Easy Keto Vanilla Ice Cream Recipe

5 from 2 votes

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

Prep Time50 mins

Refrigeration Time8 hrs

Total Time8 hrs 50 mins

Course: Dessert, Snack

Keyword: keto ice cream, low carb ice cream

Servings:

Calories: 238kcal

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!

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.

Serving: 1serving | Calories: 238kcal | Fat: 24.1g | Carbohydrates: 4g