Soft, creamy, and scoopable straight from the freezer, this keto vanilla ice cream skips the custard entirely: no eggs, no tempering, 1.8g net carbs. I whisk five ingredients together, chill the base for 2 hours, then churn it, or shake it in a mason jar when the machine feels like too much.
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.
"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
Churned vs. no-churn method
I’ve made this both ways dozens of times. Using a machine or Ninja Creami gives a slightly creamier, softer texture, and if you have an electric maker you can eat it right away.
No machine? No problem. I pour the base into freezer-safe containers and freeze. Smaller containers freeze faster and you can pull one out at a time instead of defrosting a half-empty tub. For the Ninja Creami specifically, I freeze the base in the pint container overnight, then run a single cycle. A second spin makes it even smoother.
Why I add vodka (and why it works)
This is my favorite trick. Alcohol lowers the freezing point, which means the base never freezes rock solid. Without it, you’re chipping away with a spoon. I use vodka because it’s flavor-neutral, but rum works just as well. I’ve even tried tequila when I don’t mind a hint of agave, and readers in my community have had great results with flavored vodkas too.
One thing I should mention: in my video I accidentally said ‘2 teaspoons’ of vodka, but the recipe is 2 tablespoons. A reader caught the mix-up and I confirmed the tablespoon amount from my own testing. Teaspoons won’t do enough.
Even with the vodka, a batch straight from the freezer needs a few minutes on the counter. I let mine sit about 5 minutes, or I microwave it for 20 seconds when I’m impatient.
Alcohol-free alternatives for soft scoops
If you’d rather skip the spirits, here are the substitutes I’ve tested:
Extra vanilla extract: Bump it up to about 2 tablespoons total. It’s alcohol-based and does the same job.
Allulose: Powdered allulose or allulose syrup lowers the freezing point similarly. I use 1/4 cup of the syrup in place of both the vodka and sweetener.
Xanthan gum: Several readers in my community have tried 1/2 teaspoon with good results. It won’t prevent iciness the way alcohol does, but it adds body and makes scooping easier.
MCT oil: A few readers have tried 2 tablespoons of MCT oil and say it helps with softness. I haven’t tested this one myself yet.
Which sweetener keeps it softest?
I’ve tested three keto sweeteners in this recipe, and they each behave differently once frozen:
Allulose: My top pick. It stays soft, scoops clean, and doesn’t crystallize. If you want the closest thing to store-bought texture, this is what I reach for.
Erythritol: Works fine for sweetness, but the texture gets noticeably harder after a day in the freezer. I always use powdered (never granulated) or it turns grainy.
Monk fruit blend: Somewhere between the two. Less crystallization than erythritol, but not as soft as allulose. I use this when I’m out of allulose.
If I had to pick one: powdered allulose every time. The softness difference is real, and I’ve switched to it as my default for anything frozen.
Flavor variations from this base
I use this base for nearly every frozen treat I make. The vanilla is neutral enough to go anywhere:
Chocolate: 3 tablespoons cocoa powder whisked into the base before chilling.
Strawberry: Fold in 1/2 cup pureed fresh strawberries after churning.
Mint chip: 1/2 teaspoon peppermint extract plus chopped dark chocolate. I also use a similar base for my mint chocolate bars.
Butter pecan: One of my readers (@bitsyketo5726) cooks pecans in brown butter, folds them into the base before freezing, and swears by it. I’ve tried this and can confirm.
Coffee: 1-2 tablespoons instant espresso powder (make sure it’s fine, not coarse, or you’ll get a gritty texture). I tested this after a reader asked about Kahlua and ended up loving the straight coffee version.
Storage and serving
This keeps in a freezer-safe container for 1-2 months. I use small containers so I can pull one out at a time without thawing the whole batch. After about a month I notice the texture gets slightly icier, but the vodka and allulose help it hold up longer than most homemade versions.
My favorite ways to serve it: alongside bomb pops on a hot day, poured over with a shot of hot espresso for a quick affogato, or sandwiched between cookies. Having a batch ready in the freezer means I always have a low-carb treat on hand when a craving hits.
What makes this recipe different
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 lowers 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.
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 lowers the freezing point so the batch stays scoopable. See below for substitutions if you prefer to skip it.
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.
2
Churn instructions
Add ice cream base to your ice cream maker and churn according to manufacturer instructions.
3
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
Per serving: 1/2 cup
Calories
248
Fat
24g
Protein
1.2g
Total carbs
1.8g
Net carbs
1.8g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
Is ice cream keto-friendly?
Regular ice cream isn't. A typical scoop runs 20 to 30 grams of sugar, which blows past most daily carb limits. That's exactly why I started making my own. I've gotten this base down to about 1.8g net carbs per 1/2 cup with powdered allulose, so I can have a real scoop after dinner without thinking twice about it. Store-bought low carb ice cream pints work in a pinch, but I make this at home for a fraction of the cost and I control every ingredient that goes in.
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.
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.
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.
What is the most keto-friendly ice cream?
The most keto-friendly ice cream is one you make yourself with heavy cream and powdered allulose. My vanilla base comes out to 1.8g net carbs and 248 calories per 1/2 cup serving. Store-bought low carb pints work in a pinch, but I make mine for a fraction of the cost and I control all 5 ingredients that go in.
Can a diabetic eat keto ice cream?
This one runs 1.8g total carbs per 1/2 cup serving because I sweeten it with allulose instead of sugar. One of my readers called it the best recipe they've used since becoming diabetic. Everyone's carb targets are different, so match your portion to your own numbers.
I chilled the base a couple hours before it went in the machine. Smoother result than my first batch. Cold start means the machine works less hard, and the salt and vanilla seem to blend better with the extra rest time too. Also bumped salt to a quarter teaspoon on batch two. It doesn’t read as salty, just makes the sweetness come forward more. Worth testing if your allulose tastes a little flat right out of the container.
Pull the batch three or four minutes before serving. The allulose keeps it from going rock-hard, but the counter rest is what actually gets you to that soft-serve texture. I make a double batch every couple weeks, vodka ratio stays put when you scale since it’s working on the freezing point, not the volume. Two containers in the freezer at all times.
I’ve been hunting for a keto ice cream that stays soft past the first day. Most alternatives either freeze solid or go gummy from stabilizers. This one actually scoops after 24 hours. Allulose is why. My one note: the full two tablespoons of vodka matters. I tried one tablespoon first and got hardening at the edges by day two.
My ice cream maker is buried somewhere from last summer so I just went with the mason jar. Ten minutes of shaking and it actually set up really well overnight. Is the texture much different with the machine?
Machine churns in more air so you get a slightly lighter, creamier texture. But honestly the gap is smaller with this recipe than with most. The vodka and allulose handle a lot of the work.
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.
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.
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.
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.
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.
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.
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?
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.
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?
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.
