8 Keto Vanilla Ice Cream | Crave Worthy & Low Carb

1. Classic Keto Vanilla Ice Cream Recipe

• Prep Time: 15 minutes
• Cook Time: 15 minutes + chilling/freezing time (4-6 hours)
• Servings: 6

Ingredients:

• 2 cups heavy whipping cream
• 1 cup unsweetened almond milk
• ¾ cup powdered erythritol (or preferred keto sweetener)
• 4 large egg yolks
• 1 tbsp pure vanilla extract
• Pinch of salt

Instructions:

1. Heat the cream mixture: In a medium saucepan, add heavy cream, almond milk, sweetener and a pinch of salt. Place on medium heat and shake gently until the mixture is hot, but does not boil (about 170°F / 75°C). This helps to dissolve the sweetener.
2. Temp out the Egg Yolk: In a separate bowl, whisk the egg yolk. To prevent yogurt, pour about about of cups of hot cream mixture in the yolk to continuously whisper. Then slowly add the egg yolk mixture back to the saucepan with the remaining cream mixture, whispering continuously.
3. Cook Until Thick: Return the pan to the stove at low heat and shake continuously. To coat the back of a spoon (about 170–175°F), cook until the mixture becomes enough. Do not boil or it will scramble.
4. Add Vanilla: Remove from heat and stir in vanilla extracts.
5. Cool the base: To remove any ripe bits, put custard in a bowl through a good mesh sieve.
   Allow to cool at room temperature for 30 minutes, then cover for at least 3–4 hours or overnight and cool.
6. Braining ice cream: Once cooled, put the mixture in an ice cream manufacturer and churning according to the manufacturer’s instructions (usually 20–25 minutes).
7. Freeze the firm: Transfer to a freezer-safe container and freeze for 3–4 hours to the firm.

Classic Keto Vanilla Ice Cream Nutrition

2. Keto Vanilla Bean Ice Cream Recipe

• Prep Time: 20 minutes
• Cook Time: 15 minutes + chilling/freezing time
• Servings: 6

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• ¾ cup powdered allulose or monk fruit sweetener
• 4 large egg yolks
• 1 vanilla bean (or 1 tbsp vanilla bean paste)
• Pinch of salt

Instructions:

1. Prepare vanilla bean: Slice the vanilla bean in half length and take out the seeds using a knife.
2. Heat the cream base: In a saucepan, mix cream, almond milk, sweetener, salt, vanilla seeds and pods. Heat on medium heat until the steam is done but does not boil. Stir to dissolve the sweetener.
3. Temp out the egg yolk: In a bowl, whisk the egg yolk. Gently add the cup of hot mixture to the yolk, whispering continuously. Pour back into the persistent stirring, saucepan pan.
4. Thick the custard: Cook on low heat, stirring with a wooden spoon until thick and coat the spoon. Remove and discard vanilla pods.
5. Cool the mixture: Stress the custard through a sieve in a clean bowl. Cold at room temperature, then cool for 3–4 hours or overnight.
6. Brainstorm and freeze: Brainstorming in an ice cream manufacturer for 20–25 minutes. Transfer to a lid container and freeze for 3–4 hours until set.

Note: Vanilla bean adds a gourmet touch and speckled appearance for an authentic flavour.

Keto Vanilla Bean Ice Cream Nutrition

3. Dairy-Free Keto Ice Cream Recipe

• Prep Time: 10 minutes
• Cook Time: 0 minutes (no-cook)
• Servings: 6

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• ½ cup powdered erythritol or monk fruit sweetener
• 1 tbsp vanilla extract or vanilla bean paste
• Pinch of salt
• Optional: 1 tbsp vodka or MCT oil (improves scoopability)

Instructions:

1. Blend the content: In a blender, mix coconut milk, sweetener, vanilla, salt, and vodka/MCT oil (if used). Mix to smooth and creamy.
2. Cool the mixture: Transfer the mixture to a bowl and cool for 2–3 hours until very cold.
3. Braining Ice Cream: Pour the cool mixture in an ice cream manufacturer. Brain for 20–25 minutes for thick and creamy.
4. Freeze to Set: Transfer to a freezer-safe container and freeze for 3–4 hours.

Note: Coconut milk creates a rich, creamy texture while staying dairy-free. Vodka or MCT oil helps keep it scoopable straight from the freezer.

Dairy-Free Keto Ice Cream Nutrition

4. Keto Vanilla Collagen Ice Cream Recipe

• Prep Time: 15 minutes
• Cook Time: 10 minutes + chilling/freezing
• Servings: 6

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• ½ cup powdered erythritol or monk fruit sweetener
• 4 large egg yolks
• 1 tbsp vanilla extract
• 2 scoops vanilla collagen peptides (or unflavored if preferred)
• Pinch of salt

Instructions:

1. Heat cream and milk: In a saucepan, add cream, almond milk, sweetener and salt. Heat on medium heat until warm but does not boil.
2. Temp out the egg yolk: In a separate bowl, whisk the egg yolk. While continuously whispering, pour the off cup of hot mixture into yolk. Pour the yolk mixture into the saucepan, stirring well.
3. Cook custard: Stir on low heat until sufficiently thick to coat the back of a spoon. Remove from heat.
4. Add vanilla and collagen: Stir in vanilla extracts and collagen peptides until completely dissolved.
5. Cool the mixture: Stress through a sieve in a clean bowl. Cool at room temperature, then 3–4 hours or cool overnight.
6. Brainstorm and freeze: Chop until an ice cream manufacturer is thick. Transfer to a container and freeze for 3–4 hours.

Note: Collagen peptides add a protein boost and creamy texture without altering flavour. This is great for post-workout or daily protein support.

Keto Vanilla Collagen Ice Cream Nutrition

5. Almond Vanilla Ice Cream Recipe

• Prep Time: 10 minutes
• Churn Time: 20–25 minutes (or 4–6 hours freeze without machine)
• Servings: 6

Ingredients:

• 2 cups heavy whipping cream
• 1 cup unsweetened almond milk
• 1/2 cup powdered erythritol (or monk fruit blend)
• 1 tbsp pure vanilla extract
• Pinch of salt
• 2 egg yolks (optional, for a richer texture)
• 1/4 cup almond butter or finely chopped roasted almonds (optional for crunch)

Instructions:

1. Prepare Mixture: In a medium bowl, mix heavy cream, almond milk, erythritol, vanilla extracts, and salt together until it is well combined.
2. Alternative: Custard-Style Base (Custard-Style Base): In a saucepan, heat the almond milk and cream mixture until heated on medium heat (do not boil). In a separate bowl, defeat the egg yolk. Gently add a few tablespoons of warm mixture to the yolk while whispering (tempering). Put back the tempered yolk back into the saucepan. Cook on low heat for about 5 minutes, stirring continuously, until it becomes slightly thick.
3. Cool the mixture: Allow the mixture to cool at room temperature, then cool at least 2 hours or well until it cools down.
4. Braining ice cream: Put a cool mixture in your ice cream manufacturer and churn according to the manufacturer’s instructions (usually 20–25 minutes). If chopped almonds or almond butter are used, add them to the last 5 minutes of churning.
5. Freeze for firmer texture (optional): Transfer to a freezer-safe container. Freeze for 2–4 hours.

Almond Vanilla Ice Cream Nutrition

6. Keto Vanilla Coconut Ice Cream Recipe

• Prep Time: 10 minutes
• Freeze Time: 4–6 hours
• Servings: 6

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 1 cup unsweetened coconut cream (or use the solid part of another can of coconut milk)
• 1/2 cup powdered erythritol
• 1 tbsp vanilla extract
• 1 tsp coconut extract (optional)
• Pinch of salt

Instructions:

1. Mix material: In a blender or mixing bowl, coconut milk, coconut creams, sweeteners, vanilla extracts, coconut extract (if using), and add salt. Blend until it is completely smooth and emotional.
2. Taste and adjust: Taste the base and adjust the sweetness or vanilla as desired.
3. Cool the mixture: Freeze the mixture for 1-2 hours or cold. This step helps with a smooth texture.
4. Brainstorm or freeze: If using an ice cream manufacturer, churn to the cream (about 20-25 minutes).
5. Without a machine: Pour into a freezer-safe container and shake every 30-45 minutes for the first 2-3 hours.
6. Last freeze: Freeze for 2-4 and hours or until scoopable stability is achieved.

Notes: This is a dairy-free, vegan keto ice cream. Coconut cream gives it a silky, rich mouthfeel. Shake cans well or refrigerate them and scoop out the solid cream layer for best results.

Keto Vanilla Coconut Ice Cream Nutrition

7. Whey Protein Vanilla Ice Cream Recipe

• Prep Time: 10 minutes
• Churn Time: 20 minutes
• Servings: 4–5

Ingredients:

• 1 cup heavy whipping cream
• 1 cup unsweetened almond milk or coconut milk
• 1/2 scoop (15–20g) vanilla whey protein isolate
• 1/3 cup powdered erythritol
• 1 tbsp vanilla extract
• Pinch of salt
• 1/2 tsp xanthan gum (optional, helps with texture)

Instructions:

1. Blend all ingredients: In a blender, mix heavy cream, almond milk, protein powder, erythritol, vanilla, salt and zanthan gum (if using). Just mix until smooth at low speed. Avoid over-balance, as it can whip the cream.
2. Cool the mixture: Cold for 1-2 hours to thicken and cool.
3. Churn: Pour into your ice cream manufacturer and churn for cream (about 20 minutes). Protein powder will help make this extra creamy and will give it a little milkshake-like taste.
4. Freeze if the firmer texture is desired: Enjoy a soft-servant or freeze for another 2 hours for scoop and firmer scoops.

Notes: Choose a clean, low-carb vanilla whey isolate to keep it keto. This version is high in protein and ideal for post-workout keto treats.

Whey Protein Vanilla Ice Cream Nutrition

8. Macadamia Nut Keto Vanilla Ice Cream Recipe

• Prep Time: 10 minutes
• Churn Time: 20 minutes
• Servings: 6

Ingredients:

• 2 cups heavy cream
• 1/2 cup unsweetened macadamia nut milk (or almond milk)
• 1/2 cup powdered erythritol or monk fruit sweetener
• 1 tbsp vanilla extract
• Pinch of salt
• 1/2 cup chopped roasted macadamia nuts
• Optional: 2 egg yolks for richness

Instructions:

1. Make base: In a bowl, mix heavy cream, macadamia milk, sweetener, vanilla and salt together.
2. Alternative Custard Steps: Heat the mixture of cream and milk gently. Cook the temporary and yolks, if use, as the recipe is described in 1, until slightly thick. Then cool the mixture.
3. Cold: Shill the base in the fridge for 1-2 hours.
4. Churn: Add to your ice cream manufacturer and churn for 20-25 minutes. Add chopped macadamia nuts in the last 5 minutes.
5. Freeze and serve: Transfer to a freezer-safe container and freeze for 2-4 hours for scoopable.

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Notes: Macadamia nuts add a buttery crunch and are keto superstars for their fat content. Macadamia nut milk is light and subtly sweet, making the ice cream smooth and mild.

Whether it is a hot summer day or a commodious night, this creamy treatment will put you on the track and make you feel very good. So grab your content, get the mixture, and enjoy every cool, crime-free bite. Your Keto Travel is just a whole very sweet!