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Top view of 4 scoops of low carb keto ice cream in a white bowl with a spoon

Keto Ice Cream

This Keto Ice Cream is made with just 5 ingredients and is the perfect low carb dessert for summer. It's an easy no churn ice cream recipe that is sugar-free and easy to make with less than 10 minutes of prep.

Course Dessert
Cuisine American
Keyword easy no churn ice cream, keto dessert, keto ice cream, low carb, low carb ice cream, no churn ice cream, refined sugar free, vanilla ice cream recipe
Prep Time 10 minutes
Total Time 3 hours 15 minutes
Servings 12 servings
Calories 241 kcal
Author Kelly

Ingredients

  • 1 1/2 cups (one 13.5 oz) chilled coconut cream , use only brands containing coconut milk + water with no other fillers - etc. Arroy-D, Trader Joe's
  • 8 ounces Kite Hill's Plain Cream Cheese  , If you are not dairy-free, feel free to use regular cream cheese.
  • 2/3 cup creamy cashew butter , if you are not dairy-free, feel free to use heavy cream or whipping cream (at least 35% fat)
  • 1/3 cup powdered monk fruit sweetener , for strict paleo you can try using maple sugar or powdered coconut sugar or your preferred powdered sweetener such as powdered Swerve
  • 1.5 teaspoons pure vanilla bean paste , (or 2 teaspoons high quality pure vanilla extract, such as Nielsen Massey)

OPTIONAL:

  • 1 teaspoon vodka , to help offset the ice cream from getting too hard & icy

Instructions

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

    Top view of Low Carb Keto Ice Cream in a Blender with a loaf pan lined with parchment paper
  2. Add the cashew butter, sweetener and vanilla paste (and vodka, if using) and blend again until creamy.

    Top view of Low Carb Keto Ice Cream in a Blender
  3. Scrape the ice cream into a freezer container. (If you have an ice cream maker - you can add the mixture to your ice cream maker and churn until smooth before adding into a freezer container).

    Top view of unfrozen Low Carb Keto Ice Cream in a loaf pan lined with parchment paper
  4. Place container 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 - skip if ice cream maker was used) then every hour or so for the next 2 hours.

    Close-up view of low carb keto ice cream in a silver loaf pan with an ice cream scoop and cones on the side
  5. Allow ice cream to sit out at room temperature for about 15 minutes to thaw out slightly before scooping.

Recipe Video

Recipe Notes

*Be sure to use full-fat canned coconut cream not lite or coconut milk beverage.

*If your ice cream is too hard to scoop, let it sit on the counter for about 15 minutes to soften. Adding vodka to the ice cream helps to offset some of the iciness.

Please note that nutrition facts were estimated for 1/3 cup. serving.

Nutrition Facts
Keto Ice Cream
Amount Per Serving (1 serving)
Calories 241 Calories from Fat 207
% Daily Value*
Fat 23g35%
Carbohydrates 3g1%
Fiber 2g8%
Sugar 1g1%
Protein 5g10%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.