Expect this (no-churn!) keto ice cream recipe to be ridiculously creamy and absolutely tasty! And whichever flavor you go for, it won’t freeze rock solid like your usual homemade ice cream.
(No-Churn!) Keto Ice Cream
A Master Recipe
From your classic vanilla, to decadentΒ chocolate (and coffee!), to adding fruit, making frozen yogurt, cheesecake and cookies ‘n cream varieties… you’ll find everything in this post to whip up your favorite flavor of keto ice cream!
Did I also mention this low carb ice cream is super easy to whip up?! With a few simple tricks, you’ll getΒ ridiculously creamyΒ results; no churning required!
And yes, pictured are our real life (1g net carb!) keto ice cream cones! Pick a classic ‘sugar’ cone or go extra with the chocolate variety.
The Method
Whipping up the base for our no-churn keto ice cream is a breeze. Think melting the sweetener into (full fat!) coconut milk, whisking in a tad of xanthan gum (which acts as a stabilizer here), and incorporating the cooled mixture into whipped cream.
You see, by whipping up the heavy cream youβre incorporating quite a bit of air. And the addition of xanthan gum helps keep your ice cream creamy smooth.
And if you plan on making a larger batch and letting it hang in your freezer, itβs generally a good idea to incorporate a couple of tablespoons of booze into your ice cream (particularly if you use erythritol, see below!).Β Remember that high alcoholic beverages do not freeze, so they will help your ice cream stay creamy smooth rather than rock-solid. Just donβt overdo it, or youβll end up with a slushy.
The Sweetener
XylitolΒ (not corn-derived to avoid tummy problems!)Β and allulose are, without a doubt,Β the best sweeteners for keto ice cream. They help to retain the creamy texture (they work pretty much like inverted sugars!), and allow you to skip the churning if need be in many recipes.
And if usingΒ allulose, just keep in mind that itβs about 70% the sweetness of sugar and xylitol (i.e. youβll have to add 30% more).
Having said that, this ice cream is sooo luscious, that you can get away with using erythritol with relatively good results too. Though it most likely will freeze rock-solid, and youβll have to let it hang out for about 15-30 minutes to scoop it out.
And if using xylitol, make sure to be careful if you have a pup (or pet)around the house, as itβs highly toxic to the little guys!Β
Vanilla (i.e. The Base!)
Our luscious vanilla ice cream is the perfect base to start (and the ideal keto fat bomb to always have on hand!!)! From this base you can swap out the vanilla beans (or extract!), and add in chocolate, coffee, matcha and any dried berry powder (such as raspberry!).
Also note that using a vanilla bean (i.e. pod) and infusing the coconut milk with it is ideal in order to get that natural and complex vanilla flavor. But you can also readily make it with just vanilla extract (up to 1 1/2 tablespoons).
Oh! And feel free to do add ins here! Think our instant ‘oreo cookie crumbs’Β (and you can whip up a cookies ‘n cream milkshake too!). Or simply mix in some peppermint extractΒ at the end and fold in chocolate chips (you guessed, mint chocolate chip ice cream!).
Chocolate, Coffee, Matcha…
To whip up flavors that are added in dried form (cocoa, coffee, matcha, turmeric, dried berries…), you’ll simply add them to the coconut milk mixture while cooking.
Cocoa or cacao? Both work great, just know that quality really mattersΒ here. My favorite will forever be the Dutch-processed alkaline cocoaΒ Valrhona,Β known to be one of (if not the) best cocoas in the world. But feel free to use a raw cacao powder (arguably more nutritional perks here), though keep in mind that your ice cream will be lighter in color and more reddish in hue.Β Both are well and good, as long as theyβre unsweetened.
How dark?Β Talking dark chocolate versus milk is a sure way to divide a crowd! But know that you can make this keto chocolate ice cream to your taste budsβ desire. So I suggest doing the base with the lower quantity of cocoa (1/2 cup) to yield a milk chocolate ice cream.Β And if you like your chocolate dark, simply add in more cocoa (think 1/4-1/3 cup more) after everything is incorporated. A taste-as-you-go sorta thing.
And for those rocky road lovers amongst us, do whip up a batch of our keto marshmallows and fold them in (so ridiculously good and you’ll be adding in some extra collagen too!).
The Fruity Business
For ice creams using natural fruit, I suggest blending the fruit fresh and folding it at the very end to the vanilla ice cream base. Roughly 225g (8 ounces/about 1 cup) of fruit will do the trick! But do feel free to adjust it down (or up!) to suit your macros and taste buds.
Feel free to check out our strawberry cheesecake ice cream (or mint chocolate chip using avocado!) for further deets.
For The Cheesecake (And Froyo!) Lovers
Whipping up a cheesecake ice cream or frozen yogurtΒ from our master base is super easy! For cheesecakeΒ you’ll simply be swapping half of the heavy cream for cream cheese, and for froyo all of it forΒ full fat (Greek style!) yogurt.
The (No-Bake!) βCookieβ Crumbs
Iβm definitely going to suggest you guys take the lazy route (like I did!) and go for our instant βgraham crackerβ crumbs (i.e. crust), as opposed to making some actual keto graham crackers.
In the end, the cookies will get a big soggy so thereβs barely a differenceβ¦ and arguably βthe crumbsβ, with its toasted almond, are even tastier!
Having said that, Iβve made ice cream sandwiches with the crackersΒ (and chocolate chip cookies!) and theyβre ah-mazing! Your choice!
No-Churn Keto Ice Cream (A Master Recipe, 6 Ways!)
Ingredients
For the paleo & keto vanilla ice cream
- 1 vanilla bean (i.e. pod) or more vanilla extract
- 1 13.5-ounce can full fat coconut milk *
- 135-150 g xylitol erythritol, to taste*
- 1/4 teaspoon kosher salt
- 1/4 teaspoon xanthan gum or 3/4 teaspoon arrowroot flour if paleo&**
- 480 g heavy whipping cream or chilled coconut cream (see notes)*
- 2 teaspoons vanilla extract up to 4 or 6 teaspoons if not using a vanilla pod
- 1 tablespoon vodka, brandy or booze of choice omit if using the larger quantity of vanilla extract****
Flavor variants
- 50 g cocoa powder for chocolate ice cream
- 3 tablespoons espresso powder for coffee ice cream
- 225 g fresh berries for fruity ice cream
- 'oreo' cookie crumbs for cookies and cream
- keto marshmallows for rocky road ice cream
Instructions
- See recipe video for guidance!
- Slice open the vanilla bean and scrape the seeds with a sharp knife.
- Add coconut milk, sweetener, vanilla bean with scraped seeds (if using), and salt to a saucepan over medium heat. Whisk until all the solids from the coconut milk have the dissolved and the mixture is smooth. If using a vanilla bean, simmer for 15 minutes to infuse the milk.
- Remove the vanilla bean and sprinkle xanthan gum little by little and blend until fully combined. If paleo and using arrowroot, dissolve it first in a tablespoon of cold water (i.e. make a slurry). You will likely have some air bubbles, but be sure to check there are no lumps. Any lumps will be resolved by mixing with an immersion blender (or in an actual blender). Sieve the mixture to a bowl, cover with a layer of cling film (saran wrap) laid directly over the vanilla mixture, and allow the mixture to cool completely. The texture will be thick and jelly-like (don't worry, your ice cream won't have this texture!).
- Add heavy whipping cream or cold coconut cream to a large chilled bowl and whip until soft peaks form. Mix in vanilla extract and the cooled vanilla mixture.
- (Optional): add in your booze of choice (omit if using the larger quantity of vanilla extract). The mixture should be thick but still slightly pourable. And, if for any reason your mixture is too thick, thin it out little by little with more coconut milk. See recipe video for texture reference.
- Transfer ice cream to a sealable container and place in the freezer until frozen (4-6 hours to overnight). And note that you can still use your ice cream machine if you wish (roughly 15 minutes to churn).
- If freezing overnight: take out your ice cream 10-20 minutes prior to serving (depending on your room temp!) and scoop away.
For flavor variants
- If making chocolate (coffee, matcha or using any dried fruit powder), simply add it to the coconut milk while cooking.
- If making ice cream with fresh fruit, puree it and fold it in at the very end.
On my goodness, this is awesome!!! I was wondering if you have a chemistry or science degree? Your recipe are fabulous!
Just wondering if I can use the ice cream machine?
…quicker to get the ice cream π
Paola, thank you for sharing this delish ice cream recipe! I made it this afternoon and it’s now night time, and had a scoop – MMMM.. soo soo good! The recipe actually made 4 pints for me (I stored them in 16 oz freezer friendly containers). And, after I filled two of the containers, with the remaining vanilla base, I added in 2 tbsp of unsweetened cocoa to make chocolate ice cream… I then filled one more container with some of this. THEN, with the remaining chocolate base, i added 2 tbsp of unsweetened coconut flakes and 2 tbsp sugar free choc chips – so this became my version of like a chocolate almond joy… and this filled my last container. This is a very good recipe, though my husband thought it was more “whipped cream” than ice cream, but I love it!
My vanilla mixture isnβt setting up like jelly. I used Arrow Root in stead of Xanthan gum. What do I do now?
I’m not finding a link or a recipe via search for the chocolate cones.
Would you happen to have the conversion from xanthan gum to Guar gum? I understand that Guar Gum is excellent in ice cream applications for preventing ice crystals. Thanks for all your recipes – you are my fave keto chef!
1:1
Can this recipe be churned in an electric ice cream maker?
DEF Joan!!
Made this yesterday and it was a big hit. This will be in the regular rotation, for sure. I’ll be trying to coconut cream and greek yogurt variants and see how it goes.
Thanks for the great recipe.
Awesome to hear Matt!
If I was doing that, would I still whip the cream ahead of time?
Thatβs what Iβve done in the past! Xo!
I’m confused. You did or did not whip the cream if churning in an electric ice cream machine. Which is it?
I did, donβt get the confusion. Just follow the recipe and churn it- itβs actually stated in the recipe instructions (please read) xo Joan!
I’m intolerant of coconut and there are SO many recipes with coconut flour or coconut milk. Any suggestions for a substitute?
Can I use Almond milk instead?
It doesnβt have the needed fat so itβll come out more icy
Hi Paola,
Thank you so much for all you do! You have made my keto journey so much more joyful!
Question: I do have an ice cream maker – do I need to adjust the no-churn recipes to use it?
Can you ues almond milk, instead of coconut milk?
By βcool completelyβ do you mean room temp or fridge temp?
If you donβt want to use full fat coconut milk, can we replace the can with more whipping cream or half and half, or will it not work? Thank you!
What is the difference between the chilled coconut cream and the full fat coconut milk? Also, any chance on macros for the coconut milk version? Thanks!
Looks delicious.
Two questions:
1. Can I use Swerve Confectioners or does it need to be granulated?
2. I want to add peanut butter βswirlsβ to chocolate ice cream. Should I just stir in some plain peanut butter at the end or does the peanut butter need to be mixed with something (I have no idea what)?
Thanks for your help.
I used swerve confectioners! It turned out great.
I’m confused about the coconut cream/milk too. Do you use the whole can (milk and cream) and do you need a second can that is chilled with milk discarded after scooping out the cream?
Yes you use the whole can, just make sure itβs full fat (I linked what I use) xo!
Itβs just one can of coconut milk. When you bring it to a boil and add the thickening agent you chose, the vanilla bean and the salt, and then let that mixture cool while you whip the heavy cream and extract. Then mix the two together.
The whipping cream can be replaced with coconut cream which is why that is on there like that. It can also be replaced with Greek yogurt. Thereβs some notes at the bottom of the recipe. π
Hi Paola, This ice cream was delicious. My only question is that when I put the ingredients in the recipe calculator the carbs are 14.4 per serving, why is that ?
Hi Toni! Iβm guessing itβs counting the sugar alcohols as regular carbs (itβs common practice to substract as you do fiber!) xo!
Thats sounds fine to me !! This recipe is so.good gonna try the strawberry next! Im so glad to have discovered your page!! Xo
Thank you so much, Paola, for sharing your wonderful recipes. I absolutely love this ice cream base and enjoyed a mint chip version this weekend (with peppermint extract and crushed pieces of an 85% dark chocolate bar. Incredible! It’s so nice to be able to have ice cream again. Your recipes are truly brilliant.
Pola, deliciosas recetas!, GRACIAS!
I made this ice cream today and it was a breeze to make and divine to eat
I cooled the coconut milk mixture in the freezer for 15 minutes to speed up the process and used an ice cream churner because I didnβt want to wait. It was delicious and ready to eat in under an hour. Yum!
Hi, Could I omit the Sugar and just purΓ©e some raspberries as I do not like any of the sugar substitutes at all or can you suggest another alternative, looking forward to trying this. Cheers
Can I use coconut sugar in this recipe thanks
Is there a way I can make this with monkfruit sweetener instead of allulose or xylitol?
Did you try the monkfruit? I was wondering the same.
YES! I make your amazing vanilla bean and chocolate ice cream recipes ALL THE TIME (whipping up a batch of chocolate today), so this is welcome inspiration for new flavours. On my wish list (and as previous commenters mentioned): salted caramel, dulce de leche and butter pecan, please! You’re awesome, Paola! Thank you!
Hi Paola,
I love all your recipies!! If in search of one your site is the first place I look. I see the words Jump to Video but when it goes there , there is no link.
Happy Easter!!
Thank you so much for this detailed guide! Your recipes are some of my favorites and I canβt wait to try making a cheesecake ice cream (:
Simply the best ice cream recipe there is. Donβt bother trawling the Internet for better recipes there arenβt any . Thank you Paolo x
Hello,
I’d love to try this. Is it possible to use monkfruit as a sweetener? Thanks.
Can I substitute coconut sugar in this recipe
can’t wait to try this..is there a recipe for the cones? xx
Hi Jules!! Yes, itβs linked in the introductory paragraphs (sorry Iβm on my phone and struggling a bit!) xo!!
What is the serving size .it’s not listed. And how much cream
It is, Lisa. It clearly states it right about the Nutrition Facts at the bottom of the post.
Dearest Paola, Thank you for all the delicious flavors you’ve developed. I hope you won’t mind my asking, if you have developed or would consider developing a “salted caramel” flavor, my absolute favorite, or a “dulce de leche: flavor? Or both?
Have a glorious and holy Easter,
God bless you, your family and all your followers!
Itβs my absolute pleasure Stephanie, thank you for your sweet comment! Salted caramel is actually next on my list (itβs one of my favs for sure!). Iβm thinking that using the vanilla as a base and mixing in the salted caramel recipe from the site will work the charm (Iβll def post a recipe soonish though!! ) xo!
I make the chocolate,the strawberry and the butter pecan all the time At least one of them once a week. As good if not better than any other ice cream.
Oooooh butter pecan!! Carol that’s genius I MUST try!!!
Somehow I always get a slimy after taste when I use xanthum gum. Whatβs the best way to use xanthum gym?
Carol! Butter pecan!!!!! My favorite-how do you achieve the butter pecan flavor?
Thanks! I canβt wait to try this!
Your chocolate ice cream is my hubbies favorite keto treat! can’t wait to try the strawberry cheesecake YUUUUM!!!
So awesome to hear Caroline!! Hope you enjoy the new flavors too π xo!!