No-Churn Keto Vanilla Ice Cream
Creamy, scoopable vanilla ice cream with no machine and no sugar. Whipped cream and a sweetened base freeze into a soft, rich treat at low net carbs.
Real ice cream, no machine required
The frustration with most keto ice cream is that it freezes into a solid brick you have to chip at with a knife. The fix is two-fold: whip air into the base for a lighter set, and use allulose, a sweetener that stays soft and does not crystallize in the freezer.
This no-churn method folds a sweetened, vanilla-rich base into whipped cream, which suspends tiny air bubbles that keep the texture scoopable. A splash of vodka or a spoon of MCT oil lowers the freezing point further for that soft-serve chew.
- Use allulose, not erythritol, for a scoopable set
- Whip the cream just to stiff peaks, no further
- Let it soften 5 minutes on the counter before scooping
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Ingredients
- 2 cups heavy whipping cream, cold (net carbs →)
- 1/2 cup allulose sweetener (net carbs →)
- 1/2 cup unsweetened almond milk (net carbs →)
- 4 large egg yolks (net carbs →)
- 1 tablespoon vanilla extract or seeds of 1 vanilla bean (net carbs →)
- 1/4 teaspoon salt
- 1 tablespoon vodka or MCT oil (optional, for softer texture) (net carbs →)
Instructions
- 1In a saucepan, whisk the egg yolks, almond milk, and allulose over low heat until slightly thickened, about 5 minutes; do not let it boil.
- 2Stir in the vanilla and salt, then cool this custard base completely in the refrigerator.
- 3In a separate bowl, whip the cold heavy cream to stiff peaks.
- 4Gently fold the cooled custard and the optional vodka into the whipped cream until smooth and combined.
- 5Pour the mixture into a loaf pan or freezer-safe container and smooth the top.
- 6Cover and freeze for at least 4 hours or until firm.
- 7Let the ice cream sit on the counter for 5 minutes to soften before scooping.
Nutrition (per serving)
Recipe FAQ
Why does allulose matter so much here?
Allulose does not crystallize the way erythritol does, so it keeps the ice cream soft and scoopable straight from the freezer. Erythritol-based ice creams tend to freeze rock hard and develop a grainy texture.
Is the alcohol necessary?
No, it is optional. A tablespoon of vodka lowers the freezing point for a softer scoop without adding flavor, but the ice cream still works without it; just let it soften a few extra minutes before serving.
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What should I eat today?
Turn the ingredients you like or already have into a keto breakfast, lunch & dinner — net carbs counted.