This Keto Ice Cream Recipe is a creamy, dreamy treat that satisfies your sweet tooth without the guilt. Its velvety texture melts perfectly on your tongue, blending rich flavors with just the right amount of sweetness. In just 5 minutes of prep time, you’ll be on your way to enjoying a dessert that feels indulgent yet stays true to your healthy lifestyle.
After a quick 35 minutes of cooking and a few hours to chill, you’ll have a batch of luscious, sugar-free ice cream that’s bursting with flavor. Its smooth consistency and delightful taste make it a standout dessert you’ll want to savor all summer long.
Gather Your Keto Ice Cream Ingredients
- 3 cups heavy cream (use full-fat for the creamiest texture)
- ¼ cup plus 2 tablespoons powdered allulose (or substitute with your preferred keto-friendly sweetener)
- 1.5 tablespoons vanilla extract (use pure vanilla for the best flavor)
Step-by-Step Keto Ice Cream Instructions
- Heat the base: In a large saucepan, add half of the heavy cream (1.5 cups) and the powdered allulose. Heat over medium heat, stirring continuously, until the sweetener is fully dissolved.
- Simmer and reduce: Reduce the heat to a simmer and let the mixture thicken and reduce by almost half. This should take about 30 minutes. Stir occasionally to prevent scorching.
- Cool the mixture: Remove the saucepan from the stove and let the liquid cool to room temperature.
- Combine and chill: Whisk in the remaining heavy cream (1.5 cups) and vanilla extract. Transfer the mixture to a large bowl and chill in the fridge for 10 minutes to cool further.
- Whip to soft peaks: Using an electric mixer, whip the chilled liquid until soft peaks form. This will give the ice cream a lighter, airier texture.
- Freeze: Transfer the mixture to a large loaf pan and smooth the top. Freeze for 4-5 hours, or until the ice cream is firm.
- Serve: Allow the ice cream to thaw for 5-10 minutes at room temperature before scooping and enjoying!
Time-Saving Tips for Creamy Keto Ice Cream
To speed up the process, chill your mixing bowl and beaters in the freezer for 10-15 minutes before whipping the cream. This helps achieve soft peaks faster. Also, pour the mixture into a shallow, freezer-safe container (like a metal baking pan) to reduce freezing time to 3-4 hours.
Delicious Topping Ideas to Amp It Up
Add a keto-friendly crunch by topping your ice cream with chopped nuts like pecans or almonds. For a sweet twist, drizzle with sugar-free chocolate syrup or sprinkle with unsweetened cocoa powder. Fresh berries like raspberries or blackberries also make a refreshing addition.
Storage Tips for Perfect Scoops Every Time
Store your keto ice cream in an airtight container with a piece of parchment paper pressed directly onto the surface to prevent ice crystals. It will keep well in the freezer for up to 2 weeks. Let it sit at room temperature for 5-10 minutes before scooping for the creamiest texture.
Easy Recipe Variations to Try
For a chocolate version, whisk in 2 tablespoons of unsweetened cocoa powder when adding the vanilla extract. Prefer a coffee flavor? Mix in 1 teaspoon of instant espresso powder. You can also fold in 1/4 cup of sugar-free chocolate chips or crushed keto cookies before freezing.
Common Questions Answered
Can I use a different sweetener?
Absolutely! Swap allulose with powdered erythritol or monk fruit, but keep in mind they may freeze harder.
What if I don’t have an electric mixer?
A hand whisk will work, but it will take longer to reach soft peaks—just be patient!
Keto Ice Cream Recipe
Ingredients
- 3 cups heavy cream
- ¼ cup plus 2 tablespoon powdered allulose
- 1.5 tablespoon vanilla extract
Instructions
- In a large saucepan, add half of the heavy cream and the sweetener. Heat over medium heat and stir continuously until the sweetener is dissolved.
- Reduce heat to a simmer and allow mixture to thicken and reduce by almost half, about 30 minutes.
- Remove the liquid from the stove and allow to cool to room temperature. Whisk in the remaining cream, vanilla extract.
- Transfer the mixture to a large bowl and chill in the fridge for 10 minutes. With an electric mixer, whip liquid until soft peaks form.
- Transfer batter to a large loaf pan. Freeze for 4-5 hours.
- Allow to thaw for 5-10 minutes before eating.