Go Back

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 cup heavy cream can use up to 1 ½ cups for richer texture
  • 4 egg yolks for extra creaminess and better texture
  • ½ cup erythritol or another keto sweetener
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowl
  • Whisk
  • Saucepan
  • Ice cream container
  • Spatula

Method
 

  1. In a saucepan, Whisk the erythritol into the egg yolk mixture and ensure it’s fully dissolved before adding the heavy cream.
  2. Add heavy cream to the egg yolk mixture and heat over medium-low heat. Stir constantly until the mixture thickens slightly, about 5–7 minutes.
  3. Remove from heat and stir in vanilla extract.
  4. Pour the mixture into a container and let it cool to room temperature.
  5. After cooking the custard, refrigerate it for 4–6 hours or overnight to fully cool and firm up before freezing.
  6. freeze for 3-4 hours, stirring every 30 minutes during the first 2 hours to prevent ice crystals and achieve a smooth texture.
  7. Scoop and enjoy your keto-friendly vanilla ice cream!