Learn how to make the BEST keto ice cream with just 3 ingredients! No ice cream maker needed, it’s an easy recipe that comes with 10 flavor options!
If ice cream could be its own food group, I’d advocate for it.
It’s no secret that I love myself some keto desserts. I’m someone who enjoys desserts every single night. After dinner, you’ll find me reaching for something sweet…like clockwork.
While I love myself a good chocolate chip cookie or a fudgy brownie, my go-to will always be ice cream.
Table of Contents
- Can you eat ice cream on keto?
- Why you’ll love this keto ice cream recipe
- How to make keto ice cream
- Recipe tips and tricks
- Flavor variations
- Storage instructions
- Recommended tools to make this recipe
- More keto desserts to try
- Frequently Asked Questions
- Keto Ice Cream (3 Ingredients) (Recipe Card)
Can you eat ice cream on keto?
While ice cream is traditionally high in sugar and carbs, there are plenty of keto friendly ice creams on the market.
Brands like Halotop, Rebel, and Enlightened have all introduced a range of frozen desserts that cater to those who follow a low-carb diet. However, they can cost a pretty penny, with pints averaging around $10 a pop!
Luckily, you can easily make your own at home with simple and easy ingredients.
Why you’ll love this keto ice cream recipe
- 3 Ingredients. Just heavy cream, sweetener, and xanthan gum!
- No ice cream maker needed. And no blender too. Just using a hand mixer and transfer into a jar to freeze up!
- Two minutes of preparation. The hard part is waiting for this dessert to freeze up!
- Over 10 flavor options! The base is vanilla flavored, but you can change it up a plethora of ways.
What I love about this dessert is just creamy it is. It’s the perfect addition to tons of desserts too, like cheesecake, pancakes, or even a mug cake!
How to make keto ice cream
The Ingredients.
- Heavy cream- Also known as double cream or thickened cream. Do not use reduced fat or light versions of the cream. Otherwise, the ice cream will not be set as desired.
- Powdered sweetener- A powdered form of any keto granulated sweetener. I never buy the expensive packaged options and instead, make my own. I like using allulose, but monk fruit sweetener should be okay.
- Xanthan gum- Thickens the ice cream and prevents any crystallization.
- Vanilla extract- Optional, but only add it if you are making the original vanilla flavor. This can be changed to other flavor extracts.
The Instructions.
Make the mixture: In a deep jar, add all the ingredients and gently mix. Using an immersion or stick mixer, blend the mixture until it has thickened and soft peaks form.
Freeze it up: Cover the jar and place it in the freezer for at least 4 hours, stirring every 40 minutes, to ensure it doesn’t ice up.
Serve: Scoop it out and serve immediately.
Recipe tips and tricks
- Use full fat cream. Avoid low-fat or reduced-fat cream or else your ice cream will be thin, and when it freezes up, it will be super icy.
- Add the xanthan gum. Even though its optional, adding a stabilizer like xanthan gum will help prevent the ice cream from becoming icy or crystallizing.
- Use an ice cream maker. If you own an ice cream maker, this recipe works just as well in it.
- Churn the ice cream. For the best results, stir the mixture every 30 minutes for the first couple of hours to ensure the ice cream is smooth and creamy.
- Soften the ice cream before serving. Let the low carb ice cream sit at room temperature for 10 minutes before scooping.
Flavor variations
- Chocolate– Add 3 tablespoons of unsweetened cocoa powder to the mixture.
- Cookies and cream– Replace the vanilla extract with almond extract and add 1 cup of crushedketo Oreos.
- Cookie dough– Fold through 1/4 cup of keto edible cookie dough.
- Strawberry– Add 1/2 cup sliced strawberries and, if desired, strawberry extract.
- Mint chocolate chip– Replace the vanilla extract with peppermint extract and fold through 1/2 cupsugar free chocolate chips.
- Butter pecan– Add 1/2 teaspoon butter extract and 1/4 cup chopped pecans.
- Salted caramel– Fold through 1/4 cup of sugar free caramel syrup.
- Peanut butter cup– Drizzle peanut butter and add chopped up keto peanut butter cups.
- Birthday cake– Add 1/4 cup sugar free sprinkles and 1/2 teaspoon butter extract.
- Brownie batter– Add 3 tablespoons of unsweetened cocoa powder and 1/2 cup chopped keto brownies.
Storage instructions
To serve:If your ice cream is too icy once removed from the freezer, you can microwave it for 15 seconds or let it sit for 15 minutes.
To store: The ice cream will become icier if re-frozen. If you have leftovers and need to re-freeze them, place them in a new container and store them in the freezer for up to 1 month.
- Hand mixer. To incorporate the ice cream mixture perfectly.
- Blender. No hand mixer? Any simple blender works.
- Ice cream maker. Optional, but the easy way to make this ice cream.
More keto desserts to try
- Keto chocolate cake
- Chocolate mousse
- Chocolate chip cookies
- Blondies
- Chocolate pudding
Frequently Asked Questions
Is Halotop keto approved?
Halotop creamery has a range of keto approved ice cream, which have between 3-6 grams of net carbs per serving.
Is keto ice cream good for weight loss?
If you are following a calorie controlled diet, keto ice cream it not the best option. It is low in carbs but high in fat and calories. You may prefer to make low calorie ice cream instead.
Who sells keto ice cream?
Most grocery stores, health food stores, and supermarkets stock keto ice cream. Depending on where you are located, you may order it online.
How can I make keto ice cream creamy without dairy?
To make this recipe dairy free, swap out the heavy cream with full-fat coconut cream or coconut milk.
Keto Ice Cream (3 Ingredients)
5 from 608 votes
Learn how to make the BEST keto ice cream with just 3 ingredients! No ice cream maker needed, it's an easy recipe that comes with 10 flavor options!
Servings: 4 servings
Prep: 1 minute min
Cook: 5 minutes mins
Total: 6 minutes mins
Rate This Recipe
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Ingredients
- 1 cup heavy cream
- 2 tablespoon sugar free powdered sugar
- 1/4 teaspoon xanthan gum
- 1 teaspoon vanilla extract optional
Instructions
In a deep and wide jar, add all your ingredients and mix. Using an immersion or stick mixer, beat everything together until it thickens and soft peaks form.
Cover the jar and place it in the freezer for at least 4 hours, stirring every 40 minutes, to ensure it doesn't become too icy.
Remove from the freezer and let sit for 15 minutes, before serving.
Notes
If you want smoother ice cream, add 1 tablespoon of vodka. You won’t be able to taste it, but it will make the ice cream easier to scoop.
TO STORE: If your ice cream is too icy once removed from the freezer, you can microwave it for 15 seconds or let it sit for 15 minutes.
TO RE-FREEZE: The ice cream will become icier if re-frozen. If you do have leftovers and need to re-freeze them, place them in a new container and store them in the freezer for up to 1 month.
Nutrition
Serving: 1servingCalories: 192kcalCarbohydrates: 2gProtein: 1gFat: 22gSodium: 28mgPotassium: 47mgFiber: 1gVitamin A: 875IUVitamin C: 1mgCalcium: 39mgIron: 1mgNET CARBS: 1g
Course: Dessert
Cuisine: American
Author: Arman Liew
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