3 Ingredient Keto Ice Cream
This low carb keto ice cream recipe only takes 3 ingredients and 5 minutes of your time. It’s ready instantly and doesn’t require an ice cream maker or any chilling time.
I am an ice cream fan all year long. Today, I want to give you a super easy way to make keto or low carb ice cream! I used this recipe lots of times when I need a quick cool snack with simple ingredients on a keto diet. This easy ice cream is also sugar free, gluten free, and Trim Healthy Mama friendly.
How much easier can this no churn keto friendly ice cream get? This easy keto ice cream recipe only requires 3 ingredients and is ready in minutes. As for tools, you’ll only need a strong food processor. Ice cream made in a food processor is the best way to make this frozen treat if you don’t own an ice cream machine.
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This low carb ice cream recipe is perfect for a hot summer or for the hot-blooded ones in winter. Kids love it, as well as adults with a sweet tooth, and it can be customized easily.
You can top it over some keto dessert recipes such as: Keto Lemon Mug Cake or my Keto Vanilla Cake to make the ultimate low carb treat without added sugar!
Ingredients
FROZEN FRUIT
I can’t emphasize this enough. You need to use frozen fruit or this recipe will not work at all. Not even a little bit. You absolutely need to use keto friendly frozen fruit to make this instant ice cream.
COLD HEAVY CREAM
You also must use refrigerated heavy whipping cream. Do not use room temperature cream or hot heavy cream as the ice cream will be extremely runny and soft. And for the ideal texture and creaminess, you need heavy cream. Almond milk, carton coconut milk, or regular milk won’t give the same result. I have used half and half in a pinch. And full-fat coconut milk can work as a dairy-free option.
STEVIA POWDER
I normally use a granular sweetener but for this recipe, stevia powder is the perfect sweetener. You only need a tiny bit. A granular sweetener, such as most sugar alcohol sweeteners, could make the ice cream gritty. A powdered sweetener would be a better choice if you want to use a sugar alcohol sweetener.
How to Make Keto Ice Cream
To make this low carb ice cream, you’ll need to have a frozen fruit of your choice, some cold heavy cream and a sweetener like stevia or monk fruit.
Step One: Add the frozen fruit of choice into a small food processor and process for a few seconds.
Step Two: When the frozen fruit has been chopped up into pieces, drizzle the heavy cream all over.
Step Three: Next, sprinkle the stevia in and process until the ice cream mixture is smooth. Transfer to a bowl and enjoy!
Top Tips💡
- If the ice cream gets stuck, break it apart with a fork and process again. You could also add more heavy cream, but the ice cream will be more soft than solid.
- Once the 3 ingredient keto ice cream is completely processed, you’ll want to serve it immediately as it tends to melt fast, especially during the summer days.
- Adding a pinch of salt can boost the flavor.
Variations
- Single Berry – If you have a favorite type of berry try using just that in this recipe. Raspberries are my personal favorite and they are amazing paired with cream.
- Extracts – Add in some lemon extract, vanilla extract, or almond extract to easily alter the taste.
Common Questions
Can I Make this into Ice Cream Bars?
Absolutely! After blending just scoop into a popsicle mold and add a stick.
What different flavors can I make?
You can make any frozen fruit-based flavors! Think blueberry, strawberry, raspberry, and blackberry. The possibilities are endless. You can add a dash of vanilla extract or lemon extract to boost the flavor as well.
If you don’t mind slight higher net carbs, you could use frozen mango, cherry, banana, pineapple and so on.
As long as you have some frozen fruit, you’ll be able to make this easy keto ice cream.
Do I need to use a Food Processor?
Yes. You need to be able to crush the frozen fruit and blend it with the cream so doing this by hand is impossible. I don’t recommend using a blender because there won’t be enough liquid to blend and the frozen fruit will get stuck in the blades.
What sweeteners can I use?
I recommend using either stevia extract powder or monk fruit powder. A powdered sweetener such as powdered erythritol, allulose, or xylitol would be a better choice than a granular sweetener.
Can this low carb ice cream be made dairy free?
Of course! Just swap the heavy cream for coconut cream and you’re ready to go on a dairy-free keto treat. Just make sure to use chilled coconut cream and not coconut milk for a creamy texture.
Can I freeze this ice cream for later?
You could, but I really don’t recommend it. This isn’t a freeze-for-later type of ice cream as it gets really hard in the freezer. You can definitely freeze it for 30-60 minutes to harden it a bit more, but I don’t recommend freezing it more than that. For longer storage adding vegetable glycerin may it not freeze rock solid but I’ve tested that yet.
Here are 10 more amazing keto ice cream recipes!
- Keto Strawberry Ice Cream
- Mint Chocolate Chip Ice Cream Cake
- Keto Vanilla Ice Cream
- Cinnamon Roll Ice Cream
- Keto Avocado Ice Cream
- Keto Cookie Dough Ice Cream
- Frozen Custard Recipe
- Keto Butter Pecan Ice Cream
- Keto Chocolate Ice Cream
- Dairy-Free Peanut Butter Ice Cream
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3 Ingredient Keto Ice Cream
Equipment
Ingredients
- 1 cup frozen fruit
- 1/2 cup COLD heavy cream or coconut cream
- 1/8 tsp stevia powder or monk fruit powder
Instructions
- Add the frozen fruit to a small food processor. Process for a few seconds until the fruits are broken into pieces.
- Add the heavy cream and stevia powder and process for a 20-30 more seconds until the ice cream is nice and smooth. If the food processor gets stuck, just take a spoon and move the ice cream around and process again.
- Serve immediately.
Notes
Nutrition
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Originally Published June 27, 2019. Revised and Republished October 22, 2025.
I am just on my second day of getting back into eating ketogenically. Our whole family has taken out grains and sugar. Just made this recipe as it is a hot summer day, and I needed a little extra fat to help me through this transition period. I do not have a food processor yet (I know, I know), so I thought I might be successful if I tried using my Vitamix with blueberries and making a double batch, so 2 cups frozen blueberries, 1 cup of heavy cream, 1/8 tsp. Monk fruit sweetener, 1/8 tsp. stevia powder. I did have to stop it a couple of times and use a spatula to move around the mixture, but it turned out WONDERFULLY! Split it between 3 kiddos and myself for a cool, refreshing summer day treat.
Just a note for those who don’t have a food processor, you should be able to use a blender to easily turn this recipe into a fruit milkshake with just a little extra cream!
Thank you for posting this recipe, Taryn!
I decided to try using my hand mixer … I poured the cream over the frozen raspberries … let it sit for a minute … then mixed it. Might not work with larger frozen fruit but was fine with raspberries. Will be doing this often over the summer when I am craving icecream but not so many carbs (I am keto).