Creamy No Churn Keto Vanilla Ice Cream
After I published my keto vanilla ice cream recipe many of you asked me for a no-churn version!
Introducing No-Churn Keto Vanilla Ice Cream!
You'll find that this mixes up perfectly every time.
What flavor should I mix up next? Post your suggestions in the comments at the end of this post!
Macros for No Churn Keto Ice Cream
95% Fat ~ 3% Net Carb ~ 3% Protein
Easy No Churn Keto Vanilla Ice Cream
You'll need a batch of my unsweetened condensed milk prepared ahead of time. Or you can simply start with that step. The result is well worth the time and effort.
Step 1 Stovetop Instructions
- Heat over medium-low heat, stirring, until cacao butter is completely melted.
- Remove from heat and set aside to cool.Tip: Place mixture in the fridge while you continue but do not allow it to completely chill!
Step 1 Microwave Instructions
- Set mixture aside to cool.Tip: Place mixture in the fridge while you continue but do not allow it to completely chill!
Part 2 Instructions
- Whip on high using your whisk attachment until soft peaks form in the whipped cream.
- Ensure your mixture from step 1 has cooled to room temperature.
- Taste to ensure the ice cream is sweet enough. Add additional liquid stevia if needed.
- Then pour mixture into a freezable container. Cover tightly and place in freezer for 6-12 hours.
- Serve plain or top with keto hot fudge sauce!
The Perfect Easy No Churn Keto Vanilla Ice Cream
Creating the perfect creamy no churn keto vanilla ice cream was a bit of a challenge.
My early attempts lacked the texture of a true churned ice cream and often turned out gritty.
Turning to my go-to resource for cooking ‘hacks', I learned a trick from America's Test Kitchen.
In a no-churn ice cream episode they used white chocolate chips and condensed milk.
I had to figure out what keto ingredients I could substitute for these.
After some trial and error–I found that pure cacao butter was the perfect substitute for white chocolate chips.
The result is a melt-in-your mouth no-churn ice cream that you won't believe you can have on a keto diet!
It's the perfect “fat bomb” and a way to get your fats up higher!
What Substitutions Will Work?
Keto Sweetener Substitutions
If you haven't already tried Bocha Sweet, I highly recommend you do.
It's a superfood alternative sweetener made from a Japanese pumpkin called the Kabocha pumpkin.
Most alternative sweeteners will work in this recipe. You can use Monk Fruit Sweetener, Xylitol or a blend like Swerve. However, these options can also crystallize and leave a less than pleasant result.
What is your favorite Keto Sweetener? Comment below and let me know!
Get The Ingredients Used In Easy No Churn Keto Vanilla Ice Cream!
- Bocha Sweet (Seriously, you need this!)
- Liquid Stevia Drops
- Cacao Butter
- Pure Vanilla Extract
- ELO Induction Cookware Pots and Pans Set
- Duxtop Induction Cooktop
To Make the Unsweetened Condensed Milk you'll need:
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How To Make Homemade Easy No Churn Keto Vanilla Ice Cream
After I released my original Keto Vanilla Ice Cream, I immediately had requests from friends of mine who didn’t want to purchase an ice cream maker to come up with a no churn option.
This recipe uses homemade condensed milk which I make using full fat coconut milk. It gives the finished ice cream a subtle coconut undertone. So, if you don’t like coconut you may want to add additional flavorings.
Find the recipe for the homemade condensed milk here. Unsweetened Condensed Milk (Dairy Free)
- 1 ½ cups heavy whipping cream
- 1 Tbsp Pure Vanilla Extract
- 10+ drops liquid stevia (to taste)
Keto No Churn Ice Cream Step 1:
Heat over medium-low heat, stirring, until cacao butter is completely melted.
Remove from heat and set aside to cool.
In a microwave safe bowl, heat unsweetened condensed milk for one minute on high. Milk should be hot when removed from the microwave.
Stir in cacao butter and stir until completely melted. If needed, return mixture to microwave for twenty seconds.
Set mixture aside to cool.
Keto No Churn Ice Cream Step 2:
Whip on high using your whisk attachment until soft peaks form in the whipped cream.
Ensure your mixture from step 1 has cooled to room temperature.
Pour ⅓ of the cacao mixture into the whipped cream. Fold in. Then add the remaining cacao mixture. Fold the cacao butter mixture gently into the whipped cream using a spatula to bring up the cacao mixture from the bottom. Fold until mixture is completely combined.
Taste to ensure the ice cream is sweet enough. Add additional liquid stevia if needed.
Then pour mixture into a freezable container. Cover tightly and place in freezer for 6-12 hours.
Tara is a Certified Holistic Health Coach who specializes in whole body health & wellness through holistic principles. Her passion is creating low-carb, grain-free, keto-friendly recipes and helping others learn the whole-body benefits of a ketogenic lifestyle.
When she isn't creating recipes in the kitchen, you can find her hanging with her kids, immersed in a good book, traveling with her husband, attending various educational conferences or just relaxing with her four cats!