I tried four recipes before I settled on this Keto Ice Cream. The others weren’t inedible by any means as the empty containers can attest to, but none were this creamy, this smooth, and this delicious. This is going to be the best, easies keto ice cream recipe you’ve ever made.
Keto Ice Cream Recipe | No Cook Keto Ice Cream
I just got a new ice cream maker last week, and I’ve been playing with it. I was determined to find a recipe that didn’t require making a custard because I know myself. I won’t do it and then it will be time to make ice cream and I’ll be about half a day away from having it. So I had to find something that worked without a custard.
The Keto Ice Cream recipe I settled on borrowed heavily from the Serious Eats Ice Cream recipe with only one minor tweak, which was my addition of xanthum gum, and a sugar-free sweetener. Not only was this tasty, but I got two different textures from one recipe. When freshly made, the Keto Ice Cream is like a soft serve, and very creamy. Once it’s cured for a bit, it’s a lot more like regular ice-cream. Two different tastes from the same recipe make it fun.
LOOKING FOR MORE TASTY FROZEN TREATS?
- My Mango Frozen Yogurt is a delicious and simple way to satisfy your sweets craving while lowering your carb intake at the same time.
- My Keto Blueberry Ice Cream is a delicious, sweet treat to keep you cool this summer without feeling guilty.
The recipe steps are:
- Mix all ingredients well
- Put into ice cream maker and swirl for 30 minutes
Also, after much experimentation, this is the Ice Cream maker that I use and now just adore. You can click here or on the image below to use my affiliate link at Sur La Table.
★ Did you make this recipe? Don’t forget to give it a star rating below! Just click on the stars in the recipe card to rate.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1/3 cup Truvia
- 2 tablespoons milk powder
- 1/4 teaspoon Xanthan Gum
- 1-2 teaspoons vanilla extract
Instructions
- Mix together sweetener, dry milk powder, and xanthum gum, and whisk well to avoid lumps.
- Pour in the milk, cream, and vanilla extract and mix until the sweetener is dissolved.
- Pour into ice cream maker and churn until set.
- it tastes a lot creamier when fresh, and a lot more like ice cream when it’s been allowed to cure in the freezer. Try it both ways and see which you prefer.
Notes
Nutrition
Don’t forget to check out my Keto Desserts Cookbook!
Featuring recipes for many classic, high-carb favorites that have been reworked to be “fat bombs,” which help keep your macros in balance, as well as prevent you from craving all the things you usually can’t eat when you’re trying to lose weight. Many of the more than 100 recipes require no more than 10 to 15 minutes of prep time, and they taste as delicious and indulgent as they sound—how about Chocolate Peanut Butter Pops, Mocha Cheesecake, or Almond Butter Bombs?
Jo-Ann W
If I wanted to flavour this, lemon for instance, would I reduce the liquid but the amount of lemon juice. Thanks.
URVASHI PITRE
Yes I would do that.
Terry
I have a huge unopened bag of egg white protein powder. Do you think I might be able to sub the milk powder with this and would the ratio be the same? I’m new to making ice cream and don’t want to waste ingredients. Thanks.
Sharon
add 1 /2 tsp of Blue Lotus masala chai powder to the mix for another variation…the hardest part about this recipe is sharing it with others, I wanted it all!
Patricia
I am eating Keto friendly food because I have issues with sugar, sugar alcohol, and gluten. I have several cake and cookie recipes but have not enjoyed them. Hoping you might have something I could try,
URVASHI PITRE
Did you check the recipe index? I have tons of keto desserts
Tracy
I’m confused. I thought the baking blend has sugar in it, right?
URVASHI PITRE
Oops I need to fix that! It’s not baking blend. It’s regular Truvia
Becca
Can you please post the serving size? Looks good, I plan to try it.
Linda
I have been making a seriously eats ice cream for a few years. However, since I’ve been eating low carb I have avoided ice cream. Tonight after watching my husband eat yet another ice cream treat I decided to make this ice cream since I had all the ingredients. OH MY GOODNESS !!! I followed the recipe exactly. I will certainly be making this recipe again. Thank you !
URVASHI PITRE
Yes!! Now be sure to eat that right in front of him.
Sarah
This recipe is labeled as “keto” while listing whole milk as an ingredient. Please note that milk is not keto.
URVASHI PITRE
With the exception of straight up carbs I don’t think one element makes an entire recipe Keto or not. I look at overall carb counts to determine whether I consider something low carb or not. I hope that helps
Delaney
Whether dairy is keto it not is debatable, depending on the sources one researches.
And this is exactly the kind of ice cream recipe I’ve been hunting for. Thank you to the cook!
URVASHI PITRE
You’re welcome. I think Keto for me is all about the macros and GI. Yes Dairy as Keto or not is debatable and also dependent on amount of dairy, amount of fat or protein that accompanies it etc. My goal w Keto has always been about reducing insulin release. The best proxy we have for that are total carbs and Glycemic indices. High protein milk is not the worst thing you can have–in small quantities.
DairyQueen
I tried ice cream in my new ice cream maker on Friday night and it didn’t quite turn out as I wished. You’ve convinced me I need to go get the xantham gum I was debating. I also subbed in some almond milk to keep the lactose (well, carbs) as low as possible. Do you think the almond milk is messing it up?
URVASHI PITRE
I think even if the almond milk were messing it up, the xanthum would help. I was very resistant to getting it. It sounded gimmicky. I read up about the thickening web it creates and that convinced me to try it. I did try 2 versions without it. Not as thick.
DairyQueen
Ok, def going to try it. Thanks for doing the testing! The pics of your ice cream look amazing. I might have to also make your cake recipe and treat myself to cake and ice cream since next weekend is a special occasion. You are rolling out fantastic recipes just as I need them! So great.
Eric
DairyQueen, did you ever try this again? How did it work out? I find one of the keys to making good ice cream is using cold ingredients, making sure the churn is very cold (I keep my freezer at 0 degrees F), and churning it just until it starts holding a peak.
HeatherK
Maybe you could try coconut cream instead of almond milk. That would be thicker of itself and still lactose free if that’s the issue.