This keto ice cream recipe is an easy dairy free, sugar free, and low carb frozen dessert that everyone can enjoy, even if you’re not on a keto diet!
)
The best keto ice cream recipe
This creamy keto ice cream is absolutely delicious!
Serve in bowls, ice cream cones, or on top of Keto Cheesecake.
Without question, the most popular request I’ve been getting from readers in the past few months has been for more low carb and keto recipes.
You definitely do not need to be on a ketogenic diet, or any special diet at all, to enjoy this homemade and no sugar ice cream.
With just four ingredients, endless customization options to make different flavors, and the same luxurious creaminess of regular dairy ice cream, what’s not to love???
Also try these Keto Peanut Butter Cookies
Vanilla or chocolate keto ice cream
The vanilla keto ice cream recipe is listed below. You can use either pure vanilla extract or vanilla bean paste. Or scrape out the seeds of one vanilla bean.
To make chocolate ice cream, simply stir in one fourth cup of regular unsweetened cocoa powder along with the other ingredients. That’s it!
You can also recreate your favorite Halo Top, Rebel, or Enlightened ice cream flavors at home. Turn the basic keto ice cream recipe into unlimited new flavors, simply by experimenting with different extracts and add-ins.
Stir in diced strawberries to make strawberry ice cream, pecans and butter extract for butter pecan, half a teaspoon of instant coffee, a handful of shredded coconut, or pure peppermint extract and chopped dark chocolate to get mint chocolate chip.
Readers also love this Chocolate Keto Cake
Sugar free ice cream recipe video
Above, watch the step-by-step keto ice cream recipe video
Keto ice cream ingredients
You need just four ingredients for this recipe: coconut milk, sweetener of choice (such as xylitol or erythritol), pure vanilla extract, and a pinch of salt.
Be sure to look for full fat canned coconut milk, not lite coconut milk or the cartons of coconutmilk beverage sold in the dairy case. I have not tried substituting heavy cream.
Sugar free options that work well for the sweetener include granulated erythritol or xylitol, a low-glycemic and natural sugar alternative with 40% fewer calories that is absorbed more slowly than sugar and doesn’t have the same effect on insulin or blood sugar levels. (Just like chocolate, raisins, and avocados, it should not be fed to dogs.)
If you’re not counting carbs or watching sugar intake, you can absolutely feel free to use your favorite all purpose sweetener, such as sugar, honey, or pure maple syrup.
I have not tried allulose or stevia in this frozen dessert and therefore cannot personally recommend it here. Be sure to report back if you experiment.
The recipe is based on my Avocado Ice Cream and Coconut Ice Cream
How to make keto ice cream
Stir together the milk, sweetener of choice, salt, and pure vanilla extract. If making chocolate ice cream, stir in the cocoa powder too.
If you have an ice cream maker, prepare the machine according to the manual specific to your brand and model. (Some models need to be frozen ahead of time.)
Churn according to manufacturer’s instructions. I have a Cuisinart ice cream machine, which takes around fifteen minutes to make ice cream.
For a no churn version without an ice cream maker, freeze the mixture in ice cube trays, which can be purchased for as little as two dollars at most grocery stores or home stores like Bed Bath Beyond.
Then blend the frozen ice cubes in a Vitamix, or thaw enough to blend in a food processor or a regular blender. I like to scoop it out with an ice cream scoop for an authentic ice cream shape.
The homemade keto ice cream recipe can be vegan, paleo, egg free, dairy free, low carb, sugar free, soy free, and gluten free.
If you are looking for a low fat or fat free frozen dessert recipe, I recommend this creamy Banana Ice Cream or my favorite Lemon Sorbet.
Keto Ice Cream
Ingredients
- 2 cups canned coconut milk
- 1/3 cup erythritol, xylitol, or sweetener of choice
- 1/8 tsp salt
- 1 1/2 tsp pure vanilla extract or vanilla bean paste
- optional ingredients for desired flavor
Instructions
- Be sure to use full-fat canned coconut milk, not lite or coconutmilk beverage. If desired, you can use the seeds from a vanilla bean instead of the extract. To make the keto ice cream: Stir together the milk, sweetener, salt, and vanilla extract. If you have an ice cream machine, simply churn according to manufacturer’s directions. Or to make it without an ice cream machine, freeze the mixture in ice cube trays, then blend the frozen cubes in a high-speed blender such as a Vitamix OR thaw them enough to then blend in a food processor or regular blender. Eat as-is, or freeze an hour or so for a firmer texture. Due to not having any preservatives or stabilizers, the keto ice cream is best the day it’s made, but you can technically freeze leftovers up to a month and thaw before serving.View Nutrition Facts
Video
Notes
More Healthy Keto Recipes
Keto Cookies (Low Carb, No Sugar)
Keto Muffins, or these Keto Blueberry Muffins
I used frozen strawberries puréed, a little sugar free
Strawberry glaze, equal parts Allulose & Splenda but could have used all of either one of them! It turned out AWESOME! Like a soft serve ice cream. I did use the heavy whipping cream.
Your version sounds delicious!
Can you make this with something other than coconut milk .I am allergic to coconut?
Here is one that can be made with many other types of milk: https://lett-trim.today/almond-milk-ice-cream-recipe/%3C/a%3E%3C/p%3E
This. Is. The. Bomb!
This “ice cream” is scoopable right out of the freezer! No need to thaw for 15 min. before scooping. I added cocoa powder to make a chocolate flavor. Spoon good!
This will always be my go to recipe for ice cream!! Thank you, Katie!
I just made this, delicious! The fat from the coconut milk clumped together at first so I had to take it out and warm it then put it back in, and I had to get my spoon in there to break a few pieces up while it was churning. Any idea how to prevent that? Seems to act differently than heavy cream. Someone here mentioned using coconut cream, I think next time i will do half coconut milk and half coconut cream. Heading to your website to see what else you got!
I made this recipe using Goya coconut milk and the results were frozen too solid, probably because it had too low fat content. If I were to do it again, I would try using coconut cream, which is like coconut milk but much higher fat content. I wish there were other things to put in there to lower the freezing temperature. I did add 1/4 C cocoa and 1 t espresso powder, so the taste was fine.
Is coconut cream the part that hardens at the upper half of a can of coconut milk after chilling? Because I think I’ve also seen canned coconut cream as well. I guess they just eliminate the chilling process that way. But it’s more expensive.
I can’t have dairy, and I’m diabetic, so I buy Rebel ice cream. This is not as good, but it’s very good, and probably healthier. I will make more this weekend and use 1/4c instead of 1/3c of Erythritol. After I made it, I added a little orange extract to a small bowlful, and it tasted like a yummy cream sickle. I added a little instant coffee to another bowl and it was pretty good. Think I’ll have to add just a little more next time.
Thanks for sharing this recipe. I look forward to making a lot of variations.
I really want to try this recipe out. I am curious…what is the reason for freezing the mixture in ice cube tray and then blending? Is this a needed step?