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.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
No Churn Vanilla Keto Ice Cream without Condensed Milk
Video
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
Notes 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.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission 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.
Debea
Jello does not have 71 grams of sugar per serving. https://www.healthline.com/nutrition/what-is-jello-made-of#ingredients
Is had 18
Irene Voth
The flavor is okay but it is not textured at all like ice cream or even soft serve. I wonder if it's because it didn't "whip into soft peaks." What it did was begin to lump up, as if it were turning into butter - which I sometimes make at home so I recognize the stage. At that point, I quit beating it and went on to step 5.
Lisa MarcAurele
The lumps generally happen if the cream is whipped too much. It should have thickened about steeping and then should have reached a soft peak stage before the lumps formed.
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
Terry
Mine didn’t get to soft peaks either. Put it in the freezer and thaw for 10-15 minutes before serving. Wish me luck!
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.
MEREDITH
Where do I get the gelatin you are using?
Lisa MarcAurele
It's usually sold in packets under the Knox brand, but there are generic brands too. Just look for unflavored gelatin near the flavored gelatin boxes.
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.
Dawn
Can I leave the mixture in the refrigerator until next day. Then whip it up and put in the freezer?
Lisa MarcAurele
I don't think it would work because the gelatin would start to set. I suppose if you didn't add the gelatin until just before mixing, it might work, but I would bloom the gelatin first (soften in water, then dissolve with some hot water).
Cynthia Armstrong
It did not whip for me either. I had a much longer post more detailed but when I submitted it stated this was spam... I assure you it is not spam.
Lisa MarcAurele
I've had times where it wouldn't whip either but the ice cream still comes out delicious.
SHEILA L King
I only have lemon gelatin. Can I use it?
Lisa MarcAurele
If it's sweetened, it might be too sweet and it will result in lemon ice cream. But if that's not an issue, it should be okay. The gelatin is used as a stabilizer so the ice cream has a better texture and doesn't freeze as hard.
Caro
I’m making it for the first time but with coconut cream as I can’t have lactose. It doesn’t seem to be thickening up after the chilling stage despite whisking til my arm is dead! Any tips? I added enough gelatin.
Lisa MarcAurele
It should be fine in the freezer. I've made this recipe with coconut cream. It should be fine once it freezes. However, the coconut cream version does freeze harder than the one made with heavy cream.
Theresa Elaigwu
Whatcan i substitute with Gellatin as i can't find it in where i live.
Lisa MarcAurele
The gelatin is a stabilizer so you'll want to use another like xanthan gum.
Stephanie Tidd
Can I use straight collagen instead of gelatin?
Thanks
Lisa MarcAurele
The gelatin is added as a stabilizer and collagen doesn't have the same property. It should still work, but the ice cream might get icy.
Beppie from Holland :-)
I was so looking forward to this!
After cooling it for about 3 hours (because after 70 minutes is was still too warm, it finally became somewhat thicker in my standing mixer and I did a happy dance!
Unfortunately... the egg (I think..) started to make tiny lumps...
I did use the gelatin, and I wonder if that was the culprit instead of the egg...?
I did strain, because the gelatin also lumped a little in my saucepan.
Anyway, seemed a lot easier than it was 😉
It's in the freezer now, lumps and all, the taste is great anyway 😉
Lisa
You do have to be careful with the temperature so the egg doesn't start to cook and make lumps. It can be added in later and tempered by adding a small amount of the hot liquid and stirred in.
Aviva Boggs
Mine didn't whip up. Got slightly thicker, so will see. Didn't use gelatin, and forgot the strain it. Hope that doesn't make much of a difference.
Lisa
The gelatin helps it whip up so that could have been an issue. Straining isn't a big deal.
Unter der Laterne
There is a new fabulous natural sweetener called BOCHA SWEET . It keeps ice cream from becoming too hard .
One uses it in conjunction with SWERVE ( or erithritrol ). It MUST be used 50/50 , it can not be used by itself ! You will want to do that ,because Bocha Sweet is expensive. I only use for making ice cream !
Good luck and enjoy your creamy ice cream !
Lisa
Thanks for the tip! I'll give it a try.
Fern
You use ¼ or ½ cup of whisky or vodka ( vodka will leave no taste) and the ice cream will be very smooth. I use bourbon.
Ivette Torres
Thanks for the tip. However, when it should be added? Before or after heating the mixture?
Tina
I wanted to make this recipe 1/2 chocolate. Do you think I could add cacao powder after the whipping stage to 1/2 of it, how much would you suggest?
Lisa
I'm thinking only a tablespoon or two.
Jenny
Hi how do I keep it from getting so hard you can’t scoop it? Following the recipe and that is the result. Comes out great and trastes amazing, but after an about 24 hours is super hard. 🙁
Lisa
I like to freeze it in small single serving containers. That way, it's quick to soften just a serving.
Chris
If you add 1/2 cup of an alcohol (I like to use Crown Royal Vanilla) it helps keep the ice cream from going rock hard.
Lisa
I've added vodka before, but never that much. Maybe I just need to add more?
Chris
I have found 1/2 cup to be the magic amount, at least for me. Give it a try, it seems to be a matter of just playing around with measurements to see what works with your freezer temperature. By the way...this was a huge hit! Now my hubby's favourite!
Lisa
Thanks for the tip! I'll give it a try. I guess I just wasn't adding enough alcohol.
Amber
Mine did not whip 🙁 ! Not sure what went wrong, I am hoping the gelatin will help make up for it? I did use egg yolks instead of an egg because they were leftover from another recipie but the whipping cream in the base should have still whipped?
Lisa
Egg whites do help as they are the part of the egg that whips up frothy. But, it should still work out okay even if it didn't whip to soft peaks.
Fern
Mine did not whipped either, I followed the recipe to the letter and the ice cream never whipped to any peaks?
Joules Miller
I am hoping the gelatine I have will work ...it's Dr. Oetker fine leaf platinum ..100% pork?....many thanks...I'm in London so need some advice.
Lisa
It should be okay although I'm not familiar with the brand as I've never seen it here in the US.
Nancy
Any idea if it would work to use collagen instead of gelatin? Thanks.
Lisa
I haven't tried that, but it should be okay but texture may be a bit different.
Erin Roher
I would love to try this recipe, is the sweetener required? I am trying to avoid extra sweeteners as well as sugar right now and was curious if would work the same. ?
Thanks!
Lisa
You may need more liquid (cream) to make up for the bulk. But, it should be okay to freeze without sweetener.
Twyla
Does this taste just as good without the gelatin?
Lisa
Gelatin is for texture and acts as a stabilizer. You can certainly leave it out, but I find the texture isn't as creamy.
Ann
Can I substitute the gelatin with something else? Not available where i live.
Lisa
Agar agar might work as it's often used instead of gelatin for vegans.
Debbie
I will taste today. However, mine did not whip up or it was very soft folds that didn’t hold up. Would it work to heat only 1/2 the heavy whipping cream and beat the other cup into peaked and then fold it into the mixture, maybe after cooling.
I also lined the freezer container with parchment paper as I saw this on another ice cream recipe.
The last no churn ice cream I made was hard as a rock. I let it sit out and then i was able to serve it. However, it seemed to have ice crystals in it. I’ll see what happens with this recipe.
Lisa MarcAurele
To get a more scoopable ice cream, I recommend using allulose sweetener if you have it. Fiber based sweeteners do better than erythritol based ones too. The mixture is heated to cook the eggs and dissolve the gelatin. You could try whipping some of the heavy cream to make the mixture fluffier. Temperature does have a lot to do with the ability to whip the mix.
Abby
HI,
This sounds great... going to make with my g'daughter. I've read about using glycerin in ice cream, I am wondering if you have heard of this ?
Thanks
Lisa
Yes. Glycerin helps keep it scoopable but it may add in some carbs so be careful. Also allulose sweetener does the same.
Rachel C
What kind of heavy cream are you using? All that I am have seen when shopping heavy cream is cream that has a half a gram to 1 gram. That sounds great, however; it is for a table spoon serving. You are calling for 2 cups, that could be anywhere from 16 to 32 carbs. That's my whole days worth of carbs. Any help you can offer, a true low-carb ice cream would be amazing!!!
Lisa
Heavy cream should have about 6 grams carbs per cup.
Juleanne
Look for heavy whipping cream, not heavy cream
Beth
How would you change the directions for someone who has an ice cream machine?
Lisa
Once the mixture cools, you should be able to process in an ice cream maker. If you want it to have more air, you could whip it up first, but that shouldn't be necessary.
Patricia
Do you think this would work with coconut cream. I have to be dairy free
Lisa
I've been avoiding dairy too and coconut cream has been a good sub in other ice cream recipes. I just haven't tried it in this one, but I do believe it will be okay.
Charlene
Whipping an egg is genius ! Thank you, Lisa.! I've been looking for a no machine type of recipe that doesn't have me stirring the mixture every 5 minutes while it freezes in the freezer, which sounds unreasonable... not to mention hard on my arm, lol! This recipe sounds like it uses old fashioned ingenuity instead of testy machinery or nearly impossible methods. I'm trying this soon and I have a feeling it will be with me for many years! Thank you sooo much. 🙂
Lisa
Hope you love it as much as I do Charlene!