Learn how to make the BEST keto ice cream with just 3 ingredients! No ice cream maker needed, it’s an easy recipe that comes with 10 flavor options!
If ice cream could be its own food group, I’d advocate for it.
It’s no secret that I love myself some keto desserts. I’m someone who enjoys desserts every single night. After dinner, you’ll find me reaching for something sweet…like clockwork.
While I love myself a good chocolate chip cookie or a fudgy brownie, my go-to will always be ice cream.
Can you eat ice cream on keto?
While ice cream is traditionally high in sugar and carbs, there are plenty of keto friendly ice creams on the market.
Brands like Halotop, Rebel, and Enlightened have all introduced a range of frozen desserts that cater to those who follow a low carb diet. However, they can cost a pretty penny, with pints averaging around $10 a pop!
Luckily, you can easily make your own at home with simple and easy ingredients.
Why this keto ice cream recipe will be a dessert staple-
- 3 Ingredients. Just heavy cream, sweetener, and xanthan gum!
- No ice cream maker needed. And no blender too. Just using a hand mixer and transfer into a jar to freeze up!
- Two minutes of preparation. The hard part is waiting for this dessert to freeze up!
- Over 10 flavor options! The base is vanilla flavored, but you can change it up a plethora of ways.
What I love about this dessert is just creamy it is. It’s the perfect addition to tons of desserts too, like cheesecake, pancakes, or even a mug cake!
How to make keto ice cream
The Ingredients.
- Heavy cream- Also known as double cream or thickened cream. Do not use reduced fat or light versions of the cream, otherwise, the ice cream will not set as desired.
- Powdered sweetener- A powdered form of any keto granulated sweetener. I never buy the expensive packaged options and instead, make my own. Xylitol, erythritol, and monk fruit sweetener are all fantastic options.
- Xanthan gum- Thickens the ice cream and gives it that scoopable texture.
- Vanilla extract- Optional, but only add it if you are making the original vanilla flavor. This can be changed to other flavor extracts.
The Instructions.
Make the mixture: In a deep jar, add all the ingredients and gently mix. Using an immersion or stick mixer, blend the mixture until it has thickened and soft peaks form.
Freeze it up: Cover the jar and place it in the freezer for at least 4 hours, stirring every 40 minutes, to ensure it doesn’t ice up.
Serve: Scoop it out and serve immediately.
Tips for success
- Add 1 tablespoon of vodka to the mixture to help with the creaminess and ability to scoop the ice cream. You will not taste any alcohol in the ice cream.
- You must regularly stir the mixture, to ensure it does not ice up.
- If you own an ice cream maker, you can use that instead of simply freezing it. If you choose this option, double the ingredients.
Flavor variations
- Chocolate– Add 3 tablespoons of unsweetened cocoa powder to the mixture.
- Cookies and cream– Replace the vanilla extract with almond extract and add 1 cup of crushed keto Oreos.
- Cookie dough– Fold through 1/4 cup of keto edible cookie dough.
- Strawberry– Add 1/2 cup sliced strawberries and, if desired, strawberry extract.
- Mint chocolate chip– Replace the vanilla extract with peppermint extract and fold through 1/2 cup sugar free chocolate chips.
- Butter pecan– Add 1/2 teaspoon butter extract and 1/4 cup chopped pecans.
- Salted caramel– Fold through 1/4 cup of sugar free caramel syrup.
- Peanut butter cup– Drizzle peanut butter and add chopped up keto peanut butter cups.
- Birthday cake– Add 1/4 cup sugar free sprinkles and 1/2 teaspoon butter extract.
- Brownie batter– Add 3 tablespoons of unsweetened cocoa powder and 1/2 cup chopped keto brownies.
Storage instructions
- To serve: If your ice cream is too icy once removed from the freezer, you can microwave it for 15 seconds or let it sit for 15 minutes.
- To store: The ice cream will become icier if re-frozen. If you have leftovers and need to re-freeze them, place them in a new container and store them in the freezer for up to 1 month.
More keto frozen dessert recipes to try
Frequently Asked Questions
Halotop creamery has a range of keto approved ice cream, which have between 3-6 grams of net carbs per serving.
If you are following a calorie controlled diet, keto ice cream it not the best option. It is low in carbs but high in fat and calories. You may prefer to make low calorie ice cream instead.
Most grocery stores, health food stores, and supermarkets stock keto ice cream. Depending on where you are located, you may order it online.
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Keto Ice Cream With 3 Ingredients | No Ice Cream Maker Needed
Ingredients
- 1 cup heavy cream
- 2 tablespoon sugar free powdered sugar
- 1/4 teaspoon xanthan gum
- 1 teaspoon vanilla extract optional
Instructions
- In a deep and wide jar, add all your ingredients and mix. Using an immersion or stick mixer, beat everything together until it thickens and soft peaks form.
- Cover the jar and place it in the freezer for at least 4 hours, stirring every 40 minutes, to ensure it doesn't become too icy.
- Remove from the freezer and let sit for 15 minutes, before serving.
Video
Notes
Nutrition
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
I don’t use sugar free products, how much regular powdered sugar would I substitute?
Thank you, Elise
Yum!!! I’m going to try and make this, this weekend! Thanks for the recipe!
Love this. One question, could I cut the cre a bit with some milk to dial back the richness? Will it still set up so nicely?
Where exactly do I find sugar free powdered sugar
Linked to a homemade version
Powdered erythritol (Swerve) is what I like to use. You could also use monk fruit which is usually an erythritol blend unless you use an extract. Stevia might work, but if you’re on keto be careful of one’s blended with maltodextrin which is a sugar. As a side note erythritol says it has carbs, but humans don’t possess the needed enzymes to break it down, so most of the carbs don’t count ☺️
Could I put this into an ice cream machine?
Haven’t tried, I don’t see why not!
Is there anything that can be used in place of the xantham gum as I don’t have any on hand? Love your recipes!
Not that I’ve tried 🙂
I am definitely going to make this; maybe even later today! I’ve seen many mason jar ice cream recipes and they all say SHAKE for 5 minutes. 🙁 Can’t do that, so the immersion blender is a wonderful idea. I am hoping I can use coconut cream as I’ve seen others that do use it. All the variations are great! Thanks~!
What do you use for your cone? Looks good. Is there a low-carb version you’ve made?
Working on it 🙂
Hey Arman,
Would like to start with a kudos to you as totally love your recipes and dedication to offer healthier options to the world full of easily accessible processed unhealthy offering.
Could you guide me if we can use Psyllium husk instead of Xanthum Gum for the ice cream recipe?
I have been following your blog as I find your recipes easy to make with easily available ingredients. I also love it when you share ideas on substitutes that one can use while you also give ideas on how we can make the ingredients (eg Almond flour/meal) at home.
Keep it going as many people are being enlightened to move to a healthier path ditching carbs and sugar (which cannot be avoided completely as most ingredients have a fair share of these anyways).
P.S. Are you that young or this is an old picture (just intrigued)?
All the best and be blessed.
Hi Farzana-That won’t work at all, it will create clumps 🙂 You are welcome to experiment and see.
Can i use a regular blender instead of a stick blender?
You can!
I saw another recipe that called for mct oil for a better scoop able ice cream can I use that in this recipe instead of vodka because I will be giving this to kids.
Sure, that could work
You could use a chaffle for a type of cone substitute. Makes a wonderful ice cream sandwich.
Genius idea!
I finally did get around to making this twice. Once with cream and once with coconut cream. I was a little disappointed, but it probably was my fault if I didn’t whip it enough. It was a little “flat”. I knew it would be icy by freezing it, but I couldn’t eat 4 servings. So, next time I will try reducing it to 1 or 2 servings…and probably eat 2 servings!! I’ve got to figure it out as I miss ice cream so much. Thanks for the recipe!
Fantastically delicious~ as is every single recipe you post mister! It’s amazing, & I’m so happy to have found your site a couple of years back. I come here first, every time, no matter what I’m looking to make~ or even just to browse for inspiration💡🤸♀️🎈 Appreciate you so much! Thanks for all your time & effort.