No Churn Keto Ice Cream
This no-churn keto ice cream is a creamy, low-carb dessert that’s rich, indulgent, and perfect for satisfying your sweet tooth without breaking your diet. Made with wholesome ingredients like heavy cream, egg yolks, and almond milk, it’s a custard-style ice cream that’s smooth, flavorful, and easy to make at home—no ice cream maker required!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 30 minutes (includes freezing time)
- Yield: 6 1x
- Category: Dessert
- Cuisine: Keto, Low-Carb
Ingredients
Scale
- 1 vanilla bean pod (or 1/3 tsp vanilla powder or 2 tsp vanilla extract)
- 13.5 fl oz heavy cream (1¾ cup + 1 tbsp)
- 6.7 fl oz unsweetened almond milk (¾ cup + 2 tbsp)
- 4 large egg yolks
- ½ cup powdered erythritol or monk fruit sweetener (80 g; increase by 30% if using allulose)
- 3 tbsp MCT oil
- Pinch of salt (optional)
Instructions
- Prepare the Pan: Place a loaf pan (7.5 x 5 x 3.5 inches) in the freezer to chill.
- Infuse the Cream: Slice the vanilla bean pod lengthwise and scrape out the seeds. Add the seeds (and pod) to a pot with heavy cream and almond milk. Bring to a gentle boil, then remove from heat and let it infuse for 5 minutes.
- Whisk Egg Yolks: In a bowl, whisk egg yolks, powdered sweetener, MCT oil, and salt until pale yellow and slightly thickened (about 2 minutes).
- Temper the Eggs: Reheat the cream mixture until warm (not hot). Strain it through a fine-mesh sieve into the egg mixture while whisking continuously to avoid curdling.
- Cook the Custard: Pour the mixture back into the pot and cook over low heat, whisking constantly, until thickened enough to coat the back of a spoon (8-9 minutes).
- Cool the Custard: Transfer custard to a clean bowl and cool completely. To speed up cooling, nestle the bowl over an ice bath while stirring occasionally.
- Freeze & Stir: Pour custard into the chilled loaf pan, cover with cling film, and freeze for 3-4 hours. Stir every 45 minutes during the first two hours to break up ice crystals for a smoother texture.
Notes
Serving Suggestions:
Serve scoops in chilled bowls or keto-friendly waffle cones. Garnish with fresh mint leaves or sugar-free chocolate drizzle for extra flair!
Tips & Tricks:
- Use allulose for a softer texture; erythritol may make it firmer.
- Avoid boiling the custard to prevent curdling.
- Stirring during freezing mimics churning for creamier results.
Storage & Reheating:
Store in an airtight container in the freezer for up to one month. Let sit at room temperature for 10 minutes before scooping to soften perfectly.
Find it online: https://icecreamin.com/no-churn-keto-ice-cream/