Keto Vanilla Ice Cream
Published June 6, 2021 • Updated June 7, 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 hundreds of 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.
No churn instructions
Add ice cream base to a mason jar and shake until thickened then freeze or whip base with an electric mixture until fluffy, add to ice cream container and freeze.
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.
Is this the only keto ice cream recipe I need?
For me, yes. I built this as a base and use it for nearly everything frozen, from strawberry and chocolate to mint chip, coffee, and butter pecan. The vanilla is neutral enough that I just whisk in whatever flavor I want before the chill step. It runs about 1.8g net carbs per 1/2 cup with powdered allulose, no eggs and no custard, and the splash of vodka keeps it scoopable straight from the freezer. Once I had this one down, I stopped buying pints entirely.
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.
Swapped allulose for powdered erythritol and it scooped firmer after a few days in the freezer. The vodka is what keeps this from turning into a solid block, so if you're tempted to leave it out, don't.
My son pulled it straight from the freezer expecting that rock-hard block you get with most keto ice creams and just stood there looking confused when the scoop went right through. He actually looked at me like I had switched it out on him. Turns out the vodka really does the job on the texture.
Ha. That face. Rum does the same thing if you ever want to try a variation.
That vanilla paste gives this something I haven't tasted since my grandmother's summer batches, four stars only because I refuse to admit anything beats hers, but I've already made this twice in two weeks.
Those flecks in the base do something extract alone can't. Four stars is generous when grandma's summer batches are the benchmark.
Fourth batch of this and I finally tried adding vanilla paste on top of the extract. The difference is real. The flavor reads as more rounded and less sharp, and I'll be using both from here on.
Four batches in and you finally got there. The paste softens that sharp edge the extract alone can have, especially in a base this simple where there's nothing else to hide behind.
Thought ice cream was just off the table forever when I went keto two years ago. Made this last weekend and that first scoop out of the freezer (soft, no chiseling required) kind of broke me a little in the best way. The vodka trick is genius and I'm never going back to fighting a frozen brick.
That 'no chiseling' part is the whole point. Two tablespoons of vodka, not teaspoons (I said the wrong amount in my video and had to go back and fix it). Don't skip it.
My son is nine and extremely opinionated about ice cream. I didn't tell him this was keto. He ate a full bowl, came back for a scoop straight from the container, and then I caught him at the freezer again before school the next morning. The scoopable texture is what got him, I think (he's spotted 'healthy' frozen desserts before based on that rock-hard, icy consistency alone). Double batch this weekend.
Nine-year-olds are ruthless about texture. That before-school freezer raid is the only review that matters. Double batch it.
I went keto six months ago and mentally wrote ice cream off the list. Made this last week and it came out of the freezer soft and actually scoopable, which I genuinely was not expecting. The vodka trick is such a smart idea.
Six months in and already at homemade ice cream. Allulose is the other piece of it too. It doesn't freeze as solid as erythritol, which is half the reason it stays soft.
I was nervous about the vodka (just feels weird in a dessert) so I used a tablespoon of rum instead, and it worked so well. You can't taste it at all, just that soft, scoopable texture straight from the freezer like it says. My first time making homemade ice cream and I kept waiting for something to go wrong, but it just... didn't. Going to try it with a little coconut extract next time.
Coconut extract next time for sure. Go easy though - 1/2 teaspoon max, it's way more concentrated than vanilla and easy to overdo in a base this simple.
Ran out of vodka and used spiced rum instead, which I know isn't quite the same thing, but the trace of molasses it brings to the base is freaking unbelievably good. It doesn't read as boozy at all, just warmer and somehow more rounded, and now I can't go back to plain vodka. I also doubled the vanilla paste and skipped the extract entirely, so between the two swaps this version is something else. The texture straight from the freezer is softer than most full-sugar ice creams I've made in my Cuisinart. One other thing I worked out: if you're doing the mason jar shake method, shake it harder than feels necessary and for longer than the recipe suggests (I went about 4 minutes), the base gets noticeably thicker before it even hits the freezer and the final scoop holds its shape better. Third batch in three weeks and the rum version isn't going anywhere.
Spiced rum I wouldn't have expected but the molasses rounding out allulose's flatness makes complete sense. Four minutes on the jar - longer than I go. Trying the rum version next.
Almost skipped this when I saw vodka in the ingredient list. Seemed like a gimmick. I've been burned by too many keto ice creams that need 20 minutes on the counter before you can get a spoon through them, so the 'scoops straight from the freezer' claim felt like it was writing checks it couldn't cash. Made a batch two nights ago, tested it straight from the freezer the next morning. Scooped clean, soft texture, no waiting. The allulose kept it from that weird crystalline sweetness some substitutes leave behind. Still no idea how the vodka works, but it does. Four stars because I want to run it a couple more times before I'm fully sold, but I'm close.
The vodka lowers the freezing point. Alcohol doesn't freeze the way water does, so the whole batch stays soft. Run it a few more times.
My daughter came back to the kitchen asking where I bought the ice cream. When I told her I made it, she asked me to prove it by showing her the freezer container. The fact that it scoops clean instead of turning into a frozen brick was what sold her (she has been through enough of my failed keto dessert attempts to know the difference). Going to try the vanilla paste next time to see if it pushes the flavor any deeper.
Ha, the 'prove it' test is the best. Do the vanilla paste next time. Bean specks, deeper flavor.
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.