How to Make Keto Ice Cream

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methods

Ingredients

1Easy Vanilla Keto Ice Cream

2Creamy Chocolate Keto Ice Cream

3Adding Flavors to Vanilla Ice Cream

Other Sections

Tips and Warnings

Things You'll Need

Related Articles

References

6 Recipe Ratings

You might feel like you're giving up a lot of desserts on the keto diet, but fortunately, ice cream isn't one of them! Because heavy cream and coconut milk are high in fat, they're great for making keto-friendly ice cream. Try classic vanilla flavor or make chocolate keto ice cream that includes healthy fats from avocados. You can also customize your vanilla ice cream by adding flavor extracts, berries, or nuts.

Ingredients

Easy Vanilla Keto Ice Cream

• 1 cup (240 ml) of heavy whipping cream
• 2 tablespoons (25 g) of powdered zero-calorie sweetener
• 1 tablespoon (15 ml) of vodka
• 1 teaspoon (4.9 ml) of vanilla extract
• ¼ teaspoon (0.5 g) of xanthan gum
• 1 pinch of salt

Makes 3 servings

Creamy Chocolate Keto Ice Cream

• 2 small ripe avocados, peeled and pitted
• ¹⁄₂ cup (120 ml) of heavy cream or full-fat coconut milk
• 2 tablespoons (30 ml) of coconut oil, melted
• 2 ounces (57 g) of sugar-free chocolate, chopped and melted
• 2 tablespoons (15 g) of cocoa powder
• ¼ cup (50 g) of powdered zero-calorie sweetener
• 1 teaspoon (4.9 ml) of vanilla extract
• 1 pinch of salt

Makes 6 servings

Adding Custom Flavors

Mocha almond flavor:

• ¹⁄₄ teaspoon (1.2 ml) of almond extract
• 1/4 teaspoon (0.5 g) of instant espresso powder
• 1/2 tablespoon (2 g) of slivered almonds
• 1/2 tablespoon (5 g) of low-carb chocolate chips, chopped

Berry flavor:

• 2 tablespoons (24 g) of blueberries or 5 tablespoons (60 g) of strawberries, finely chopped

Coconut almond flavor:

• ¹⁄₄ teaspoon (1.2 ml) of almond extract
• ¹⁄₄ teaspoon (1.2 ml) of coconut extract
• 1 tablespoon (6 g) of flaked coconut
• 1/2 tablespoon (2 g) of slivered almonds

Steps

Method 1

Method 1 of 3:

Easy Vanilla Keto Ice Cream

1. 
   1
   Get out a wide-mouthed mason jar that holds at least 2 cups (470 ml). Although you could use a narrow-mouthed jar, it's a lot easier to spoon the ice cream out of a wide-mouthed jar.

   • If you don't have a mason jar, you can use a different airtight container as long as it has a very secure lid and seal.
2. 
   2
   Pour cream, sweetener, vodka, vanilla, xanthan gum, and salt into the jar. Put 1 cup (240 ml) of heavy whipping cream into the mason jar. Add 2 tablespoons (25 g) of powdered zero-calorie sweetener like stevia or xylitol, 1 tablespoon (15 ml) of vodka, 1 teaspoon (4.9 ml) of vanilla extract, ¼ teaspoon (0.5 g) of xanthan gum, and 1 pinch of salt.

   • The vodka and xanthan gum prevent the keto ice cream from hardening so much that you can't scoop it.
3. 
   3
   Insert an immersion blender and blend the mixture for 1 minute. Lower an immersion blender into the cream mixture so the end is submerged. Turn on the blender and work it up and down in the liquid for 60 to 75 seconds. Keep blending until the mixture doubles in size and it's thick.

   • If you don't have an immersion blender, screw the lid tightly onto the jar and shake it vigorously for at least 5 minutes or until the ice cream thickens.
4. 
   4
   Freeze the jar of ice cream for 4 hours and stir it every 30 minutes. Put the lid on the jar and stick it in the freezer. Stir the ice cream in 30-minute intervals so it's smooth and freeze the vanilla ice cream until it's as firm as you want. This should take around 4 hours.

   • If you like slightly soft ice cream, start checking the ice cream after it's been in the freezer for 3 hours.
   • Store the keto ice cream in the freezer for up to 3 days.
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Method 2

Method 2 of 3:

Creamy Chocolate Keto Ice Cream

1. 
   1
   Scoop the flesh from 2 ripe avocados into a blender. Rinse 2 small avocados and carefully cut them in half lengthwise. Scoop out the pits and throw them away. Then, use a spoon to scrape the ripe flesh into a blender.

   • If you don't have a blender, you can use a large food processor.
2. 
   2
   Add the remaining ingredients. Take the lid off the blender and pour in ¹⁄₂ cup (120 ml) of heavy cream or full-fat coconut milk and 2 tablespoons (30 ml) of melted coconut oil. Add 2 ounces (57 g) of melted sugar-free chocolate, 2 tablespoons (15 g) of cocoa powder, ¼ cup (50 g) of powdered zero-calorie sweetener like xylitol or stevia, 1 teaspoon (4.9 ml) of vanilla extract, and 1 pinch of salt.

   • If you can't find heavy cream, use whipping cream. It whips up like heavy cream; it just doesn't have quite as much fat as the heavy cream.
3. 
   3
   Blend the chocolate avocado mixture until it's smooth. Put the lid on the blender and blend the ingredients for at least 30 seconds. Keep blending until you don't see chunks of avocado or clumps of cocoa powder.

   • If the avocado gets stuck near the blade, turn off the blender and carefully scrape the sides.
4. 
   4
   Pour the mixture into an airtight container and freeze it for 2 to 4 hours. Get out an airtight container and pour the chocolate ice cream base into it. Cover the container and stick it in the freezer. Then, chill the ice cream until it's hard.

   • If you want the ice cream to be even smoother, stir it occasionally as it freezes.
   • If the chocolate ice cream is too hard to scoop, leave it out at room temperature for 5 to 10 minutes before you serve it.
   • You can store the ice cream in the freezer for up to 3 days.
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Method 3

Method 3 of 3:

Adding Flavors to Vanilla Ice Cream

1. 
   1
   Add almonds, chocolate chips, and espresso for a mocha almond ice cream. Put all of the vanilla ice cream ingredients into a mason jar and add ¹⁄₄ teaspoon (1.2 ml) of almond extract. Add 1/4 teaspoon (0.5 g) of instant espresso powder, 1/2 tablespoon (2 g) of slivered almonds, and 1/2 tablespoon (5 g) of chopped low-carb chocolate chips. Then, seal the jar and shake it for 5 minutes before you stick the ice cream in the freezer.

   • Adding these flavors to the vanilla ice cream adds 1 g of carbohydrates.
2. 
   2
   Put blueberries or strawberries into the jar to make fruity berry ice cream. Once you've added all of the vanilla ice cream ingredients to the mason jar, add 2 tablespoons (24 g) of finely chopped blueberries or 5 tablespoons of finely chopped strawberries. Then, blend and freeze the berry ice cream until it's firm.

   • You can use fresh or frozen berries. Feel free to try other berries like raspberries or blackberries!
   • Using blueberries adds 2 grams of carbs to your ice cream while including strawberries adds 3 grams.
3. 
   3
   Make a tropical coconut almond ice cream. Put all of the vanilla ice cream ingredients into a mason jar and add ¹⁄₄ teaspoon (1.2 ml) of almond extract along with ¹⁄₄ teaspoon (1.2 ml) of coconut extract. Add 1 tablespoon (6 g) of flaked coconut and 1/2 tablespoon (2 g) of slivered almonds. Then, shake the ice cream and freeze it until it's hard.

   • Trying this flavor combination adds 1 gram of carbohydrates to your ice cream.
   • If you don't want to mix the almonds and coconuts into the ice cream, sprinkle them over the top just before you serve the ice cream.
4. 
   4
   Finished.
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Tips

• Use a mason jar that's large enough to hold the ice cream once it doubles in size.
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• If you have an ice cream machine, double or triple the ingredients and pour it into the machine to churn. Using the machine makes lighter ice cream since it incorporates air as it churns.
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Things You'll Need

Easy Vanilla Keto Ice Cream

• Measuring cups and spoons
• Mason jar with a lid
• Immersion blender, optional

Creamy Chocolate Keto Ice Cream

• Knife and cutting board
• Measuring cups and spoons
• Blender or food processor
• Airtight storage container