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Keto Ice Cream Recipe

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Creamy, dreamy homemade keto ice cream with just 2g net carbs per serving. This easy sugar-free ice cream recipe requires no ice cream maker and tastes like the real thing—rich, smooth, and absolutely delicious.

Ingredients

Scale

For the Base:

  • 2 cups heavy whipping cream
  • 4 large egg yolks (pasteurized recommended)
  • ½ cup keto sweetener (erythritol or monk fruit blend)
  • 2 teaspoons pure vanilla extract
  • ⅛ teaspoon salt
  • ¼ teaspoon xanthan gum (optional but recommended)

Optional Variations:

  • 3 tablespoons unsweetened cocoa powder (for chocolate)
  • ½ cup sugar-free chocolate chips
  • ½ cup chopped nuts (pecans, almonds, walnuts)
  • 1-2 teaspoons other extracts (mint, almond, coconut)
  • 2 teaspoons instant espresso powder (for coffee flavor)

Instructions

No-Churn Method (Easiest):

  1. Whip the Cream: In a large bowl using electric mixer, whip heavy cream on medium-high speed until stiff peaks form, about 3-4 minutes. The cream should hold its shape firmly when beaters are lifted. Set aside.
  2. Mix Egg Yolks: In a separate bowl, whisk together egg yolks, keto sweetener, vanilla extract, salt, and xanthan gum (if using) until well combined and sweetener begins dissolving. The mixture should be smooth and slightly pale.
  3. Fold Together: Gently fold the egg yolk mixture into whipped cream using a rubber spatula. Use broad, sweeping motions from bottom to top, rotating bowl as you fold. Mix just until combined and no streaks remain—don’t overmix or cream will deflate.
  4. Add Mix-Ins: If using cocoa powder, chocolate chips, nuts, or other add-ins, gently fold them in now until evenly distributed.
  5. Freeze: Transfer mixture to a freezer-safe container (preferably shallow and wide rather than tall and narrow). Smooth the top with spatula. Cover tightly with lid or plastic wrap pressed directly on surface.
  6. Initial Freeze: Freeze for 2 hours, then remove and stir vigorously with fork to break up any ice crystals forming. Return to freezer.
  7. Final Freeze: Freeze for additional 2-4 hours until firm but scoopable. Total freeze time is 4-6 hours.
  8. Serve: Let sit at room temperature for 5-10 minutes before scooping if very hard. Scoop and enjoy!

Notes

  1. Make Custard Base: In saucepan, heat 1 cup cream over medium until just simmering. In bowl, whisk egg yolks with sweetener. Slowly pour hot cream into yolks while whisking constantly (tempering). Pour mixture back into saucepan.
  2. Cook Custard: Cook over medium-low heat, stirring constantly, until mixture thickens enough to coat back of spoon (170-175°F on thermometer). Don’t boil or eggs will scramble.
  3. Cool: Remove from heat. Stir in remaining 1 cup cream, vanilla, salt, and xanthan gum. Cool completely, then refrigerate for at least 2 hours (or overnight for best results).
  4. Churn: Pour chilled mixture into ice cream maker and churn according to manufacturer’s instructions, usually 20-25 minutes until soft-serve consistency.
  5. Freeze: Transfer to freezer-safe container and freeze for 2-4 hours until firm.

Nutrition

Find it online: https://focialy.com/keto-ice-cream-recipe/