Keto Ice Cream Recipe That Tastes Like the Real Deal (No Ice Cream Maker Needed!)

Let’s be real—being on keto doesn’t mean you stop craving ice cream. Especially after a long day, when the kids are finally asleep and all you want is something cold, creamy, and satisfying. The good news? You can have that dreamy dessert and stay in ketosis.

Today, I’m sharing my go-to keto ice cream recipe that’s easy, delicious, and doesn’t require an ice cream maker. Whether you’re new to keto or just looking for a simple sweet fix, this is one of those recipes you’ll come back to again and again. Bonus: it’s made with just a few ingredients you probably already have!

Ingredients You’ll Need

This keto ice cream is ultra-creamy and low in carbs thanks to heavy cream and a keto-friendly sweetener. Here’s the full list:

• 2 cups heavy cream – This is your rich, creamy base.

• 1/3 cup powdered erythritol – Keeps it sweet without the carbs. Powdered works best for smooth texture.

• 1 tsp vanilla extract – Classic flavor that never gets old.

• Pinch of salt – Just a little brings out the sweetness.

• Optional: 1 tbsp MCT oil – This keeps your ice cream scoopable straight from the freezer.

• Optional: 1/2 tsp xanthan gum – Helps prevent iciness and gives a smoother texture.

That’s it! No bananas. No weird protein powders. Just clean, simple keto ingredients.

How to Make Keto Ice Cream (Step-by-Step)

Step 1: Whip the Heavy Cream

In a large bowl, use a hand mixer or stand mixer to whip the heavy cream until it reaches soft peaks. This adds air and fluffiness to your ice cream.

Tip: Don’t over-whip it or you’ll get butter!

Step 2: Mix the Flavor Base

In another bowl, stir together the powdered erythritol, vanilla extract, salt, and MCT oil (if using). Add xanthan gum now if you’re using it.

Step 3: Fold It Together

Gently fold the flavor mix into the whipped cream. You want to keep as much air as possible, so don’t stir aggressively.

Step 4: Freeze

Transfer the mix to a freezer-safe container (a loaf pan works great). Smooth the top and cover tightly with plastic wrap or a lid.

Freeze for at least 4–6 hours, or overnight for best results.

Pro Tips for Perfect Keto Ice Cream

• Don’t skip the MCT oil: This doesn’t affect taste, but it does make the texture creamier and easier to scoop.

• Let it sit for 5–10 minutes before scooping: Like many homemade ice creams, it gets firmer than store-bought. Just give it a few minutes at room temp.

• Add mix-ins! Stir in chopped dark chocolate, keto cookie pieces, or swirl in some peanut butter before freezing.

Variations to Try

Once you’ve mastered this vanilla base, the sky’s the limit! Here are a few flavor ideas to mix things up:

• Keto Chocolate Ice Cream: Add 1/4 cup cocoa powder to the sweetener mix.

• Mint Chocolate Chip: Add 1/4 tsp mint extract and some sugar-free chocolate chips.

• Strawberry Swirl: Mix in pureed strawberries (just a few to keep it low-carb) before freezing.

• Mocha: Add 1 tsp instant coffee + 1 tbsp cocoa powder to the mix.

How to Store Your Keto Ice Cream

Store your ice cream in a tightly sealed container in the freezer. It’s best eaten within 2–3 weeks, although let’s be honest—it probably won’t last that long!

If it’s rock hard after a few days, just let it sit on the counter for 10 minutes before scooping. That’s totally normal with keto recipes that don’t use stabilizers or fillers.

Nutritional Info (Per Serving)

Yields about 6 servings.

• Calories: 320

• Fat: 32g

• Protein: 2g

• Total Carbs: 3g

• Fiber: 1g

• Net Carbs: 2g

Note: Macros may vary slightly depending on exact ingredients used.

FAQ: Keto Ice Cream Edition

Is keto ice cream actually good?

Yes! When done right, it’s just as creamy and satisfying as the real deal—without the sugar crash. You just need the right balance of fats, sweetness, and a little patience while it freezes.

Can I use almond milk instead of cream?

Not for this recipe. Heavy cream is what gives it that classic thick, creamy texture. Almond milk would make it icy and thin.

Do I need an ice cream maker?

Nope! This recipe is no-churn and perfect for beginners. If you do have an ice cream maker, feel free to churn it for even fluffier texture—but it’s totally optional.

What’s the best sweetener for keto ice cream?

Powdered erythritol is ideal for smoothness. You can also use allulose or a blend like Lakanto. Just avoid granular sweeteners, which can get gritty when frozen.

Final Thoughts

This keto ice cream has been a total lifesaver for me on my low-carb journey. I’ve made it during summer BBQs, cozy winter nights, and even for birthday treats when I didn’t want to feel left out.

It’s simple, customizable, and so satisfying. You’ll never miss that sugar-laden stuff from the store again.

So grab your ingredients, clear a spot in your freezer, and whip up a batch tonight. You deserve a treat that doesn’t derail your goals!

Ready to take your keto game to the next level?
Grab my 30-Day Lazy Keto Meal Plan or my 100 Keto Recipes for Weight Loss Cookbook for even more simple, satisfying low-carb recipes.

Your journey to fat loss and food freedom is just getting started. 💪🍦