Creamy Keto Vanilla Ice Cream – The Ultimate Pantry-Pal No-Churn Treat!

Chill Out with Homemade Keto Vanilla Ice Cream

Hey there, ice cream lovers! Imagine sinking into a bowl of velvety, **creamy** vanilla ice cream that’s perfectly suited for your keto lifestyle—no need for fancy gadgets or long waits. Best part? You probably already have everything you need in your pantry and freezer!

Making your own ice cream beats store-bought hands down—it’s fresh, customizable, and totally satisfying. Plus, it’s so quick and simple, you’ll have this dreamy treat ready in no time. Think of it as your new kitchen buddy for those sweet, sunny afternoons or after-dinner indulgences.

Now, I won’t won’t leave you hanging—why not try our zesty homemade pesto next, or whip up a quick salsa? The kitchen’s full of surprises!

So, grab your ingredients and let’s get scooping—the ice cream’s waiting!’

Keto Vanilla Ice Cream

This homemade keto vanilla ice cream is a creamy, smooth frozen treat made with heavy cream, eggs, and vanilla extract. It is prepared by whisking, heating, and freezing the mixture, resulting in a firm but velvety texture without added sugars or carbs.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 cup heavy cream chilled
• 3 large egg yolks fresh
• 1/2 cup eritritol or other keto sweetener
• 1 teaspoon vanilla extract

Equipment

• Mixing bowl
• Whisk
• Saucepan
• Thermometer
• Freezer-safe container
• Spoon or spatula

Method

 

1. Measure out the heavy cream and set it aside. Separate the egg yolks into a clean bowl.
   
2. In a saucepan, combine remaining heavy cream with keto sweetener and heat over medium heat, stirring constantly until the mixture just begins to steam—do not let it boil. Remove from heat and prepare to temper the egg yolks.
   
3. Whisk the egg yolks in a bowl until smooth. Gradually add a small amount of hot cream mixture into the yolks while whisking continuously to temper them. Pour the tempered yolks back into the saucepan with the remaining cream.
   
4. Return the saucepan to medium heat, stirring constantly with a spatula or spoon. Cook until the mixture thickens slightly and coats the back of the spatula—about 5-7 minutes. Use a thermometer to ensure the temperature reaches 170°F (77°C), then remove from heat.
   
5. Stir in vanilla extract. Strain the custard through a fine sieve into a clean bowl to remove any cooked egg bits. Allow it to cool to room temperature, then cover and refrigerate until thoroughly chilled, about 2 hours or overnight.
   
6. Once chilled, pour the custard into a freezer-safe container. Use a spoon or spatula to stir briefly, then place in the freezer. Every 30 minutes, stir vigorously to break up ice crystals and promote a smooth, creamy texture. Repeat 3-4 times until fully frozen and creamy. Serve directly from the freezer for best velvety consistency.
   

There you have it—rich, smooth, and totally keto-friendly vanilla ice cream that’s just a spoonful away from happiness! Try adding a handful of berries or a sprinkle of chopped nuts for extra flair. I’d love to hear how yours turns out—share your pics and tips below! Happy scooping!

Mayank

I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.