No Churn Keto Ice Cream

Homemade ice cream. There’s just nothing like it, right? It’s rich, creamy, and packed with flavor in a way store-bought just can’t compete. Now, imagine that same indulgence, but keto-friendly—and with no ice cream maker needed. Sounds too good to be true? It’s not. This no-churn keto ice cream is everything you love about dessert without the carbs.

It’s inspired by classic custard-based ice creams but with a keto twist—using heavy cream, egg yolks, and low-carb sweeteners like erythritol. Plus, there’s a secret weapon: MCT oil, which adds a silky smooth texture. Whether you’re a keto newbie or a pro, this recipe will keep your sweet tooth happy without derailing your goals. Let’s get started!

Quick Recipe Snapshot

Prep Time:

• 20 minutes (active)
• 8-9 minutes (cooking)
• 3-4 hours (freezing)

Servings:

Makes about 6 servings—perfect for sharing or meal prepping.

Difficulty:

Moderate. The steps are simple, but you’ll need to pay attention when making the custard. Don’t worry—I’ll guide you through it.

Equipment You’ll Need:

• Medium pot
• Heatproof mixing bowl
• Electric whisk (or a hand whisk if you’re feeling ambitious!)
• Fine-mesh sieve
• A loaf pan (or any freezer-safe container)
• Cling wrap

What You Need: Ingredients

Here’s everything you’ll need to whip up this creamy treat:

• 1 vanilla bean pod (or 1/3 tsp vanilla powder, or 2 tsp vanilla extract)
• 1¾ cup + 1 tbsp heavy cream
• ¾ cup + 2 tbsp unsweetened almond milk
• 4 egg yolks
• ½ cup powdered erythritol or monk fruit sweetener (use more if you prefer allulose)
• 3 tbsp MCT oil
• A pinch of salt (optional)

Substitutions:

• No vanilla bean? Vanilla extract works too.
• Prefer nut-free? Swap almond milk for coconut milk.
• No MCT oil? Use melted coconut oil or leave it out (it’s great for creaminess, though).
• Allulose makes the texture softer if that’s your thing.

Let’s Cook: Step-by-Step Instructions

Step 1: Chill Your Pan

Pop your loaf pan into the freezer before you start. This helps the ice cream set faster and better later.

Step 2: Flavor the Cream

If you’re using a vanilla bean, slice it open and scrape out the seeds. Toss both the seeds and the pod into a pot along with the cream and almond milk. Heat it gently until it just starts to bubble around the edges—don’t walk away, it doesn’t take long! Then, take it off the heat and let it sit for 5 minutes to soak up all that vanilla flavor.

Pro Tip: As it warms, your kitchen will smell amazing.

Step 3: Whisk the Yolks

In a bowl, whisk together the egg yolks, sweetener, MCT oil, and a pinch of salt. Use an electric whisk to beat it until it’s pale yellow and a little thicker (about 2 minutes).

Why this matters: Fluffy yolks = richer, thicker custard. Don’t rush it!

Step 4: Temper the Eggs (No Scrambled Eggs Allowed!)

Reheat the cream until it’s warm—not boiling. Slowly pour it through a fine-mesh sieve into your egg mixture, whisking the whole time. This warms up the eggs without cooking them.

What to look for: A smooth, creamy mixture. No lumps allowed!

Step 5: Make the Custard

Pour the custard back into the pot. Stir it over low heat until it thickens, about 8-9 minutes. You’ll know it’s ready when it coats the back of a spoon.

Heads up: Don’t crank up the heat—slow and steady wins here. High heat = curdled eggs.

Step 6: Cool It Down

Transfer the custard to a clean bowl. To speed up cooling, place the bowl over ice water, but make sure no water sneaks in. Stir now and then until it’s completely cool.

Quick Tip: Cooling it fast locks in all that flavor and keeps the texture silky smooth.

Step 7: Freeze and Stir

Pour the custard into your chilled loaf pan. Cover it with cling wrap, pressing it down to touch the surface. Freeze for 3-4 hours. Here’s the trick: Stir it every 45 minutes for the first two hours. This breaks up ice crystals and gives you that creamy, churned vibe.

Variations to Try

Want to Switch Things Up?

1. Chocolate Lover’s Dream: Add 2 tbsp of unsweetened cocoa powder during Step 2.
2. Berry Swirl: Gently fold in mashed raspberries or strawberries before freezing.
3. Nutty Crunch: Add chopped pecans or almonds during the last stir.

Dietary Tweaks:

• Dairy-free? Use coconut milk instead of heavy cream and almond milk.
• Egg-free? Replace the yolks with a pinch of xanthan gum (start with ¼ tsp).

Serving and Storing

How to Serve:

Scoop into chilled bowls or keto-friendly waffle cones. Feeling fancy? Add a sprig of mint or a drizzle of sugar-free chocolate syrup.

How to Store:

Keep your ice cream in an airtight container in the freezer for up to a month. Press cling wrap onto the surface to prevent freezer burn.

Pro Tip for Scooping:

Let it sit at room temp for about 10 minutes before serving. Perfectly scoopable every time.

So, there you have it—creamy, dreamy no-churn keto ice cream. It’s easy to make, endlessly customizable, and best of all… it tastes like a cheat meal without the guilt. Whether you stick to the vanilla version or try fun flavors like chocolate or berry, this recipe will quickly become a go-to in your keto dessert arsenal.

Enjoy!

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