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The queen of all ice creams.
Breaker of cravings.
Mother of taste buds and savior of overheated humans.

Sorry, went a little bit overboard there.
But vanilla ice cream was always my favorite.
I was never phased by fancy flavors, vanilla ice cream it is, always and forever.

So surely I had to create a basic Keto version of vanilla ice cream.
It was my duty and I completed it successfully.

This recipe is as basic as it gets.
Only natural flavors paired with absolute creaminess.

Sounds good?
Find out how to make it below!

KETO VANILLA ICE CREAM INGREDIENTS:

This section is where I go a bit more in-depth about the ingredients you’ll need for this recipe. ☺️

(You can find the exact amounts needed on the recipe card that’s embedded below this section!)

heavy cream

powdered erythritol:

Why do I love Erythritol so much?
In my opinion, Erythritol is the best keto-friendly sweetener.
– it doesn’t spike your blood sugar,
– it’s completely safe and
– has a very fresh & natural sweet taste.

Because of its natural origin and natural production process (fermentation), I also consider erythritol to be paleo-friendly.

You can use other powdered keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.

Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
Keep that ratio in mind when using a 1:1 sugar replacement.

vanilla pod:
Pretty important for this recipe, so don’t skip it or swap it for vanilla extract.
Trust me, it does make a difference.

The vanilla pod is cooked in the heavy cream and thus the vanilla flavor gets infused into the heavy cream and boy is this delicious!
BTW, this is also a great starting point for my keto vanilla milkshake!

eggs: one whole egg and two egg yolks

vodka or gin
Adding (low carb) booze like gin or vodka will improve the consictency of the ice cream.
Booze that’s high in alcohol content has a very low freezing point and adding even very small amounts will lower the freezing point for your ice cream as well.

I tried both versions for this recipe and I can tell you that I highly recommend adding vodka or gin to your ice cream.

Don’t worry if you think that it will kick you out of ketosis – like I already mentioned, you only need about 2-3 tsp for the whole recipe.
This amount is so miniscule that it most certainly won’t affect your state of ketosis whatsoever.

KETO VANILLA ICE CREAM RECIPE CARD:

CategoryDessert, Fat Bombs, Ice Cream, Keto, Low Carb, VegetarianDifficultyBeginner

This keto vanilla ice cream comes right in time to kill your sweet cravings during summer on the ketogenic diet! Less than 2g net carbs per serving!

Yields4 Servings

Prep Time10 minsCook Time10 minsTotal Time4 hrs 20 mins

Ingredients:

1 cup heavy cream (250ml)

¾ cup powdered erythritol (approx. 2.6oz/75g)

2 egg yolks

1 whole egg

1 vanilla pod

Instructions:

Scrape out the vanilla pod.

Add the heavy cream, the vanilla seeds as well as the scraped out vanilla pod to a non-sticking pot and bring it to a boil.
Keep stirring while the heavy cream begins to boil.

☝︎ It's easier to do this in a non-sticking pot and on medium-high heat instead of high heat.
Both will help to avoid burning the heavy cream.

In a separate bowl, whisk the eggs and the powdered erythritol until you get a foamy, pale yellow-colored mixture.

☝︎ The bowl should be big enough to hold both the egg mixture and the heavy cream mixture.

Place the big bowl with the egg mixture on top of a pot that's filled with water.
This will be our self-made double boiler for this time being.

Bring the water in the pot to a boil and start to drizzle in the heavy cream mixture into the egg mixture.
All of the heavy cream-vanilla-mix is going to be added into the bowl with the egg mixture.

Keep stirring constantly for approx. 5-7 minutes until the mixture thickens up.

☝︎ The mixture is thick enough once you can dip a metal spoon in the mix and the backside of the spoon remains covered.
(It should look like a thin layer covering a spoon - if it rather looks like something reminding you of a spiderweb - keep stirring for a bit longer.)

Let the mixture cool down and chill it in the fridge for at least 30 minutes.

With Ice Cream Maker:

Follow the specific instructions of your personal ice cream maker.

Without Ice Cream Maker:

(Optional, but highly recommended): Add 2-3 tsp of vodka or gin.
(Will lower freezing point and improve consistency of your ice cream.)

Place the bowl in your freezer.

Stir the mixture every 60 minutes for the first two hours and every 30 minutes afterward.

I've found that the ice cream has the best consistency after approx. 5 hours in the freezer.
So if you start in the morning you should be able to enjoy your perfect keto vanilla ice cream in the afternoon.

BUT:
You can also store the ice cream for a while in your freezer and achieve a similar consistency by taking out the ice cream approx. 15-20 minutes before you plan on enjoying it.
Don't worry if it's rock solid when you take it out of the freezer, that's normal and the consistency will be great once the 15-20 min are over!

Enjoy on a hot summer day or any other occasion!

Storage:

Fill your ice cream into a suitable container.
I recommend consuming the ice cream within 1-2 weeks.
Our ice cream doesn't contain any preservatives, that's why it isn't as durable as store-bought ice cream.
(It probably won't last long anyway because it's sooo delicious!)

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Thank you for supporting my site!

**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)

Nutrition Facts

Serving Size 1 scoop of ice cream

Servings 4

Amount Per Serving
Calories 267

% Daily Value *
Total Fat 27.4g43%
Total Carbohydrate 1.9g1%
Dietary Fiber 0g
Protein 4.3g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.