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Keto Vanilla Ice Cream Recipe

This custard-based keto vanilla ice cream recipe is rich, creamy, and the perfect level of sweetness. Better yet, it’s low carb and keto approved!

If you’ve read my article on How I Won My Family Over to the Low Carb Life, you may remember that it was ice-cream that finally won my family over.

I enticed them one recipe at a time, and this vanilla ice cream was the kicker! They finally decided to join me in this keto lifestyle.

The keto vanilla ice cream recipe does require an ice-cream maker, and if you don’t have one yet, let me recommend one. The Cuisinart 1.5 Quart Ice Cream Maker is the way to go! No need to mess with rock salt. This ice-cream maker comes with a freezer bowl that is super easy to use, and even easier to clean.

To see this ice cream maker in action, check out my latest YouTube video!

Because the recipe uses egg yolks, there will be a bit of stovetop cooking involved.

The process of tempering the egg yolks should soothe any concerns some might have using raw eggs. Tempering the egg yolks removes the risk of salmonella exposure.

Sure, there are easier ice cream recipes to make without eggs but let me tell you why you want the egg yolks in your ice cream.

The more egg yolks, the CREAMIER the ice cream! Seriously, once I realized this, I never made egg-less ice cream again.

It’s the egg yolks that will give your homemade ice cream the most authentic ice cream experience possible.

The folks over at Serious Eats ran a taste test a few years back with ice cream. They made batches with zero eggs all the way to 7 egg yolks. And you know what…the higher the number of egg yolk used, the higher the approval rating!

I only use 4 egg yolks in this Keto Vanilla Ice Cream Recipe, but after reading that article, I might start experimenting with more egg yolks!

To make this ice cream, you’ll need Heavy Cream, Almond Milk, Allulose Sweetener (or another low carb granulated sweetener), Vanilla Extract, Vanilla Stevia, and vodka (the booze is totally optional).

Create an ice bath with two bowls. Ice water in the bottom bowl with the second bowl sitting on top. Set aside for later.

In a saucepan, over medium heat, bring the heavy cream, milk, and sweetener to 175 degrees F, whisking as needed.

While the ice cream liquid base is heating up, divide the eggs and put your yolks into a medium-sized bowl. If you need an idea for the leftover egg whites, check out my YouTube video HERE.

Once the sweetened milk has reached 175 degrees, remove it from the heat, and pour 1 cup into a measuring cup.

SLOWLY pour 1 cup of the hot sweetened milk mixture over the egg yolks while whisking the egg yolks vigorously.

This will temper the eggs, slowly cooking them, without scrambling them. Once done, you should have a liquid mixture of egg yolks and sweetened milk.

Now reverse that process and pour the egg/milk mixture back into the saucepan, while whisking the liquid in the pan.

Return the saucepan to the burner, and continue heating over medium heat until the temperature reaches 180 degrees F.

Remove from heat and pour the hot ice cream mixture into the ice bath bowl. Let the ice cream cool for 10 minutes in the ice bath, then remove the top bowl, cover with plastic wrap, and put into the refrigerator for 3+ hours. I don’t recommend letting it sit in the refrigerator for more than 24 hours.

Once the ice-cream mixture is cooled, remove it from the refrigerator and add the remaining ingredients. Then churn following your ice-cream maker’s instructions.

You can enjoy it straight from the ice-cream maker as a soft-serve ice-cream or put it in an ice-cream container and freeze for at least 3 hours to harden it.

Serve by itself or with your favorite ice cream toppings!

Other Keto Ice-Cream Recipes to Try

Cream Chocolate Ice Cream

Almond Butter Ice Cream with Homemade Almond Butter

Pumpkin Pie Ice Cream

Now I have a favor to ask! If you enjoy this keto vanilla ice cream recipe, please give me a star rating in the recipe card below and share this post on your favorite social media platform ?

Keto Homemade Vanilla Ice Cream

Keto Homemade Vanilla Ice Cream Recipe

Yield: 8
Prep Time: 5 minutes
Cook Time: 10 minutes
Inactive Time: 3 hours
Total Time: 3 hours 15 minutes
Go out and buy an ice cream maker today and enjoy this homemade, sugar-free keto vanilla ice-cream recipe. This is a great basic ice-cream recipe that can be used as a base for many other ice cream flavors.

Ingredients

Instructions

  1. Create an ice bath with two bowls. Ice water in the bottom bowl with the second bowl sitting on top. Set aside for later.
  2. In a saucepan, over medium heat, bring the heavy cream, milk, and Allulose to 175 degrees F, whisking as needed.
  3. While the ice cream liquid base is heating up, divide the eggs and put your yolks into a medium-sized bowl.
  4. Once the sweetened milk has reached 175 degrees, remove it from the heat, and pour 1 cup into a measuring cup.
  5. SLOWLY pour 1 cup of the hot sweetened milk mixture over the egg yolks while whisking the egg yolks vigorously. This will temper the eggs, slowly cooking them, without scrambling them. Once done, you should have a liquid mixture of egg yolks and sweetened milk.
  6. Now reverse that process and pour the egg/milk mixture back into the saucepan, while whisking the liquid in the pan.
  7. Return the saucepan to the burner, and continue heating over medium heat until the temperature reaches 180 degrees F.
  8. Remove from heat and pour the hot ice cream mixture into the ice bath bowl. Let the ice cream cool for 10 minutes in the ice bath, then remove the top bowl, cover with plastic wrap, and put into the refrigerator for 3+ hours. I don’t recommend letting it sit in the refrigerator for more than 24 hours.
  9. Once the ice-cream mixture is cooled, remove it from the refrigerator and add the remaining ingredients. Then churn following your ice-cream maker’s instructions.
  10. You can enjoy it straight from the ice-cream maker as a soft-serve ice-cream or put it in an ice-cream container and freeze for at least 3 hours to harden it.

Notes

The recipe was originally written with Swerve Sweetener, but I found Allulose provides the best ice cream texture and does not freeze up too hard in the freezer.

Nutrition Information:
Serving Size: 1/2 cup
Amount Per Serving: Calories: 283.76Total Fat: 29.64gSaturated Fat: 17.88gSodium: 53.09mgCarbohydrates: 3.01gFiber: 0.17gSugar: 2.2gProtein: 2.77g

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Wendy

Wednesday 30th of June 2021

Do you know if anyone has made this recipe with a larger, traditional ice cream freezer? I'm wondering if it would work, and if it would need to be doubled.

Cathy Dean

Friday 2nd of July 2021

Hey Wendy! I haven't tried it, but my current ice cream maker is 1.5 Quarts, so you should be able to adjust the ingredient amounts for a larger ice cream maker. So yes, if you have a 3 quart or larger ice cream maker, you should be able to simply double everything.

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