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Keto Ice Cream (Without an Ice Cream Maker)

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  Published on February 4th, 2021
  Reading time: < 1 minute
  Last modified February 3rd, 2021
keto ice cream
AuthorTeamKetoDifficultyBeginnerRating
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Looking for a sweet treat to curb those cravings? Try making this simple, yet delicious 0 carb keto ice cream! This recipe is for plain vanilla, but you can try adding in your favorite keto toppings and flavors to alter the taste.

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Yields8 Servings
Prep Time20 minsTotal Time20 mins
Ingredients
 2 cups heavy cream
 1 ½ tbsp butter
 2 tbsp erythritol(or 3 tbsp allulose)
 1 tsp vanilla extract
 2 tbsp MCT powder
 1 dash cinnamon
 optional: for chocolate ice cream, add in unsweetened cocoa powder
Directions
1

In a pan, melt the butter.

2

Combine the heavy cream with the melted butter and stir until well combined.

3

Stir in the erythritol (or allulose) and cinnamon and bring to a boil.

4

Once boiling, reduce to low heat and allow to simmer for 30 minutes, stirring about every 5 minutes.
Note: if the keto ice cream mixture has not thickened at the 30-minute time point, keep cooking and check in on it in 5-minute intervals. The mixture should thicken up.

5

Remove the mixture from the heat and stir in the MCT powder mixture until well combined.

6

Allow the mixture to come to room temperature and then add in the vanilla extract.

7

Place the keto ice cream mixture in an air-tight container and place it in the freezer overnight.
Note: it is important to make sure the mixture has fully cooled to room temperature. If not, condensation can occur in the container and cause ice crystals.

8

Serve your keto ice cream with your favorite low-carb toppings like keto chocolate chips, berries, sugar-free whipped cream, etc.

Nutrition Facts

Servings 8


Amount Per Serving
Calories 233
% Daily Value *
Total Fat 27.8g43%
Total Carbohydrate 0g
Net Carbohydrate 0g
Dietary Fiber 0g
Protein 0g

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

Ingredients

Ingredients
 2 cups heavy cream
 1 ½ tbsp butter
 2 tbsp erythritol(or 3 tbsp allulose)
 1 tsp vanilla extract
 2 tbsp MCT powder
 1 dash cinnamon
 optional: for chocolate ice cream, add in unsweetened cocoa powder

Directions

Directions
1

In a pan, melt the butter.

2

Combine the heavy cream with the melted butter and stir until well combined.

3

Stir in the erythritol (or allulose) and cinnamon and bring to a boil.

4

Once boiling, reduce to low heat and allow to simmer for 30 minutes, stirring about every 5 minutes.
Note: if the keto ice cream mixture has not thickened at the 30-minute time point, keep cooking and check in on it in 5-minute intervals. The mixture should thicken up.

5

Remove the mixture from the heat and stir in the MCT powder mixture until well combined.

6

Allow the mixture to come to room temperature and then add in the vanilla extract.

7

Place the keto ice cream mixture in an air-tight container and place it in the freezer overnight.
Note: it is important to make sure the mixture has fully cooled to room temperature. If not, condensation can occur in the container and cause ice crystals.

8

Serve your keto ice cream with your favorite low-carb toppings like keto chocolate chips, berries, sugar-free whipped cream, etc.

Keto Ice Cream (Without an Ice Cream Maker)

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