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5 from 2 votes

Easy No Churn Keto Vanilla Ice Cream

There's nothing like keto ice cream on a hot summers day. Mix up this creamy no churn keto vanilla ice cream and top it with keto ingredients like my keto hot fudge sauce, nuts or low carb berries such as blueberries, raspberries or blackberries!
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.
Prep Time20 mins
Freezing Time6 hrs
Course: Dessert
Cuisine: Keto
Keyword: Ice Cream
Servings: 6 servings
Calories: 324kcal
Author: Tara Wright

Ingredients

Instructions

Step 1 Stovetop Instructions

  • In a small saucepan over medium-low heat, combine unsweetened condensed milk, chopped cacao butter, Bocha Sweet and salt. 
  • 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

  • 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 chopped cacao butter and mix until completely melted. If needed, return mixture to microwave for twenty seconds.
  • Stir in bocha sweet and salt and stir until bocha sweet has dissolved.
  • 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

  • In your mixer bowl, combine heavy whipping cream, pure vanilla extract, a pinch of salt and 10-20 drops liquid stevia. (It’s better to add too little stevia and adjust at the end than add too much!)
  • 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.
  • Serve plain or top with keto hot fudge sauce!

Notes

Nutrition facts are estimates based on ingredients I used.

Nutrition

Calories: 324kcal | Carbohydrates: 2g | Protein: 1g | Fat: 33g | Saturated Fat: 23g | Cholesterol: 81mg | Sodium: 22mg | Potassium: 44mg | Sugar: 0g | Vitamin A: 17.5% | Vitamin C: 0.4% | Calcium: 3.9%