Keto Vanilla Ice Cream


Soft serve, creamy keto ice cream

On a hot Summer day, ice cream is a must-have treat! With this easy egg-free keto vanilla ice cream recipe you won’t have to miss out! Creamy, soft serve style with only 5 ingredients!

One of the best parts about Summer is getting to enjoy ice cream in warm weather. Unfortunately, most ready made ice creams are not keto friendly as they are full of added sugars. There are more keto friendly ice creams popping up in groceries store but some of them can be chalky or very hard.

two cups with cones of ice cream in them

Luckily for you, we have the perfect recipe for low carb vanilla ice cream! This recipe only requires 5 ingredients and it can be made with or without an ice cream maker! It makes the creamiest, soft-serve vanilla keto ice cream that can be used as a base for other flavors like strawberry or chocolate ice cream.

This keto ice cream recipe doesn’t use eggs. It is a foolproof way of making keto ice cream since you do not have to worry about tempering egg yolk or about the eggs curdling when you make the custard. The ingredients used in this recipe can easily be found at stores and most are typical ingredients used in various keto recipes. This recipe uses vodka to get a creamy, smooth texture and for the ice cream to remain soft and scoopable.

Vanilla paste is used to get real vanilla flecks in the ice cream, but you can scrape out the seeds of a real vanilla bean if you prefer.

How to make keto ice cream

  1. Add the following 5 ingredients – heavy whipping cream, powdered sugar free sweetener, salt, vodka or rum and vanilla extract.
  2. Whisk to combine.
  3. Refrigerate for 2 hours.
  4. If using an ice cream machine, pour into machine and let churn according to the manufacturer’s instructions.
  5. For the no churn method, add to a mason jar and shake until thickened or beat with an electric mixer until peaks form. Then freeze.

two ice cream cones in a cup with two red cherries near by

Key ingredients

  • Heavy cream – Most keto ice creams are made from heavy cream. If you are dairy free, use coconut milk instead to make a dairy free keto ice cream.
  • Powdered sweetener – To keep this a sugar free recipe, make sure you are using an alternative to sugar like erythritol or monkfruit. It’s best to use the powdered sweetener as it dissolves easier in the cream. Granulated sweetener may make your ice cream grainy and gritty.
  • Salt – Enhances the sweetness of the ice cream
  • Vodka – This is the key ingredient to keep the ice cream soft and easy to scoop. See below for substitutions.

Keto Vanilla Ice Cream Recipe Video

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Keto Ice Cream Ingredients

  • 2 cups heavy whipping cream
  • 1/3 cup powdered erythritol 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

Keto Vanilla Ice Cream Directions

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holding a vanilla ice cream cone with sprinkles

No churn keto ice cream instructions

Don’t fret if you don’t own an ice cream maker, you can still make this easy keto ice cream recipe. Simply add your vanilla ice cream base to some freezer safe containers and freeze. The smaller the containers used are, the faster the keto ice cream will be ready. Smaller containers also save space as you can easily take one container out at a time and not have to put a half empty large container back in the freezer.

What is the purpose of the alcohol?

Homemade ice cream, especially keto ice cream never tends to stay as soft and ready to scoop out of the tub as the store-bought kind. For this reason, in this recipe we use alcohol as it helps to soften the ice cream. Alcohol raises the freezing point of liquids, which in turn reduces iciness. Otherwise, if you freeze the cream based ice cream mixture without alcohol, it will be rock solid after a few hours in the freezer. You can use any white distilled spirit – vodka or rum. You can even use tequila if you don’t mind a mild flavor of it in the ice cream.

Of course, with any ice cream, when you first take it out of the freezer, it will be hard to scoop. Let it sit at room temperature for 5 minutes or so to soften. I have even microwaved it for 20 seconds when I don’t have the patience to wait.

Substitutions for alcohol

There are a few substitutes you can use if you prefer not to use alcohol in the form of a distilled spirit for your keto ice cream. You can add around 2 tablespoons of vanilla extract as it is usually alcohol based and will provide the same effect. Using a sugar free syrup like allulose syrup will have a similar effect as well. We recommend using 1/4 cup of allulose syrup in place of the vodka and the sugar free sweetener.

a sundae with chocolate syrup, whipped cream and a cherry on top

Ice cream machine

We know not everyone has an ice cream machine at home, so we made sure to include an option which does not require an ice cream machine to churn the ice cream, while still getting the same rich result. Thus, if you do not already own one, do not fret, you won’t not need to go out and buy one. However, if you do have an ice cream machine, the texture will come out a little creamier and if you have an electric one, you can enjoy your vanilla ice cream right away.

Store bought low carb ice cream

Most ice creams are not keto friendly and there are only a few ready made keto friendly ice creams you can buy from the stores. Some of my favorite brands are Rebel Ice Cream and Keto Pint.

This recipe is perfect for anyone on a low carb diet and is craving ice cream as you will know exactly what is in the ice cream. You might think homemade ice cream takes ages to make, but it is actually quite simple, quick and easy to make. It also tastes incredibly delicious and rich! You really do not have to give up any food on a keto diet, both savory and sweet!

three ice cream cones with double scoop vanilla and sprinkles

Sugar free ice cream cones

The brand ‘Enlightened’ makes sugar free ice cream cones, which means they are keto friendly. They have 0g sugar and 3g net carbs, so they are great if you prefer to have your ice cream in a cone. However, they do contain gluten so if you are gluten intolerant or are trying to cut down on gluten, we would not recommend them.

Ice cream toppings

Vanilla is a simple ice cream flavor. Thus, you can easily add as many toppings and mix-ins you like, to make it exactly to your liking. There are various keto approved toppings you can use for low carb ice cream. Feel free to get creative! Our favorites include low carb fruit, such as strawberries, raspberries, blackberries and blueberries, sugar free sprinkles and chocolate chips, nuts and whipped cream. You could even add in sugar free syrups such as caramel and chocolate!

Storage information

You can store this sugar free ice cream as you would with any other ice cream, which is, in the freezer. Store it in a freezer safe ice cream container for 1-2 months.

Having a batch of ice cream ready in the freezer can come in handy for those days when you want a refreshing low carb treat! This keto ice cream can also be served with other desserts, such as with low carb brownies or cakes and it can also be used to make iced coffee for those warm days when a hot coffee just won’t do!

Keto Vanilla Ice Cream: FAQS

Where do you buy keto ice cream?

Since the keto diet has become very popular, there are multiple brands making keto ice cream that you can find at your local grocery store. Look for brands like Rebel Ice Cream, Nicks and Keto Pint.

My ice cream is still hard. How do I soften it?

Just like most ice creams, they aren't all scoopable right out of the freezer. You do have to let them sit at room temperature just a bit to soften.

Does this ice cream need eggs?

No, that's the beauty of this keto ice cream recipe, you don't have to fuss with egg yolks in order to make an ice cream you can easily scoop.

Nutritional information & Macros

Nutrition Information

Keto Vanilla Ice Cream

Servings: 8

Amount Per Serving
Calories 248
Fat 24g
Protein 1.2g
Total Carbs 1.8g
Net Carbs 1.8g

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  1. I love your recipes . I don’t have a ice cream machine but going to try it without. I am doing IF along with Keto but haven’t seen weight loss, although I have been insulin resistant for awhile now. Simple easy recipes for working women!!

  2. If you don’t have the ice cream freezer, would you whip this up with a hand beater a little bit to make it thicker, before you put it in the freezer?

      1. So whip it before refrigerating for 2 hours or after refigerating right before putting in ice cream cups and into the freezer?
        Thank you!

        1. Whip with a hand mixer (with beaters) after refrigerating. It may look like nothing is happening but keep mixing it. It will double in volume. One batch should make a quart.

  3. Hi! LOVE all your recipes and I am allergic to eggs so this one is awesome! Once it freezes and you consume some, will it stay the same consistency after back in to the freezer to consume the rest for a later date?

    Also, does it have to be clear alcohol?

    1. Just like ice cream you buy at the store, it can be a little hard when it first comes out of the freezer. Let it sit out at room temp for a few minutes or you can zap in the microwave for a few seconds. Then it will be soft and scoopable again! You can use any alcohol. Someone was even going to try bourbon for a caramel flavor.

  4. I tried this recipe in the bar molds and they are delish. Definitely don’t get as hard with the vodka.

  5. Made this last night, I used Stoli Vanilla flavored vodka… turned out superb. I was about to give up on the ice cream recipes because I had so many failed ones… this was my last try and it was awesome! Good tip on the vodka… still froze a little hard, which I was hoping the alcohol would prevent, but a couple of minutes of the counter worked wonders! Thank you for saving my keto existence – from one pharmacy gal to another – many thanks! 😉

      1. I bought an ice cream maker from Christmas money, kohl’s discounts. My husband does keto and I’m going to give it a try… soon.. I’ve been sick. This recipe is one of the best ice creams I have ever had. We buy the pints at $5/ pint. We’re hooked!!! I can’t wait to start keto!!

  6. Hi I have a question, it may be a fairly obvious one. How much in total volume is made from this recipe? I haven’t made it yet but I’m assuming since 2 cups of heavy whipping cream are used, that it’ll roughly make 2 cups/1 pint of ice cream at the end.

    Mainly concerned since the price for making this ice cream would be more expensive than buying a keto ice cream at the store for me

    1. Churning in an ice cream maker or mixing with a hand mixer should double the volume. That is, one batch should fluff up to one quart of ice cream. When I first made this I neglected to mix it to volume (I don’t have an ice cream maker), it was so hard because it was dense. Churning or mixing is key.

  7. How would this recipe come out with only stevia as a sweetener? I have a sensitivity to all sugar alcohols (I’ve tried all keto sweeteners) and the only keto sweetener I seem to tolerate is stevia, which basically means I can’t have any ice cream if I can’t make it myself (sobbing tears). No one sells stevia-only keto ice cream that I’ve seen. I’m considering buying an ice cream maker, but I’m wondering if even with the alcohol if the ice cream will be too solid or not an ideal ice cream texture.

    1. To get the best texture, you want to use an ice cream maker. It will still be hard if you freeze it and you will need to thaw it for a little bit to get it to soften just like regular ice cream. You can definitely use stevia in the recipe. The amount depends on if you use the liquid or powder. Just add and taste.

  8. I made my own vanilla extract about 6 months ago with the bean and vodka,I was wondering if can I use that in place of both the extract and alcohol?

  9. Can I substitute a
    can of unsweetened coconut milk instead of whipping cream. Does this need Xanatham gum

  10. Just made this, used the same Cuisinart machine, and the tub was in the freezer several days, but it turned out runny in the centre, frozen next to the bowl. Any ideas why ?

    1. I had the same problem you did so I’m wondering what you did differently to help it not freeze on the sides of the bowl and stay runny in the middle. Were you able to make a consistent texture?

  11. We want to use 2 cans of coconut milk per your recommendation. Unclear if we drain the water or use the whole can! Help!

  12. Can I use a blender to mix up before putting in the freezer? I don’t have a hand mixer, usually just use a whisk, blender, or food processor.

  13. Hi, I tried halving the recipe, and I used half of everything, and used the vanilla extract (imitation vanilla) in place of the alcohol, so I used 1 tsp + 1 TBL vanilla. It was SUPER salty tasting. What did I do wrong?

  14. 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!

  15. 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.

  16. 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?

    1. 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.

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