Keto Vanilla Ice Cream
Rich, scoopable keto vanilla ice cream built on a real egg-custard base, heavy cream, and allulose for a soft, creamy churn. At just 2.5g net carbs per serving and 4 hours 30 minutes total time, it tastes like classic vanilla without the sugar.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
This keto vanilla ice cream uses a classic French-style egg custard base so it's genuinely rich and creamy, not icy. Allulose plus a splash of vodka keep it soft and scoopable straight from the freezer, with just 2.5g net carbs per serving.
Ingredients
- 2 cups heavy whipping cream (480ml)
- 1 cup unsweetened almond milk (240ml)
- 5 large egg yolks
- 2/3 cup powdered allulose (130g)
- 1 tablespoon pure vanilla extract
- 1 vanilla bean, split and scraped (optional, for flecks)
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon xanthan gum
- 1 tablespoon vodka (optional, keeps it scoopable)
Instructions
- 1
In a medium saucepan, combine the heavy cream, almond milk, half of the allulose, the salt, and the scraped vanilla bean (pod and seeds). Warm over medium heat, stirring, until steaming but not boiling, about 5 minutes. Remove from heat.
- 2
In a bowl, whisk the egg yolks with the remaining allulose until pale and slightly thickened. Slowly ladle about 1 cup of the hot cream into the yolks while whisking constantly to temper them, then pour the yolk mixture back into the saucepan.
- 3
Cook over medium-low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of a spoon (170-175°F / 77°C), about 4-5 minutes. Do not let it boil or the yolks will scramble.
- 4
Strain the custard through a fine-mesh sieve into a clean bowl. Whisk in the vanilla extract, vodka, and xanthan gum, then blend with an immersion blender for 15 seconds to fully disperse the xanthan.
- 5
Cover and chill the custard in the refrigerator until very cold, at least 4 hours or overnight. A cold base churns into a smoother, creamier ice cream.
- 6
Churn in an ice cream maker according to the manufacturer's directions, 20-30 minutes, until it reaches a soft-serve consistency. Transfer to a freezer-safe container and freeze for 2-3 hours for firmer scoops.
Tips & notes
- Allulose is the best sweetener here because it doesn't crystallize or freeze rock-hard like erythritol does. If you only have erythritol, use powdered and add the vodka to keep the texture soft.
- The optional vodka and xanthan gum both fight ice crystals and freezer-burn firmness — they're what keep keto ice cream scoopable straight from the freezer rather than icy.
- Store in an airtight container in the freezer for up to 2 weeks. Let it sit at room temperature for 5-10 minutes before scooping.
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Frequently asked questions
- How many carbs are in keto vanilla ice cream?
- Each serving has 2.5g net carbs, 332 calories, 4.6g protein, and 34g fat. This recipe makes 6 servings (about 1/2 cup each). The heavy cream, egg yolks, and allulose keep it fully keto-friendly with no added sugar.
- Why is my keto ice cream rock hard?
- Most low-carb sweeteners, especially erythritol, freeze much harder than sugar. Use allulose, which stays soft, and add the tablespoon of vodka and a pinch of xanthan gum to suppress ice crystals. Letting it rest 5-10 minutes on the counter before scooping also helps.
- Can I make this without an ice cream maker?
- Yes. Pour the chilled custard into a shallow dish and freeze, whisking vigorously every 30 minutes for about 3 hours to break up ice crystals. The texture won't be quite as smooth as churned, but the vodka and xanthan gum help keep it creamy.
