Keto Ice Cream Recipe: 5 Easy Steps for a Creamy Treat

Keto Ice Cream Recipe That Brings Back Summer Joy Without the Guilt

You know that feeling. The sun is high, your family is enjoying cones of ice cream, and you’re left holding a bottle of water. You chose keto for good reasons—your health, energy, maybe even weight loss. But that craving for something cold, sweet, and creamy? It never left.

I was there too. Watching others enjoy those simple joys while I stayed “disciplined.” But I missed ice cream more than I thought I would. That longing led me to create a recipe. One that tasted like the real thing. One that made me feel included again. And I want to share it with you.

This keto ice cream recipe isn’t just low in carbs. It’s full of creamy comfort, customizable flavor, and that joy you thought you gave up. You don’t need to miss out anymore.

Why This Keto Ice Cream Recipe Works (And Why You’ll Love It)

Creamy Texture Without the Carbs

The secret to that smooth texture? Real ingredients. You’ll use heavy cream, egg yolks, and a touch of almond milk. These mix together to give you that thick, melt-on-your-tongue feel.

You won’t end up with a bowl full of ice crystals. You’ll get real, creamy ice cream.

Naturally Sweet – No Artificial Taste

Some keto recipes use sweeteners that leave a bitter or chemical aftertaste. Not this one. You’ll use erythritol, allulose, or monk fruit—natural options that don’t mess with your blood sugar.

Customize It to Match Your Cravings

Craving chocolate? Add cocoa powder. Want crunch? Toss in some chopped nuts or keto cookie crumbles. It’s your treat. Make it yours.

Ingredients You Need for the Best Keto Ice Cream

You might already have most of this at home:

Basic Ingredients:

• 2 cups heavy cream
• 4 egg yolks
• 1/2 cup erythritol, allulose, or monk fruit
• 1 tablespoon vanilla extract
• 1/2 cup unsweetened almond milk
• Pinch of salt

Optional Add-ins:

• Sugar-free chocolate chips
• Nut butter swirls
• Crushed pecans or walnuts
• Cocoa powder or extract flavors like mint or coffee

Keto Ice Cream Recipe: 5 Easy Steps for a Creamy Treat

Step 1: Make the Custard Base

Start by heating your cream, almond milk, and sweetener in a saucepan over medium heat. Don’t boil it. Just warm it through.

In a separate bowl, whisk the egg yolks. Slowly add the hot cream mix into the yolks, whisking constantly. This step is called tempering. It keeps the eggs from scrambling.

Pour everything back into the pan and cook it on low heat. Stir gently until it thickens a little. You’ve just made your custard base.

Step 2: Chill the Mixture

Once it’s cooked, strain the mix into a bowl to remove any bits. Add the vanilla and salt. Cover and chill in the fridge for at least 4 hours. Overnight is even better.

This step helps develop the flavor and keeps your ice cream smooth when frozen.

Step 3: Churn to Creamy Perfection

Pour your cold custard into your ice cream maker. Let it churn for about 20 to 25 minutes. You’ll see it turn into soft-serve.

No ice cream maker? You can still do it. Freeze it in a container, and stir it every 30 minutes for a few hours.

Step 4: Freeze to Set

Scoop your soft ice cream into a freezer-safe container. Freeze for 2 to 4 hours. This will give it that classic ice cream texture.

Step 5: Serve and Savor

Let your ice cream sit at room temp for 5 to 10 minutes before scooping. Add your favorite toppings. A drizzle of sugar-free syrup. A few nuts. Or eat it plain. It’s your moment.

Recipe Card

Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 4 hours
Freeze Time: 4 hours
Total Time: 8 hours 25 minutes
Yield: 6 servings

Ingredients:

• 2 cups heavy cream
• 1/2 cup unsweetened almond milk
• 1/2 cup allulose or erythritol
• 4 egg yolks
• 1 tablespoon vanilla extract
• Pinch of salt

Optional: Chocolate chips, nuts, cocoa, flavor extracts

Instructions:

1. Heat cream, almond milk, and sweetener over medium heat until hot.
2. Whisk yolks in a bowl. Slowly pour in the hot cream mix while whisking.
3. Return to the pan and cook on low until thickened.
4. Strain, add vanilla and salt, then chill.
5. Churn for 20–25 minutes. Freeze 2–4 hours. Serve.

Equipment:

• Saucepan
• Whisk
• Bowls
• Ice cream maker (or freezer container)
• Strainer

Notes:

• Allulose makes the softest texture.
• Want flavor? Add cocoa or mint extract.
• Chilling is key. Don’t skip it.

Pro Tips for Even Creamier Keto Ice Cream

• Use allulose for a scoop that stays soft.
• Strain the custard for extra smoothness.
• Add vodka (just a teaspoon) to keep it from freezing too hard.
• Don’t overcook the custard. That ruins texture.

Storing and Serving Ideas

Keep your ice cream in a sealed container. It stays fresh for about two weeks. When ready to serve, let it soften a little.

Serve with:

• Keto brownies
• Fresh berries
• Sugar-free caramel or chocolate drizzle
• Toasted almonds or coconut flakes

FAQs About Keto Ice Cream Recipe

Can I make this without an ice cream maker?

Yes, you can. After chilling, pour into a container and freeze. Stir every 30 minutes for a few hours to keep it creamy.

What’s the best sweetener for keto ice cream?

Allulose works best for a soft texture. Erythritol can make it icy. Monk fruit blends are a good choice too.

How many carbs are in this keto ice cream?

About 2–4g net carbs per serving. It depends on your sweetener and any mix-ins you use.

Can I use coconut milk instead of cream?

Yes. Use full-fat coconut milk. It’ll change the flavor, but it’s a great dairy-free option.

Your Creamy Keto Treat Is Just One Scoop Away

You don’t have to choose between your health goals and a scoop of ice cream. With this keto ice cream recipe, you can have both. It’s creamy. It’s satisfying. And it’s all yours.

Make it once. Feel the difference. Share it with someone you love. Or keep it just for you. Because you deserve a treat too.

Ready to churn your own joy? Try it today and taste the freedom.