You have no idea how many cartons of sad, icy keto “ice cream” I’ve thrown away. I was so close to giving up, convinced that creamy, scoopable ice cream was just something I had to say goodbye to. But I’m stubborn. After what felt like a million tries, I finally figured it out. This recipe is my trophy. It’s the one I guard with my life, the one that makes my friends forget they’re even eating something low-carb. It’s rich, it’s smooth, and it’s the real deal.
Here’s What to Grab for This Creamy Goodness
The magic of this Keto Ice Cream Recipe is all in using the right stuff. Don’t be tempted to swap things out, at least not the first time you make it!
- 2 cups of heavy whipping cream. Get the good, high-fat kind, and make sure it’s super cold.
- 1 cup of unsweetened almond milk. I’ve also used canned coconut milk (the thick stuff) when I want it to be ridiculously rich.
- 3/4 cup of allulose. Okay, let’s have a real talk. Allulose is the key. It’s what keeps this from turning into an ice block. If you absolutely can’t find it, a powdered erythritol/monk fruit blend is the next best thing, but the texture won’t be quite as perfect.
- 4 large egg yolks. This is what makes it a real custard. Save the whites for an omelet!
- 1 tablespoon of MCT oil or melted coconut oil. It sounds weird, I know, but this little bit of extra fat is like a secret weapon for a smooth texture.
- 2 whole teaspoons of real vanilla extract. Please, not the clear imitation stuff. It makes a world of difference.
- A small pinch (about 1/4 tsp) of xanthan gum. This is my little bit of insurance. It’s totally optional, but it helps guarantee a silky-smooth finish.
- A pinch of sea salt. It won’t taste salty; it just makes the vanilla and cream flavors sing.
So, How Long Is This Going to Take?
I’m not going to sugarcoat it; making a real custard-based Keto Ice Cream Recipe isn’t instant. But almost all of the time is just waiting around, I promise. Here’s the game plan:
- Prep Work: You’ll be actively doing things at the stove for about 15 minutes. That’s it.
- The Chill: This is the most important step. The custard needs to get completely cold. I always just make it the day before I want to churn it and let it hang out in the fridge overnight. In a pinch, 4-5 hours will do.
- Churn Time: Your ice cream machine will do all the heavy lifting here, which usually takes about 20-25 minutes.
- The Final Harden: After churning, it needs a few hours (at least 2, maybe 3) in the freezer to firm up into a proper, scoopable ice cream.
Alright, Let’s Make Some Ice Cream
Follow along with me. I’ll walk you through every step. You’ve got this.
Step 1: Warm the Cream
First thing, pour your heavy cream and almond milk into a saucepan. Put it over low heat. We’re just looking for it to get warm and steamy. Don’t walk away and let it boil!
Step 2: Whisk the Yolks
While the cream is warming up, put your egg yolks and allulose into a bowl. Whisk them together until they get lighter in color and a little fluffy. This shouldn’t feel like a chore; it only takes a minute or two.
Step 3: The Scary-Sounding Part (That’s Actually Easy)
This is called tempering, and it’s how you keep from making sweet scrambled eggs. Just take your whisk and, while you’re whisking the eggs constantly, slowly pour in about a half-cup of the warm cream. Once that’s mixed in, you can dump the whole bowl of the egg mixture back into the saucepan with the rest of the cream. See? Easy.
Step 4: Cook the Custard
Keep the heat on low and stir pretty constantly with a spatula, scraping the bottom of the pan. You’ll feel the mixture start to thicken. You’ll know it’s ready when it’s thick enough to coat the back of your spoon. If you can draw a line through it with your finger and the line holds for a second, you’ve nailed it.
Step 5: Strain, Flavor, and Chill It Down
Turn off the heat. Stir in your vanilla, MCT oil, and salt. If you’re using the xanthan gum, sprinkle it in now while you whisk so it doesn’t clump up. Now, pour the custard through a little mesh strainer into a clean bowl. This is my secret to a guaranteed-smooth ice cream. Cover the bowl with plastic wrap—make sure you press the plastic right onto the surface of the custard—and get it in the fridge. Let it chill completely.
Step 6: The Magic: Churning
When your custard base is cold, pour it into your ice cream maker and let it do its thing. It’s so fun to watch it thicken up. In about 20-25 minutes, you’ll have a glorious, thick, soft-serve style ice cream. The temptation to eat it all right now will be strong.
Step 7: Let It Firm Up
Scrape every last bit of that amazingness into a container. A bread loaf pan is actually perfect for this. Cover it and stick it in the freezer for a couple of hours. When you’re ready to eat, let it sit on the counter for 5-10 minutes to soften up just a bit for the perfect scoop.
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My Favorite Ways to Eat This Stuff
Honestly, a plain scoop of this Keto Ice Cream Recipe is heaven, but if you want to get fancy…
- My Go-To Sundae Situation: A big scoop, a drizzle of melted keto chocolate, a dollop of sugar-free whipped cream, and some salty chopped pecans. It’s perfect.
- With Berries: Just top it with a handful of fresh raspberries. The tart and sweet combo is incredible.
- The Brownie Meltdown: This one is non-negotiable. You have to try putting a scoop on a warm keto brownie. It’s life-changing.
- Instant Affogato: Pour a shot of hot espresso or strong coffee right over a scoop in a mug. It’s simple, and it feels so elegant.
- Cookie Sammies: Take two of your favorite keto cookies and make a little ice cream sandwich. It’s the best kind of messy.
You Really, Really Need to Try This
I’m so passionate about this Keto Ice Cream Recipe because it was such a game-changer for me. It’s the one thing that makes me feel like I’m not missing out on anything. It’s pure comfort in a bowl. Please, if you make it, I’m not just saying this—I would genuinely love for you to come back and tell me about it in the comments. Let me know what you thought!
Keto Ice Cream Recipe
Finally a creamy scoopable Keto Ice Cream Recipe that's not an icy brick! This easy rich homemade vanilla custard is a total game-changer.
Ingredients
- 2 cups heavy whipping cream cold
- 1 cup unsweetened almond milk
- 3/4 cup allulose (or a powdered erythritol blend)
- 4 large egg yolks
- 1 tablespoon MCT oil or coconut oil
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon xanthan gum (optional)
- A little pinch of sea salt
Instructions
Step 1 Warm The Cream
Just pour your heavy cream and almond milk in a pan on low heat. let it get warm and steamy no boiling.
Step 2 Whisk The Yolks
In a bowl whisk the egg yolks and allulose together. they'll get pale yellow and kinda fluffy.
Step 3 Mix Em Together
Okay now slowly pour a little bit of the warm cream into the eggs while you whisk. this is tempering. then pour it all back in the saucepan.
Step 4 Cook The Custard
Keep the heat on low and stir with a spatula. just keep it moving till it gets thick enough to coat your spoon.
Step 5 Strain and Chill
Turn off the heat. stir in your vanilla mct oil and salt. pour it all through a strainer into a clean bowl. cover it and pop it in the fridge for at least 4 hours but overnight is best.
Step 6 Churn The Ice Cream
Once the base is super cold pour it in your ice cream maker. turn it on and let it do its thing for like 20-25 minutes.
Step 7 Freeze It
Scrape the ice cream into a loaf pan or any container. cover it and freeze it for 2-3 hours so it gets firm enough to scoop.
Notes
Nutrition Information:
Yield:
10Amount Per Serving:Calories: 200
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