No ice cream maker at home? Not a problem! It’s simple to make no-churn ice cream. Just take a look at this easy keto vanilla ice cream recipe without condensed milk.
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What’s wrong with churning you ask? Nothing really. 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 on a low-carb diet, you’d probably need an ice cream maker at home.
Well, most people don’t have ice cream makers at home for a few reasons.
- The cost can be pretty insane. Top-end home units run several hundred dollars!
- Not everyone has space. Ice cream makes can sometimes be big and clunky.
- It’s not always convenient. 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!
So how do you make this simple keto-friendly frozen treat?
Ingredients Needed For Keto Vanilla Ice Cream
You only need a few ingredients to make this yummy keto ice cream! All of the exact ingredients’ amounts are in the printable recipe card at the bottom of the post.
Heavy Whipping Cream
One of the issues when making your own keto ice cream is that most no-churn recipes call for condensed milk.
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.
Eggs
The solution to making quick, homemade vanilla 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.
Gelatin
I also used grass-fed gelatin to give it the creamy texture you love from ice cream.
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 is derived from collagen. Collagen is an animal protein that comes from the parts of cow, chicken, fish, or pig that we don’t normally eat. It’s what helps to thicken the ice cream!
Sweetener
Then, I added some vanilla extract and my favorite low-carb sugar substitute for a really sweet and enjoyable dessert.
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.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low carb recipe.
Quick Tips:
- Looking for a 100% dairy-free keto ice cream recipe? Check out my recipe for Keto Chocolate Dairy-Free Ice Cream.
- Don’t use Jell-O for gelatin. There are three reasons that Jell-O isn’t healthy for you. The sugar content is Jell-O is outrageous! A 3 oz. serving of Strawberry Jell-O contains, wait for it … a whopping 71 grams of sugar. There’s no dietary fat to slow down the massive insulin spike and it contains artificial food dye.
How To Make Keto Ice Cream Without An 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 its thing.
On the contrary, if you follow this no-churn ice cream recipe, it will be ready to eat within a handful of hours.
Here’s a quick overview of how to make it! All of the ingredients and instructions are in the printable recipe card at to bottom of this post.
Heat Up The Ice Cream Base
The first thing you will do is heat the heavy cream, egg, vanilla extract, gelatin, sweetener, and sea salt on the stove. You want to do this until it creates a foamy layer on top.
Let The Ice Cream Set In The Fridge
Then, place it in a container with a lid and put it in the refrigerator. Let it chill for about an hour.
After an hour is up, you can use an electric mixer to whip it! This is how to make it extra creamy.
When it has the texture you like, put it back in the freezer. Let it freeze for as long as you want.
Optional Ice Cream Toppings and Mix-Ins
You can also add any toppings that you want to the vanilla ice cream as well.
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 simple recipe for vanilla ice cream first! I’m confident you won’t feel the need to add anything to this low carb ice cream recipe.
But, feel free to top it with some sugar-free chocolate syrup if you’d like!
What To Serve With Keto Vanilla Ice Cream
This will taste delicious by itself. Or, put it on top of a keto brownie.
This frozen low carb treat can also be used to make a copycat Shamrock shake or coffee milkshake.
Enjoy!
Frequently Asked Questions About Keto Vanilla Ice Cream
Before we get to the recipe, here are some questions people often ask about low-carb ice cream.
Is Ice Cream Keto?
If you make ice cream with low-carb ingredients, it will fit within your keto diet. My ice cream recipe is made with high-protein, high-fat ingredients, and no added sugars.
Is Ice Cream Healthy?
Typical ice cream is not healthy for you. It’s filled with sugars and carbs. However, my ice cream recipe is packed with vitamins and nutrients. The heavy whipping cream is an excellent source of vitamin D and calcium. The eggs provide a wonderful source of protein.
How Long Can I Keep No-Churn Ice Cream In the Freezer?
If you store it in an airtight and freezer-safe container, the ice cream will stay fresh in your freezer for up to 3 months.
Homemade No-Churn Vanilla Ice Cream: The Perfect Dessert!
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!
More Keto Dessert Ideas
If you enjoyed this keto vanilla ice cream recipe, here are some more low-carb desserts you will enjoy too.
- Keto Mousse is a very popular recipe because it is so simple and really fulfills that sugar craving.
- Low-Carb Chocolate Cake is a very rich and decadent dessert that is perfect for special occasions.
- Keto White Chocolate Fat Bombs are the perfect little snack to grab when you are hungry in between meals.
- Low-Carb Chocolate Molten Lava Cake is a really rich dessert that tastes just like your favorite treat from restaurants.
- Keto Shortbread Cookies are so easy and taste delightful with a cup of tea or coffee.
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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
- ¾ cup low carb sugar substitute
- ½ 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
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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.
Updated February 9, 2021, with new images and additional recipe information. First published on June 11, 2018.
Alison
Is it supposed to be pudding-like after beating? Mine was still very much liquid. I have it in the freezer anyway so we’ll see. Also, 7g of gelatin was much less than 1/2 Tbsp. Which measurement is best to use? Maybe that’s why it wasn’t pudding like. I used 7g. From the taste unfrozen, I think I’ll cut down on the sweetener if I make it again.
Alison
Sorry. Not 7g! 3.5!!
Lisa MarcAurele
The gelatin will make it thicker so you can use more than that. I’ve found weight does vary.
Lisa MarcAurele
You may have needed more gelatin. I usually use about 1.5 teaspoons.
Terri
I am not a big fan of plain vanilla ice cream so I was wondering if I could add unsweetened cocoa power or something else to this recipe. Thank you.
Lisa MarcAurele
Cocoa powder should work but you may need to add a little more sweetener. I like to use 3 ounces chopped unsweetened chocolate (baking squares) and 2 tablespoons more sweetener for chocolate ice cream. I just add it to the hot cream mixture.
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.
Susan
me too!! Wondering what went wrong
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.