The Best Keto Vanilla Ice Cream 

Really delicious ice cream, I find if I seal the top with parchment paper it stays soft and no crystals. Thank you for wonderful recipes!

I use mct oil instead of alcohol, works great to keep it soft.

Dear Carolyn, you are right. This IS THE BEST KETO Vanilla ice cream i've ever tasted. Trumps all the Halotops, Rebels, Nicks, etc etc. Love your recipes, you have proven yourself to be a trusted source for me for keto recipes. Thank you so much for your hard work!

I've always made ice cream the classic way. Cream, egg yolks, vanilla and sweetener which will thicken due to cooking the egg yolks. It works really well in ice cream machines for me. Just don't use all allulose or it will be a runny mess. I usually will use half allulose, and half erythritol (or swerve). I think with the egg yolks you get a richer custard and don't have to make condensed milk (that you more than likely might scald). If you just temper the egg yolks you'll have no problem doing the classic and you have the added benefit of the egg protein. You can also add sugar free Lilly's semi-sweet chocolate chips too

That looks amazing. I will definitely try making it. Thanks for sharing.

I made this years ago and I’ve made the updated version several times. I’ve tried other recipes but this is by far my favorite.

Yummy! This looks delicious! Thx for sharing

Will definitely try!!!

This is absolutely beautiful, worth the little bit of effort and best condensed milk recipe I have found.

*Delicious looking vanilla ice cream. Thank you for a wonderful recipe* 🍦

*koreee looks lovely!!! i love ice cream*

I have to try that, it looks really good. ty

This icecream is too good to be true :) I made your maple one and now this one! It is divine with your keto nutella on top! I am your big fan.

Your recipes look sooooo good

All day I dream about keto ice cream! Thank you

Girl, I just now finished prepping the custard (delish) and into the fridge it went to churn tomorrow. Today, I found and picked up the Virgil's Zero Sugar Root Beers at my local Walmart. We'll be having root beer floats with ice cream, real soon, yay 😅. I was never that much of a soda drinker but your recipe for the floats just sounded so yummy, I had to make it. Thanks again, I'm looking forward to having a float tomorrow evening. Hugsss 🤗.

Maybe put the glass container in freezer before filling with ice cream. ❤️🇺🇸❤️

Can’t beat this!

Couldn’t agree more, best keto vanilla ice cream. Easy scoop all to the very last teaspoon. This recipe got handwritten for my “absolute best” recipe box. Thank You for sharing your wonderful talent.

Thx looks delicious

The Bocha *really does* work. I haven't tried allulose, which is the sweetener I've changed to. Looking forward to trying that out! Do NOT use 100% Bocha (or allulose, or half Bocha half allulose), though, or you'll get a mess that won't freeze at all! There's a reason Carolyn uses half Bocha and half Swerve! The alcohol is optional. It really isn't necessary. The sweetener mixture will do the job well enough, and not give a boozy taste.

Yep this will be on repeat this summer.

Carolyn, thank you for this amazing recipe! This is the most delicious, perfect vanilla ice cream. Going on a week in the freezer and still scoopable! Now I'm wondering how to use this recipe (with the condensed milk) to make it chocolate?? Hope to hear soon as i would like to serve this to friends.

This looks great! I have had terrible luck with the Cheaper ice creamer maker suggested. I even sent the first one back and ordered a replacement. Same problem. This was just last year. Really can’t justify the more expensive one; I would if I still had young children. No doubt this is delicious, as everything you make is divine!

Just how I like it!

Mmmm thank you!!

This looks SO delicious! I can't wait to try it!!!!

Thank you for the sweet video thank you for the sweet dish

Using Allulose has given the ice cream a much better scoop ability even after being frozen for days. I replaced Swerve with Allulose when making ice cream. Despite using an ice cream machine, I was finding that swerve powdered was making the ice cream too frozen as from what I can recall I've used Powdered swerve when making chocolate mousse. So if you find your ice cream freezing and becoming too hard, try Allulose instead of swerve confectioners/powdered.

Add some chocolate pudding mix. It also keeps it nice and smooth with a very nice chocolate flavor. I verified it works great if you want chocolate ice cream instead.

Happy that I found your channel. Every recipe I've seen you make looks amazing! I need to make a list of ingredients for a shopping trip. Could you please say how many carbs are in each serving or put it in the description? That would be really helpful. Thanks!

Just made this ice cream and it is by far the best I’ve ever made! Seriously, better than store bought. I had some fresh red raspberries and wanted to make something special. Mashed them up, made a sugar free simple syrup, reduced and added the last 10 min. I used Swerve and allulose. I didn’t have nut milk so used 3/4 cup of whole milk. Yes it’s a little more carby but so worth the creamy texture. It is worth the xtra time to make the condensed milk. Thanks for the time you spent creating this recipe.

Thank you.

I scream, you scream, we all scream for ICE CREAM!😉😄

Outstanding. 😃 ............................... 😎👍👍

Great tip on adding booze to keep it from freezing hard. WIN!

Your recipes are ALWAYS amazing!

Carolyn this is first keto recipe that I've come across that actually uses an ice cream maker besides the jar or using a beater to whip the heavy cream. I've made the jar ice cream shaking of course I've used swerve and I have to say it was like crumbly or icy in that sense like it was frostbitten if you ever got frostbit and ice cream in the store before. A lot of Keto ice creams are like that like Halo top they're not creamy. And it makes sense to use allulose or as you said Boca sweet. Nicks ice cream I know uses allulose in theirs and it's my favorite. And considering allulous and Boca sweet are the most closest thing to sugar, making stuff like I had used the Monk fruit to make cranberry sauce and it crystallized and it felt like I bit into a ton of sugar crystals it was horrible and as I didn't know that a lot of the sweeteners crystallize when you heat it up and cools down. Unfortunately, I don't have an ice cream maker, but this is a recipe I sure will want to try going on in the future because it looks great it looks really creamy and delicious! Thank you for sharing this recipe. ❤️🙂

Good evening! I made this last night. Just like all your recipes; amazing flavor! I have two issues. I am sure it's something I did; but can't figure it out! 1. I put leftover in a freezer container. I used 2 tablespoons of vodka. I went to scoop some today and it's hard. What did I do wrong? 2. It leaves a film on the spoon and your mouth. I didn't have any almond milk; so I made coconut milk the day before. I don't know if that was the issue? I will still make this wonderful recipe again! Just wondering if you had any suggestions! Thanks again! May Jesus continue to bless you and your family

This recipe looks amazing!! I have 1 question about your sweetened condensed milk. How long can you keep it on hand for in the refrigerator?

Of course you lick the paddles, who wouldn't!! I just made this and it was perfect! I did add 2T of Irish whisky to the cream when it was simmering down so I did change it a smidge, however I give you all the credit. That was the only change. Big Hit with family.

I skip the xanthan gum, used cashew milk instead of cream in the ice cream step, and also half the amount of sweetener in the ice cream step. I found this version still scoop-able, and with a more pleasant mouthfeel and amount of sweetness.

Just found you. Thx! I'll give it a go.

Shared! 💞

Thank you, Carolyn, I made this two days ago using both yours and an old paleo recipe for the sweetened condensed milk. In that I substituted coconut cream instead of Heavy whipping cream, I also used allulose instead of the Boca sweet. It turned out very good. Then I used your recipe as is, except I increased the vanilla. Anyway, this was the creamiest softest, best Keto Ice cream my husband and I have ever eaten. With that said have you ever tried coconut cream in place of the whipping cream? My husband has to take extra enzymes to process without a sore stomach. Your thoughts would be greatly appreciated.

Can you use powdered cream, reconstituted?

Love your recipes! Thanks for all the hard work! Can you use brown Boca sweetener? Can you put extra vanilla in place of alcohol? I make my vanilla and it is made from vodka. May Jesus continue to bless you and your family

I've been making a sugar free frozen custard and I find that I have the opposite problem: it doesn't freeze as hard as I'd prefer. I've been using a mixture of mostly allulose cut with some erythritol, so I suspect it's all the allulose that's keeping it so soft. I don't even use xanthan gum. The flavor is great, I just need to figure out the firmness. I might have to give Bocha sweet a try.

THANK YOU!!! ❤️🤗. you are a Hero!

Just ordered you recipe book on keto desserts, I am really excited to try some of your recipes out.

Would this work with light cream rather than the heavy whipping cream?

All the heavy cream is too much so thanks for adding Almond or Coconut milk and those that dont have an ice cream maker, you really do not need it....just stir after every few hours then let sit out for 20-30 mins before eating. Caroline's strawberry sour cream ice cream is sooooooooooooooooooooooooooooooooooooooooooooooooooo good.

I don't have an ice cream maker. Can this be made and frozen without an ice cream maker? If so, what are the instructions for freezing?

Hi Carolyn, followed ur instruction for the 1st time n the ice cream turned out great! Thank you so much. I already made extra condensed milk n if I make another batch of ice cream with lower calories n fat, would using all 1.5 cup of non sweet almond milk mixed with ur pre-made condensed milk make a difference in taste, texture n crystalization? Just want to watch my weight since I m T2. Thanks.

I make my own vanilla extract with rum and vanilla beans. So I bet I won't need the extra alcohol if I simply just use my own vanilla. ;)

To make it chocolate do i just add a few scoops of cocoa powder?

Great recipe , but for people who don’t consume alcohol,what do you suggest we substitute it with ?? As always thanks for uploading .

Can I add coffee to make coffee ice cream?

I'm in!!

Can this be thrown in the Vitamix with some ice?

I don’t have an ice cream maker. Any other options?

What kind of ice cream maker machine should I use? Can I use the kitchen aide attachment?

How about chocolate ice cream? What to add? Thanks and BTW I bought your book yesterday!

How do you make it if I don’t have an ice cream maker?😊

Hello, Carolyn! I am *currently* (Monday February 21st 2022) making the condensed milk recipe for some vanilla ice cream. I've already started, using the video for processing instructions. Difference i just noticed from blog recipe: The recipe indicates to heat up the heavy cream, then turn off and put in the sweeteners. This video says put heavy cream in WITH the sweeteners, bring to a simmer over medium heat. I am doing what the video says. Will it be a different result? I will update when as I go. Thank you for ALL OF YOUR AWESOME WORK so we know what to do! ⭐

If you like your ice cream on the thiccer side just scoop it out and flatten it in a bowl/container and seal it and place it in the freezer for a few hours.

Are there any alcohol substitutes that are better than others? I'm looking to make larger batches for family events and group gatherings, and I'm afraid parents might freak out about their kid consuming alcohol.

What kind of alcohol do you add??

can you just use allulose?

Hi Carolyn, just wondering, might be a dumb question but.. what if I want to keep it soft-serve? Is that even possible, or does that basically require it to be made and consumed straight away?

I love the flavor of this ice cream but mine did not really ever thicken up enough to scoop. I will try it again though because it is really good.

Thank you for sure i ll do it. I tried to do abricot jam with monkfruit and erythritol but it crystallized if i use boca sweetner it prevent it even the syrop? Thank you

Geniallllll

Is there a way to modify if you don't have an ice cream maker please!? Would love to try this and haven't been able to eat ice cream in 3 years! 🙏

I made this once without the alcohol and using Lakanto Monk Fruit, it turned out harc. I've bought liquid allulose and powdered swerve to try instead. Would you just add 2 tablespoons of the liquid allulose or use it to substitute the sweeteners?

I looked up your death by chocolate ice cream and it's recipe is adding tempered egg yolks. Could I make this recipe with the added cocoa?

Hey, I can’t have alcohol for health reasonz. Is there an alternative for that, maybe apple cider vinegar or something? 🙂

Hey, Carolyn....will this work in my Ninja creami machine Thanks...Sharon

So I finally tried this recipe and I found the cream as I mentioned earlier too much fat for my taste it leaves that feeling of swallowing a pint of cream not pleasant at all. I’ve seen other comments where people have done the condensed milk with all almond milk. I’m going to try that with the addition of the 3/4 cup of cream and another 3/4 cup of almond milk in the icecream stage. I didn’t add the extra sweetener it was sweet enough for my taste in the condensed stage. Also I would not add the xanthan gum to hot liquid I got tiny lumps and had to blend the mixture to get rid of them. Those are my observations, I will try again with just almond milk and only 3/4 cup cream and let you all know how it goes

I like the fat and the calories! So I'm pouring on more heavy cream! Yumm! 😋

Dear Carolyn, is there any way of making the condensed milk using erythretol without crystalizing? Unfortunately I can't find allulose here in Dubai

Would goat milk work? I can’t tolerate cow dairy.

Hi, can I still do this without an ice cream maker?

What shell i do if not having icecream maker

Can I skip the vodka if I'm using allulose?

Tara Gum works so much better for sweetened condensed milk and ice cream

I have the Cuisinart ice cream maker where you freeze the bowl and I’ve had it for years but just started using it again. I have noticed that a LOT of the ice cream I make freezes to the sides and bottom of the bowl and no matter what I can’t scrape it out with a spatula or anything that doesn’t scratch the bowl up. I even got mad and tried using a butter knife cut it just scratched my bowl. I don’t remember this happening in the past. Any tips to help with this? I’ve only seen ‘let it melt’ but those bowls are so good that I’ve literally let it set overnight and it was still cold. It wouldn’t be a big deal if it wasn’t at least 2/3 of a cup of ice cream loss. TIA for any tips anyone can give me.

Carolyn, how do I turn this into butter pecan ice cream (my husband’s favorite-actually, he now prefers English toffee butter pecan, but butter pecan works fine for him).

Is there an alternative to vodka? My mate is in recovery and alcohol a no go.

Thank you. I made some ice cream the other day and it is very hard. I guess it must be the sugar substitute that I used. 😟

So disappointed to find most of your recipes use erythritol. My gut will just not tolerate any of the sugar alcohols. Any recommendations for a "2nd best" version without Swerve?

No one seems to have addressed the elephant in the room so I guess maybe it’s not an issue. But I curious to know, do you taste the alcohol in the ice cream, Asun e I was hoping to make this for my kids, not quite sure about the alchohol

I've tried several keto ice creams. They've been better than commercial, but still miss the mark. The texture is bad, or the sweeteners taste wrong, artificial. Haagen Dazs is my benchmark. I don't think ice cream gets any better than that. But...the sugar. I carefully measured out half a recipe; waste not, want not. I used half cashew milk and heavy cream, as cashew milk was on hand. As the ice cream churned and started to set up we tasted it, and we were pleased. It was good, maybe a tad too sweet, but really good nonetheless. After it was in the freezer for three hours we scooped some out to have with strawberries from the garden. The taste was still spot on, but it was gummy. For fear of this I used a little less xanthan gum than called for. And yes, I used the vodka. Everything was carefully measured to make half a recipe. Flavor...great, no artificial taste. But...gummy. So nearly there, but not quite. I'm going to do another half recipe without the xanthan gum. After doing that I'll check back and let you know. I do want to mention about mixing sweeteners: I like to make a weak lemonade as a soft drink. I couldn't get anything actually pleasing until I began experimenting with mixing sweeteners. I just mixed randomly until I came up with something I liked, something that tasted clean and pleasant. That is pure genius on your part in this ice cream recipe. It may not have tasted exactly like sugar, but it was so close it didn't matter. I used powdered Swerve and powdered allulose for the ice cream. As it happens, that's the same combination I was using in my lemonade.

Hehee, 😊 it's Bocha not Boca. The "ch" is actually pronounced as your regular "ch" as in "chill."

Is there any way to make this without an ice cream maker?

Looks yummy! Now all we need is a reciipe that doesn't use the ice cream maker. I hate those things.

Wouldn't running a hand mixer for 5 minutes or so double the volume?

Adding alcohol is ingenious, edible anti-freeze.

I find if Keto icecream is not 90% heavy cream it’s going to be icy after freezing but that much cream leaves an unpleasant film of fat on the roof of my mouth. I’ve tried so many recipes and I still haven’t found one that doesn’t turn icy after a day in the freezer it becomes more like the texture of sorbet

1/2 recipe? That’s a serving to me. 🤣