3-Ingredient Keto Ice Cream Recipe
This keto ice cream recipe is a rich, creamy low-carb dessert made with just 3 ingredients: heavy cream, powdered sweetener, and vanilla extract. It churns into a soft serve texture in about 15 minutes and can be frozen for a few hours when you’re craving scoopable, keto-friendly ice cream at home.
After testing this recipe with an ice cream maker attachment and powdered sweetener, I found this simple method creates the smoothest texture while keeping the ingredient list short and budget-friendly. Whether you prefer vanilla or chocolate, it’s an easy way to enjoy homemade ice cream without the high price tag of store-bought keto options.
Table of contents
Why You’ll Love This Ice Cream
If you’re tired of spending a fortune on specialty keto ice cream, this homemade version is about to become a freezer favorite!
- Only 3 simple ingredients.
- Rich and creamy, with a soft-serve texture in about 15 minutes.
- Freeze it longer for classic scoopable ice cream.
- Easy to customize with your favorite keto-friendly flavors and mix-ins.
- More affordable than buying keto ice cream by the pint.
Ingredient Notes
Cream: Heavy cream creates the rich, creamy base that gives this ice cream its smooth texture. Avoid lower-fat substitutes, which can lead to an icy consistency.
Sweetener: Powdered keto sweetener, such as Swerve, dissolves more easily than granulated sweeteners and helps create a smoother texture. Granulated sweeteners can leave the finished ice cream slightly gritty.
Extract: Pure vanilla extract gives this recipe its classic flavor. You can swap it for other extracts to create different flavor variations.
Keto Ice Cream Flavor Variations
Once you’ve mastered the basic recipe, it’s easy to switch things up with different flavors and mix-ins to create your perfect bowl of keto ice cream.
- Chocolate: Add 1/4 cup unsweetened cocoa powder.
- Mint Chocolate Chip: Add peppermint extract and sugar-free chocolate pieces.
- Butter Pecan: Add butter extract and chopped pecans.
- Vanilla Bean: Use vanilla bean paste or scraped vanilla beans.
- Mocha: Add cocoa powder and a small amount of espresso powder.
For the best texture, add nuts, chocolate pieces, and other mix-ins during the last few minutes of churning.
Dairy-free option: Full-fat coconut cream is the closest substitute for heavy cream, though the texture may be slightly icier, and the nutrition information will change.
How to Make Keto Ice Cream
STEP ONE: Whisk the heavy cream, powdered sweetener, and vanilla extract together until the sweetener dissolves and the mixture is slightly frothy.
STEP TWO: Pour the mixture into the ice cream bowl while the mixer is running. Churn for 10 to 15 minutes, or until the ice cream is thick and resembles soft serve.
STEP THREE: Enjoy immediately for soft-serve-style ice cream, or transfer to a freezer-safe container and freeze for 3 to 4 hours, until firm and scoopable.
How to Make Keto Ice Cream Without an Ice Cream Maker
You can still make this keto ice cream without an ice cream maker. Whisk the ingredients together and pour the mixture into a chilled loaf pan. Freeze and stir every 30 to 40 minutes during the first 2 to 3 hours to help break up ice crystals. Continue freezing until the ice cream reaches your desired consistency.
Tips for Success
A few simple tips will help you get the creamiest texture and the best results every time.
- Make sure the ice cream bowl attachment has been frozen for 16 to 24 hours before starting.
- Use a powdered sweetener for the smoothest texture.
- Churn only until the mixture reaches a soft serve consistency.
- For chocolate keto ice cream, whisk 1/4 cup unsweetened cocoa powder into the cream mixture.
Why Is My Keto Ice Cream Hard?
Homemade keto ice cream often freezes harder than traditional ice cream because it doesn’t contain regular sugar. Let the ice cream sit at room temperature for 15 to 20 minutes before scooping. For the smoothest texture, use a powdered sweetener and store the ice cream in an airtight container to help minimize ice crystals.
How to Store Keto Ice Cream
Store keto ice cream in a shallow, airtight freezer-safe container for up to 3 weeks. For the best texture, press plastic wrap or parchment paper directly against the surface before sealing the container. When ready to serve, let the ice cream sit at room temperature for 15 to 20 minutes to soften before scooping.
Keto Ice Cream Recipe
Equipment
Ingredients
- 2 cups heavy cream
- ⅓ cup Swerve powdered sugar
- 1 tablespoon vanilla extract
Instructions
- Whisk together 2 cups heavy cream, 1/3 cup Swerve powdered sugar, and 1 tablespoon vanilla extract in a large mixing bowl until the sweetener dissolves and the mixture looks frothy.
- Place the frozen ice cream bowl attachment onto your stand mixer. With the mixer running, slowly pour the cream mixture into the bowl. Mix for 10-15 minutes, or until the texture looks like soft serve.
- Serve immediately, or transfer the ice cream to a freezer-safe storage container and cover. Freeze for 3-4 hours to firm up the ice cream to a scoopable consistency.
Notes
- Freeze the KitchenAid ice cream bowl attachment for 16-24 hours before starting this recipe.
- For chocolate keto ice cream, whisk 1/4 cup unsweetened cocoa powder into the cream mixture before churning.
- Store leftover ice cream in an airtight freezer-safe container for up to 3 weeks.
- The ice cream freezes firm. Let it sit at room temperature for 15-20 minutes before scooping.
- The carbs listed for each ½ cup of ice cream is 10 grams. After subtracting the sugar alcohols and erythritol, each serving has a net carb amount of about 2.67 grams.
Nutrition
More Keto Dessert Recipes
If you’re craving more low-carb treats, these easy keto desserts are sure to satisfy your sweet tooth!
- Chocolate Keto Mug Cake
- Keto Peanut Butter Fudge
- Keto Cookie Dough Bites
- Keto Cake Mix Cookies
- Keto Chocolate Chip Cookie Fat Bomb
