Keto Ice Cream: Rich, Low-Carb Recipe You’ll Love

Cold, creamy, and remarkably scoopable—this keto ice cream hits every note of indulgence without the sugar crash. Keto ice cream made at home can be silkier than store-bought pints if you balance fat, liquid, and the right sweetener. I developed this version after testing it 12 times, adjusting sweetener levels and churning times until it held a soft scoop straight from the freezer. This recipe uses a classic French-style custard base tempered with allulose for melt and texture, plus a bit of alcohol (optional) to keep it scoopable. Read on for a step-by-step method, precise metric and imperial measurements, troubleshooting tips, and variations. If you love creamy, comforting dishes, you might also like our creamy keto Italian sausage soup, which pairs well with a simple berry garnish on this ice cream.

Why This Recipe Works

A custard base (egg yolks + cream) creates a rich mouthfeel and prevents icy crystals through emulsification.
Allulose keeps the frozen mixture softer than erythritol alone; it does not crystallize as hard and promotes a scoopable texture.
Chilling the base thoroughly before churning improves freezing time and minimizes large ice crystals.
Small amount of alcohol or glycerin reduces freezing point, helping the ice cream stay soft straight from the freezer.
Gentle tempering of yolks prevents curdling and yields a silky custard without overcooking.

Ingredients Breakdown

Heavy cream 480 ml (2 cups): The backbone of richness and fat. Use full-fat heavy cream for the creamiest result.
Unsweetened almond milk 240 ml (1 cup): Lightens the base slightly while keeping carbs low. Coconut milk (full-fat) is an option for dairy-free versions.
Egg yolks 6 large (about 120 g): Provide structure, richness, and a silken texture through emulsified fat and proteins.
Allulose 150 g (¾ cup) or granular allulose: Allulose gives the best scoopability. If you use erythritol or a 1:1 blend like Swerve, expect a firmer freeze and possible grittiness.
Vanilla extract 2 tsp (10 ml): Flavor anchor. Use pure vanilla for the best aroma.
Fine sea salt ¼ tsp (1.5 g): Enhances sweetness and rounds flavors. If using Morton table salt, use slightly less.
Optional: 1 tbsp (15 ml) vodka or 1 tbsp (15 ml) light rum — helps prevent the ice cream from freezing rock-hard. This is optional but useful in very low-sugar recipes.
Optional mix-ins (chopped nuts, sugar-free chocolate chips): Fold in after churning to preserve texture.

Substitutions with impact warnings:

Sweetener: Replacing allulose with erythritol will make the ice cream firmer and potentially slightly gritty when thawing. You can blend erythritol with a little powdered monk fruit to reduce grittiness, but scoopability will still suffer.
Dairy-free: Replace heavy cream with canned full-fat coconut milk (2 x 400 ml cans). The flavor will shift to coconut and the texture will be slightly lighter.
Egg-free: You can make an eggless version using xanthan gum (0.5–1 g) and additional stabilizers, but it will lack the custard richness and silkiness of the yolk-based version.

Essential Equipment

2–3 qt (2–3 L) heavy-bottomed saucepan for the custard.
Instant-read thermometer for precise doneness (critical).
Whisk and heatproof bowl for tempering yolks.
Fine-mesh sieve to strain the custard for a velvety texture.
Ice cream maker (churn) — 1.5–2 qt (1.5–2 L) capacity recommended. If you don’t have one, see the no-churn note below.
Shallow airtight container for freezing (preferably metal or glass for faster freeze and even texture).
Standalone option: Freeze-stir method (no churn) works but requires stirring every 20–30 minutes as it freezes to break ice crystals.

If you don’t own an ice cream maker, you can use the freeze-and-stir method or a blender with frequent scraping; both require more hands-on time and won’t be as smooth as churning.

Step-by-Step Instructions

Prep time 20 minutes, Cook time 15 minutes, Inactive time 4–12 hours chilling, Total time 4 hours 35 minutes (including chilling), Servings 6 (about ½ cup / 120 ml each).

Step 1: Warm the dairy

Combine 480 ml (2 cups) heavy cream and 240 ml (1 cup) unsweetened almond milk in a 2–3 qt (2–3 L) saucepan and heat over medium until small bubbles form around the edges, about 5–7 minutes. Stir occasionally to prevent a skin from forming. Remove from heat as soon as it reaches a gentle simmer.

Step 2: Whisk yolks and sweetener

While the dairy heats, whisk 6 large egg yolks (about 120 g) with 150 g (¾ cup) allulose and ¼ tsp (1.5 g) fine sea salt in a heatproof bowl until pale and slightly thickened, about 1–2 minutes. This aerates the yolks and helps them blend smoothly.

Step 3: Temper the yolks

Slowly ladle 120–180 ml (½–¾ cup) of the hot cream mixture into the yolk-sweetener bowl while whisking constantly, about 1 minute. Tempering prevents scrambled eggs. Then pour the yolk mixture back into the saucepan and return to low heat.

Step 4: Cook to custard stage

Cook, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon and reaches 79–82°C (175–180°F), about 3–5 minutes. Do not boil — stop at the temperature cue to avoid curdling.

Step 5: Strain and chill

Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits, then stir in 2 tsp (10 ml) vanilla and 1 tbsp (15 ml) vodka if using. Cover the surface with plastic wrap and chill in the refrigerator until thoroughly cold, at least 4 hours or overnight for best texture.

Step 6: Churn the base

Pour the chilled custard into your ice cream maker and churn according to manufacturer instructions, usually 20–30 minutes, until it thickens to a soft-serve consistency. Churning time varies; stop when it holds a soft peak and looks aerated.

Step 7: Add mix-ins and harden

If using mix-ins, fold in ½–1 cup (75–150 g) of chopped nuts or sugar-free chips by hand. Transfer the ice cream to a shallow airtight container and press a piece of parchment directly on the surface to prevent ice crystals. Freeze for at least 2 hours to firm up.

Step 8: Serve

Scoop and serve straight from the freezer. For a slightly softer scoop, let sit at room temperature for 3–5 minutes. Store leftovers as directed below.

Expert Tips & Pro Techniques

Chill thoroughly: A cold base churns faster and yields smaller ice crystals. Chill the custard at least 4 hours or overnight.
Prevent grittiness: Prefer allulose for smoothness. If you must use erythritol, blend with a small amount of powdered erythritol to reduce crystals.
Common mistake — overcooking the custard: Watch for 79–82°C (175–180°F). If you go above 85°C (185°F) the eggs can curdle and ruin texture.
Make-ahead: The custard can be made up to 48 hours ahead. Keep it covered and cold, then churn just before serving for freshest texture.
Professional trick for smoother texture: Strain warm custard and then cool it in an ice bath for 10 minutes before refrigerating. This locks in the texture and speeds chilling.
No-churn option: Whip 480 ml (2 cups) heavy cream to soft peaks, fold into a stabilized sweetened mascarpone (250 g mascarpone + 100 g powdered allulose + 1 tsp vanilla), then freeze in a shallow pan, stirring every 30 minutes for 3 hours to break crystals.
Alcohol caution: Alcohol improves scoopability but reduces freezing capacity; limit to 1 tbsp (15 ml) per batch.

Storage & Reheating

Refrigerator: Soft ice cream will melt in the fridge; do not store in the refrigerator for serving. Use the fridge only for custard before churning. Custard keeps 48 hours covered.
Freezer: Store in a shallow airtight container with plastic wrap pressed to the surface to minimize air. Freeze for up to 3 months for best quality. Over time, keto ice cream may form ice crystals.
Thawing: To serve, remove from the freezer and let sit at room temperature for 3–7 minutes for a softer scoop. Avoid microwaving—heat damages texture and creates iciness.

Variations & Substitutions

Chocolate Keto Ice Cream: Add 60 g (½ cup) unsweetened cocoa powder to the warmed dairy and whisk until dissolved. Increase allulose by 10–20 g (1–2 tbsp) if needed. Churn as directed.
Berry Swirl (low-carb): Puree 150 g (1 cup) fresh strawberries with 10–15 g (1 tbsp) allulose. Heat briefly to dissolve sweetener, cool, and fold into churned ice cream in ribbons.
Dairy-Free Version: Replace heavy cream and almond milk with 960 ml (4 cups) canned full-fat coconut milk (two 400 ml cans + 160 ml water). Use 2 tbsp (20 g) tapioca or 1/2 tsp xanthan to help with body. Texture will be slightly different.
Eggless (stabilized) Version: Use 480 ml (2 cups) full-fat coconut milk, 240 ml (1 cup) heavy cream, 10 g (1 tsp) powdered gelatin (bloomed) or 0.5–1 g xanthan gum, and 150 g allulose. Heat to dissolve gelatin/gum, chill, churn. The mouthfeel is lighter.
Lower-Fat Option: Replace 240 ml (1 cup) heavy cream with extra almond milk; expect less richness and a firmer freeze—add 1 tbsp (15 ml) alcohol for scoopability.

Serving Suggestions & Pairings

Garnish with a few macerated raspberries and a sprig of mint for contrast.
Serve alongside a warm, low-carb chocolate brownie or shortbread for hot-and-cold contrast—try it with our creamy comfort chicken mushroom wild rice soup if you want a complete dinner-to-dessert menu.
Espresso or cold-brew coffee pairs beautifully with vanilla-keto ice cream, especially if you add a splash of Ristretto.
For a savory-sweet match, serve a small scoop with a peppery shortbread or smoked almond brittle and consider the savory balance of our creamy chicken wild rice mushroom soup as a starter.

Try a creamy, savory starter to set the table before this chilled dessert, or pair with lighter fare like a citrus salad.

Nutrition Information

Per serving (1/2 cup / ~120 ml), recipe makes 6 servings:

Calories: 300 kcal
Total Fat: 30 g
Saturated Fat: 18 g
Cholesterol: 185 mg
Sodium: 90 mg
Total Carbohydrates: 5 g
Dietary Fiber: 0 g
Sugars: 1 g (from dairy; no added sugar)
Protein: 4 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my ice cream turn out icy?
A: Icy texture usually means the base wasn’t chilled enough before churning or there wasn’t enough fat/stabilizer. Always cool the custard fully (4+ hours) and consider allulose or a small amount of alcohol to reduce large crystals.

Q: Can I make this without eggs?
A: Yes. Use a dairy-free or eggless stabilizer (0.5–1 g xanthan gum or 1 tsp gelatin). Expect a slightly different mouthfeel—less custardy, more aerated.

Q: Can I double this recipe?
A: You can double the ingredients, but confirm your ice cream maker capacity first. Churn in batches if your machine holds less than the doubled volume to ensure proper freezing and aeration.

Q: Can I prepare this the night before?
A: Absolutely. Make the custard the night before, chill it overnight, then churn and freeze in the morning or just before serving.

Q: How long does keto ice cream keep in the fridge?
A: Once churned, do not store ice cream in the fridge for serving—it will melt. Custard (pre-churn) keeps safely in the fridge for up to 48 hours. Frozen ice cream lasts up to 3 months in the freezer.

Q: My ice cream is too hard straight from the freezer. How do I fix it?
A: Let it sit at room temperature for 3–7 minutes to soften. Next time, use a bit of allulose or add 1 tbsp (15 ml) alcohol to keep it more scoopable.

Q: Can I add mix-ins like nuts or chocolate?
A: Yes. Fold in ½–1 cup (75–150 g) of mix-ins after churning. Do not add during cooking—heat can change texture and melt chocolate.

Conclusion

This recipe gives a reliable, silky keto ice cream that stays scoopable and tastes indulgent without sugar. For ready-made keto pints and product inspiration, check out Rebel Ice Cream’s selection to compare textures and flavors. If you want a roundup of store-bought options to test against your homemade batch, see this KetoConnect guide to the best keto ice creams. Enjoy experimenting, and remember: chilling and the right sweetener are the keys to success.