Description
A rich, creamy keto vanilla ice cream made with simple ingredients and no added sugar. This refreshing frozen dessert delivers classic vanilla flavor while keeping carbohydrates low.
Ingredients
2 cups full-fat coconut milk or heavy cream
1/2 cup powdered erythritol or preferred keto sweetener
1 tablespoon pure vanilla extract
1/8 teaspoon salt
1/4 teaspoon xanthan gum (optional, for creaminess)
Instructions
- Add the coconut milk or heavy cream, keto sweetener, vanilla extract, salt, and xanthan gum to a blender or mixing bowl.
- Blend or whisk until completely smooth and the sweetener has dissolved.
- For an ice cream maker, pour the mixture into the machine and churn according to the manufacturer’s instructions until thick and creamy.
- For the no-churn method, pour the mixture into a shallow container and freeze for 3 to 4 hours, stirring every 30 minutes to reduce ice crystals.
- Once the desired consistency is reached, serve immediately or freeze longer for a firmer texture.
- Before serving from frozen, let the ice cream sit at room temperature for 5 to 10 minutes for easier scooping.
Notes
Add sugar-free chocolate chips for extra texture.
Mix in crushed keto cookies for a cookies-and-cream variation.
Add 1 teaspoon cinnamon for a warm flavor twist.
Stir in unsweetened cocoa powder for a chocolate version.
Add a few drops of peppermint extract for a refreshing mint variation.
Store in an airtight freezer-safe container for up to 2 weeks.
Place parchment paper directly on the surface before sealing to help prevent ice crystals.
Allow the ice cream to soften at room temperature for 5 to 10 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freeze
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 0 g
- Sodium: 90 mg
- Fat: 22 g
- Saturated Fat: 18 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 35 mg
