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Easy Keto Vanilla Ice Cream

This easy keto vanilla ice cream is SO good. The best part is that it's “no churn” and you can make it without an ice cream maker. All you need is a loaf pan or shallow dish.

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The ice cream has a fantastic rich vanilla flavour. I used a combination of heavy cream and my keto sweetened condensed milk for the base, then I combined that with some MCT oil to keep the ice cream silky and smooth even when frozen, as well as pure vanilla extract and vanilla powder (optional), which provide the most true vanilla bean flavour.

Lastly, for the sweeteners I use a combination of allulose and powdered monkfruit sweetener. As you'll notice, I also used this combination in my Keto Strawberry Cheesecake Ice Cream.

I use this combination because firstly, the allulose just melts so well into the heavy cream, there's no granular texture and it makes for super soft ice cream.

Then the powdered monkfruit sweetener offers the most true-to-sugar flavour and makes up for the slightl lack of sweetness when using allulose alone. It's a perfect pairing. But of course, I always offer substitutions so see below if you don't have one of these!

Tools For Making Easy Keto Vanilla Ice Cream

Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. I appreciate your support so much guys!
Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
Medium Pot
Whisk
9×5 Inch Metal Loaf Pan
Spatula

Ingredients In Easy Keto Vanilla Ice Cream

Heavy Cream – This makes the rich base for our ice cream. You may be able to get away with using almond milk instead but I'd highly suggest icing heavy cream or full-fat coconut milk for the most “real” ice-cream texture.
Butter – I use salted so if you are using unsalted, be sure to add a bit more than a tiny pinch of salt. You can also try vegan butter if you'd like to do a dairy-free version.
Vanilla Extract – I used pure vanilla extract but artificial also works just fine!
Vanilla Powder – This adds amazing vanilla flavour and truly makes this a “vanilla bean keto ice cream” but you are welcome to skip this ingredient as it's not required and your ice cream will still be plenty tasty without it!
MCT Oil – This helps keep our ice cream slightly soft so it doesn't freeze solid. It's not completely necessary but I love how it improves the texture of the ice cream! You can also add a tiny amount of vodka to get a similar effect.
Allulose – The best sweetener to make keto ice cream with! It results in such a smooth texture with no graininess. I'd highly recommend it if you can find it near you.
Powdered Monkfruit Sweetener – I like to add a bit of monkfruit sweetener purely for flavour! I think it has the best taste of all the low carb sweeteners available. (The most like white sugar).

Tips For Making Keto Vanilla Ice Cream

If you don't have both sweeteners I mention, then you can use all of one or the other using the amounts listed below in brackets. You can also use swerve for this recipe. The only reason I suggest allulose and monkfruit is that the allulose gives the ice cream a creamy finish with no granular texture while the powdered monkfruit sweetener adds a little extra needed sweetness.
Vanilla Powder or vanilla bean are great additions to this recipe and I highly recommend them if you can get your hands on one of them!
Use metal pans and bowls for this recipe if you can. The metal helps keeps things cold and hardens the ice cream faster. It's even great for making whipped cream. Especially if your freeze or refrigerate your metal dishes ahead of time!
I typically use a 9×5 pan when I make this recipe. I only had an 8×4 pan in the video so I had some leftover, which I just froze in a separate metal bowl. This is great for keto ice cream sandwiches or to top warm keto skillet cookies / keto fudge brownies with!
Feel free to add mix-ins to this ice cream as well. I find the best time to add them is after initially freezing for 2 hours.

How To Store Easy Keto Ice Cream

Store frozen in an airtight container OR in the metal loaf pan with a piece of parchment paper placed on top (once the ice cream is frozen to your liking).
Make sure to switch out the piece of parchment paper every few days to keep it from getting soggy and changing the flavour of the ice cream.

Other Keto Ice Cream Recipes:

Easy Keto Vanilla Ice Cream Recipe

Serves: 12 (~3/4 cup per serving)

Ingredients:

3 1/2 cups heavy cream, 875ml
3 tbsp salted butter, 45g
3/4 cup allulose, 120g (or ~1/2 cup (85g) powdered monkfruit sweetener)
1/4 cup powdered monkfruit sweetener, 40g (or another 5 tbsp (52g) allulose)
2 tbsp MCT oil, 30g
2 tsp vanilla extract, 10g
1/4 tsp vanilla powder (optional)
pinch of salt

Directions:

Add the butter to a pot over medium heat.
Once the butter has melted, add 1 1/2 cups of heavy cream and the sweeteners. Whisk well to combine.
Continue to heat the mixture, stirring occasionally until it boils. Then turn down the heat and continue to simmer it for 30-40min, stirring every so often. It should decrease in volume by about 40%. You can also tell if it's done if it coats the back of a spoon evenly.
Remove the mixture from the heat and pour it into a very large bowl to cool. (You can refrigerate it to cool it faster, just stir it occasionally).
Once the mixture is at least cooled to room temperature, you can then stir in the MCT oil, vanilla extract, vanilla powder and a pinch of salt. Set this mixture aside.
In another bowl, beat 2 cups of heavy cream until you can form stiff peaks.
Add ~1/2 of the whipped cream to the vanilla mixture and use a spatula to gently combine.
Then again, gently fold in the other half of the whipped cream mixture until combined (try not to over-mix).
Pour this mixture into a 9×5 inch metal loaf pan and freeze.
Stir every 2 hours for ~8 hours or until it's reached a good ice cream consistency. Then cover the top with parchment paper or move to an airtight container to keep from getting freezer burnt! (Note, if using parchment paper, change it out ever 2 days to keep it from getting soggy and flavouring the ice cream). Enjoy your Easy Keto Vanilla Ice Cream!

Nutrition for 1/12th of recipe (3/4 cup): 242 calories | 24.6g fat | 2g NET carbs | 0g protein | 0g fiber

Store frozen in an airtight container OR in the metal loaf pan with a piece of parchment paper placed on top (once the ice cream is frozen to your liking). Make sure to switch out the piece of parchment paper every few days to keep it from getting soggy and changing the flavour of the ice cream.

Print Recipe

5 from 3 votes

Easy Keto Vanilla Ice Cream Recipe

Delicious rich, creamy vanilla keto ice cream made WITHOUT an ice cream maker!

Prep Time50

Refrigeration Time8

Total Time8 50

Course: Dessert, Snack

Keyword: keto ice cream, low carb ice cream

Servings:

Calories: 238kcal

Ingredients

3 1/2 cups heavy cream 875ml
3 tbsp salted butter 45g
3/4 cup allulose 120g (or ~1/2 cup (85g) powdered monkfruit sweetener)
1/4 cup powdered monkfruit sweetener 40g (or another 5 tbsp (52g) allulose)
2 tbsp MCT oil 30g
2 tsp vanilla extract 10g
1/4 tsp vanilla powder optional
pinch of salt

Instructions

Add the butter to a pot over medium heat.
Once the butter has melted, add 1 1/2 cups of heavy cream and the sweeteners. Whisk well to combine.
Continue to heat the mixture, stirring occasionally until it boils. Then turn down the heat and continue to simmer it for 30-40min, stirring every so often. It should decrease in volume by about 40%. You can also tell if it's done if it coats the back of a spoon evenly.
Remove the mixture from the heat and pour it into a very large bowl to cool. (You can refrigerate it to cool it faster, just stir it occasionally).
Once the mixture is at least cooled to room temperature, you can then stir in the MCT oil, vanilla extract, vanilla powder and a pinch of salt. Set this mixture aside.
In another bowl, beat 2 cups of heavy cream until you can form stiff peaks.
Add ~1/2 of the whipped cream to the vanilla mixture and use a spatula to gently combine.
Then again, gently fold in the other half of the whipped cream mixture until combined (try not to over-mix).
Pour this mixture into a 9x5 inch metal loaf pan and freeze.
Stir every 2 hours for ~8 hours or until it's reached a good ice cream consistency. Then cover the top with parchment paper or move to an airtight container to keep from getting freezer burnt! (Note, if using parchment paper, change it out ever 2 days to keep it from getting soggy and flavouring the ice cream). Enjoy your Easy Keto Vanilla Ice Cream!

Video

Notes

Ingredient Links:

Tips For Making Keto Vanilla Ice Cream

If you don't have both sweeteners I mention, then you can use all of one or the other using the amounts listed below in brackets. You can also use swerve for this recipe. The only reason I suggest allulose and monkfruit is that the allulose gives the ice cream a creamy finish with no granular texture while the powdered monkfruit sweetener adds a little extra needed sweetness.
Vanilla Powder or vanilla bean are great additions to this recipe and I highly recommend them if you can get your hands on one of them!
Use metal pans and bowls for this recipe if you can. The metal helps keeps things cold and hardens the ice cream faster. It's even great for making whipped cream. Especially if your freeze or refrigerate your metal dishes ahead of time!
I typically use a 9x5 pan when I make this recipe. I only had an 8x4 pan in the video so I had some leftover, which I just froze in a separate metal bowl. This is great for keto ice cream sandwiches or to top warm keto skillet cookies / keto fudge brownies with!
Feel free to add mix-ins to this ice cream as well. I find the best time to add them is after initially freezing for 2 hours.
Store frozen in an airtight container OR in the metal loaf pan with a piece of parchment paper placed on top (once the ice cream is frozen to your liking).
Make sure to switch out the piece of parchment paper every few days to keep it from getting soggy and changing the flavour of the ice cream.