Vanilla Keto Ice Cream
User Reviews
4.5
Vanilla Keto Ice Cream
Description
This Vanilla Keto Ice Cream blends heavy whipping cream, egg yolks, beef gelatin, and pure vanilla bean or extract to create a dense, rich frozen treat with keto-friendly sweetness. The gelatin helps improve texture, giving the ice cream more body and reducing iciness. The mixture is heated carefully on the stove to meld flavors and dissolve gelatin without boiling, then chilled fully before churning.
Using an ice cream maker produces a creamy, scoopable texture. For a soft-serve style, serve immediately after churning; otherwise, freeze for at least two hours for a firmer consistency. Vanilla bean adds more natural flavor depth, though extract alone suffices. The sweetener amount is adjustable to taste using keto-approved sugars like Swerve or monk fruit.
While designed for ice cream machines, the recipe notes you can still make it without one, likely by freezing and stirring manually. Chilling the base well and using the gelatin helps create a smoother texture if you skip churning.
Variations can be made by substituting whole milk, goat milk, or canned coconut milk for heavy cream, based on dietary needs. Adjust sweetness carefully to maintain keto compliance.
Ingredients
- 4 cups heavy whipping cream see note*
- 3 egg yolk
- 4 teaspoons beef gelatin
- 2 tablespoons vanilla extract pure
- 1 vanilla bean scraped, optional, whole
- 1/4 teaspoon salt sea salt
- 1/2 cup zero-sugar sweetener see note, to 1 cup
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
- You can substitute heavy cream with whole milk, goat milk, or full-fat canned coconut milk depending on your dietary preferences.
- Adjust the amount of zero-sugar sweetener to suit your taste; around one-third cup is often enough.
- Using a vanilla bean adds extra depth of flavor compared to vanilla extract alone.
- If you don't have an ice cream maker, chilling and stirring the mixture manually during freezing can still yield good results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Serving | 11/2 cup | |
| Calories | 421kcal | 21% |
| Protein | 1g | 2% |
| Fat | 50g | 77% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
