You can make incredibly easy, creamy, sugar-free vanilla ice cream at home without an ice-cream maker! This no churn delicious keto vanilla ice cream will be soft and scoop-able right out of the freezer! Just 2 total carbs per serving! Perfect for those on a low carb diet or keto diet!

KETO SUGAR FREE VANILLA ICE CREAM

You need just 5 simple ingredients to make this easy, no churn, creamy sugar-free vanilla ice cream at home. This ice cream tastes so decadent and creamy, you will be amazed!

Sure, you can certainly buy many different keto low carb ice cream on the market today, but for some of us, the low carb sweeteners used cause digestive issues.

Do I have to use eggs?

I wanted this recipe to be creamy right out of the freezer, just like my amazing Butter Pecan Ice Cream, and the only way to do that is with my secret ingredient you will read about below.

Ingredients for Homemade Keto Ice Cream

Egg yolks are a must for this recipe to make it luscious and smooth! You just can’t swap anything else for the yolks!
Heavy whipping cream is also a must if you want the satiating taste that comes from good healthy fat! Every single bite will be heavenly!
Low Carb Sweeteners I linked to my Natural Sweeteners Guide and Conversion chart if you prefer to change the sugar substitute I’ve used.
Pinch salt
Vanilla Extract or you can scrape one vanilla bean into the ice cream base.

Secret Ingredient for Soft Keto ICE CREAM Recipe

The secret ingredient that makes perfectly soft, scoop-able ice cream right out of the freezer is all in the low-carb sweeteners.

I use a combination of two kinds for this recipe, but the one that is essential to the ice cream not crystalizing is the liquid Allulose. Do not swap it out. Do not use a granulated sweetener or you will end up with an icy block.

HOW TO MAKE SUGAR FREE VANILLA ICE CREAM

The recipe card and nutritional information with option to print the recipe is at the very bottom of this post.

Start with a double boiler or place a bowl over a pot of simmering water over medium heat.
Whisk the yolks and confectioner’s sweetener together in the bowl and continue to stir until it thickens, about 5-8 minutes.
Stir constantly then test thickness by scraping the back of a spoon ( I used a wooden spoon) along the bottom of the bowl. If you can clearly see the bottom when you scrape, it should be done. Remove from heat and set aside.
Pour the heavy cream, Allulose, salt and vanilla extract in a stand mixer with the whisk attachment. Blend until stiff peaks form. Taste and adjust sweetener if needed.
Stir a spoonful into the egg mixture to temper the eggs. Continue to spoon about 3 more times. Place the mixer on low speed and pour in the egg mixture to combine them together.
Pour this into your loaf pan and freeze for 4-5 hours.

Keto Ice Cream Toppings

Sugar Free Whipped Cream
Magic Shell Chocolate Sauce
Sugar Free Caramel sauce
Lily’s Sweets Sugar Free Chocolate Chips

FAQs

Can I replace liquid Allulose with liquid stevia?

You can not replace liquid Allulose with the same amount of liquid stevia. Liquid stevia is used in small amounts as it is 300 times sweeter than sugar.