Get my 5-Ingredient Keto Cookbook featuring over 120 simple recipes!
Additional Info
No ice cream maker at home? Not a problem. It’s simple to make a no churn ice cream. Just take a look at this easy vanilla keto ice cream recipe without condensed milk.
What’s wrong with churning you ask? Nothing. After all, grass-fed butter, a staple of most keto diets, is made via churning, as is all butter.
But in order to enjoy ice cream that tastes just like you remember before you went Keto, you’d need an ice cream maker at home.
Most people don’t have ice cream makers at home for a few reasons. Firstly, the cost. Top-end home units run several hundred dollars.
Secondly, not everyone has the space. Thirdly, is the convenience factor.
It’s just easier for most people to go to an ice cream shop. But you can make an easy vanilla keto ice cream recipe at home.
But if you’re on a Ketogenic diet, the fourth reason is obviously that regular no churn ice cream is not keto-friendly.
So how do you make this simple keto-friendly frozen treat?
No Condensed Milk
The other problem with making your own keto ice cream is that most no churn recipes call for condensed milk.
The solution to making quick, homemade vanilla no churn ice cream without condensed milk is to whip an egg. The egg combines with the heavy whipping cream to simulate the texture of conventional dairy ice cream.
[Looking for a 100% dairy-free keto ice cream recipe? Check out my recipe for Keto Chocolate Dairy Free Ice Cream.]
If you’re new to the Keto lifestyle and wondering why condensed milk is a keto no-no, here’s why….
Even though this no churn ice cream recipe calls for heavy whipping cream, which is dairy, the cream is virtually all fat and no carbs. In comparison, the typical serving of condensed milk contains over 20 net grams of carbs.
Wouldn’t you rather get those 20 grams of net carbs from green leafy veggies and a handful of blueberries? (Say ‘yes’.)
Say No To Jell-O But Hello To Gelatin
You’ll see I also include gelatin in this vanilla no churn ice cream recipe without condensed milk.
But don’t confuse gelatin in this keto ice cream recipe with Jello-O gelatin from your childhood. Yes, Jell-O contains some gelatin.
Gelatin has become somewhat of a nutrition fad again. But thankfully, for healthier reasons than its being an ingredient in Jello-O.
Gelatin is derived from collagen. Collagen is animal protein that comes from the parts of cow, chicken, fish or pig that we don’t normally eat.
Although that may sound unappetizing, here’s why it’s good for you. It’s by consuming the collagen protein of other animals that we strengthen our own collagen.
Why do we need collagen?
Collagen is the most abundant protein in the body. About 30% of all the proteins that make you, well, you, are collagen.
Think of it as the glue that holds your skin, hair, nails, bones, muscles and the rest of your bodily tissue together. In fact, about 70% of your body’s tissue is collagen protein.
The problem is that after about age 30, your body’s collagen starts breaking down. And that’s why bone broth, gelatin and collagen protein have become so popular.
So why not add this amazing supplement to a vanilla no churn ice cream without condensed milk?
Now let’s get back to your childhood for a second. The reason why Jell-O isn’t healthy is three-fold…..
Firstly, the sugar content. A 3 oz. serving of Strawberry Jell-O contains, wait for it … a whopping 71 grams of sugar.
Secondly, there’s no dietary fat to slow down the massive insulin spike.
And third, Jell-O contains the artificial food dye.
But gelatin just by itself, which is collagen protein that’s been cooked, is healthy for you. And, it provides a thick texture to this vanilla keto ice cream recipe.
Advantages of Making Ice Cream at Home (with no ice cream maker)
Even the fanciest home ice cream maker requires a long churn cycle. But the advantage of making your own no churn ice cream is that you don’t have to wait for a machine to do it’s thing.
On the contrary, if you follow this no churn ice cream recipe, it will be ready to eat within a handful of hours. Just get some heavy whipping cream and an egg instead of using condensed milk.
Most foodies prefer the taste of organic vanilla extract from Madagascar instead of the lower quality variety that’s sold by large commercial spice retailers such as McCormick.
Another advantage of homemade ice cream is you get to control the ingredients, especially how sweet it is.
If you’re like me, the taste of most conventional ice cream tastes artificial.
But with this vanilla no churn ice cream recipe without condensed milk, I just use about 3/4 cup of a natural sugar alternative.
Just be careful to control the add-ins. And if you’re going to add anything extra, remember to factor in net carbs if you’re sticking with Keto.
A few organic chocolate chips are ok, but just watch out you don’t push yourself out of ketosis.
Actually, try my recipe first. I’m confident you won’t feel the need to add anything to this no low carb ice cream recipe. But, feel free to top it with some sugar free chocolate syrup if you’d like.
And this frozen low carb treat can also be used to make a copycat Shamrock Shake or Coffee Milkshake. Enjoy!
Sugar Free No Churn Vanilla Keto Ice Cream Recipe
Hope you enjoy this cool and refreshing low carb treat! And if you need a dairy-free version, just use coconut cream instead of heavy cream. Or, try my almond milk ice cream recipe!
You might also want to try serving this simple ice cream with sugar free caramel sauce.
★ FOLLOW ME ON FACEBOOK, PINTEREST AND INSTAGRAM FOR MORE EASY KETO RECIPES.
No Churn Vanilla Keto Ice Cream without Condensed Milk
Recipe Video (Click on Image to Play)
Ingredients
- 2 cups heavy cream
- 1 large egg
- 1 tablespoon vanilla extract
- 3.5 grams grass-fed gelatin about ½ tablespoon
- 3/4 cup low carb sugar substitute
- 1/2 teaspoon sea salt
Instructions
- Combine the heavy cream, egg, vanilla extract, gelatin, sweetener, and sea salt in medium saucepan over medium heat.
- Let the mixture cook until it begins to steep (strands of steam form on top of the heated liquid).
- Transfer the liquid to a heat-safe container and place it into your fridge for 60 to 70 minutes so the liquid can cool.
- After the base has cooled, pour it into a stand mixer or large bowl and use a hand mixer to beat the ice cream base until begins whip into soft peaks.
- Place the whipped ice cream into a freezer safe container, cover it, and let it freeze for at least 4 hours before serving.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
FREE EMAIL SERIES
My Top 5 Secrets to Master Keto!
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Frank C
Hello Lisa,
Really anxious to try your recipe here for the vanilla keto ice cream. But I have a couple of questions and concerns. Firstly around my parts quality gelatin is hard to find and very expensive. Would I be able to use collagen peptides instead, I particularly use the vital proteins brand.
Also the amount of artificial sweetener you recommend seems a bit excessive, 3/4 cup that’s a lot of powder for such a small amount of ingredients. Also how would that translate to drops if I’m using those instead. I primarily use Stevia sweet drops or Lakanto drops.
Love your books as well, great recipes especially since I’m not much for complicated recipes.
Lisa MarcAurele
The gelatin is used as a stabilizer so the collagen should be fine. As for sweetener amount, I usually use less, but the sweetness does seem to diminish when frozen. I’d say try a teaspoon of the stevia drops based on my sweetener conversion calculator.
Liz
Hi. Can i use collagen peptides instead of gelatin?. Thanks.
Lisa MarcAurele
I’m not sure if collagen peptides has the same stabilizing properties. You could give it a try.
Krys
Okay so the picture looks amazing and having tried many low carb ice cream recipes I was thrilled to try this. I already mentioned that it didn’t whip up at all so I put it in the freezer and it came out rock hard just like every other recipe I have tried. The flavor was okay but benefits with a touch of salt.
Lisa MarcAurele
The taste and texture of low carb desserts can vary depending on the sweetener used. For the best texture, allulose and or inulin sweeteners are recommended. Homemade keto ice cream does tend to be quite hard after frozen so it’s best to let it sit out for 10 to 15 minutes before scooping. Salt is a flavor enhancer so it does tend to make the flavor taste better.
Krys
Followed the recipe exactly and it never “whipped into soft peaks” like…..at all….put in the freezer we will see how it tastes
Lisa MarcAurele
I find that you really just need to add volume to the mixture before freezing by whipping. Soft peaks aren’t essential.
Elle
Thank you for the recipe but I’m confused about the carb count. The 3/4 cup of Lakanto sweetener would be 177 carbs, as the sweetener is 1 carb for 1 gram, and 3/4 of a cup is approximately 177g. The recipe states that there are 3 carbs per serving and 4 servings for a grand total of 12 carbs for the entire recipe. Am I doing the math wrong? Thanks in advance!
Lisa MarcAurele
The erythritol isn’t included in the carb count as it’s been shown not to impact.
ALISA GUZAK
Made this to enjoy 4th of July while the hubby had Ben and Jerrys.
I added cocoa powder while hearing it up. It did not whip into soft peaks but did get thicker. After reading other comments, I wasn’t too worried (it tasted delish). I put into individual serving bowls (4) with some 75% dk choco chops and shredded coconut on top.
It was super good, tasted like a rich “mounds” mousse. That much heavy cream did a number on my belly. Will try coconut milk next time.
Diane
Is the 1 tablespoon vanilla extract correct? It seemed like a lot when I tasted it at the stage ready to cool. Mine’s not ready yet, it’s in the freezer so I haven’t tasted the final result.
Lisa MarcAurele
I like to use a lot for flavor and the alcohol helps too. But you can certainly cut it back if you’d like.
PJ
I obviously did something wrong. My ice cream was not creamy, kinda firm but foamy, kind of like frozen topping. Ideas?
Lisa MarcAurele
Did you whip the cream too much? It sounds like too much air.
Marcia
I just made this today. I am not happy with the gelatin texture…rather like a sponge! It would not whip up either….remained like a pudding. I will try it one more time without it and hope it is better. Otherwise, it has a good flavor and was pretty easy!
Larry
Where to get grass fed gelatin ??
Lisa MarcAurele
If you can’t find it, just use the regular kind like Knox brand.
Ruby
Health Food Store or online…NeoCell is a good company that has many grass fed gelatin products.