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 heavy whipping cream
- 1 cup unsweetened almond milk or coconut milk
- ½ cup allulose or blend with erythritol/monk fruit
- 1 tbsp MCT oil optional, for creaminess
- 1 tsp vanilla extract
- ¼ tsp sea salt
- ½ tsp xanthan gum optional, for texture
Instructions
- In a mixing bowl, combine heavy cream, almond milk, and sweeteners.
- Add vanilla extract, sea salt, MCT oil (if using), and xanthan gum.
- Use a hand mixer to blend until smooth and slightly thickened.
- Pour the mixture into a freezer-safe container.
- Freeze for at least 4 hours, stirring every 60 minutes for the first 3 hours to break up ice crystals.
- Let sit at room temperature for 10 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.