Keto Sugar Free Vanilla Ice Cream (NO CHURN)

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Keto Sugar Free Vanilla Ice Cream (NO CHURN)

You can make incredibly easy, creamy, sugar-free vanilla ice cream at home without an ice-cream maker! This no churn delicious keto vanilla ice cream will be soft and scoop-able right out of the freezer! Just 2 total carbs per serving! Perfect for those on a low carb diet or keto diet!


You need just 5 simple ingredients to make this easy, no churn, creamy sugar-free vanilla ice cream at home. This ice cream tastes so decadent and creamy, you will be amazed!

Sure, you can certainly buy many different keto low carb ice cream on the market today, but for some of us, the low carb sweeteners used cause digestive issues.

There is really no need to buy any store bought keto ice cream after you make this simple no churn ice cream at home. You will be hooked at how easy it is and how deliciously creamy it is RIGHT OUT OF THE FREEZER.

Plus, there are so many ways to change up the flavors with this basic sugar free vanilla ice cream recipe!

No Churn Low-Carb Ice Cream Recipe

I wrote my first single serve vanilla ice cream recipe back in 2013, but it needed an ice cream machine to make it work perfectly. I decided an update to that homemade ice cream recipe was in order.

Since I wanted something simple for my next book I’m in the process of finishing for my publisher, I knew this vanilla ice cream needed to be EASY and that meant no ice cream machine needed!

My next book is based on my 6 Week Sugar Detox Course and all the recipes will be simple ingredient whole foods and quick as well. The other change to the recipes in my new book will be the serving amounts.

All the meals you see here on my website are family friendly and make a whole lotta servings, like 8 or more. For the new book, which will be more like a 30 day sugar detox cleanse, it’s meant for a single person to do on their own, so servings are 4 or less!

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Do I have to use eggs?

I wanted this recipe to be creamy right out of the freezer, just like my amazing Butter Pecan Ice Cream, and the only way to do that is with my secret ingredient you will read about below.

I will say, yes, you most certainly need to use eggs to make this the creamiest ice cream you have ever had! You can not replace the eggs with anything, I’m sorry, they are needed for the creamy texture of this sugar-free ice cream.

Ingredients for Homemade Keto Ice Cream

  • Egg yolks are a must for this recipe to make it luscious and smooth! You just can’t swap anything else for the yolks!
  • Heavy whipping cream is also a must if you want the satiating taste that comes from good healthy fat! Every single bite will be heavenly!
  • Low Carb Sweeteners I linked to my Natural Sweeteners Guide and Conversion chart if you prefer to change the sugar substitute I’ve used.
  • Pinch salt
  • Vanilla Extract or you can scrape one vanilla bean into the ice cream base.
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Secret Ingredient for Soft Keto ICE CREAM Recipe

The secret ingredient that makes perfectly soft, scoop-able ice cream right out of the freezer is all in the low-carb sweeteners.

I use a combination of two kinds for this recipe, but the one that is essential to the ice cream not crystalizing is the liquid Allulose. Do not swap it out. Do not use a granulated sweetener or you will end up with an icy block.

I first discovered the ability of liquid Allulose to keep ice cream soft, when I made my Coffee Semi-freddo recipe. It was amazing! If you want to use Monk fruit, you should process it in a food processor to make it finer in texture. Without the liquid allulose your ice cream will have a firmer consistency.


The recipe card and nutritional information with option to print the recipe is at the very bottom of this post.

  • Start with a double boiler or place a bowl over a pot of simmering water over medium heat.
  • Whisk the yolks and confectioner’s sweetener together in the bowl and continue to stir until it thickens, about 5-8 minutes.
  • Stir constantly then test thickness by scraping the back of a spoon ( I used a wooden spoon) along the bottom of the bowl. If you can clearly see the bottom when you scrape, it should be done. Remove from heat and set aside.
  • Pour the heavy cream, Allulose, salt and vanilla extract in a stand mixer with the whisk attachment. Blend until stiff peaks form. Taste and adjust sweetener if needed.
  • Stir a spoonful into the egg mixture to temper the eggs. Continue to spoon about 3 more times. Place the mixer on low speed and pour in the egg mixture to combine them together.
  • Pour this into your loaf pan and freeze for 4-5 hours.

More Sugar Free Ice Cream Flavors You Can Make

Maple Ice Cream– add ½ teaspoon maple extract and ½ teaspoon cinnamon

Peppermint Ice cream– add ½ teaspoon peppermint extract and ⅓ cup chunks of sugar free mint chocolate

Strawberry Ice Cream– Add ½ teaspoon berry extract and ½ cup chopped strawberries

Coffee Ice Cream– Add ½ teaspoon coffee extract and a shot of espresso

Keto Ice Cream Toppings

  • Sugar Free Whipped Cream
  • Magic Shell Chocolate Sauce
  • Sugar Free Caramel sauce
  • Lily’s Sweets Sugar Free Chocolate Chips


Can I replace liquid Allulose with liquid stevia?

You can not replace liquid Allulose with the same amount of liquid stevia. Liquid stevia is used in small amounts as it is 300 times sweeter than sugar.

Can I replace liquid Allulose with granular Allulose?

Yes although I have not tested this out, I do believe you will get the same soft texture using granular Allulose.

Can I lower the fat content and replace the cream?

You could use whole milk to replace the heavy cream in this ice cream recipe. I do not recommend using unsweetened almond milk in place of the heavy cream, as you won’t get that creamy texture.

Can I replace egg yolks with egg whites?

No, do not replace the egg yolks with egg whites. The yolks are what produces the creamy soft ice cream.

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Can I replace Swerve confectioners with granular stevia blends?

I would not use any granular stevia blends unless you can find one that is a finer confectioners style. Be careful as many stevia blends actually include sugar in some form. Always read the ingredient list.

How to Store Sugar-Free Ice Cream Recipes

Once you poured the ice cream mixture into your loaf pan, cover with plastic wrap and freeze for 4-5 hours or place into an airtight container instead of a loaf pan. This will last 2 months in the freezer.

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