keto ice cream

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Craving something sweet? Thanks to this low carb ice cream recipe, you can enjoy your favorite dessert all summer long — even on the keto diet.

This keto ice cream is incredibly easy to make. You don’t need an ice cream maker or any other special equipment, just three ingredients and a few mason jars. This no churn ice cream recipe takes five minutes to prepare and is the perfect no-guilt summertime treat.

For this recipe, you will need:

  • Heavy whipping cream
  • Monk fruit sweetener
  • Pure vanilla extract

The Secret Ingredient to No Sugar, Low Carb Ice Cream

One glance at the nutrition facts and you know this is no ordinary ice cream recipe. It contains just 3.91 grams of net carbs per cup, while a leading brand of vanilla ice cream contains 28 grams of total carbohydrates — all of which are sugar[*].

Monk Fruit Does Not Raise Blood Glucose Like Regular Sugar

The secret to this recipe is monk fruit, one of the most popular sweeteners on keto and several low calorie diets. Monk fruit contains 150-200 times the sweetness of cane sugar, with zero calories[*]. Used in China for up to 1,000 years, it is a relatively new ingredient in Western culture. It is used in keto and low carb recipes, as it has no effect on insulin or blood sugar.

Monk Fruit Has Numerous Health Benefits

Monk fruit helps to fight allergies, infection, and diabetes[*]. It also has high levels of antioxidants, helping to fight against free radicals, oxidative stress and inflammation. Magrosides, the compounds in monk fruit that give it its extreme sweetness, are the nutritional powerhouses responsible for the high levels of antioxidants. In fact, magrosides have even been shown to inhibit reactive oxygen species and DNA oxidative damage[*].

Monk fruit can be found in health food stores or on Amazon. If you have trouble finding monk fruit, you can substitute another keto-friendly sweetener. Stevia, erythritol and Swerve all provide the same glycemic benefits, resulting in a sugar-free ice cream.

How to Make This Recipe Dairy Free

If you do not tolerate dairy, you can swap in almond milk or coconut milk for the heavy cream. But know this: Swapping out a non-dairy milk will affect the texture of your ice cream. Coconut milk and almond milk freeze differently than dairy, resulting in a more ice-like texture. Here are a few tips to combat that:

  1. Allow your ice cream to thaw: When using a non-dairy milk, allow your ice cream to thaw on the counter first, resulting in a soft serve ice cream texture.
  2. Add egg yolks: Egg yolks add a layer of creaminess to your ice cream, resulting in an ice cream similar to a custard (this recipe uses 3 egg yolks, coconut cream and cocoa powder to make keto chocolate ice cream)
  3. Add peanut butter or almond butter: To make a vegan keto ice cream, combine coconut cream with peanut butter for a thick consistency, like in this recipe.

A Note on Keto Dairy

When selecting your heavy cream, choose the highest quality you can reasonably afford. Select an organic, grass-fed dairy product, ignoring the low-fat or fat-free products lining store shelves.

Heavy whipping cream and heavy cream are high in fat and contain zero carbs, making them ideal for the ketogenic diet. If you can’t find organic options for either of these two products, do not substitute milk, half and half or condensed milk. These dairy products are high in carbs (even a glass of whole milk contains over 12 grams of carbs), which isn’t ideal for a keto recipe.

How to Make Your Favorite Ice Cream Flavor

This vanilla bean ice cream base can easily be modified to make your favorite flavor. Add in any number of keto-friendly toppings, like dark chocolate chips, pistachios or berries. Make the base per the instructions below, then stir your toppings into the mason jars with a spoon.

Enjoy This Keto Ice Cream

This keto ice cream recipe is incredibly easy to prepare and perfect for satisfying your sweet tooth. Simply combine your three ingredients in a mason jar (serving as your ice cream machine) and shake well. Once the ingredients are mixed, add in your favorite toppings, if desired. Screw the lids on the jars, and place into the freezer.

Your delicious, no churn ice cream will be ready in as little as 4-6 hours. It’s a good to check on your ice cream every hour or two to ensure the ingredients haven’t separated. If so, simply unscrew the lid, stir and refreeze.

With less than 5 grams of net carbs and only three ingredients, this is one keto dessert you can feel great about. And if you love this recipe, check out these other keto-friendly ice cream recipes:

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Easy No Churn Keto Ice Cream

keto ice cream

Finally, a keto ice cream recipe that doesn’t require fancy equipment! This no-churn keto ice cream recipe will satisfy that sweet tooth.

  • Author: Sara Blackburn
  • Prep Time: 5 minutes
  • Total Time: 6 hours 10 minutes
  • Yield: 4
  • Category: Dessert
  • Cuisine: French

Ingredients

  • 2 cups heavy whipping cream, divided
  • 4 tbsp monk fruit sweetener, divided
  • 1 1/2 tsp pure vanilla extract, divided

Instructions

  • In two wide-mouth mason jars, add 1 cup heavy whipping cream, 2 tbsp monk fruit sweetener, ¾ tsp vanilla extract.
  • Shake vigorously for 5 minutes.
  • Place jars in the freezer and allow to freeze until solid, about 4-6 hours. (Approximately every two hours, shake jars a few times to move cream around).
  • Serve chilled and enjoy!

Nutrition

  • Calories: 400
  • Fat: 44.05g
  • Carbohydrates: 3.91g
  • Fiber: 0g
  • Protein: 2.45g

Keywords: keto ice cream

Sara is the face behind Real Balanced, a blog dedicated to sharing low-carb recipes. She lives in Milwaukee with her husband and their Boston terrier.

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Responses (21)

  1. I cannot figure out how you came up with 4.2 net carbs. I use Land of Lakes heavy whipping cream which has 0 carbs. The monkfruit has 16g carbs minus the 16g sugar alcohol. Where did the 4.2 carbs come from? Thanks

  2. If one was interested in adding some Pure Keto MCT oil powder such as vanilla or chocolate to each mason jar how much would one add to each jar? Also, would the monk sweetener measurement need to be adjusted? Thank you!

  3. Hi Steve, you can add as much as you like. Start small and adjust from there. You’ll probably want to decrease the monk fruit a bit because the vanilla and chocolate powders have stevia in them. Let us know how it goes!

  4. Hey April, most all heavy cream actually has at least 0.5 gram of carb per tablespoon. Some companies do not accurately portray that on their nutrition labels.

  5. Hi Steve! You could add a scoop of the PK collagen or MCT oil powder. You would likely need less monk fruit sweetener if you use the PK collagen, which contains stevia.

  6. I used my Cuisinart ice cream for this recipe and I almost cried when I took the first spoonful. I think something happens when you go keto. Your taste buds wake up when you get to experience delicious, but sugar free treats like this. The only change I made was I added all ingredients at once, I used Whole Earth sweetener, and 2 tsp of vanilla extract. It was fabulous!!

  7. What is whole earth sweetener? I’ve looked locally and can’t find monk fruit 🙁

  8. It’s very difficult to find pure monk fruit sweetener and if you can find it, it is extremely expensive (around $30 for 3-4oz). Pure monk fruit has 0 carbs and is a natural sugar. Most of the monk fruit sweetener you can buy is mainly comprised of erythritol (sugar alcohol) mixed with a smidgen of monk fruit in order to pass what it’s “advertising”.

    So if you see the product label of having #grams of carbs with the same #grams of sugar alcohol (from the erythritol), then you’re basically just buying 99% erythritol.

  9. Can you and how do you substitute Monk with Stevia? With 2 cups of whipping cream I used 2 tbsp of TraderJoe’s organic Stevia, it seemed too sweet when I tried a little when I shook it after 2 hours. The 2 tbsp of Stevia is half of what this recipe calls for in Monk. One website even calls for an even slightly higher conversion ratio of Monk to Stevia and I only used half! I’m a little disappointed.

  10. I was also wondering how this ended up with 4.2 net carbs? Are you making 2 servings per jar?

  11. I am going to try this recipe for the first time. I’m going to use Stevia that also has Maltodextrin as one of it’s ingredients (I guess for bulk). It is rated as a 1 to 1 sugar ratio. What is the ratio of the Monk Fruit Sweetener to Sugar so that I will know how much Stevia to use. Has anybody done this before?

  12. Made this and substituted Stevia extract, 2 small scoops. Sweetness was pretty good, however after 2 hours in the freezer everything was pretty solid, couldn’t shake anything up. Also, it froze hard as a rock, had to leave the jar on the counter for a while in order to try and even eat it, and the consistency was a bit weird. Would love to try again if anyone has any idea on how to prevent it from freezing so solid.

  13. Have to agree with Brandon. The consistency was amazing after freezing for about 3 hours – tasted just like ice cream. However, after freezing overnight and leaving it out before eating it since it was frozen solid, the consistency was off.

  14. I give this recipe 5 stars. It’s so simple to make and turns out yummy. I can add different flavorings, even a little fresh fruit like strawberries to make strawberry ice cream.

  15. Going to try adding about 1/4 cup of MCT oil. I’ve seen in other recipes that adding some vodka or MCT oil prevents it from freezing solid. Wish me luck!

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