Keto Vanilla Ice Cream
Creating the perfect Keto Ice Cream is a project I've been researching for awhile.
The end result of this recipe is a Keto Ice Cream that comes out in a soft-serve consistency. Freezing it for a few hours firms it up nicely.
The best part is...
It's scoopable like a traditional hard ice cream the next day!
It's in the gelatin and the Bocha Sweet. Both of these work together to create the perfect ice cream! Substitute at your own risk 😉
96% Fat ~ 2% Net Carb ~ 2% Protein
Keto Vanilla Ice Cream
- In a medium sized sauce pan with NO heat, combine eggs, almond milk, heavy cream, Bocha Sweet, salt and gelatin. Whisk together.
- Prepare your mesh strainer, a bowl of ice and a bowl that will sit inside the bowl of ice. Place these items beside your cooking area.
- Now it's time to turn on the heat!! Whisking constantly, turn your stove onto low heat. Gradually increase the heat to medium until your mixture reaches a minimum of 160 degrees. Stir constantly.
- If you don't have a thermometer to measure the temperature, watch the video to see what the consistency looks like when the mixture reaches approximately 160 degrees. Our goal here is to cook the eggs so they aren't raw.
- Once your mixture is cooked. Working quickly, pour your cooked mixture through the mesh sieve into the bowl underneath.
- Cover and refrigerate mixture until thoroughly chilled. This takes from 2-4 hours.
- Once chilled, mix vanilla into the ice cream mixture.
- Freeze the mixture in your ice cream maker according to the manufacturer's instructions.
- For a firmer ice cream, pour into a container and seal tightly.Freeze for 2-4 hours prior to serving! The gelatin in the ice cream helps this ice cream scoop up well even the next day or two.
Keto Vanilla Ice Cream
The first few Keto Ice Cream Recipes I looked at used raw eggs.
I knew my kids would be eating this and wasn’t thrilled about feeding them raw eggs in this quantity.
So, I pulled on my past homemade ice cream making knowledge and went ahead and cooked the entire mixture.
I was a little worried about using the whole egg–but figured it was worth a shot!
The gelatin is an additive that helps the ice cream be scoopable a day or two later.
If you plan on your family & friends eating the entire batch when it’s made–you could omit this without any worry.
I used this Grass Fed Beef Gelatin.
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, I can’t promise how the ice cream will set-up if you do substitute. Please comment and let me know what you used and how it turned out!
I have not tested this recipe using liquid stevia because I’m not confident of the results without the bulk of some kind of granulated sugar substitute.
What is your favorite Keto Sweetener? Comment below and let me know!
Get The Ingredients Used In Keto Vanilla Ice Cream!
- Bocha Sweet (Seriously, you need this!)
- Pure Vanilla Extract
- Grass Fed Beef Gelatin
- Sea Salt
- Ice Cream Maker
- Induction Cooktop
- 3 Quart Sauce Pan
- Mesh Strainer
- Glass Bowls
- Candy Thermometer
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How To Make Homemade Keto Vanilla Ice Cream
- 6 whole eggs
- 1⁄2 tsp gelatin
- 2 cups unsweetened unflavored Almond Milk
- 3⁄4 cup Bocha Sweet
- 1⁄2 tsp salt
- 2 cups heavy whipping cream
- 1 Tbsp Pure Vanilla Extract
What you’ll need:
Ice Cream Maker
Medium sized sauce pan
A bowl that will fit inside another bowl
A cooking thermometer
In a medium sized sauce pan with NO heat, combine eggs, almond milk, heavy cream, Bocha Sweet, salt and gelatin. Whisk together.
Prepare your mesh strainer, a bowl of ice and a bowl that will sit inside the bowl of ice.
Whisking constantly, turn your stove onto low heat. Gradually increase the heat to medium until your mixture reaches a minimum of 160 degrees.
Working quickly, pour your cooked mixture through the mesh sieve into the bowl underneath.
Cover and refrigerate mixture until thoroughly chilled. This takes from 2-4 hours.
Once chilled, mix vanilla into the ice cream mixture.
Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
For a firmer ice cream, pour into a container and seal tightly.Freeze for 2-4 hours prior to serving! The gelatin in the ice cream helps this ice cream scoop up well even the next day or two.
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!