The Best Keto Ice Cream

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  • prep time

    prep time

    4 h 5 min

  • cook time

    cook time

    0 min

  • ready time

    ready time

    4 h 5 min

The Best Keto Ice Cream

This low-carb ice cream is a delightful treat that requires 3 ingredients and just 5 minutes to prepare. This recipe is one of the best Keto treat recipes you will ever come across! You won't believe how such an easy Keto recipe can result in delicious and smooth ice cream.

What do you need to make the best Keto ice cream at home?

The base of this Keto ice cream requires a few ingredients that you probably have in your kitchen. All you need is heavy cream, allulose (or any powdered sweetener), and vanilla extract. You can also add other ingredients to elevate the flavor and texture.

What is the best sweetener for this recipe?

While any powdered or granulated sweetener would work in this recipe, it's best to choose one that doesn't harden or crystallize when frozen; we found that the best Keto sweetener for this recipe is allulose. It doesn't yield rock-hard ice cream nor crystallize.

What flavorings can you add to this Keto ice cream?

There are endless variations to this Keto ice cream recipe. If you want to add any low-carb berry, we recommend using it in freeze-dried form. Blitz the freeze-dried fruit until it's a powder, then mix it with the other ingredients. Using fresh or frozen berries will make your ice cream icy instead of creamy.

If you want chocolate-flavored ice cream, simply add cocoa powder and more sweetener. You can also add any nut butter or chopped nuts you prefer. The choices are endless.

Is there an alternative to shaking?

We understand if you don't feel like shaking for 5 full minutes. You can use an immersion blender to make this low-carb ice cream. Just make sure to mix in any crunchy additives after you blend.

  • Net Carbs

    1.8 g

  • Fiber

    0 g

  • Total Carbs

    8.6 g

  • Protein

    1.7 g

  • Fats

    21.6 g

207 cals

The Best Keto Ice Cream

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Cream Heavy Whipping

    Cream Heavy Whipping

    1 cup

  • Allulose, powdered

    Allulose, powdered

    3 tbsp

  • Vanilla extract

    Vanilla extract

    1 tsp

Recipe Steps

steps 3

4 h 5 min

  • Step 1

    To a freezer-safe jar, add the heavy whipping cream, vanilla, and sweetener. Add in any additional flavors you prefer. Secure the lid tightly.
    Step 1
  • Step 2

    Shake the jar vigorously for 5 minutes or until the liquid doubles in size. You can also use an immersion blender if you don't feel like shaking. Secure the lid again.
    Step 2
  • Step 3

    Place the jar in the freezer for 3-5 hours until frozen. If you have added heavy ingredients like nuts or chocolate pieces, shake the jar every 1 hour to ensure they don't settle at the bottom. Scoop the ice cream into a bowl or enjoy it straight from the jar.
    Step 3

Comments 21

  • StellarKetone854023

    StellarKetone854023 4 months ago

    I am confused by the nutrition. I cup of cream and some sweetener + flavoring makes a pound? Perhaps 2 cups with air incorporated but a pound in weight? 4 scoops is 9 oz and 7 net carbs? How is this even keto friendly? 2 scoops maybe but dangerous to eat this straight outta the jar, no?

    • MirthfulRadish443402

      MirthfulRadish443402 18 days ago

      You also take away the sugar alcohols from the total carbs

  • UpbeatArugula392872

    UpbeatArugula392872 7 months ago

    I love it it’s so good and very easy to make, I did add nuts and chocolate ships of course sugar free I’m so happy to find this recipe I love ice cream and in Canada it’s very hard to find keto ice cream Thank you

    • Sarahmomma82

      Sarahmomma82 a year ago


      • SharonCassie2022

        SharonCassie2022 a year ago

        I don't have allulose. Can I use swerve, erythritol or xylitol?

        • Llesly

          Llesly a year ago

          Don't know about those, but don't use sugar substitute with the consistency of caster sugar as it makes the end result very grainy

        • FortuitousAvocado758403

          FortuitousAvocado758403 a year ago

          did you try using the other sweetener? I want to try this recipe.

      • DiamondsAndRust

        DiamondsAndRust a year ago

        How can the net carbs be 1.8 when the total carbs are 8.6 and there’s no fiber? What am I missing?

        • GorgeousKetone660034

          GorgeousKetone660034 6 months ago

          Have to minus the sugar alcohol also

        • LPhillipsMD

          LPhillipsMD 7 months ago

          The sugar alcohol is subtracted from the total carbs as well as any fiber!

        • OutstandingMacadamia844573

          OutstandingMacadamia844573 a year ago

          6.8 sugar alcohol is subtracted from total carbs

        • Keto Kathy

          Keto Kathy a year ago

          subtract sugar alcohols

        • RemarkableCauliflower441695

          RemarkableCauliflower441695 a year ago

          Have same question, made this today and all carb grams are considered in net crabs. I did manual adjustment in 80 - 20 ration to sugar alcohols and net carbs.

        • RousingCauliflower983964

          RousingCauliflower983964 a year ago

          You also have to subtract the sugar alcohol along with fiber from the total carbs to get net carbs

        • MirthfulCauliflower705954

          MirthfulCauliflower705954 a year ago

          Recipe makes 4 servings, so you must divide total recipe macros all by 4

        • Design girl

          Design girl a year ago

          Subtract the sugar alcohol.

        • FantasticArugula733339

          FantasticArugula733339 a year ago

          Subtract the sugar alcohol

        • Hubblegamer

          Hubblegamer a year ago

          There is a little ‘i’ next to the net carbs if you scroll down to the Nutrition Facts part of the recipe. Apparently Sugar Alcohols don’t count towards your net carbs but are apart of the total.

      • JustMe(55)

        JustMe(55) 2 years ago

        Has anyone made this recipe by putting it in an old fashion ice cream bucket or kitchen aid mixer to process it, then freeze it?

        • Barbara G

          Barbara G a year ago

          I'm interested, too...I want to try it in my Cuisinart ice cream freezer.

      • SamiSchlitz

        SamiSchlitz 2 years ago

        A-MAZ-ING. Definitely made a difference using allulose. I tried with stevia and it was super hard. Great taste and just enough to enjoy a little bit of dessert. Tastes better than store bought stuff!