Keto Ice Cream Recipe No Churn, Creamy & Easy!
Introduction
If you’re on a ketogenic diet and miss traditional ice cream, this keto ice cream recipe is about to be your new favorite treat. It’s rich, creamy, and easy to scoop even without an ice cream machine. This recipe uses simple ingredients like heavy cream, keto sweetener, and xanthan gum to keep it low-carb and delicious.
Why You’ll Love This Keto Ice Cream
- No ice cream machine required
- Only 3g net carbs per serving
- Freezer-friendly and scoopable
- Customizable flavors (vanilla, chocolate, coffee)
- Alcohol optional—just helps with texture
Ingredients
| Ingredient | Quantity |
|---|---|
| Heavy whipping cream | 1 cup |
| Powdered keto sweetener (e.g. Swerve) | 2 tbsp |
| Vodka (optional) | 1 tbsp |
| Vanilla extract | 1 tsp |
| Xanthan gum | ¼ tsp |
| Salt | 1 pinch |
How to Make Keto Ice Cream
- In a wide-mouth jar, add cream, sweetener, vodka (optional), vanilla, xanthan gum, and salt.
- Use an immersion blender and mix in an up-and-down motion until soft peaks form (60–75 seconds).
- Cover and freeze for 3–4 hours, stirring every 30–40 minutes to maintain smoothness.
Directions
- Combine cream, sweetener, vodka, vanilla extract, xanthan gum, and salt in a wide-mouth pint-sized jar.
- Blend cream mixture with an immersion blender in an up-and-down motion until cream has thickened and soft peaks have formed, 60 to 75 seconds.
- Cover jar and place in the freezer for 3 to 4 hours, stirring every 30 to 40 minutes.
Pro Tips for Perfect Texture
- Don’t skip the xanthan gum – it prevents crystallization and keeps the ice cream creamy.
- Vodka lowers the freezing point, making it scoopable even after hours.
- Use powdered sweetener to avoid a grainy texture.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 291 |
| Total Fat | 29g |
| Saturated Fat | 18g |
| Cholesterol | 109mg |
| Sodium | 92mg |
| Carbohydrates | 3g |
| Dietary Fiber | 1g |
| Sugar | 0g |
| Protein | 2g |
| Calcium | 66mg |
| Potassium | 62mg |
Variations You Can Try
Chocolate Keto Ice Cream: Add 2 tbsp cocoa powder.
- Keto Coffee Ice Cream: Use 1 tsp espresso powder.
- Berry Blast: Fold in mashed raspberries or blueberries (watch net carbs).
Storage Instructions
Store in an airtight container in the freezer for up to 2 weeks. Let sit at room temperature for 10–15 minutes before scooping or microwave for 10 seconds.
Cook’s Note
The vodka is optional. However, I think it really helps keep the ice cream scoop able, and you don’t taste it! You can also use different flavored extracts for variety. I also like to pulse the granular sweetener in a blender or food processor to achieve a powdered consistency. I find that freezing for 3 to 4 hours produces the best consistency; however, if you’d like to soften it a bit, 10 seconds in the microwave does the trick, or remove from the freezer 15 minutes ahead of time.