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Homemade Vanilla Ice Cream Low Carb Sugar Free Keto

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Sometimes you need a perfect, simple Homemade Vanilla Keto Ice Cream Recipe. Homemade Vanilla Ice Cream goes well in sundaes, with pie, on top of a warm brownie, and right from the container with a spoon.

A big scoop of homemade vanilla ice cream from this keto ice cream recipe on top of a brownie on a white plate

Homemade Vanilla Ice Cream Recipe – Low Carb, Sugar Free, Keto, THM S, Sugar-Free, Grain-Free, Gluten-Free

I have several recipes that use either sweet cream or vanilla ice cream but I haven’t gotten around to sharing my ice cream recipe on its own yet. If you are too adventurous for plain ole vanilla make sure to check out my Sweet Cream Coffee Caramel Ice Cream, Vanilla Ice Cream with a Chocolate Truffle Core, Pecan Praline Ice Cream, and Peanut Butter Ice Cream with Peanutty Caramel. And the other ten or so ice cream recipes on my blog. Can you tell I like ice cream?

A spoon of brownie and keto ice cream from this homemade vanilla ice cream recipe

Wondering about that fantastic low carb brownie you see? That is one of my Little Debbie Fudge Healthy Brownies. For an even more fabulous sundae drizzle on some Hot Fudge.

The best thing about this homemade vanilla keto ice cream recipe is you can control the ingredients. This doesn’t have any weird add-ins you can’t pronounce. I do add a little vegetable glycerin to my ice creams so they stay soft and scoopable in the freezer. That is always optional. If you are patient enough to let your ice cream temper for thirty minutes you can omit it. Patience has never been my strongest virtue.

Homemade Vanilla Ice Cream in the ice cream maker bowl

These leftover pint containers are perfect for storing homemade ice cream. My husband went on a gelato kick a few years back and brought home half a dozen pints at once when these were on sale. And that is why I normally do the grocery shopping.

Homemade Vanilla Ice Cream in pint containers

If you are concerned about using raw egg yolks you can purchase pasteurized eggs or you can temper the ice cream base. I don’t do either. I guess I’m a bit of a rebel but I’ve never gotten sick from raw eggs in ice cream or cookie batter.

Let me know if you try this keto ice cream recipe!

Close up of a homemade vanilla ice cream topped brownie

 

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5 from 10 votes
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Homemade Vanilla Ice Cream - Low Carb Sugar Free Keto THM
Prep Time
5 mins
Total Time
5 mins
 

Make 3 pints of healthy Homemade Vanilla Ice Cream in minutes! Each serving is 1/2 a pint.

Course: Dessert, Snack
Cuisine: American
Servings: 6
Calories: 192 kcal
Author: Taryn
Ingredients
Instructions
  1. Put all the ingredients in a blender. Blend until smooth. Pour into an ice cream machine and freeze according to the manufacturer’s instructions.
Recipe Notes

If you are concerned about using raw egg yolks you can purchase pasteurized eggs or you can temper the ice cream base.

The glycerin helps the ice cream to stay scoopable in the freezer. If you don’t mind letting the ice cream sit out at room temperature for about half an hour before scooping you can omit the glycerin.

Notes on Sweeteners: 

I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.


To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
 
To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
 
Substitutions will work in most recipes. They may not work in candies, such as caramel.
 
 
Nutrition Facts
Homemade Vanilla Ice Cream - Low Carb Sugar Free Keto THM
Amount Per Serving
Calories 192 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 10g 50%
Cholesterol 134mg 45%
Sodium 82mg 3%
Potassium 40mg 1%
Total Carbohydrates 3g 1%
Sugars 2g
Protein 2g 4%
Vitamin A 15.1%
Vitamin C 0.3%
Calcium 9.4%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

  1. The flavor in this ice cream is sooo good. I made it for company and served over a keto brownie. Everyone loved it. Thanks for the recipe.
    Reply

  2. Made it tonight. First time making my own ice cream. I only used 1/4 cup gentle sweet blend and it was sweet enough for me! Really good thanks!
    Reply

  3. Made this tonight. It was amazing! My 4 yr old and boyfriend (who didn't know it was healthy), loved it! Is there a way to make this into chocolate?
    Reply

  6. I just made this ice cream last night and it was fantastic! My kids, all in their 20's, said it was the best vanilla ice cream they've ever had! I used a Cuisinart ice cream maker I found on Amazon on sale for $48, and it was the perfect amount for the machine. I substituted 4 tablespoons of Lakanto sweetener for the sweetener, and I didn't use glycerin. The whole recipe took about 30 minutes from throwing in the blender to having ice cream ready in the machine. Thanks so much for a great recipe!
    Reply

    • You use a very small amount in this ice cream to help keep it from solidifying, you are not using it as a sweetener. My nutrition facts include the glycerin and this still only has 3g of carbs per serving. You may still choose to omit it and that is fine. It is up to you.
      Reply

  8. Thank you so much for this recipe! I started making ice cream at home a year or two ago and thought I would have to give it up! Could I use Swerve? If so, would I use the same amount? I am pretty new to Keto and have done almost no baking with sweeteners. I am hesitant to invest in bigger quantities until I try a few things. I can get Swerve at my local grocery stores.
    Reply

    • Hi Janet, you will need approximately twice as much. My sweetener is twice as sweet as swerve. It should sub in fine in this recipe though! You can add it slowly and taste test.
      Reply

    • I used Swerve - same amount 1/2 c and it was PERFECT! This Keto ice cream is a new favorite and my husband owned a Dairy Queen :-)
      Reply

  10. Can you just pour in a container and freeze? I only have an original ice cream machine.
    Reply

    • Any ice cream machine should work. Without an ice cream machine at all you could make this into popsicles but not ice cream. It would freeze too hard to scoop.
      Reply

    • A serving is 1/6th of the recipe. Ice cream makers can vary but if you get 3 pints of ice cream, like I did, that makes each serving half a pint. I kept the servings large because who really wants to just eat one scoop? Not me.
      Reply

    • I think so but I have not tried in this particular recipe. I have a recipe for peanut butter coconut milk ice cream: joyfilledeats.com/peanut-butter-swirl-ice-cream
      Reply

    • Those words should be a clickable link to: joyfilledeats.com/sweetenerMy sweetener is a blend of erythritol, xylitol, and stevia.
      Reply

  14. Could you explain the tempering process, please? I do not have access to pastuerized eggs. Is is like when you make a custard?
    Reply

    • Yes, you whisk the hot liquid into the egg yolks. Here is a tutorial: http://www.cookinglight.com/cooking-101/how-to-temper-eggs-ice-cream
      Reply

  15. I didn't know there was such a thing as pasteurized eggs! I googled it and found a store that had them and went in the pouring rain so I could make this ice cream! It's sooooo good!
    Reply

  19. Ooh, I like this easy recipe! Isn't vanilla ice cream wonderful? And I think that brownie is calling my name. Also, congratulations on your new baby and best wishes to you and your family. He is precious!!
    Reply

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