Keto Vanilla Ice Cream Creamy & Sugar Free

Sometimes, you just want the perfect, simple vanilla ice cream—smooth, scoopable, and packed with classic flavor. This homemade Keto Vanilla Ice Cream delivers all that goodness without the sugar or carbs. Whether you’re making sundaes, topping it over keto brownies, or just eating it by the spoonful straight from the container, this recipe is a must-have for your low-carb dessert lineup.

Not only is this ice cream low carb, gluten-free, grain-free, and sugar-free, but it’s also Trim Healthy Mama friendly. And once you try it, you’ll never want store-bought keto ice cream again!

Why You’ll Love This Keto Vanilla Ice Cream

Creamy & Rich – Made with real cream and egg yolks.
Simple Ingredients – Only 6 basic ingredients—nothing weird or artificial.
Freezer-Friendly – Make it ahead and store for easy keto treats.
Customizable – Use the base recipe to create endless flavor combos.

Ingredients You’ll Need

You only need six main ingredients to make this ice cream from scratch:

Heavy Cream – Adds richness and that silky ice cream texture.
Milk – Use unsweetened almond milk, coconut milk (carton), or reduced-carb milk like Fairlife.
Egg Yolks – For added creaminess and structure. Use pasteurized eggs or temper if concerned about raw eggs.
Sweetener – A blend of erythritol, xylitol, or allulose with stevia works great. Substitute with monk fruit if preferred.
Vanilla Extract – Use a high-quality pure vanilla for the best flavor.
Vegetable Glycerin (optional) – Keeps your ice cream soft and scoopable straight from the freezer.

Tip: Skip the glycerin if you don’t mind letting your ice cream sit out for 20–30 minutes before scooping.

How to Make Keto Vanilla Ice Cream

Step 1: Blend Ingredients
In a mixing bowl or blender, combine heavy cream, milk, egg yolks, sweetener, vanilla extract, and glycerin (if using). Mix until smooth and creamy.

Step 2: Churn the Ice Cream
Pour the mixture into your ice cream machine and churn according to the manufacturer’s instructions. This usually takes 20–30 minutes, depending on your machine.

Step 3: Freeze
Transfer the churned ice cream to freezer-safe containers. Cover and freeze until firm, about 2–4 hours, depending on your freezer.

Fun Flavor Variations

Use this vanilla base to build endless custom flavors:

Mint Chip – Add peppermint extract and sugar-free chocolate chips.
Cookie Dough – Stir in chunks of keto cookie dough after churning.
Brownie Bits – Crumble keto brownies or my chocolate cheesecake crust into the mix.
Birthday Cake – Add vanilla, almond, and butter extracts plus sugar-free sprinkles.
Vanilla Bean – Use fresh vanilla bean seeds for extra depth.
Peanut Butter Cup – Mix in chopped keto peanut butter cups.
Sea Salt Caramel – Add caramel extract and swirl in sugar-free caramel sauce.

Topping Ideas for a Perfect Sundae

Top your ice cream with keto-friendly favorites for extra flavor and crunch:

Keto Candied Pecans
Sugar-Free Hot Fudge
Sugar-Free Caramel Sauce
Fresh Berries or Berry Sauce
Sugar-Free Chocolate Chips
Keto Sprinkles
Crumbled Keto Brownies or Cookie Pieces

Try it over warm desserts like my Keto Apple Crisp, Keto Blueberry Pie Bars, or Little Debbie-style Fudge Brownies for a next-level sundae experience!

Common Questions

Can I make it dairy-free?
Yes! Substitute the heavy cream with full-fat canned coconut milk. Avoid carton coconut milk—it’s too watery and will create icy texture.

Is it safe to use raw egg yolks?
If you’re concerned, use pasteurized eggs or gently heat the base (temper) until small bubbles form around the edges. I personally use raw yolks without issue.

Why use vegetable glycerin?
It keeps the ice cream soft and scoopable. If you skip it, let your ice cream sit out for 30 minutes before scooping. You can also use a tablespoon of vodka as a softening agent.

What’s the best ice cream maker to use?
I love my Cuisinart Ice Cream Maker—it’s budget-friendly and makes perfect keto ice cream every time. Definitely worth the investment!

How to Store Homemade Keto Ice Cream

Use freezer-safe pint containers, glass containers with lids, or even a loaf pan if you’ll eat it quickly. Keep it in the coldest part of the freezer to avoid freezer burn. Avoid the freezer door where temperature changes can cause ice crystals

Homemade ice cream is best enjoyed within 1–2 weeks for optimal texture and flavor.