Below is a list of the best Keto vanilla ice cream maker recipe voted by users and compiled by us, invite you to learn together
This easy, egg-free low-carb keto vanilla ice cream maker recipe only has 5 ingredients and has dairy-free and no-churn options! It’s rich and creamy with caramel-like undertones and has a secret ingredient that makes it soft & scoopable!
On a hot summer day, this keto vanilla ice cream maker recipe is a must-have treat!
It’s super easy to make because there are no eggs involved, but yet it is still soft, creamy, and scoopable!
After perfecting the original version, I probably tested it more than a dozen times to perfect the dairy-free and no-churn options, so I’m really excited to share it with you today and can’t wait for you to try it!
Jump to:
- Frequently asked questions
- Ingredients
- No-churn method
- Easy Steps Using An Ice Cream Maker
- Toppings
- Top tips
- 馃摉 Recipe
- 馃挰 Comments
Table of Contents
Frequently asked questions
Ingredients
- Heavy Whipping Cream Or Full-Fat Canned Coconut Milk – Ice cream base
- Allulose – Sweetener and my secret ingredient to make it soft & scoopable!
- Sea Salt – Natural sweetness enhancer
- Butter, Ghee, Or Non-Dairy Butter – Adds richness, creaminess, and caramel-like undertones
- Pure Vanilla Extract– Vanilla taste (can substitute some of the extract with a vanilla bean)
- Gelatin or Guar Gum – Thickener, stabilizer, and helps prevent it from being icy. (optional ingredient)
No-churn method
If you don’t have an ice cream maker, or just don’t want to mess with one, it’s really easy to make this into a no-churn recipe!
And the best part? There’s no mixing it every 30 minutes and it’s still creamy and scoopable. How awesome is that!?!
After you simmer the mixture (our homemade sweetened condensed milk), you simply beat the remaining whipping cream or coconut cream until it’s light and fluffy!
Then, you slowly fold in the cooled, sweetened milk mixture along with the rest of the ingredients. Easy-peasy!
Easy Steps Using An Ice Cream Maker
Add 2 cups of whipped cream or 1 13.5 oz. can of the full-fat canned coconut milk, allulose, and butter (or non-dairy butter) to a medium-sized saucepan.
Bring to boil. Reduce heat and simmer for 30 to 40 minutes, or until reduced by about half and slightly thickened. This is our homemade, sweetened condensed milk.
Remove from heat and transfer to a bowl. Whisk in the pure vanilla, sea salt, and remaining whipped cream or coconut milk.
If the coconut milk is clumpy, simply run it through a blender or food processor on low until well combined.
Place plastic wrap directly onto the mixture and cool to room temperature.
Transfer to the fridge and chill for 4 hours to overnight.
This allows time for the flavors to meld together and for the mixture to get cold. If the mixture isn’t extremely cold, it will not thicken properly.
If using guar gum, very slowly sprinkle it into the mixture while whisking constantly. Do not dump it in or it will clump!
Churn according to the manufacturer’s directions. Do not over-churn, otherwise, it may turn into whipped cream!
Eat immediately or cover and freeze for 4 to 8 hours for pretty scoops 馃崹
Toppings
Here are some topping ideas I think you’ll love…
- Low Carb Caramel Sauce
- Keto Chocolate Syrup {Paleo & Vegan}
- Dairy-Free Dulce De Leche
- Keto Chocolate Chips
- Keto Sprinkles
- Edible Cookie Dough
- Low-Carb Cones (not GF!)
- Gluten-Free Cones
Or if you’re looking for more ice cream recipes, I think you’ll love this strawberry banana nice cream (dairy-free but not low-carb) from A Dash Of Megnut and this Keto Death By Chocolate Ice Cream from All Day I Dream About Food!
And this peach ice cream from Ice Cream From Scratch looks amazing too and could easily be made low-carb by replacing the sweetener with allulose.
Top tips
- If you have to freeze your bowl, make sure it is frozen – really frozen. It needs a full 24 hours in the freezer for best results (or follow the instructions for your specific machine).
- After churning, transfer it quickly from the bowl to the freezer as fast as possible. Freezing fast will help prevent large ice crystals.
- I don’t recommend re-freezing the ice cream after it has thawed, otherwise, it will be icy.
- Even though the gelatin and guar gum is optional, I recommend using one of them in the dairy-free, and especially the no-churn versions. It helps prevent it from being icy.
- Choosing between guar gum and gelatin: Both work really well, but I tend to prefer guar gum. However, guar gum is a more obscure ingredient and gelatin is very good for gut health, which is why I added the gelatin option.
- There is no gelatin option for the ice cream machine version. This is because the gelatin has to be added just before churning. However, the mixture has to be extremely cold to churn so it’s not a good idea to add boiling gelatin water, lol 馃ぃ
If you’ve tried this Keto Vanilla Ice Cream Maker Recipe, please let me know what you think in the comments below!
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