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.
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IF YOU JUMP TO THE RECIPE USING THE LINK BELOW, BE SURE TO COME BACK AND READ THE VALUABLE TIPS AND INFORMATION IN THE POST. I THINK YOU’LL FIND THEM USEFUL IF YOU DECIDE TO MAKE THIS LOW CARB RECIPE.
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.
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.
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!
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No Churn Vanilla Keto Ice Cream without Condensed Milk
No ice cream maker at home? Not a problem. It’s simple to make a homemade ice cream. Just take a look at this easy no churn ice cream without condensed milk.
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
Strain the liquid before whipping it. A mason jar makes a great container to chill the base in fridge. You can leave out the gelatin if you don’t like the texture of frozen pudding. Try using liquid sweetener to lower the carbs.
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.
Lisa MarcAurele has been creating low carb recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Lisa's recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Her long awaited cookbook, Low Carb Yum 5-Ingredient Keto, is now available for pre-order. Learn more about Lisa...
DISCLAIMER:
I am not a medical or nutrition specialist. Consult with your doctor before making any dietary changes to ensure it's right for you. The nutritional data for recipes on this site are calculated using a standard food database and should not be relied on without verifying against another calculation. The total carbohydrate count does not include erythritol if used in the recipe as it's been shown not to impact my own blood sugar levels. While I do my best to supply accurate information on this site, errors and omissions may occur. I do not accept any liability, direct or indirect, for any loss or damage which may directly or indirectly result from any advice, opinion, information, representation or omission whether negligent or otherwise, contained on this site. You are solely responsible for the actions you take in reliance on the content on, or accessed, through this site.
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!
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.
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.
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!
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).
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.
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.
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.
Can I use straight collagen instead of gelatin? Thanks
Lisa MarcAurelesays
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 :-)says
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 😉
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.
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 !
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. 🙁
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.
Lisasays
I’ve added vodka before, but never that much. Maybe I just need to add more?
Chrissays
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!
Lisasays
Thanks for the tip! I’ll give it a try. I guess I just wasn’t adding enough alcohol.
Ambersays
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?
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. ?
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
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!!!
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.
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.
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. 🙂
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Welcome, I'm Lisa!
I'm a long time low carber and keto cookbook author! My motto is to "Keep It Simple" so I tend to stick to recipes that use easy to find wholesome ingredients. The recipes here at Low Carb Yum are creations that even beginners should be able to master! Read more about me...
Lisa MarcAurele has been creating low carb recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Elle says
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 says
The erythritol isn’t included in the carb count as it’s been shown not to impact.
ALISA GUZAK says
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 says
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 says
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 says
I obviously did something wrong. My ice cream was not creamy, kinda firm but foamy, kind of like frozen topping. Ideas?
Lisa MarcAurele says
Did you whip the cream too much? It sounds like too much air.
Marcia says
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 says
Where to get grass fed gelatin ??
Lisa MarcAurele says
If you can’t find it, just use the regular kind like Knox brand.
Dawn says
Can I leave the mixture in the refrigerator until next day. Then whip it up and put in the freezer?
Lisa MarcAurele says
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 says
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 says
I’ve had times where it wouldn’t whip either but the ice cream still comes out delicious.
SHEILA L King says
I only have lemon gelatin. Can I use it?
Lisa MarcAurele says
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 says
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 says
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 says
Whatcan i substitute with Gellatin as i can’t find it in where i live.
Lisa MarcAurele says
The gelatin is a stabilizer so you’ll want to use another like xanthan gum.
Stephanie Tidd says
Can I use straight collagen instead of gelatin?
Thanks
Lisa MarcAurele says
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 :-) says
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 says
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 says
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 says
The gelatin helps it whip up so that could have been an issue. Straining isn’t a big deal.
Unter der Laterne says
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 says
Thanks for the tip! I’ll give it a try.
Fern says
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 says
Thanks for the tip. However, when it should be added? Before or after heating the mixture?
Tina says
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 says
I’m thinking only a tablespoon or two.
Jenny says
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 says
I like to freeze it in small single serving containers. That way, it’s quick to soften just a serving.
Chris says
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 says
I’ve added vodka before, but never that much. Maybe I just need to add more?
Chris says
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 says
Thanks for the tip! I’ll give it a try. I guess I just wasn’t adding enough alcohol.
Amber says
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 says
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 says
Mine did not whipped either, I followed the recipe to the letter and the ice cream never whipped to any peaks?
Joules Miller says
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 says
It should be okay although I’m not familiar with the brand as I’ve never seen it here in the US.
Nancy says
Any idea if it would work to use collagen instead of gelatin? Thanks.
Lisa says
I haven’t tried that, but it should be okay but texture may be a bit different.
Erin Roher says
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 says
You may need more liquid (cream) to make up for the bulk. But, it should be okay to freeze without sweetener.
Twyla says
Does this taste just as good without the gelatin?
Lisa says
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 says
Can I substitute the gelatin with something else? Not available where i live.
Lisa says
Agar agar might work as it’s often used instead of gelatin for vegans.
Abby says
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 says
Yes. Glycerin helps keep it scoopable but it may add in some carbs so be careful. Also allulose sweetener does the same.
Rachel C says
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 says
Heavy cream should have about 6 grams carbs per cup.
Juleanne says
Look for heavy whipping cream, not heavy cream
Beth says
How would you change the directions for someone who has an ice cream machine?
Lisa says
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 says
Do you think this would work with coconut cream. I have to be dairy free
Lisa says
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 says
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 says
Hope you love it as much as I do Charlene!