Anjali Arora
There are days when all you crave is a cold, creamy scoop of ice cream, but the thought of dragging out an ice cream maker (or worse, realising you don’t own one) feels like too much effort. That’s exactly how this recipe was born. On a warm Sunday afternoon, while rummaging through my pantry, I decided to test a theory: could I make a truly indulgent keto-friendly vanilla ice cream without fancy gadgets?
The result was nothing short of magical—smooth, velvety, and every bit as satisfying as store-bought, minus the sugar crash. If you’re serving this at a family dinner, pair it with a slice of Sugarfree Pineapple Cake or even with Keto Apple Crisp for an extra touch of indulgence without leaving keto behind.
This no-churn delight proves that comfort can be created with the simplest of ingredients and a bit of patient stirring. So, grab your ingredients and let’s get scooping—the ice cream’s waiting!
Keto-Friendly Ingredients That Make the Magic Happen
Every ingredient in this recipe has a purpose beyond just taste—it’s about texture, structure, and keeping things keto while still feeling luxurious.
Heavy Cream (1 cup, chilled): The base of creaminess, lending body and richness that sets the foundation for a velvety scoop.
Egg Yolks (3 large, fresh): Nature’s emulsifier, yolks add thickness and a custard-like smoothness, ensuring the ice cream doesn’t feel icy.
Erythritol or Keto Sweetener (½ cup): The sugar stand-in, keeping the dessert sweet without spiking carbs. It also helps soften the texture.
Vanilla Extract (1 teaspoon): A simple yet powerful flavour booster, giving that warm, comforting aroma every vanilla ice cream needs.
Crafting Creaminess: Step-by-Step Guide to No-Churn Bliss
The process is simple, but each step is carefully designed to ensure a smooth, scoopable finish without an ice cream maker.
Separate & Prepare: Measure out the cream, then whisk the egg yolks until silky.
Sweetened Cream Base: Heat cream and keto sweetener in a saucepan until steaming—never boiling—to build flavour.
Temper the Yolks: Slowly whisk hot cream into yolks to avoid curdling, then return everything to the saucepan.
Thicken Gently: Stir over medium heat until the custard lightly coats a spatula (about 5–7 minutes, 170°F/77°C).
Flavour Boost: Remove from heat and stir in vanilla extract. Strain to ensure smoothness.
Chill Out: Cool to room temperature, then refrigerate for 2+ hours (or overnight) to deepen the flavour.
Freeze & Stir: Transfer to a freezer-safe container, stirring every 30 minutes for 3–4 rounds to break up crystals and create a creamy texture.
Serve & Savour: Once frozen, scoop straight from the container and enjoy keto-friendly indulgence at its finest.
Keto Vanilla Ice Cream
Ingredients
Equipment
Method
- Measure out the heavy cream and set it aside. Separate the egg yolks into a clean bowl.
- 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.
- 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.
- 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.
- 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.
- 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!
Insider Hacks for the Creamiest No-Churn Keto Ice Cream
Even though this recipe skips the ice cream machine, a few clever tricks can make your homemade keto ice cream rival the store-bought kind in smoothness and flavour. Here’s how to get it just right:
- Chill your tools and ingredients: Use chilled cream and a cool mixing bowl—this helps whip up a richer base and slows ice crystal formation.
- Whisk patiently while tempering: Adding hot cream too quickly to egg yolks can scramble them. A slow pour with constant whisking ensures a silky custard.
- Don’t skip the straining step: Passing the custard through a sieve guarantees that your ice cream base is lump-free and ultra-smooth.
- Stir regularly while freezing: Those 30-minute stirs aren’t optional—they break up ice crystals and create that indulgent, scoopable texture.
- Sweetness check: Erythritol can taste less sweet once frozen, so taste the custard before chilling and adjust to your preference.
- Storage hack: Store the ice cream in a shallow, freezer-safe container covered with cling film pressed directly onto the surface—this prevents freezer burn and keeps it creamy for days.
Variations to Keep Your Keto Ice Cream Exciting
Vanilla may be classic, but part of the fun of homemade ice cream is making it your own. With just a few small tweaks, you can transform this base recipe into a whole new flavour experience—all while keeping it keto-friendly.
- Chocolate Indulgence: Whisk in 2 tablespoons of unsweetened cocoa powder with the cream for a rich, fudgy twist. Add a handful of sugar-free dark chocolate chips for extra bite.
- Nutty Delight: Stir in toasted almonds, pecans, or walnuts before the final freeze. Nuts add crunch, depth, and a naturally satisfying flavour.
- Berry Ripple: Swirl in a homemade keto berry compote (using blueberries, raspberries, or strawberries with a touch of erythritol) after the ice cream has partially set. This creates beautiful streaks of colour and a fruity kick.
- Coffee Kick: Add 1 teaspoon of instant espresso powder to the cream mixture for a café-style treat that coffee lovers will adore.
- Spiced Vanilla: A pinch of cinnamon, nutmeg, or even cardamom in the custard brings warmth and a subtle twist to the familiar vanilla base.
Hi, I’m Anjali Arora — the curious heart behind Feast Chase.
To be honest, I’ve always felt most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved deeply: animals and food.