Description
Learn how to make this rich, creamy keto ice cream with just 4 simple ingredients. No ice cream maker required — the perfect low-carb treat for summer or anytime!
Ingredients
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1 cup (240 ml) chilled whipping cream
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2 tbsp (15g) sugar-free confectioners’ sweetener (erythritol or monk fruit)
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1/4 tsp (1g) xanthan gum
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1 tsp (5ml) vanilla flavoring (optional)
Instructions
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In a large mixing bowl, combine whipping cream, sweetener, xanthan gum, and vanilla.
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Use a hand mixer to whip on medium speed for 5–7 minutes, until thick and airy.
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Pour the mixture into a shallow, freezer-safe dish.
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Freeze for 3–4 hours, stirring vigorously with a fork every 30–45 minutes.
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Let the ice cream sit at room temperature for 10–15 minutes before scooping.
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Serve plain or with keto-friendly toppings.
Notes
Always use powdered sweetener to avoid gritty texture.
Stirring during freezing is essential for a creamy consistency.
Feel free to customize with flavors like cocoa powder, berries, or mint extract!
- Prep Time: 7 minutes
- Category: Dessert
- Method: No-churn / Freezer
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approximately 1/2 cup)
- Calories: 200 kcal
- Sugar: 0g
- Sodium: 20mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 70mg
Keywords: keto ice cream recipe, low carb ice cream, sugar-free ice cream, no churn keto ice cream