You can make incredibly easy, creamy, sugar-free vanilla ice cream at home without an ice-cream maker! This no churn delicious keto vanilla ice cream will be soft and scoop-able right out of the freezer! Just 2 total carbs per serving! Perfect for those on a low carb diet or keto diet!
KETO SUGAR FREE VANILLA ICE CREAM
You need just 5 simple ingredients to make this easy, no churn, creamy sugar-free vanilla ice cream at home. This ice cream tastes so decadent and creamy, you will be amazed!
Sure, you can certainly buy many different keto low carb ice cream on the market today, but for some of us, the low carb sweeteners used cause digestive issues.
There is really no need to buy any store bought keto ice cream after you make this simple no churn ice cream at home. You will be hooked at how easy it is and how deliciously creamy it is RIGHT OUT OF THE FREEZER.
Plus, there are so many ways to change up the flavors with this basic sugar free vanilla ice cream recipe!
No Churn Low-Carb Ice Cream Recipe
I wrote my first single serve vanilla ice cream recipe back in 2013, but it needed an ice cream machine to make it work perfectly. I decided an update to that homemade ice cream recipe was in order.
Since I wanted something simple for my next book I'm in the process of finishing for my publisher, I knew this vanilla ice cream needed to be EASY and that meant no ice cream machine needed!
My next book is based on my 6 Week Sugar Detox Course and all the recipes will be simple ingredient whole foods and quick as well. The other change to the recipes in my new book will be the serving amounts.
All the meals you see here on my website are family friendly and make a whole lotta servings, like 8 or more. For the new book, which will be more like a 30 day sugar detox cleanse, it's meant for a single person to do on their own, so servings are 4 or less!
Do I have to use eggs?
I wanted this recipe to be creamy right out of the freezer, just like my amazing Butter Pecan Ice Cream, and the only way to do that is with my secret ingredient you will read about below.
I will say, yes, you most certainly need to use eggs to make this the creamiest ice cream you have ever had! You can not replace the eggs with anything, I'm sorry, they are needed for the creamy texture of this sugar-free ice cream.
Ingredients for Homemade Keto Ice Cream
- Egg yolks are a must for this recipe to make it luscious and smooth! You just can't swap anything else for the yolks!
- Heavy whipping cream is also a must if you want the satiating taste that comes from good healthy fat! Every single bite will be heavenly!
- Low Carb Sweeteners I linked to my Natural Sweeteners Guide and Conversion chart if you prefer to change the sugar substitute I've used.
- Pinch salt
- Vanilla Extract or you can scrape one vanilla bean into the ice cream base.
Secret Ingredient for Soft Keto ICE CREAM Recipe
The secret ingredient that makes perfectly soft, scoop-able ice cream right out of the freezer is all in the low-carb sweeteners.
I use a combination of two kinds for this recipe, but the one that is essential to the ice cream not crystalizing is the liquid Allulose. Do not swap it out. Do not use a granulated sweetener or you will end up with an icy block.
I first discovered the ability of liquid Allulose to keep ice cream soft, when I made my Coffee Semi-freddo recipe. It was amazing! If you want to use Monk fruit, you should process it in a food processor to make it finer in texture. Without the liquid allulose your ice cream will have a firmer consistency.
HOW TO MAKE SUGAR FREE VANILLA ICE CREAM
The recipe card and nutritional information with option to print the recipe is at the very bottom of this post.
- Start with a double boiler or place a bowl over a pot of simmering water over medium heat.
- Whisk the yolks and confectioner’s sweetener together in the bowl and continue to stir until it thickens, about 5-8 minutes.
- Stir constantly then test thickness by scraping the back of a spoon ( I used a wooden spoon) along the bottom of the bowl. If you can clearly see the bottom when you scrape, it should be done. Remove from heat and set aside.
- Pour the heavy cream, Allulose, salt and vanilla extract in a stand mixer with the whisk attachment. Blend until stiff peaks form. Taste and adjust sweetener if needed.
- Stir a spoonful into the egg mixture to temper the eggs. Continue to spoon about 3 more times. Place the mixer on low speed and pour in the egg mixture to combine them together.
- Pour this into your loaf pan and freeze for 4-5 hours.
More Sugar Free Ice Cream Flavors You Can Make
Maple Ice Cream- add ½ teaspoon maple extract and ½ teaspoon cinnamon
Peppermint Ice cream- add ½ teaspoon peppermint extract and ⅓ cup chunks of sugar free mint chocolate
Strawberry Ice Cream- Add ½ teaspoon berry extract and ½ cup chopped strawberries
Coffee Ice Cream- Add ½ teaspoon coffee extract and a shot of espresso
Keto Ice Cream Toppings
- Sugar Free Whipped Cream
- Magic Shell Chocolate Sauce
- Sugar Free Caramel sauce
- Lily's Sweets Sugar Free Chocolate Chips
FAQs
Can I replace liquid Allulose with liquid stevia?
You can not replace liquid Allulose with the same amount of liquid stevia. Liquid stevia is used in small amounts as it is 300 times sweeter than sugar.
Can I replace liquid Allulose with granular Allulose?
Yes although I have not tested this out, I do believe you will get the same soft texture using granular Allulose.
What can I replace liquid Allulose with?
You can make my Keto Simple Syrup using granular Allulose or monk fruit to replace liquid Allulose in this recipe.
Can I lower the fat content and replace the cream?
You could use whole milk to replace the heavy cream in this ice cream recipe. I do not recommend using unsweetened almond milk in place of the heavy cream, as you won't get that creamy texture.
Can I replace egg yolks with egg whites?
No, do not replace the egg yolks with egg whites. The yolks are what produces the creamy soft ice cream.
Can I replace Swerve confectioners with granular stevia blends?
I would not use any granular stevia blends unless you can find one that is a finer confectioners style. Be careful as many stevia blends actually include sugar in some form. Always read the ingredient list.
How to Store Sugar-Free Ice Cream Recipes
Once you poured the ice cream mixture into your loaf pan, cover with plastic wrap and freeze for 4-5 hours or place into an airtight container instead of a loaf pan. This will last 2 months in the freezer.
Sugar Free Low Carb Vanilla Ice Cream
No Churn Sugar Free Vanilla Ice Cream
Ingredients
- 4 large egg yolks
- ½ cup Swerve confectioners
- 2 cups heavy cream
- ½ cup Allulose liquid
- pinch salt
- 2 teaspoons vanilla extract
Instructions
- Use a double boiler or place a bowl over a pot of simmering water.
- Whisk the yolks and confectioner’s sweetener together in the bowl and continue to stir until it thickens, about 5-8 minutes.
- Stir constantly then test thickness by scraping a wooden spoon along the bottom of the bowl. If you can clearly see the bottom when you scrape, it should be done. I also test using a thermometer and when it registers 160 degrees your yolks are perfect. Remove from heat and set aside.
- Pour the heavy cream, Allulose, salt and vanilla extract in a stand mixer with the whisk attachment. Blend until stiff peaks form. Taste and adjust sweetener if needed.
- Stir a spoonful into the egg mixture to temper the eggs. Continue to spoon about 3 more times. Place the mixer on low speed and pour in the egg mixture to combine them together.
- Pour this into your loaf pan and freeze for 4-5 hours.
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Marvie
I intend on trying this just as written. I would also like to know your thoughts on substituting some or all of the Heavy Whipping cream foe cottage cheese. Of course the cottage cheese would need to be blended into a liquid.
Brenda Bennett
Might work! Let me know if you try it!
Linda Grinstead
This is a fantastic sugar free ice cream recipe! I make it at least once a week for my husband who loves ice cream. It is creamy and smooth. I also make it in chocolate with peanut butter swirl to change it up. It is quick and easy to make. Thank you Brenda for this amazing recipe.
Rosa Rizk
Hi can I use allulose powder instead of liquid?
Thank you
Brenda
Right in the blog post I've answered all the questions if you don't have the liquid Allulose.
Maddy
SO excited to try this! Will it work to sub heavy whipping cream for coconut cream? Trying to find a dairy free option. Thank you!
Brenda
Yes I think it would still work.
Debra
We used coconut cream to make dairy free and it worked.
My 15 year old daughter is totally happy to make ice cream now. She makes both versions, this way and dairy free.
Dee Rogers
If I didn't know better, I wouldn't have sworn this wasn't sugar free ice cream! This stuff is better than the store-bought kind! I never would have believed sugar free ice cream could taste this good. My husband ate some and started kidding me that it was Breyers ice cream!
Dee Rogers
I added up the calories and carbs of the ingredients in this recipe and divided by the 6 servings. This recipe is not keto or low carb. The total carb count for 6 servings is 38 grams. For 12 servings (1/2 serving of the 6 serving) the total carb count is still 19 grams. The more you increase the servings the quantity of the ingredients increase making the calories and total carbs count even greater. No wonder it's so creamy and good, if you try it and you are a diabetic, watch out for blood sugar spikes. Explain to me how it is 2 carbs per 1/2 ounce serving? I'm I missing something here?
Dee Rogers
I stand corrected. Swerve is Erythritol and your body does not metabolize it and thus it does not raise your blood sugar - the same with allulose your body doesn't metabolize it so it can't raise your blood sugar. So, diabetics enjoy-I know I will.
Dee Rogers
Can I use an electric hand mixer with beaters for step 4 instead of a stand mixer with a whisk attachment ?
Brenda
I think that would work.
Dee Rogers
I'll answer my own question. I used an electric hand mixer without problems. So yes.
Terri
This is the best sugar free no churn vanilla ice cream I have every made! My husband is a diabetic and he couldn't tell the difference. I used Better than sugar instead of swerve so next time I will use 1/4 of a cup as it was a little to sweet for me but it was sooo creamy and delicious!! I will make this again! Thank you so much for the recipe!
Brenda
Thank you so much!
Laurie
This is amazing! It's so much better than those pricey store bought. It's very easy to make too as I don't have an icecream maker. I can't wait to try some different flavor variations.
Angie
This is a winner! I’ve made it multiple times. During our son’s bday celebrations this weekend I made Brenda Bennett’s no churn once cream (+coconut, chopped pecans, slivered almonds which also changes nutritional info of course) so as not to be tempted to eat the lemon bday cake that I made per son’s request.
Brenda
Thank you!
Merja
This ice cream was easy to make and wonderfully soft straight out of freezer. It is a little too sweet in my mouth. Is there a way to reduce the Allulose amount for less sweet taste?
Thecla
Hio Brenda,
Over here int the Netherlands we do not have liquid (or any other kind of) allulose and ordering it in the US is way to expensive. Is it possible to swap allulose out with xylitoL (powder or granular)
Looking forward hearing from you.
Best regards
Thecla
Brenda
I think xylitol is a very good option and should work great.
Linda
What is allulose and what can I sub for it as I don't think we have that here?
Sherry
It’s a low carb sweetener. You can get it on Amazon very easily.
Patricia
I cannot have dairy. Can I sub coconut cream for the whipping cream?
Brenda
I think that would work.
Maggie Gutierrez
A serving size is one gram?
Brenda
Serving: 1serving @ ½ cup | Calories: 307kcal | Carbohydrates: 2g | Protein: 2g | Fat: 30g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 123mg | Sodium: 6mg | Potassium: 14mg | Sugar: 1g | Vitamin A: 163IU | Calcium: 15mg | Iron: 1mg
Sharon
Thank you so much for sharing my son is diabetic and your recipes are a God send
Lynne Spence
I made this yesterday afternoon using regular (dry) allulose and it turned out beautifully! It took a lot longer to freeze, but that may be my freezer. Personally, I think it's a little too soft, but it is absolutely delicious, creamy and scoopable right out of the freezer. I can't wait to try it with some other ingredients, maybe pumpkin for Thanksgiving.
Alison Cox
I over mixed at the last step and it started to separate- do you think it will freeze ok or should I toss it?
Brenda
I think it will freeze ok.
Kristin Johnson
Would a swap of the Swerve with a different brand be okay? Such as the Lakanto powdered monk fruit with erythritol?
Brenda
Yes that would work.
Michele
I asked on your Facebook post, but there are so many comments, I wasn’t sure if you’d see it. I was wondering if I could use dry/granular allulose and I have several packages of it.
Brenda
I'm sure you could do that but I can't say the will result in texture will be the same creamy, scoop-able right out of the freezer. But granular Allulose should work better to not crystalize than any other low carb granular sweetener. Please let me know if you try it and how it comes out.
David
Did you try it? Did it work? I also have granular Allulose so I was curious.
Bonnie
I only have 1c heavy cream. Can I use 1c half & half with it? Will that work?
Brenda
You could but it won't be as creamy.
Barbara Ruka
Can you put it in an ice cream maker anyways?
Brenda
Not sure why you would want to as it doesn't need churning.