Keto Vanilla Ice Cream
Published June 6, 2021 • Updated February 27, 2026
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I perfected this 5-ingredient, egg-free recipe so it stays soft and scoopable straight from the freezer. No custard, no tempering. Just whisk, chill, and freeze.
I’ve been making this recipe since 2018, and it’s the one my kids actually request on hot days. Not because it’s ‘healthy’ (they don’t care about that), but because it tastes like real soft serve to them.
I’ve perfected this base over dozens of batches. It only needs 5 ingredients and works with or without a machine. The texture comes out creamy and smooth, and I use it as a starting point for strawberry, mocha coffee, and peppermint versions too.
Why I love this recipe
No eggs, no fuss. I skip the custard base entirely. No tempering yolks, no worrying about curdling. I’ve made custard-based versions and the difference isn’t worth the extra steps.
5 common ingredients. Everything is something I already keep in my kitchen: heavy cream, sweetener, salt, a splash of vodka, and vanilla. That’s it.
Stays soft and scoopable. The vodka raises the freezing point so you get creamy scoops instead of a frozen brick. I also use allulose, which keeps things even softer. Between the two, this scoops straight from the freezer after just a few minutes on the counter.
Real vanilla flavor. I use vanilla paste for those little flecks you see in the good stuff. You can scrape a whole bean if you want, but the paste is faster and I honestly can’t tell the difference.
If you’re looking for a low-carb frozen treat that actually tastes like the real thing, this is it. Pair a scoop with keto fudge or blend it into a zero carb milkshake on hot afternoons.
What readers are saying
“My wife just made this for me the other day using blueberries and it’s fantastic!”
➥ from YouTube subscriber @gristlepounder
“This makes great ice cream and if you don’t have an ice cream maker, you can also use a large glass canning jar and shake the ingredients until the cream doubles in size…then freeze. We also make a butter pecan version and cook the pecan in brown butter and then add to the mix before shaking. So good. Freeze for about 4 hours.”
➥ from YouTube subscriber @bitsyketo5726
How to make keto ice cream
- Combine the 5 ingredients — heavy cream, powdered sweetener, salt, vodka (or rum), and vanilla extract. Taste the mixture and add more sweetener if you want.
- Whisk until everything is fully combined.
- Refrigerate for 2 hours. This step matters. The chill time improves both flavor and texture.
- For the churned method, pour into your machine and follow the manufacturer’s instructions.
- For no-churn, add the base to a mason jar and shake until thickened, or beat with an electric mixer until peaks form. Then freeze.
Key ingredients
- Heavy cream — The foundation. If you’re dairy-free, use coconut milk instead (I have a full dairy-free recipe with adjusted ratios).
- Powdered sweetener — I use allulose, erythritol, or monk fruit. Powdered dissolves into the cream cleanly. Never use granulated here or it turns grainy.
- Salt — Just a pinch. It makes the vanilla pop.
- Vodka — The softness secret. It raises the freezing point so the batch stays scoopable. See below for substitutions if you prefer to skip it.
Explore 683+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
2 cups heavy whipping cream -
1/3 cup powdered allulose or sweetener of choice
-
1/8 teaspoon salt
-
2 tablespoons vodka or rum (see below for other substitutions)
-
1 teaspoon vanilla extract
-
1 teaspoon vanilla paste, optional
Step by Step Instructions
Step by Step Instructions
Combine vanilla ice cream ingredients
In a large bowl, combine heavy cream, sweetener, salt, vodka, vanilla extract and vanilla paste. Taste the mixture. Add more sweetener if necessary. Refrigerate mixture for 2 hours before churning or freezing.
Churn instructions
Add ice cream base to your ice cream maker and churn according to manufacturer instructions.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I make this in a Ninja Creami?
I haven't personally tested this in a Ninja Creami yet, but several of my readers have and say it works great. Freeze the base in the pint container overnight, then run one cycle. A second spin makes it even smoother. I plan to try this soon since so many people have asked about it.
Can I use coconut cream instead of heavy cream?
Yes. I've told readers it churns fine in a machine, but it comes out a little icier than heavy cream, so pull it out a bit earlier than usual. For no-churn, coconut cream works well too. Use the full can without draining the liquid. If you want a dedicated recipe, I have a full dairy-free version with all the ratios adjusted.
Why is my batch still hard after freezing?
A few things I'd check. First, make sure you're using 2 tablespoons of vodka, not teaspoons (I actually said the wrong amount in my video and had to correct it). Second, switch to allulose as your sweetener if you haven't already. It makes a huge difference in softness. Third, don't skip the 2-hour chill before churning or freezing. And always let it sit on the counter for about 5 minutes before scooping. I microwave mine for 20 seconds when I'm impatient.
Does this recipe need eggs?
No, and that's what I love about it. No tempering egg yolks, no making custard, no risk of curdling. I've made egg-based versions and this one is just as creamy with half the effort. It's my go-to for exactly that reason.
Can I add peanut butter, coffee, or Kahlua to this base?
I've tested coffee and it's become one of my favorites. Use 1-2 tablespoons instant espresso powder (finely ground, never coarse or it gets gritty). For Kahlua, I'd use about 2 tablespoons in place of the vodka. For peanut butter, I'd swirl it in after churning rather than mixing into the base so you get ribbons instead of a uniform flavor.
How many net carbs per serving?
About 1.8g net carbs per 1/2 cup serving when I use powdered allulose. That's what makes this one of my go-to keto treats. If you use a different sweetener, check the label since some blends include small amounts of sugar that change the count.
How long does this last in the freezer?
I've kept batches for 1-2 months in sealed containers with no issues. After about a month the texture gets slightly icier, but the vodka and allulose help it hold up better than most homemade low-carb versions. I use small containers so I can pull one out at a time.
I used rum instead of vodka and the slight warmth it adds in the background pairs really well with the vanilla. Wasn't sure it would make a noticeable difference but you can actually taste it. Trying a double batch next weekend.
Rum is my go-to for vanilla specifically. Vodka works but it's neutral, and the rum actually adds something. Smart on the double batch.
Having people over Saturday evening and I want dessert done ahead of time so I'm not scrambling when everyone arrives. Been staring at this recipe all week. If I make it Friday night, will it still scoop okay straight from the freezer by dinner Saturday? I noticed the vodka is in there to keep it from going completely solid (makes sense once you think about it) and I'm just trying to figure out if a full 24 hours is fine or if it starts getting too hard after that. I have an ice cream maker so I'd be churning it the normal way, not the mason jar method -- does that change anything?
24 hours is fine, could go even longer. Ice cream maker gives you a smoother result than the mason jar anyway, so you're actually better off. Pull it out 2-3 minutes before serving if your freezer runs cold.
Skeptical about the vodka, figured it was a gimmick. Scooped clean right out of the freezer with no ice crystals though, which my usual keto ice cream never does. Snow day well spent.
Ha, yeah. The vodka doesn't freeze so the whole batch stays soft. Most keto ice creams skip it, which is exactly why they're so hard to scoop.
My husband is lactose intolerant so I need to swap the heavy cream and I've been thinking about coconut cream but I'm so nervous about it! Has anyone tried it in an actual ice cream maker? I know it works in no-churn recipes but it's so much thicker and I just can't stop wondering if it'll totally mess up the churning process or if it'll actually work out okay.
Coconut cream churns just fine! It is a little icier than heavy cream, so pull it out a bit earlier than usual.
I've never considered purchasing heavy whipping cream (until now). Then I looked at the ingredient list for the conventional variety. All have carrageenan (a likely carcinogen), mono- and diglycerides (just bad stuff), cellulose gum, and polysorbate 80 (a preservative). Yuck. Could you make half and half work?
I haven't tried half and half but I would think it would still work.
Just try it!!! Delicious and so simple. BTW...go ahead and add the vanilla bean paste, you'll be glad you did. Best recipe I've used since becoming diabetic.
Vanilla paste, yes. Fuller flavor, and you can actually see the specks in the scoops. Glad this one's working for you.
Will this work with a Ninja Creami Deluxe machine?
I haven't tried it in a ninja creami but I think it would work.
Hi Annie,
Thanks for the great recipe! One question, in your video you say to " 2 teaspoons of Vodka", but the recipe call for 2 Tablespoons? I made the Mint n' Chip and it was excellent, using 2 tablespoons but I thought for sure I could taste alcohol. Which one is correct, 2 teaspoons or 2 tablespoons?
2 tablespoons is correct. Sometimes I say things wrong. hehe.
Can you make chocolate ice cream with this recipe?
Yes, I use it as a base for any flavor. My chocolate ice cream recipe is here: https://www.ketofocus.com/recipes/keto-chocolate-ice-cream/
Hi! Great recipe, what is the actual serving size?
It's about 1/2 cup
Have you tried to make Butter Pecan flavor?
Haven't made that one yet but I've been thinking about it. I'd brown some butter, let it cool completely, then mix it into the cream base. Toasted pecans folded in after churning so they don't freeze solid.
Hi,
My icecream machine is on its way from Amazon!
I can’t wait to make some keto ice cream.
I was curious about adding Peanutbutter. Have you experimented with that? Like a PB swirl or even just a full PB ice cream?
I wonder how that would effect the texture. Thanks so much for all these wonderful recipes!
Peanut butter swirl works. Warm it just a little so it stays ribbony and drizzle it in right before you freeze. For a full PB version, I'd add an extra splash of cream since PB thickens the base.
I bought a cup size ice cream maker. My first attempt with another keto recipe made my heavy whip cream taste thick and icy after letting thaw a bit. Now trying your recipe, it's chilling atm. Followed everything and I'll just measure out a cup for the maker, but I'm curious about multiple flavors. My mom makes homemade Kalua, I wanted to use some of that as a flavor but unsure how this measures out given the alcohol is vodka, and I'm craving coffee. But with a coffee flavor is adding coffee grinds a thing or instant coffee- how does adding to basic vanilla disrupt texture? Or do we just use extracts for these flavors?
Thanks!
I think you could definitely add Kalua and/or espresso powder. For the Kalua, try using 1/4 cup for every 2 cups of heavy cream and omit the vodka. In your case, if you are using a cup of heavy cream for your ice cream maker, try adding in 2 tablespoons of Kalua. Then taste the mixture and see if you have to add more.
You could also use instant espresso or coffee, just make sure it is powdered and not a coarse grind. Or else your ice cream will be grainy from the coffee grinds. Maybe try 1-2 tablespoons mixed in with all the other ingredients in this recipe (except vanilla paste). Taste and add more if needed.
Hi, I want to try this recipe out. Can I use 2 tablespoons mct oil instead of the alcohol? I have read the mct oil gives it a softer texture.
I haven't tried that but if others have, then go for it. It sounds like it would work.
Oops! I figured out what I did wrong-I accidentally put salt in place of sweetener. I have very similar containers for both, and I wasn’t paying attention!
Ha, 1/3 cup of salt would definitely explain it. The sweetener is what keeps it from freezing solid too, so worth another go.