This keto ice cream is rich, creamy, and has an amazing texture. It’s so easy to make, and so much more affordable and delicious than the ice cream that you’ll find at the grocery store.
Perfect Homemade Ice Cream
Everybody loves ice cream. It has to be one of the most universally loved foods, and it’s not hard to see why. Unfortunately, almost all ice cream is loaded with unbelievable amounts of sugar. For those on a keto diet, options are usually inedible. But not this keto ice cream. This recipe uses allulose sweetener, which mixes well with cream and coconut milk and doesn’t crystallize when frozen. That makes this ice cream as silky and as smooth as the kind you’ll find at the grocery store but without the added sugar.
And don’t worry, you don’t need any special equipment to make this ice cream. No ice cream maker is needed, just a food processor or a blender. It’s a super simple recipe that you’ll find yourself making all the time.
Why You’ll Love This Rich Keto Ice Cream
I almost always have some of this ice cream sitting in my freezer. Here’s why it’s one of my favorite recipes, and why I’m sure it will be one of yours, too.
- So easy. This is such an easy recipe to make. It’s literally easier to make this ice cream than to go to the store to buy some! You really just blend the ingredients and then let them sit in the freezer. You don’t need an ice cream maker, and you only need to spend a few minutes in the kitchen.
- Customizable. You can do so many things with this recipe. This is just a basic vanilla ice cream, but you can add different flavors to customize it. Whatever ice cream you’re craving, you can make it with this keto base.
- Easily storable. This ice cream will last for a long time in your freezer. Unlike most desserts, you don’t need to make a batch that you can eat within a few days. You can make enough keto ice cream to last you a few weeks!
- Healthier. Because this recipe uses allulose sweetener instead of sugar, it’s so much healthier than the average ice cream. One serving has just 3.6 grams of sugar, which is a fraction of what you’ll find in most store-bought ice creams.
Here are the ingredients that you’ll need to make this keto vanilla ice cream. Check out the recipe card at the bottom of the page to see the exact amounts for each ingredient.
- Coconut milk: You need to use full-fat coconut milk for this recipe, and you need to leave it in the fridge overnight the day before. Make sure to purchase unsweetened coconut milk.
- Heavy cream: no substitutions.
- Allulose granulated sweetener: It’s very important to use allulose and not a different keto-friendly sweetener. Other sweeteners will crystallize when frozen, but not allulose.
- Vanilla extract: Be sure to use 100% pure vanilla.
- Sea salt: just a pinch, this is my favorite flakey sea salt.
How to Make Keto Ice Cream
In addition to the ingredients listed above you just need a blender or food processor! This is a great base recipe so you can easily adust this recipe to create different flavors. Here’s how to make this easy homemade ice cream.
Chill the Coconut Milk
The day before making this recipe, put the cans of coconut milk in the fridge. This will allow the coconut cream solids to separate from the coconut water. Open the cans of cold coconut milk, and scoop out the solids. You don’t need the coconut water for this recipe, I save mine and add it to smoothies.
Place the solidified coconut cream, heavy cream, vanilla, allulose sweetener, and salt in a blender or food processor. Blend the ice cream mixture until it’s thick and creamy. This should take about 2 minutes. When you blend these ingredients it doesn’t just combine them, it also whips the heavy cream. The ice cream will become thick, and creamy with a light texture if you run a spoon through it, similar to whipped cream. You can see in the photos above how the texture should look.
Put the ice cream mixture in a loaf pan or ice cream and place it in the freezer for 3-4 hours until it reaches your desired consistency. If you freeze this for longer it will become very hard. This is normal for sugar free ice cream. The sugar in ice cream prevents it from freezing as hard.
Remove the ice cream from the freezer and let it sit at room temperature for 5-10 minutes to soften before scooping and serving. You can serve this ice cream with great low carb sauces like sugar free strawberry sauce, salted caramel, or a drizzle of ganache.
Tips, Tricks, and Variations
Here are a few tricks to keep in mind when making keto ice cream, and some variations that you can try.
- Save the water. After making this recipe you’ll have a lot of coconut water since this ice cream only uses coconut cream. Make sure to save that coconut water to use in smoothies and other recipes.
- Blend in batches. If you make a large batch of ice cream, or just have a small blender or food processor, then you should blend the ice cream in batches. If you overfill your blender or food processor, it won’t be able to blend the ice cream into a perfectly smooth texture.
- Add chocolate. Vanilla ice cream is fantastic, but so is chocolate ice cream. To make this into keto chocolate ice cream, all you have to do is add half a cup of unsweetened cocoa powder to the recipe.
- Top with garnishes. I think that ice cream is always better with garnishes. And that’s definitely true for this homemade keto ice cream. Take it to the next level by topping it with your favorite nuts, sauces, berries, or garnishes.
I like to double down on my desserts. So when I serve this rich keto ice cream, I usually serve it with some cookies or other desserts that I think go well with ice cream. Here are a few of my favorites.
- Keto Skillet Cookie
- Keto Chocolate Cookies
- Keto Sheet Pan Cookies
- Blueberry Chaffle
- Keto Cinnamon Twists
How to Store Leftovers
This homemade ice cream will last in the freezer for 3 weeks. It will still be safe to eat after 3 weeks, but the texture will get a little bit worse, especially if it has some freezer burn. For best results, transfer the ice cream to a smaller airtight container, and place a piece of parchment paper directly on top of the ice cream.
More Easy Keto Desserts
I can never get tired of dessert. And if you’re checking out this recipe, then you probably can’t, either. Here are a few more easy keto desserts for you to make.
- Pumpkin Cinnamon Rolls
- Chocolate Pie Bars
- Blueberry Cheesecake
- No Bake Peanut Butter Bars
- Lemon Blondies
- Classic Whoopie Pies
- 2 (13.7-ounce) cans full-fat unsweetened coconut milk
- 2 cups heavy cream
- 3/4 cup allulose granulated sweetener
- 2 1/2 teaspoons vanilla extract
- Pinch of sea salt
- Chill the cans of coconut milk in the fridge overnight.
- Open the cans of coconut milk and scoop out the hard coconut cream. You don't need the coconut water, but save it for smoothies or other recipes.
- Add the coconut cream, heavy cream, allulose sweetener, vanilla extract, and sea salt to a food processor or blender.
- Blend for about 2 minutes, until the mixture is thick and creamy. See the images in the article for reference.
- Scoop the ice cream mixture into a loaf pan and freeze for 3-4 hours until it's solid.
- Let the ice cream sit at room temperature for 5-10 minutes before scooping.
- Add 1/2 cup of unsweetened cocoa powder to make chocolate ice cream.
- Transfer leftovers to a smaller airtight container, and top with a piece of parchment paper. Store in the freezer for 3 weeks.
Nutrition Information:Yield: 6 Serving Size: 3/4 cup
Amount Per Serving: Calories: 311Total Fat: 14.5gCholesterol: 45.2mgSodium: 31.5mgCarbohydrates: 3.3gNet Carbohydrates: 2.8gFiber: 0.5gSugar: 3.6gProtein: 2.3g