The best sugar-free low carb ice cream recipe is easy to make with just 4 ingredients & 5 mins prep! It's delicious keto ice cream you can feel good about.
Course Dessert
Cuisine American
Calories 345 kcal
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 5 hours 35 minutes
Author Maya Krampf from
Servings: 8 1/2-cup servings

  • 3 tbsp Butter
  • 3 cups Heavy cream (divided into 2c and 1c - see notes)
  • 1/3 cup Powdered erythritol
  • 1 tsp Vanilla extract
  • 1/2 cup MCT Oil (or MCT oil powder; one of these is highly recommended if not using an ice cream maker)
  • 1 medium Vanilla bean (optional; seeds scraped)


  1. Melt the butter in a large saucepan over medium heat. Add 2/3 of the heavy cream (2 cups (473 mL)) and powdered erythritol. Bring to a boil, then reduce to a simmer. Simmer for 30-45 minutes, stirring occasionally, until the mixture is thick, coats the back of a spoon and volume is reduced by half. It will also pull away from the pan as you tilt it. (This will go faster if you use a larger pan.)
  2. Pour into a large bowl and allow to cool to room temperature. Stir in the vanilla extract, and seeds from the vanilla bean, if using. Whisk in the MCT oil or MCT oil powder if using - this is highly recommended in general, and a must if you don't have an ice cream maker.
  3. Meanwhile, beat the remaining 1 cup (236 mL) of heavy cream using a hand mixer with a whisk attachment on High for about 2-3 minutes, until stiff peaks form. It's ready when you see a pronounced trail from the whisk on the surface of the cream, and the mixture doesn't pour out when you tilt the bowl. Do NOT overmix, you want barely stiff peaks but not extremely stiff.
  4. Gently and gradually fold the beaten heavy cream into the sweet mixture in the bowl, about 1/2 cup (118 mL) at a time. (Be careful not to deflate the cream too much or overmix.)
  5. Transfer the mixture to a freezer container (like a 9x5 in (23x13 cm) loaf pan) and smooth the top with a spatula. (If you want to add mix-ins, gently stir them in at this step, and also sprinkle some on top.) Line the surface with a piece of parchment or wax paper to keep ice crystals from forming. (You can use an ice cream maker if you have one.)
  6. Freeze for 5-6 hours, until firm. Stir the ice cream during the freezing process, every 30 minutes for the first 2 hours and every 60-90 minutes for 2-3 hours after. (Ice cream will get hard in the freezer after longer periods. Let it soften on the counter for 10-30 minutes before serving, and use a wet ice cream scoop to serve.)


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