You only need 5 ingredients to make the most delicious homemade sugar free ice cream recipe! This easy low carb vanilla ice cream tastes unbelievably creamy - a dessert staple for any time of the year.
Table of contents
Do you love ice cream? I can eat it all year round, summer or winter. I think it's a great sweet treat when I've got friends over. There are not many people who'll pass on a scoop of ice cream after dinner, especially when it's decorated with a decadent chocolate drizzle!
I have yet to find a sugar free ice cream in the shops that I like to eat. All brands use either sweeteners such as sorbitol, maltodextrin or maltitol which raises your blood sugar levels or contain artificial ingredients which makes them taste strangely fake.
It boils down to this: if you want to eat an ice cream made without added sugar containing real, simple ingredients, you've got to make it yourself.
The good news is, homemade low carb ice cream tastes incredible delicious AND it's easy to make!
You need a bit of patience - it needs a few hours to cool and set - but it's well worth the wait.
Ingredients
Incredibly, you only need 5 ingredients for this recipe! It is packed with the most beautiful vanilla flavor.
1. Dairy Cream
2. Almond Milk
3. Egg yolks
4. Sweetener
5. Vanilla
It is possible to use regular vanilla extract in this recipe, but it's the vanilla bean that takes the recipe to the next level. Trust me - try and get hold of a couple of pods. You can find them in the baking section of good supermarkets.
Some Keto ice cream recipes use only heavy cream or even butter and forego the traditional route of making a custard with the milk and eggs. Whilst this is an easy solution to increase the fat content and therefore creaminess, I simply do not like their texture. I find that too much fat in ice cream can leave an unpleasant taste on the tongue.
By adding in the almond milk, you're keeping the calories lower at 330 per serving. The net carbs are only 2.3g per portion!
Which sweetener is best?
Different low-carb sweeteners will give different textures for your sugarless ice cream.
Allulose is hands down the best sweetener for sugar-free ice cream. It is not a sugar alcohol, but a rare sugar that is not metabolized, making it zero carb. It does not recrystallize, keeping the ice cream lovely and soft.
Sugar alcohols such as erythritol can be used, but need to be powdered. Low carb sweeteners tend to re-crystallize when they cool and you don't want any crunchy bits in your ice cream! So take note: Erythritol blends that also contain the natural contain monk fruit extract or stevia taste great, but they will set hard once the ice cream has been in the freezer overnight.
Bocha Sweet produces great results for keto ice cream, keeping it much creamier than erythritol. Personally, I have not tried Splenda as it contains the artificial sweetener Sucralose which I'm sensitive to.
Equipment
This recipe is designed to be used with an ice cream maker. I know an ice-cream maker takes up space and you might not be keen on yet another kitchen appliance. But if you love sugar free ice cream and have enough people about the house who'd like to eat it on a regular basis it's definitely a worth-while investment.
The ones that require pre-freezing of the mixing canister are really reasonable (we used one like this in the video). If you don't mind spending a little more, invest in a machine with a compressor like this one - it makes restaurant-quality gelato on demand.
It is completely possible to make great-tasting no-churn sugar free ice cream, as I have done with this chocolate avocado ice cream (it uses a mix of coconut milk and whipped cream).
However, the result will never be as smooth and creamy as ice-cream made in an ice-cream maker. Also, it's a LOT more involved. You'll have to stir it in regular intervals whilst it's chilling in the freezer to break up the ice crystals.
How to make sugar free ice cream
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
1.) Split the vanilla pods lengthways with a sharp knife. Scrape out the seeds.
2.) Pour the cream and almond milk into a saucepan. Add the vanilla seeds and the scraped pods and bring to a low boil.
When you see the edges start to bubble remove from the heat and allow to cool for about 30 minutes. Stir regularly so it doesn’t form a skin.
3.) While the cream mix is cooling, put the egg yolks in a mixing bowl. Add the erythritol or sweetener of choice and a tiny pinch of salt and using an electric whisk beat until pale in colour. This takes about 2 minutes.
4.) Remove the vanilla pods.....
5.) .... and slowly whisk the cooled cream mixture into the eggs using a hand balloon whisk.
Now pour your sugar free ice cream mix back into your pan. Keep the heat on low and stir regularly for about 8 -10 minutes until it thickens. Do not boil!!!
At the first sign of bubbles, remove from the heat. Pour into a bowl, cover with cling film and allow to cool for about an hour at room temperature.
Transfer to the fridge and chill for at least 2 hours (or overnight).
6.) Churn as per the manufacturer’s instructions on your ice cream maker. Mine took about 20 minutes.
For a soft serve enjoy it straight away. For a scoop-able ice cream, pour into a loaf pan, cover with cling film and freeze for 1- 2 hours, or until fully set.
Serving suggestion
This Keto-friendly ice cream tastes great with so many cakes. We have had it on freshly baked brownies, with a slice of birthday cake and of course, all on its own as well.
Topping ideas
For the pictures, I topped this sugar free ice cream with melted chocolate and chopped nuts. Use a sugar free chocolate such as Lily's or a dark chocolate with a minimum of 85% cocoa solids (I like 90% Lindt).
More topping or swirl ideas:
- Cookie dough - add my Sugar Free Cookie Dough
- Peanut butter
- Sugar free sprinkles
- Berries such as strawberries or raspberries
- Keto Strawberry Sauce
- Sugar Free Blueberry Jam - this is GREAT as a fruity sauce
- Sugar Free Lemon Curd
- Keto Caramel Sauce - super smooth!!!
- Keto Sugar Free Chocolate Chips - my homemade, cheap version.
Flavors
PEPPERMINT: Add ½ teaspoon of peppermint extract for a mint ice cream.
CHOCOLATE: Add ½ cup of unsweetened cocoa powder for a chocolate ice cream.
BUTTER PECAN: Brown 2 tablespoons of butter with ½ cup of crushed pecans and 1 tablespoon allulose in a saucepan. Toast the nuts until golden, then let cool. Stir into the ice cream.
PEANUT BUTTER CUP: Break chunks of my Keto Peanut Butter Cups into the mix.
SALTED CARAMEL: Stir in my 2 Ingredient Sugar Free Caramel Sauce.
Tips for soft sugar free ice vanilla cream
Commercial brands use corn syrup, sugar, honey or stabilizers to keep their ice cream at a soft consistency. All ingredients we want to stay away from! Here are my tips for soft low carb ice cream:
SHALLOW CONTAINER: Store homemade ice cream in a shallow container and not a in deep one. Always cover the ice cream with cling film. This prevents ice crystals from forming.
ALLULOSE. My top tip for cream keto ice cream is to use allulose as a sweetener. Other sweeteners do work as well, as long as they are powdered. However, in terms of creaminess, allulose will give you a silky ice cream that is scoopable.
VODKA. Another tip is to add 2 teaspoons of vodka or another spirit with a high alcohol content.
MCT OIL. This is a high grade coconut oil that remains liquid even when cold. I have not tried it in this particular recipe, but ¼ cup (4 tbsp) should do the trick.
XANTHAN GUM. Try ¼ tsp for this recipe!
FAQs
Is this an ice cream for diabetics?
I am not a medical professional and cannot give you advice on which diet is right for your personal needs. My mother in law is a diabetic and my husband reversed his pre-diabetes by following a low carb diet, so I can only speak from personal experience here. They enjoy this low sugar ice cream regularly and it does not spike their blood sugar levels.
Can I make this recipe without an ice cream maker?
It is possible to make this as a no churn vanilla ice cream recipe (but it will NOT be as creamy).
If you want to give it a go, I suggest you whisk the cream until it's firm (but not totally stiff) before you combine it with the rest of the ingredients. That way you get more air and lightness into the mix!
Also, add some MCT oil as suggested above. Then, take it out of the freezer every ½ hour to 1 hour and stir to break up the ice crystals.
Is it safe to eat raw eggs?
Eating raw eggs has been declared as safe in the UK, as long as they carry the "lion stamp" (virtually all eggs produced in the UK do). If you live in a country where salmonella is still a worry, you can pasteurise your eggs at home.
Here's how to do it: Heat water in a saucepan to 60 Celsius / 140 Fahrenheit. Lower the eggs into the saucepan and make sure they're submerged in water. Leave them in there for 3 minutes. Make sure they've cooled down before you use them in the ice cream recipe!
More low carb ice cream recipes
Here are more keto friendly ice cream recipes. From creamy scoop-able ice cream to easy popsicle and ice cream bars, I've got you covered!
Tried this sugar free ice homemade ice cream? Give it a star rating below!
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Sugar Free Low Carb Ice Cream (Vanilla Flavour)
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 2 vanilla bean pods or 1 tsp vanilla powder / 2 tsp vanilla extract*
- 2 cups / 500 ml double / heavy cream
- 1 cup / 250 ml almond milk unsweetened
- 6 egg yolks large, room temperature
- ¾ cup / 120 g allulose use up to 1 cup / 160g for a sweeter ice cream. Or use your powdered low carb sweetener of choice
- tiny pinch of salt
Instructions
- Pre-freeze the canister of your ice cream maker for at least 2 hours or overnight.
- Split the vanilla pods lengthways with a sharp knife. Scrape out the seeds.
- Pour the cream and almond milk into a saucepan. Add the vanilla seeds and the scraped pods and bring to a low boil. When you see the edges start to bubble remove from the heat and allow to cool for about 30 minutes. Stir regularly so it doesn’t form a skin. Remove the vanilla pods.
- Meanwhile, put the egg yolks in a mixing bowl. Add the sweetener and a tiny pinch of salt. Using an electric whisk, beat until pale in colour (about 2 minutes).
- Slowly whisk into the cooled cream mix into the beaten eggs using a hand balloon whisk. Then pour back into your pan. Heat on low and stir regularly for about 8 -10 minutes until it thickens. Do not boil. At the first sign of bubbles, remove from the heat. Pour into a bowl, cover with cling film and allow to cool for about an hour at room temperature.
- Transfer to the fridge and chill for at least 2 hours (or overnight). Churn as per the manufacturer’s instructions on your ice cream maker. Mine took about 20 minutes. For a soft serve you can enjoy straight away.
- For a scoopable ice cream, pour into a loaf pan, cover with cling film and freeze for 1- 2 hours, or until fully set.
Video
Notes
Nutrition
The post sugar free low carb ice cream was first published in June 2019. It was re-published with more details in June 2022.
This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner.
Linda Sachse says
Ice cream recipe was great, have you any recipes to use up all the egg whites?
Katrin Nürnberger says
I would make meringue cookies!
Alison says
I’ve made this and it’s lovely. I would like to flavour it with either fresh berries or coffee. Is it easy enough just to add the flavourings before freezing it?
Katrin Nürnberger says
Yes, that will probably work. I also have a great recipe for strawberry ice cream that's a real treat.
Suzanne says
This recipe looks really delicious. However, my husband has a severe egg allergy. Could you recommend a substitution for the egg yolks?
Katrin Nürnberger says
You can make ice cream using just cream, coconut cream or yoghurt. I would see if you can find a recipe like that online and just replace the sugar with sweetener.
Yumna Islam says
Hi there! I know it's been a couple of months but if you're still interested then you could replace the yolks with some cornstarch or tapioca starch like in https://food52.com/blog/21507-for-the-silkiest-ice-cream-add-one-ingredient this recipe. It's very similar, just swap the sugar for sweetener instead 🙂
Joylene Culver says
This is delish!
I doubled and used 2cups cream and 4 cups homemade almond milk. 10 egg yolks and 2 tblsp. of vodka.
I did use vanilla bean ( too much work ) but turned out great.
Katrin Nürnberger says
I’m happy that the ice cream turned out well! Glad you liked it 🙂
January says
Delicious...
Having made this a number of times now, I’ve started to play with the recipe.
Someone suggested adding 1 tbsp of booze to help keep the ice cream soft. It tastes divine! First up was Brandy, then Tia Maria, this week Amaretto.. Add at the start or when creaming the eggs.
Also, I only use 4 egg yolks now and 50/50 Cream & Almond Milk.
I only ever use xylitol in my cooking, add when warming the milk/cream to dissolve, never had a problem with it.
Katrin Nürnberger says
That sounds delicious! Thank you for letting everyone know your tweaks.
Sue Hoctor says
Mine curdled for some reason
Katrin Nürnberger says
What a shame! All egg-based custards can curdle if they are cooked for too long, or at a high temperature. Try keeping the temperature lower next time and it won't happen.
Debbie says
Waiting for weather to warm up so I can give this a try. Normally when making ice cream I use Bocha Sweet to replace sugar. It keeps the ice cream soft/scoopable.. A bit pricey so I only use for this purpose
Katrin Nürnberger says
I have never tried Bocha Sweet - it's on my list!
Kari says
Bocha Sweet works so well in most of your recipes! I agree with Debbie it does not have that hard texture that erythritol has and makes everything soft! in baked goods it can need a combination of both 🙂
Katrin Nürnberger says
Thank you for letting me know! I have been using Bocha sweet in cakes, but not in anything frozen yet. I must try it next time I make this ice cream.
Elaine says
If you add 1/4 cup of MCT oil it keeps the icecream very creamy. This is the only way I make icecream now.
Samantha Gardner says
I am using vanilla extracts instead of pods do I heat the mixture after added it all together or do I just mix it then put it in icecream maker
Katrin Nürnberger says
When you use the vanilla extracts, you can omit heating up the cream and almond milk for the first time and let it cool down for 30 minutes. This is only necessary to infuse the mix with vanilla. You still need to heat it the second time so it can thicken.
Carolyn Stoker says
Has anyone tried making this into an icecream bar? I bought some ice cream bars while in the US that were sugar free and Keto friendly that I liked a lot. I was wondering if I could turn this into an icecream bar(popsicle style) as that might help me limit my quantity. 🙂
Katrin Nürnberger says
Yes, that would work I think. I have made these fudgesicles using similar ingredients.
Blick says
I generally hate Keto deserts. They are just toooooo sweet. I did cut the sweetener in this recipe from 3/4 cup to just under 1/4 cup and my husband and I love it!! He wants it every night. I just need a larger ice cream maker! Thanks, it's great!
Katrin Nürnberger says
Haha, I also have a husband who goes crazy for ice cream!!!! So glad you like the recipe.
Rhonda Mattingly says
Delicious
I made this without an ice cream maker just froze it in a loaf pan and it turned out great!
Chandre Wertheim Aymes says
Thank you For that, I don't have an ice cream maker and don't intend buying one. Is there anything that you did differently to the recipe? Kind regards Chandré
Ingrid Devenish says
What can be used instead of' heavy' aka double cream in your recipes (and any other Recipes)where someone is Dairy Free'...just wanting to make the Ice Cream...please and thank youi
Katrin Nürnberger says
I would replace it with coconut cream 🙂
Michelle Oxley says
Appaently a tablespoon of vodka or gin, a clear spirit makes for a good scoopable icecream. As the alcohol cant freeze it keeps it softer, without changing the flavour Going to make this tomorrow!
Katrin Nürnberger says
That's a great tip! Thanks 🙂
Jo says
Made this twice and it's so good. Perfect for this amazing weather!
Katrin Nürnberger says
Superb! That's so good to hear.
Stacie says
To make it more soft scoop can you add Xanthan Gum?
Katrin Nürnberger says
I had not heard about it until now but the internet actually says it works! I must try it next time I make this ice cream. If you get there first, let me know your result?
Neil Adams says
If using Xanthan gum or Guar gum, mix them really well into the sweetner before adding as they can clump if not really well dispersed.
Theresa says
How much Xanthan gum did you use?
Mo Vallance says
I've made this ice-cream several times as my grand kids absolutely love it. They help to make it and every week they ask if we can make more. So easy to make. Thank you, you're recipes are amazing.
Katrin Nürnberger says
Wonderful! So glad you all like the ice cream!
Marigold Saul says
I shall definitely be trying SugarFree Vanilla Icecream and will be using my Icecream maker which has been sitting in my cupboard for yonks.
Katrin Nürnberger says
Hope you'll like the ice cream! Keep me posted 🙂
Retha says
Good day,
I only read your recipe now. I'm from Mpumalanga in South Africa. I just love the recipe of the ice cream, however I'm wonder if you can advise me. Due to my allergic for Almonds is there anything else I can replace the almond milk with?
Katrin Nürnberger says
Of course! You can use regular milk or another nut milk such as cashew or coconut. Even soya milk should work fine.
Carla Purdon says
I love this ice cream recipe. I use xylitol and have made it several times. What would be the proper measurements to turn it into chocolate ice cream?
Katrin says
Hi Carla, I would add 3-4 tablespoons of cocoa powder and see if the mix is chocolatey enough. Add more if necessary!
Brian Hastings says
Great! Thanks for sharing this and keep up the good work.
Margot S says
I did not have the vanilla beans, so I used vanilla extract. It worked really well!. The ice cream was silky and creamy without being overly heavy, a perfectly balanced recipe. This is a keeper.
Bente says
I made this ice cream without an ice cream maker - stirred regularly until it was just right. We ate it when it had the consistency of a soft serve, after a few hours. So good. It was quite hard the next day, but I let it defrost on the counter until it was soft enough to scoop. Next time, I'll try using MCT oil to see if it will keep it softer. I also heard that using rum helps with softer ice cream.
Katrin says
Oh, that good to hear. Let us know your findings if you try it again!
Deborah Oxendine says
I use Bochasweet as a sugar substitute when making ice cream. The ice cream stays scoopable, does not get hard. It's a bit pricey so I only use it for ice cream.
Kevin says
I made this ice cream yesterday and it is absolutely amazing! Thank you so much for another great recipe!
Katrin says
Glad it was a success!
Mike Halvorson says
As a diabetic and has way way too much saturated fats in it can you use something else instead of that the heavy cream
Katrin says
Hi Mike, ice cream is traditionally made with cream. However, you could try to replace the heavy cream with coconut cream. It has less saturated fats. I have not tried this myself, but it should work (in my chocolate avocado ice cream recipe I used half cream and half coconut cream). You might get a slight coconut taste.
Meddy says
Healthy fats are just fine for diabetics, they don’t cause an insulin response and there’s no sugar spike (as there’s no sugar and minimal carbs). Avoid sugar in all its forms, and stay away from high carbs and you will find blood sugars are kept down. (Unless you have other reasons than diet for levels being high, that is.) Best to check by testing after 90 minutes of first spoonful. Hope this helps. I’m T2 and this is my experience.
Beverley Speck says
Hi Meddy, you are soooooo right. Other half was doagnosed with T2 Diabetes in January. He was advised to eat a ketogenic diet (that's how we found this fantastic site) and after testing his bloods 3 months in..everything was better than normal! Thanks to SugarFree Londoners recipes, he's lost 3st,,halved his cholesterol and sugar levels are nowhere near pre-diabetic! No medication, just a low carb high fat/protein diet.
Lizzie Meakins says
Can you use cow milk in this recipe?
Katrin says
Yes, any milk will work. I only tend to prefer nut milks because they have a lower sugar content.
Cathrina Henriksen Cabrera says
Looks delicious. Do you have a good ice cream maker to recommend?
Thanks a million
Katrin says
I have linked to a couple in the post. The cheap ones work fine, but you need to put the container in the freezer the night before using. They're also smaller than the gelato makers with a built-in compressor.