Homemade Keto Ice Cream

Learn how to make the BEST Homemade Keto Ice Cream with just 3 ingredients! No ice cream maker needed, I love how easy it is to customize. 1 gram net carbs.

While ice cream is traditionally high in sugar and carbs, there are plenty of keto-friendly ice creams at the grocery stores

Why I love this Homemade Keto Ice Cream recipe

• 3 Ingredients. Just heavy cream, sweetener, and xanthan gum. No sugar alcohols and perfect for a keto diet.
• No ice cream machine is needed. And no blender too. Just use a hand mixer and transfer it into a jar to freeze it up!
• Perfect texture. It’s rich, creamy, and melts in your mouth.
• Over 10 flavor options! The base is vanilla-flavored, but you can change it up in a plethora of ways.

Ingredients needed

• 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 allulose- My preferred sweetener. I never buy the expensive packaged options and instead, Avoid using erythritol or monk fruit sweetener, as it can crystalize.
• Xanthan gum- Thickens the ice cream and prevents any crystallization. Be wary though, as a little goes a VERY long way.
• Vanilla extract- Optional, but only add it if you are making the original vanilla flavor. This can be changed to other flavor extracts. 

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How to make Homemade Keto Ice Cream

Step 1- 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.

Step 2- 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. 

Step 3- Serve: Scoop it out and serve immediately. 

Recipe tips and variations

• Add the xanthan gum. Even though it’s 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. 
• Make it dairy-free. Swap the heavy cream for full-fat coconut cream (from a can).

Flavor ideas

As mentioned earlier, this recipe is a simple vanilla base which is SO easy to customize with tons of flavors. Here are ten to get you started:

• 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 crushed keto Oreos. 
• Cookie dough– Fold through 1/4 cup of crumbled keto 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 cup sugar 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.

• Lemon Blueberry Loaf
• Sourdough Bread
• Hot Pockets
• Keto Chocolate Cake
• Mozzarella Sticks with Marinara Sauce

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