Low Carb Vanilla Ice cream – No Churn

Low Carb Vanilla Ice Cream – a delicious sugar-free recipe perfect when you have that craving for your favorite frozen treat. Best of all, this keto-friendly recipe is easy to make with or without an cream maker.

Ice cream is without a doubt the most loved treat in our house. This low carb vanilla ice cream is cool, creamy and perfect for cooling down on a hot summer day.

If you are following a low carb and keto diet, it’s still possible to enjoy your favorite frozen treat when that ice cream craving hits.

This recipe for Low Carb Vanilla Ice Cream is easy to make using just 5 (FIVE) ingredients you should already have in your pantry if you are following a ketogenic diet (some affiliate links included):

• canned full-fat organic coconut milk (only use brands (like Trader Joe’s, Aroy-D) containing coconut milk & water – no Guar gum or other fillers or the ice cream will NOT turn out properly
• pure canned coconut cream (only use brands (like Trader Joe’s, Aroy-D) containing coconut milk & water – no Guar gum or other fillers or the ice cream will not turn out properly)
• erythritol or monk fruit sweetener (please note: I have not tested this with any other low carb sweetener)
• vanilla bean paste (or good quality pure vanilla extract such as Nielsen Massey)
• heavy cream / whipping cream (at least 35% fat) OR more canned coconut cream
• OPTIONAL: vodka – this helps the ice cream stay smooth and creamy without getting hard but feel free to leave it out

The best part is, you won’t even have to own an ice cream maker – although I’ve included instructions if you have one and want to use it.

HOW TO MAKE LOW CARB VANILLA ICE CREAM THAT IS SUGAR FREE:

1. You’re going to start off by adding the canned coconut cream and canned coconut milk into a high-speed blender (I used my Vitamix). Blend until just combined.
2. Add your favorite low carb sweetener (erythritol or monk fruit sweetener), vanilla paste (and vodka, if using) and blend until creamy.
3. Meanwhile, add heavy whipping cream (or another can of coconut cream) to a large chilled bowl and whip until soft peaks form. Fold in the blended coconut milk / vanilla mixture until just combined.
4. Transfer ice cream to a sealable container or chilled loaf pan lined with parchment paper. (or if you have an ice cream maker – you can add the mixture to your ice cream maker and churn until smooth).
5. Place in the freezer and give the ice cream a good stirring every 30 minutes for the first 2-3 hours (to avoid getting too icy) then every hour or so for the next 2 hours.
6. Allow ice cream to sit out at room temperature for about 15 minutes to thaw out slightly before scooping.

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Low Carb Vanilla Ice Cream

Low Carb Vanilla Ice Cream - a delicious sugar-free recipe perfect when you have that craving for your favorite frozen treat. Best of all, this keto-friendly recipe is easy to make with or without an cream maker.

Course Dessert

Cuisine American

Prep Time 15 minutes

Servings 10 servings

Calories 235 kcal

Author Kelly

Ingredients

• 1 1/2 cups chilled FULL FAT canned coconut milk use ONLY brands containing coconut milk + water with no other fillers - etc. Arroy-D, Trader Joe's
• 3/4 cup canned coconut cream use only brands containing coconut milk + water with no other fillers - etc. Arroy-D, Trader Joe's
• 1/3 cup erythritol or monk fruit sweetener please note: I have not tested this with any other low carb sweetener
• 2 teaspoons pure vanilla bean paste (or or pure vanilla extract with a high quality brand like Nielsen Massey)
• 1/2 teaspoon vodka optional
• 1/2 cup heavy cream whipping cream or more canned coconut cream

Instructions

1. In a high-speed blender, add the chilled coconut cream and coconut milk and blend until just combined.

2. Add the sweetener and vanilla paste (and vodka, if using) and blend again until creamy.

3. Meanwhile, add heavy whipping cream (or another can of coconut cream) to a large chilled bowl and whip until soft peaks form. Fold in the blended coconut milk / vanilla mixture until just combined.

   
   

4. Transfer ice cream to a sealable container or chilled loaf pan lined with a parchment paper. (or if you have an ice cream maker - you can add the mixture to your ice cream maker and churn until smooth).
   

   
   

5. Place in the freezer and give the ice cream a good stirring every 30 minutes for the first 2-3 hours (to avoid getting too icy) then every hour or so for the next 2 hours.

6. Allow ice cream to sit out at room temperature for about 15 minutes to thaw out slightly before scooping.

Nutrition Facts

Low Carb Vanilla Ice Cream

Amount Per Serving

Calories 235

* Percent Daily Values are based on a 2000 calorie diet.