Easy Keto Ice Cream Recipe
creamy, and easy keto ice cream recipe that satisfies your sweet cravings without the carbs. This no-churn dessert delivers a velvety texture and bold vanilla flavor, making it the perfect low-carb treat for hot days or late-night snacking.
Equipment
- Mixing bowl
- Hand mixer or whisk
- Freezer-safe container with lid
- Silicone spatula
- Measuring cups and spoons
Ingredients
- 2 cups low-carb milk
- 2 large eggs
- 1/2 cup keto sweetener erythritol or monk fruit
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder or 50 g sugar free chocolate
Instructions
- Combine low-carb milk with keto sweetener in a mixing bowl and stir until dissolved
- Beat the eggs in a separate bowl until smooth
- Slowly add the eggs into the milk mixture while stirring continuously
- Pour the mixture into a saucepan and cook on low heat while stirring constantly until slightly thickened
- Remove from heat and stir in unsalted butter until fully melted
- Add vanilla extract and optional cocoa powder or melted sugar free chocolate and mix well
- Allow the mixture to cool completely at room temperature
- Transfer to a freezer safe container or ice cream maker
- Freeze until firm stirring every 30 to 60 minutes if not using a machine
- Let sit for a few minutes before serving for a softer texture
Notes
For a chocolate version, add 2 tablespoons of unsweetened cocoa powder.
Fold in keto chocolate chips or nuts during the final stir.
Store in an airtight container for up to 2 weeks.
