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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.