and sweet in all the right ways, thanks to keto-friendly ingredients that still taste like the real deal. You don’t need fancy tools, either—an ice cream maker helps, but it’s optional.
Think smooth vanilla ice cream with clean flavors, perfect for topping with nuts, berries, or a drizzle of sugar-free chocolate. It’s easy to make, easy to customize, and easy to love.
Why This Recipe Works
- High-fat base for creaminess: Heavy cream and egg yolks deliver that classic custard texture without the sugar.
- Smart sweeteners: Using allulose or a monk fruit blend keeps it sweet while avoiding the icy texture some erythritol-based sweeteners cause.
- Simple technique: A quick custard on the stovetop helps the ice cream set up with a silky finish.
- Low net carbs: Every ingredient is chosen to keep carbs minimal, so it fits into keto goals.
- Fewer additives: No gums, no weird stabilizers—just a handful of quality ingredients you recognize.
Ingredients
- 2 cups heavy cream
- 1 cup unsweetened almond milk (or unsweetened coconut milk for a dairy-free base)
- 4 large egg yolks
- 1/2 cup allulose (best texture) or 1/3 cup powdered monk fruit/erythritol blend
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon fine sea salt
- Optional: 1 teaspoon vanilla bean paste for deeper flavor
- Optional add-ins: 1/4 cup sugar-free dark chocolate chips, 2 tablespoons peanut butter, or 1/4 cup chopped toasted pecans
How to Make It
- Set up your tools: If using an ice cream maker, place the bowl in the freezer 12–24 hours ahead. Have a fine-mesh strainer and a mixing bowl ready for later.
- Warm the dairy: In a medium saucepan, combine heavy cream, almond milk, and salt.
Heat over medium until steaming and small bubbles appear at the edge. Don’t boil.
- Whisk the yolks and sweetener: In a separate bowl, whisk egg yolks with allulose until smooth and slightly pale.
- Temper the eggs: Slowly pour about 1/2 cup of the warm dairy into the yolk mixture while whisking constantly. This prevents scrambling.
- Cook the custard: Pour the tempered yolks back into the saucepan.
Cook over low heat, stirring with a silicone spatula, until it thickens slightly and coats the back of the spatula (170–175°F). Do not let it boil.
- Strain and flavor: Pour the custard through a fine-mesh strainer into a clean bowl. Stir in vanilla extract (and vanilla bean paste if using).
- Chill completely: Cover and refrigerate for at least 4 hours, or place the bowl over an ice bath to speed it up.
The base must be very cold for the best texture.
- Churn: Pour the cold base into your ice cream maker and churn according to the manufacturer’s instructions, usually 15–25 minutes, until it looks like soft-serve.
- Add mix-ins: If using chocolate chips, nuts, or peanut butter swirls, add them in the last minute of churning.
- Freeze to set: Transfer to a lidded container. Press parchment onto the surface to prevent ice crystals. Freeze 2–4 hours for scoopable firmness.
- No ice cream maker? Chill the base, then pour into a shallow dish.
Freeze, stirring every 30–45 minutes for 3–4 hours to break up ice crystals. It won’t be as airy, but still delicious.
How to Store
- Container: Use a shallow, freezer-safe container with a tight lid. Press parchment directly on the surface to limit ice crystals.
- Temperature: Store at the coldest part of your freezer, not the door, to avoid temperature swings.
- Shelf life: Best within 2 weeks.
Flavor and texture are freshest in the first 5–7 days.
- To serve: Let it sit at room temperature for 5–10 minutes before scooping. Keto ice cream firms up more than regular due to lower sugars.
Health Benefits
- Low in sugar: Uses zero-sugar sweeteners, helping you avoid blood sugar spikes and energy crashes.
- Higher fat, satisfying texture: The fat from cream and yolks makes it filling, which may help reduce cravings for high-carb desserts.
- Fewer additives than store-bought: You control the ingredients and can skip gums, emulsifiers, and preservatives.
- Customizable for dietary needs: Choose dairy-free alternatives and tailor the sweetener for your tolerance and taste.
Common Mistakes to Avoid
- Overheating the custard: Boiling can curdle the eggs. Keep heat low and stir constantly until slightly thickened.
- Skipping the chill: Churning a warm base leads to ice crystals and poor texture.
The base must be fully cold.
- Using the wrong sweetener: Straight erythritol can make the ice cream gritty or icy. Allulose or a monk fruit blend gives a smoother result.
- Not pre-freezing the machine bowl: If it’s not fully frozen, your ice cream won’t set during churning.
- Too many mix-ins: Overloading add-ins prevents smooth churning. Stick to about 1/4–1/2 cup total.
Alternatives
- Dairy-free base: Use full-fat canned coconut milk (2 cups) plus 1 cup unsweetened almond milk.
The coconut flavor pairs well with chocolate or toasted coconut flakes.
- Chocolate version: Whisk 1/3 cup unsweetened cocoa powder into the warm dairy. Add 1 ounce melted unsweetened chocolate for a richer finish.
- Strawberry swirl: Simmer 1 cup chopped strawberries with 2 tablespoons allulose until thick. Cool and swirl into the churned ice cream before freezing.
- Coffee chip: Stir 1 tablespoon instant espresso powder into the warm base.
Add sugar-free chocolate chips during the last minute of churning.
- Mint chip: Add 1 teaspoon peppermint extract and a few drops of chlorophyll or natural green coloring, then fold in chopped sugar-free chocolate.
- Protein boost: Blend in 1 scoop unflavored or vanilla whey isolate after chilling and before churning. If it thickens too much, add a splash more almond milk.
FAQ
Can I make this without eggs?
Yes. Skip the yolks and use 2 cups heavy cream and 1 1/2 cups almond milk.
Warm the mixture with sweetener and vanilla, chill thoroughly, then churn. The texture will be lighter and slightly less rich, but still creamy.
Which sweetener tastes most like sugar?
Allulose is closest in both taste and texture. It also helps prevent iciness.
If you prefer monk fruit, pick a blend that includes allulose rather than erythritol for a smoother finish.
Why is my ice cream too hard to scoop?
Keto ice cream freezes harder because it lacks sugar. Let it sit on the counter for 5–10 minutes before scooping, or add 1 tablespoon vodka or MCT oil to the base to keep it slightly softer.
Do I really need to strain the custard?
Straining removes any tiny cooked egg bits and makes the texture silky. It’s a quick step that makes a noticeable difference.
Can I double the recipe?
You can, but churn in batches unless your machine can handle the volume.
Overfilling the canister leads to poor aeration and dense texture.
Is this safe for diabetics?
It’s sugar-free and low in net carbs, but individual responses vary. Check labels on your sweetener and dairy, and monitor your blood sugar to be sure it fits your needs.
What’s the best container for freezing?
A shallow, flat container with a tight lid works best. Metal loaf pans chill quickly; just press parchment on the surface and wrap well to prevent frost.
Can I use stevia?
Pure stevia alone can taste bitter and won’t improve texture.
If you like stevia, use a blend that includes allulose to balance sweetness and reduce iciness.
How many carbs are in a serving?
Exact counts vary by brands and add-ins. As a rough guide, a 1/2-cup serving typically lands around 2–4g net carbs when made as written with allulose and no mix-ins.
What if I don’t have an ice cream maker?
Use the freeze-and-stir method in a shallow dish, stirring every 30–45 minutes until set. For a creamier result, blend once more in a food processor when partially frozen, then refreeze.
Final Thoughts
Keto Ice Cream (No Sugar) proves you don’t need traditional sugar to enjoy a rich, scoopable dessert.
With a custard base, the right sweetener, and a good chill, you’ll get classic ice cream texture and clean, satisfying flavor. Use the base as your canvas and add your favorite low-carb mix-ins. Keep a batch in the freezer, and you’ll always have a treat that fits your goals without feeling like a compromise.
Ingredients
Method
- Set up your tools: If using an ice cream maker, place the bowl in the freezer 12–24 hours ahead. Have a fine-mesh strainer and a mixing bowl ready for later.
- Warm the dairy: In a medium saucepan, combine heavy cream, almond milk, and salt. Heat over medium until steaming and small bubbles appear at the edge. Don’t boil.
- Whisk the yolks and sweetener: In a separate bowl, whisk egg yolks with allulose until smooth and slightly pale.
- Temper the eggs: Slowly pour about 1/2 cup of the warm dairy into the yolk mixture while whisking constantly. This prevents scrambling.
- Cook the custard: Pour the tempered yolks back into the saucepan. Cook over low heat, stirring with a silicone spatula, until it thickens slightly and coats the back of the spatula (170–175°F). Do not let it boil.
- Strain and flavor: Pour the custard through a fine-mesh strainer into a clean bowl. Stir in vanilla extract (and vanilla bean paste if using).
- Chill completely: Cover and refrigerate for at least 4 hours, or place the bowl over an ice bath to speed it up. The base must be very cold for the best texture.
- Churn: Pour the cold base into your ice cream maker and churn according to the manufacturer’s instructions, usually 15–25 minutes, until it looks like soft-serve.
- Add mix-ins: If using chocolate chips, nuts, or peanut butter swirls, add them in the last minute of churning.
- Freeze to set: Transfer to a lidded container. Press parchment onto the surface to prevent ice crystals. Freeze 2–4 hours for scoopable firmness.
- No ice cream maker? Chill the base, then pour into a shallow dish. Freeze, stirring every 30–45 minutes for 3–4 hours to break up ice crystals. It won’t be as airy, but still delicious.
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