Vanilla Keto Ice Cream

Name: Vanilla Keto Ice Cream
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 4 cups heavy whipping cream; 3 egg yolks; 4 teaspoons beef gelatin; 2 tablespoons pure vanilla extract; 1 whole vanilla bean; 1/4 teaspoon sea salt; 1/2 cup to 1 cup zero-sugar sweetener

User Reviews

4.5

87 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4 servings
Calories
421 kcal
Course
Dessert
Cuisine
American

Vanilla Keto Ice Cream

Tyler Espinosa

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Creamy low-carb vanilla keto ice cream made with just a few basic ingredients. A no-churn option included so no ice cream maker necessary!

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Ingredients

Servings

4 cups heavy whipping cream see note*
3 egg yolks
4 teaspoons beef gelatin
2 tablespoons pure vanilla extract
1 whole vanilla bean scraped, optional
1/4 teaspoon sea salt
1/2 cup to 1 cup zero-sugar sweetener see note**

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Instructions

Place the bowl of your ice cream maker in the freezer and freeze overnight. Note: if you don't own an ice cream maker, no big deal! You can still make this recipe.
Add all ingredients to a medium-sized saucepan and whisk well. Note: be sure you open and scrape the vanilla bean into the mixture prior to adding the full bean...this way you get a great deal of vanilla flavor out of it.
Place the saucepan on the stove top and heat to medium. Cook, whisking consistently until mixture is beginning to steam but does not reach a full boil. Remove from heat and allow mixture to cool before transferring it to a sealable container. Refrigerate at least 2 hours, or until completely chilled.
Stir the ice cream base well and pour it into your ice cream maker. Turn ice cream maker on and churn until very thick and creamy. Serve immediately for soft serve consistency or for an ice cream consistency, transfer to a sealable container and freeze for at least 2 hours. Note: if you don't own an ice cream maker, simply transfer the base to a freezer-safe container and freeze 4 hours or until completely frozen.
Allow ice cream to thaw before scooping and serving.

Notes

*Replace heavy whipping cream with whole milk, goat milk, or full-fat canned coconut milk according to your dietary needs.
**Sweeten the ice cream according to your personal taste. I only use 1/3 cup and find it plenty sweet. I suggest using Swerve (this is what I use), Stevia, or Monk Fruit Sweetener, but you can use any of your favorite zero-sugar sweeteners.
Swerve
Monk Fruit Sweetener
Nutrition facts are calculated based on the heavy whipping cream version of this recipe.