Low-carb keto ice cream recipe with lots of milk options and sweetener options to tailor the recipe to your diet. This easy recipe can be made with or without an ice cream maker.
You guys, I made keto ice cream!
Full disclosure before we proceed: I do not follow a ketogenic diet. I do eat low-carb for health reasons, but I’m not diligent enough about my macros to be keto.
I have lived in and out of ketosis for a number of years and find it keeps me lean, balances my hormones, and boosts my energy like crazy; however, for me, keto isn’t a sustainable lifestyle simply because I like to having more freedom with my carb intake.
In essence, if I find my way into ketosis by virtue of the fact that I eat a very low-carb diet, cool…but it isn’t something I strive for.
What is sustainable for me? Ice cream that won’t spike my blood sugar. That, I could eat every.dang.day.
Let’s back up a tick. If you aren’t familiar with keto and you want to know more, read my post on What is Keto and is it Right for You?.
If you’re like me and you can destroy a pint of Halo Top in a nano second, this recipe for vanilla keto ice cream was created in your name. Throughout the post, you’ll get a sense for how to make low-carb ice cream using ingredients that fit whatever lifestyle you follow.
How to Make Keto Ice Cream:
So how do we make low-carb, keto ice cream? The basic formula is: a low-carb milk + zero-sugar sweetener + egg yolks + beef gelatin. This combination yields the creamiest, dreamiest ice cream that beats store-bought every dang time!
Simply heat everything up on the stove top in a saucepan. You want the mixture to barely begin to steam, but not come to a full boil. Once heated, transfer the ice cream custard base to a large glass container and refrigerate until chilled.
Once chilled, transfer the vanilla custard to your ice cream maker and churn!
Do note: If you allow the mixture to chill completely, it will become very thick and coagulate (almost like flan or thick pudding). This is normal! You’ll simply stir this mixture very well before adding it to your ice cream maker. Trust me, it will work.
From this base, you can create a multitude of other flavors. Just be careful to pay attention to the carbohydrate content of anything else you add to make sure the ice cream maintains the macro profile you’re looking for.
I’m going to get into the nitty gritty of how you can customize this ice cream recipe according to your desired carb v. fat intake. There will be talk of calories, which I usually avoid with all my might, but it’s relevant to this post, so we’re going to dive right in.
Milk Options:
Okay you guys, here’s where the adventure begins. You get to choose which milk to use according to your dietary needs. If you’re a low-carb eater, you can get away with using whole milk or half & half, so long as you’re cognizant of the rest of the carbs you’re taking in throughout the day.
If you’re strictly keto, you will want to stick with heavy whipping cream, which contains only a tiny amount of carbs – 6.5 grams per 1 cup. BUT a lot, a lot of fat (and calories). If you’re keto, you can still go with the whole milk or goat milk version (more on that in a few paragraphs), you’ll just be eating up much of your carb intake, which in my opinion should be reserved for foods that are more nutrient-dense (i.e. your veggies).
This brings us to the low-carb v. fat debate. Are you fine with higher fat so long as the ice cream is low-carb, or are you okay with a moderate (I’d argue still low) amount of carbs with less fat?
Heavy Whipping Cream
When you use heavy whipping cream to eliminate carbs, you’re amping up your fat intake big time, along with calories. If doing so is built into your diet plan, proceed forth. Just know that one 1/2 cup serving of ice cream with heavy whipping cream contains 421 calories, 50 grams of fat, 0 grams of carbs, and 1 gram of protein. Again, if this is something that doesn’t concern you, awesome!
Whole Milk
If you’re simply trying to stay away from excess sugar, the whole milk version may be the best way to go, as it contains around 125 calories per serving (I consider one serving to be 1/8 of the recipe, which is over 1/2 cup of ice cream), 13 grams of carbs, 5 grams of protein, and 6 grams of fat – this is a similar macronutrient profile to Halo Top.
You’re getting a super rich and creamy ice cream with a small amount of carbs compared to your standard ice cream. The downside is, for many people on keto, one serving of this ice cream takes up the entire carb content they can eat for the whole day.
Goat Milk
So what have I been doing? I’ve been using goat milk. I eat a lower-carb diet because my body doesn’t do well with most forms of carbohydrates, but I’m nowhere near keto, so for me the heavy whipping cream version is simply too aggressive.
I tend to process goat milk better than cow’s milk, so I’ve been using whole (vitamin D) goat milk and love the way it turns out. The goat milk version is 98 calories per serving (again, I consider one serving 1/8 of the recipe), and 6 grams of carbohydrate. There’s also 7 grams of protein, and 5 grams of fat which is a pretty fabulous macro spread if you ask me.
Coconut Milk
Are you keto and dairy-free? You’ll want to go with the coconut milk option, which let me just say, is one of my personal favorites.
The coconut milk version of this recipe is 228 calories per serving, 1.5 grams of carbs, 4 grams of protein, and 21.5 grams of fat. Just like sourcing your dairy, be sure to source your coconut milk wisely.
I always go with organic coconut milk with no added emulsifiers because gums bother my digestive system, but if your body does find with starches and gums, you can be more lenient with the type of coconut milk you use.
If you are less concerned about how insanely rich your ice cream is, you can dabble with other milk options such as almond milk or cashew milk, or incorporate blended soaked cashews into the ice cream (just like you’re making vegan cheesecake ). Again, know that using nuts and nut-based milks will add carbohydrates to the ice cream, so be cognizant of that if you’re keto.
All of the above mentioned options yield incredibly creamy ice cream that will drive your taste buds bonkers.
Sweetener Options:
My personal preference when it comes to zero-sugar sweeteners is Swerve. I’ve found some sugar alcohols to be unfavorable to my digestive system, but Swerve seems to do just fine! For me, Swerve tastes closest to actual sugar without that sugar alcohol flavor. Other great sweetener options are Stevia, Monk Fruit Sweetener, Erythritol, and Xylitol.
How much sweetener should you use? That’s entirely up to you. All the above options have zero calories, zero carbohydrates and zero sugar, so theoretically, you can sweeten to your heart’s delight without a blood sugar backlash.
I personally prefer my sweets to be less sweet than your standard dessert, so I only use 1/3 cup of Swerve. If you were to aim for standard ice cream sweetness, you’d be using closer to 1 cup or even more.
The only issue I have with the amount of sweetener used is I find at a certain point, it becomes wonky on my digestive system. If you’ve been around the sugar alcohol block a time or two, you know exactly what I’m talking about. If you’re new to low-carb or keto, start small and work your way up to give your body time to adjust.
What’s the deal with beef gelatin?
The function of beef gelatin in this recipe is to help emulsify it into custard-y bliss. I use Vital Proteins Grass-Fed Beef Gelatin which is flavorless and works like an absolute charm. You can also use agar for a plant-based gelatin, although agar does contain a small amount of carbohydrates. Can you make the ice cream without beef gelatin? Yes. You can omit it altogether and still end up with a delicious ice cream, it just won’t be quite as soft and creamy.
Beef gelatin is also packed with protein, collagen, and is amazing for your digestive health. In essence, not only does it make your ice cream super thick and creamy, it also gives it a nutritious boost. Because beef gelatin thickens and coagulates liquid, you will notice as your ice cream base cools in the refrigerator, it gets very thick.
In fact, if you allow the ice cream base to sit for more than a few hours, it will quite literally turn into custard. This is no big deal at all! You can simply stir it up before pouring it into your ice cream maker and proceed as normal. 🙂
Summary:
So what is my opinion on the best recipe for low-carb ice cream? The goat milk option has the best macronutrient profile for me personally…it is low in calories and carbohydrate, high in protein, and lower in fat. PLUS you aren’t sacrificing any of the richness…it turns out CRAZY rich! Is it technically keto? Yes and no.
Yes, because it’s under the amount of carbs you need for the day when on keto (which for sedentary people is around 20-30 grams).. but realistically, no because I’m assuming you’re going to want to get more of your carbs from vegetables rather than ice cream.
Can you taste the goat milk? Yes, but not overwhelmingly so. To me, it just has the slightest tang (kind of like frozen yogurt), which I enjoy.
If you can’t hack the goat milk, in my opinion your next best option is whole cow’s milk…again just be sure you’re okay with the carb content (the 13 grams of carbs per serving may be the only carbs you can consume for the whole day if you’re strictly keto, so obviously you’re going to want to get those carbs from more nutritious whole foods). If you’re going for ketones here, obviously you’re going to want to stick with the heavy whipping cream route.
In order to keep this recipe truly keto and not cause any unnecessary stress from the keto diehards, I have the heavy whipping cream version in the recipe card and have added the other milk options to the notes.
No Churn Option:
If you don’t own an ice cream maker, no big deal! This recipe will still turn out amazing as a no-churn ice cream. Simply skip the ice cream maker and freeze the ice cream base in a freezer-safe container until it’s frozen. Viola! No churn ice cream.
Every time I make ice cream, I’m asked which ice cream maker I use. I use the Cuisinart Pure Indulgence 2-Quart Ice Cream Maker. I’ve had it for over 5 years, have made countless batches of ice cream with it and absolutely love the way the ice cream turns out!
To Vanilla Bean or Not to Vanilla Bean:
Depending on the flavor you’re going for, you can absolutely go with or without a vanilla bean. You’re already putting two tablespoons pure vanilla extract in the ice cream base to make it nice and vanilla-y, yet adding a vanilla bean adds an extra depth of flavor.
If you don’t keep vanilla beans on hand, don’t sweat it! Just be sure you use a high quality pure vanilla extract like Nielsen-Massey or Frontier.
So! Low-carb ice cream? You guys can go wild with the possibilities. Just be sure you’re choosing a milk that works best for you. I’m always a major proponent for choosing organic and paying attention to any additives.
Use this keto ice cream recipe as your base for all your low carb ice creams! Consider adding protein powder, cocoa powder, mint leaves and mint extract, matcha powder, and other ingredients that won’t spike the carbohydrate content but will boost the flavor to your liking.
Check out my other Keto Ice Cream Recipes:
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out, and thank you for your support!
Go get your cream on!
Vanilla Keto Ice Cream
Ingredients
- 4 cups heavy whipping cream see note*
- 3 egg yolks
- 4 teaspoons beef gelatin
- 2 tablespoons pure vanilla extract
- 1 whole vanilla bean scraped, optional
- 1/4 teaspoon sea salt
- 1/2 cup to 1 cup zero-sugar sweetener see note**
Instructions
- Place the bowl of your ice cream maker in the freezer and freeze overnight. Note: if you don't own an ice cream maker, no big deal! You can still make this recipe.
- Add all ingredients to a medium-sized saucepan and whisk well. Note: be sure you open and scrape the vanilla bean into the mixture prior to adding the full bean...this way you get a great deal of vanilla flavor out of it.
- Place the saucepan on the stove top and heat to medium. Cook, whisking consistently until mixture is beginning to steam but does not reach a full boil. Remove from heat and allow mixture to cool before transferring it to a sealable container. Refrigerate at least 2 hours, or until completely chilled.
- Stir the ice cream base well and pour it into your ice cream maker. Turn ice cream maker on and churn until very thick and creamy. Serve immediately for soft serve consistency or for an ice cream consistency, transfer to a sealable container and freeze for at least 2 hours. Note: if you don't own an ice cream maker, simply transfer the base to a freezer-safe container and freeze 4 hours or until completely frozen.
- Allow ice cream to thaw before scooping and serving.
Video
Notes
Nutrition
So many options!!! I love Halo Top as well and looking for all the dessert recipes that don’t involve turning on my oven now…perfect 🙂
Would you tell me how I can use this recipe and make espresso ice cream instead of the vanilla?
Hi Ellen! No problem! All you need to do for an espresso version is add 3 to 4 shots of espresso to the ice cream base (or custard) after it comes off the stove, before you put it in the refrigerator. I personally would still leave the vanilla extract in, but that’s just me. Taste the ice cream base for flavor after you add espresso and you can always add more if it isn’t espresso-y enough for you. Hope you love it!
Put a tablespoon espresso instant coffee that’s what I did and it is delicious
In agreement here for loving Halo Top Ice Cream. I really appreciate the recipe and info.
Just an fyi, though… there are carbs in Heavy Whipping Cream EVEN THOUGH the ingredients state there are zero carbs. This falls in a tricky loophole where if it is under a certain amount, “they” are not required to report it on the ingredients. One of the many, many ways we are being deceived!
Thank you!
I’m glad someone noticed this other than me! Very misleading. 1c of HWC has about 6.5 carbs, but the nutritional information shows zero carbs for the 1 tbsp. serving size.
I would be more concerned about the calorie and fat content in 1 entire cup of heavy whipping cream than 6.5 grams of carbs. But that’s just me.
@Debra Brady, True, thank you for letting folks know.
Is there an alternative to using egg yolks? I do not feel safe consuming raw eggs.
Hi Ali – the eggs aren’t raw. If you read through the instructions, you’ll see they get cooked :D. If you want to omit them altogether, you definitely can…the ice cream will just be less custard-y.
Oh my goodness, oh my goodness, oh my goodness! Julia I would give you a big hug right now if I could. I discovered keto dieting earlier this year and jumped in with both feet. After spending countless hours scouring the internet and ordering tons of expensive keto this and that ingredients (with high expectations of the weight magically falling off daily) I sit here only 6 pounds lighter after my four months of effort. I have tried various keto ice cream recipes that just haven’t ticked off all the flavor and macro boxes that satisfy me. I am definitely excited about making your ice cream recipe. Can you tell me which brand you use and where to buy it?
Hi Carol!
I’m so happy you’re excited to try the ice cream! I use Meyenberg Goat Milk, which is common in the grocery stores here, so I hope you can find it near you, too! As a side note with Keto – I wouldn’t worry too much about the amount of weight you’ve lost so much as how you feel and how your clothes fit – numbers can be super misleading, and your body is probably doing exactly what it should be. If you’re looking for additional resources and information, I highly recommend Robb Wolf’s Keto Masterclass: https://bit.ly/2wggY4c . He really is the Keto guru and has a marvelous way of explaining the ins and outs in a way that makes so much sense. Hope this helps and hope you love the ice cream! 😀 xo
Carol,
Have you thought of cutting out dairy? I tried twice and struggled to lose on Keto until my 3rd attempt at Keto where read that dairy can cause a plateau.
I cut almost all dairy (I still have butter and heavy cream) and the pounds melted off. By month 4 I had lost 28lbs and now in month 7 I’m down almost 50lbs. I have autoimmune thyroid disease so weight loss is usually especially hard, but cutting dairy worked, and my endocrinologist can barely believe the results.
Ooopsie, silly me, I meant to ask which brand of goat’s milk you use.
Is the swerve you’re using granular? Or confectioners? Or does it matter whether it is granular or powdered flr any sweetner besides swerve.
Hi Jess! I use the granular Swerve, but you can use any type of granulated zero-sugar sweetener (some folks like using Stevia or Monk Fruit Sweetener). Let me know if you have any other questions!
What if I wanted to make this a maple walnut? Any suggestions
Hi Jess,
I’d replace the zero-sugar sweetener with pure maple syrup + add some maple extract to be sure you get some awesome maple flavor. I’d also add 2/3 cup chopped roasted walnuts. Let me know how it turns out! xo
Hi Julia. Thanks so much for this recipe. I made it yesterday and it looks like pudding for some reason. I used Knox instead of beef gelatin. Could it be the reason? Thanks
Hi John! Not to worry, the ice cream base is supposed to have a thick, creamy consistency like pudding or custard. Simply give it a big stir before pouring it into your ice cream maker. If you aren’t using an ice cream maker, you can stir it up, then pour it into a freezer-safe container (thus skipping the churning process). Let me know if you have any other questions! Hope you enjoy!! xo
My batch of ice cream turned out really gummy. this is the first time i’ve used gelatin in a recipe (powdered form). Maybe i should decrease the gelatin next time?
Hi Sophia,
It’s normal for the ice cream base to be very thick and custardy before it is churned and frozen, although it shouldn’t be gummy when it’s frozen. I would use a little less gelatin on the next batch (say 1-2 tsp) and see if that helps 🙂 Hope you enjoy!
I made the other night, and it is amazing!!! I posted on Instagram (which you saw, thank you!), And I split it into two containers. In one, for my daughter who needs actually to gain weight, I made little teeny chunks from a refrigerated sugar cookie dough. She loves cookie dough ice cream but doesn’t like chocolate, so I made something that doesn’t actually exist commercially and she loves it! For the hubby and I, I put Lily’s Stevia sweetened dark chocolate chips and chopped roasted hazelnuts. It is So Good!! The only thing I changed is for the sugar substitute, I used 1/4 cup xyla, and 1/4 cup swerve granulated. It is amazing, and far better than Halo! Thank you so much for this recipe!
I made the recipe exactly as posted above with a little more than 1/3 of a cup of monk fruit sweetener. I had to recheck 2-3 times to make sure I used the appropriate amounts of everything. The gelatin turned into to a gelatinous glob. I tried to freeze it without churning it, as there was no way it would churn. It had the consistency of bread pudding, rather than ice cream. Why the gelatin? Couldn’t you just add a couple more eggs, make a traditional custard and churn it, just like you would regular ice cream? It would still be Keto. I will try again using 1 teaspoon of the gelatin, rather than 4, to see if that gives it a different consistency. But, I had to throw it out… inedible. And it clogged the drain a bit because it was too dense.
Hi!
I’m so excited I found this! Just got a Cuisinart ice cream maker for Christmas. I’ve never made ice cream before. I used a recipe from the small booklet that came with it and replaces milk and sugar with cream and sweetener, and I added the gelatin. I cooled for 4 or so hours in fridge before putting in ice cream maker. It was done in under 5 minutes as the misfire started freezing to the inside of the machine. I scooped it out but the frozen layer is stuck until it thaws. Do you know if Is this normal or did I do something wrong? Thank you so much for your recipe and time!
Hi Julie,
Was the layer of stuck ice cream very thick (say thicker than 1/4 – 1/2 inch)? It’s entirely normal to have a layer frozen to the side of the ice cream maker, but if it’s super thick, then I would say there is an issue with the maker 😀 Hope this helps!
Hi! I was wondering if unsweetened almond milk would be ok to use? Unfortunately, I have to do without the beef gelatin right now, and I’m worried about the texture and creaminess of the ice cream of I use my almond milk…
Hi Sabrina,
The ice cream won’t turn out very well using almond milk. You really need fat content from either full-fat coconut milk or a high-fat dairy option in order to get the richness and smooth texture. You can definitely skip the beef gelatin and still get a great ice cream, but skipping a high-fat milk option won’t yield a very tasty result unfortunately. I hope this helps!
Thanks! That’s what I figured, but I only had two cups of heavy cream. I went ahead and mixed the cream with almond milk at a 1:1 ratio cause I was too excited to try your recipe to wait till I make it to the store. I’ll try it tonight and see how it turns out!
This should be heavily edited as it’s misleading. Heavy whipping cream DOES have carbs!!
This looks delicious! I calculated about 32.8 carbs for the entire recipe. But you state 4 servings. I was wondering how many scoops one recipe makes?
Thanks Bonnie
If using heavy whipping cream
Hi Bonnie,
I suppose that would depend on the size of the scoop, but I got about 6 large scoops using my ice cream scooper 😀 Hope this helps! xo
Ok. Thank you! Making it tonight!!
Hi! I made your ice cream. On that first day it was delicious. Even after about 3 hours in the freezer I could scoop it out beautifully. But the following day it as as hard as rock and came out in chunks. What did I do wrong?
Is it just a madder of leaving it out for 30 minutes every time I want a scoop?
Thank you!
Hi Bonnie,
It could be from thawing it and re-freezing..when it thaws, does it soften back up?
If you use Allulose sweetener, it doesn’t freeze as hard and stays smoother, so you can scoop it. Allulose does not have a taste other than sweet and it doesn’t re-crystalize after refrigeration or freezing.
How much Allulose do you use for a pint?
Hi! So I let it thaw once and it was creamier but the sides obviously melted first and it took about 20 minutes. It was still very good. I may freeze them in individual portions using silicon « ice tray ». I could just pop out a serving and just let that one thaw as needed. Thank you
That sounds like an excellent idea, Bonnie! I didn’t have that issue with the ice cream, but probably because it goes fast when I make it. I think the iciness is common with all homemade ice creams, unfortunately 🙁 Sounds like you’ve come up with a great solution! xo
Julia, this looks amazing! Thank you, I will try this right away)
Thank you, Anna! I hope you enjoy! Let me know if you have any questions.
How long must it cool down after cooking before putting it in the fridge? It’s a little warm and wondering if I can put it in the fridge now
Hi there! I let the ice cream base cool for about 15 minutes before putting it in the refrigerator. You can put the ice cream in the refrigerator when it is still slightly warm. 🙂 Hope you enjoy! xo
Hi! Do you have a net carb content for this ice cream based off your basic ingredients?
One more question! I don’t have an ice cream maker so I cooked it on the stovetop. I used your recipe exactly, and it tastes more like a frozen custard. Did I do it correctly?
I’ve been on the paleo diet now for about a week and a half. Between the paleo desserts vs Keto, I like the Keto Desserts much better. I am trying to eat healthier with no sugar and less carbs. So what would you recommend I use for the liquid base. I’m thinking whole milk? I’m excited to try your ice cream base recipe.
Hi Lonna,
If the ultimate goal is for the lowest calorie option that still tastes great and you aren’t intolerant to dairy, I would say whole milk or goat milk would be your best bet. Let me know how you like it! xo
I accidentally used 4 egg yolks will this mess it up
Hi there! I don’t think so! If anything, four egg yolks will make it creamier and more delicious. Hope you enjoy!
can I use a simple gelatin and no the beef one in the recipe?
Hi Oly,
I haven’t tested the recipe using regular gelatin, but my gut tells me it will work. Let me know how it turns out!
I’m thinking of making it today!
Omg I’ve made it and it tastes wonderful, but it’s is so icy due to milk, full fat though…I think that whipping cream is the key ingredient for making ice cream! I’ve made tasteful ice cream once, but with whipping cream and condensed sugar milk…it worked! So creamy!
I’ve tried MANY keto ice cream recipes. All are creamy on Day 1 and become ice blocks after a few days in the freezer. I learned that the secret to scoopable keto ice cream is all about the SUGAR type. Hard to find (and expensive) ALLULOSE is the answer! I use erythritol, stevia, or monk fruit in all my recipes EXCEPT ice cream.
For ice cream, go with ALLULOSE and you can scoop it straight from the freezer a week later. Yeah, no more waiting for it to thaw.
Any by the way, yes, I tried including MCT oil, vodka, gelatin and all the other things people use to get around the fact that low-carb sugars freeze hard. You’ll thank me when you’ve tried Allulose and it tastes good too and does NOT spike blood sugar. Of course at $14 a pound on Amazon it’s a personal decision.
Gabrielle, that’s a really nice, thoughtful note for all us comment readers. I will look into Allulose. Thanks for letting us know!
I am now finding Allulose at Safeway. It’s $7.49 for a 12 ounce Bag. It also makes wonderful baked goods. If you refrigerate cheesecake or other baked goods, erythrotol will crystalize and leave a crunchy result. Allulose remains smooth.
Hi Julia,
Thanks for the recipe. I made this no churn just freezing and it came out more like a frozen custard, almost a cheese and consistency. Any thoughts? I did not refrigerate before freezing, perhaps that’s why?
Hi Ryan,
Oh no! The lack of refrigeration shouldn’t have affected it, so I’m not quite sure why yours didn’t freeze all the way. Did you make any changes to the recipe? What type of beef gelatin did you use?
Hi what if I keep the egg whites and whip them? Does it ruin the ice cream? Thanks so much
I’ve read that it’s the heavy cream that helps it keep it’s ice cream consistency. What would you say about a mix of heavy cream and coconut milk? What about coconut milk and coconut cream? Do you think these combinations would deliver less calories with the same consistency?
Just made this and added 2/3 tsp of cardamon for a rich, creamy, cardamon ice cream! Heavenly!
Okay- super super important point. HWC actually contains .95g of carbs per TBS…. so they don’t have to put it on the label…. by 4 cups of HWC does come with 64 grams of net carbs….
So the 1.5 cup serving size would actually have 24g of net carbs in it- way too much for keto. With that said, most servings are 1/3-1/2 cup and if eaten in smaller amounts is still totally doable.
I’m commiting this recipe to memory.
Amazing!
Hi there
As you’d chosen your words to let it set “at least” two hours in the fridge, I thought nothing of leaving it overnight. Of course, when it had set like Jelly (Jello) by morning I wasn’t too surprised, however this makes it impossible to “pour”, and gelatinous substance can never be stirred back to liquid.
Hi Ross,
The first several times I made the ice cream, I allowed it to sit overnight. I simply transferred the thick custard to my ice cream maker and it worked out great. Enjoy! xo
Hi!
Saw this recipe and it looks great.
Is it possible to use regular gelatin or xanthum gum in place of the beef gelatin? And if so, what measurements would be appropriate?
Thanks!
Niki
Hi, there doesn’t seem to be a net carb count on the nutritional panel, as on keto I really need this please, say per serve being 2 Tablespoons.
Regards Helen
Hi I need net carbs on this ice cream as nutritional panel does not give, as I am on Keto. Say 2 Tablespoons per serve.
Regards
Helen
Hi. I have made this 3 times and each time there has been a really odd taste. I have used Stevie as the sugar replacement. My last batch I made with coconut cream and it tasted very strong of the strange taste that I have not eaten it. Could it be the vanilla essence?
Hi Jo,
What type of vanilla extract are you using? If it’s an alcohol-based or low-quality one, it could definitely be the vanilla. I find Stevia gives an offputting aftertaste for a lot of people, so it could be the sweetener as well.
Not keto at all the 4 cups of heavy whipping cream has 64 grams of carbs in it
Maybe you’re confusing whipping cream for heavy whipping cream? My heavy whipping cream has a whopping 7 grams of carbs per cup. Organic Valley brand
You certainly don’t know much about keto! Whipping cream does not have 6.5 grams of carbs. Anybody knows that. Your vanilla ice cream was not very good.
Hi! Have you ever tried this recipe with 2 cups coconut milk and 2 cups cream? or even 3 cups coconut milk and 1 of heavy cream? I made another recipe that used 1 c of almond milk and 2 c of heavy cream but that really a bit too rich for me. Any other ingredient adjustments you would suggest with the coconut/heavy cream combo? Still trying to keep it low carb so whole milk is a no go. Thanks!
Keto or not… this is a great recipe for Diabetics, no? I’m a diabetic and I certainly appreciate how YUMMY this recipe is and it’s sugar-free!! I have added roasted strawberries to this, and it was AMAZING…
Has anyone ever tested this with coffee? Just wondering what the ratio would be to add instant coffee… instinctively, I feel like it would taste AWESOME. Would love anyone’s feedback!
I’m so thrilled you enjoy it, Lillian! I have a recipe for Keto Coffee Ice Cream right here! Hope you love it as well! xo
I Would like to make blueberry ice cream using this recipe. Please give me tips on how to add that in! And many thanks love your site! I too am like you’re not fully keto but watch my sugar/carb intake
Hi Jay!
I’ve actually never tried making blueberry ice cream, so I’m not sure the best way of going about it. For my first attempt, I would simply blend 2 cups of blueberries into the vanilla custard (after it had cooled to room temperature). If that doesn’t work out wonderfully, I would try making a blueberry simple syrup.
I just googled Keto Blueberry Ice Cream and it looks like there are multiple recipes available already. This one looks great! – https://hungryforinspiration.com/keto-blueberry-ice-cream/ Hope you enjoy!
xo
Thank you so much for this recipe! The texture and taste was just amazing! I’m keto, but I didn’t want all those calories, so I used 2 cups heavy cream, 1 cup half-n-half, and 1 cup almond milk for 216 calories and 4 grams carbs per serving. I am SO impressed with how creamy this is! THANK YOU! Next time I’m going to take out 1/2 cup more of the cream and replace with almond milk – I think it’ll still be delicious!
That sounds amazing! Let me know how it goes with the almond milk!! xoxo
I just made this. I used Knox gelatine, which is made from beef, heavy cream and Allulose. It is heavenly! I’ve tried all the keto ice creams in the store and none were very close to the real thing. This is not only a delicious, rich, creamy delight, but it’s Custard! I live on the west coast, literally. Check your mail for Anacortes, there’s only one. When I visited my US Navy son in North Carolina, they had frozen Custard soft serve places. I fell in love, but can’t find that here! This is it! Plus, just the Custard will make the base for Custard cream pies that I love and hasn’t hadn’t found a keto recipes for. You are my new best friend and I look forward to many more of your recipes! Thank you so much!
I’m so happy you like it, Catherine! It’s great to know it works our with regular gelatine 😀 Hope you’re staying well during these crazy times! xoxox
For those using Monk Fruit Sweetener:
I tried tried this recipe with Monk Fruit Sweetener and decided to use 1/6C Monk Fruit and 1/6C Maple Syrup (Im not Keto, just AIP no sugar, no dairy). All I can taste is the monk fruit and it has a very strong fake sugar flavor and after taste. But Im not giving up. I think this ice cteam will be amazing. Im going to make more with just maple syrup and combine some of both to see if I can get rid of the monk fruit taste. I think its like stevia where a little but tastes sweet, but a lot tastes very strange. I will post an update so others can have an idea of how much monk fruit to use.
Thanks so much for sharing, Jennifer! I hear ya on sugar-free sweeteners…most of them I find to be offputting, but I do seem to like Swerve the best out of everything I’ve tried. Definitely do keep us updated!! xoxo 😀
I made this ice cream in the vanilla and coffee version. I made it to put into a pie, using a no bake keto pecan crust and topping with a keto chocolate sauce. My family loved it!!! What was so nice about it was how the ice cream held up nicely for the pie, even when softened enough to cut and eat, due to the gelatin in the recipe. Thank you for making my family happy with my conversion of our Christmas pie dessert for an even better dessert with no sugar and no quilt!
Oh wow, what a fabulous idea! I’m so thrilled you and your family enjoyed it!! xoxo
Oh my goodness! I am blown away by the results! First of all, I am impressed by all of the information on all of the different ways to make this keto ice cream, so thank you for sharing all the legwork.
I used organic half and half, just because that is what I had on hand. Also, I used about 2/3-ish cup of regular Lakanto (monk fruit sweetener and erythritol), divided. 1/4 cup Lakanto whisked with the 3 yolks in a separate bowl first. Then heated up the half and half, remaining Lakanto, salt and vanilla bean seeds and vanilla bean. Then tempered the egg mixture with the heated milk mixture, then all combined and heated some more. Added the beef gelatin too! Then I strained the mixture after thickening (but not boiling!) into a bowl set in another bowl of ice water to cool it quickly. I didn’t add the vanilla extract until just before churning. I actually added more than the 2 tsp. I like a lot of vanilla flavoring!
The texture was indeed a little odd at first after taking the custard out of the fridge the next day. It was solid and sort of lumpy after stirring, but ended up churning up nicely in my Cuisinart Ice Cream Maker. The texture is slightly different and more velvety than regular ice cream, and I am surprised that the “fake” sugar aftertaste is pleasantly muted by the deliciousness of the rest of the ingredients shining through. I can’t wait until it freezes longer so I can dig in! Thanks for the awesome recipe!
Ahhh my pleasure, Leah!! I’m so happy you enjoy the recipe and that it all worked out so nicely. I appreciate the sweet note and all the feedback! Yeah, the custard mixture does throw a lot of people off…I just stir it up a bunch, and glop it in my ice cream maker and what comes out is magic 😉 Much love, m’dear! xoxo
Hi! Tried it and really liked it, but turned out a little icy. Would adding a bit of Vodka work?
Also, any recommendations on adding avocado and/or banana to this recipe?
Hi Elizabeth! I’ve noticed ice cream turns out with that icy texture if it’s over-mixed, so it could be it went too long in the blender? 100% yes to adding avocado or banana! Just note if you add banana, the recipe will no longer be keto, but if you’re okay with that, cool! I would add 1 large avocado or up to 2 large ripe bananas, and simply blend them right in with no other changes. I haven’t tested the recipe like this before but that’s are what I would do to try it out.
The goat milk version sounds amazing. The nutrition label under the recipe says (4). 1.5 cup servings but your comments about 98 cal for goats milk mentioned 1/8 of the recipe. Could you clarify which is accurate?
I used most of the ingredients except the sweetener because I’m a sugar addict and I don’t want to trigger a craving. I didn’t use an ice cream maker. So I did the non ice cream machine method and it turned out hard and icy. I want to buy a second hand Cuisinart ICE 100. I found one for a good price on FB marketplace. It’s a 1.5 quart ice cream machine. Do you think using a machine will help to make it creamy and more scoopable instead of chipped? Do you think not using sweetener contributed to the icy, hard result? I’m not an experience ice cream maker and it seems you are.
Hi Jessica! What kind of milk did you use (I’m looking for the fat percentage specifically), and did you use the beef gelatin? Let me know and I can help troubleshoot from there 🙂