Creamy & Cool: Your Perfect Keto Vanilla Ice Cream in Minutes!

Why Make Homemade?

Let’s be real—store-bought ice cream is often loaded with sneaky sugars and artificial flavors. But with this quick keto vanilla ice cream, you get velvety, pure flavor that’s free from guilt and packed with wholesome ingredients. Plus, it’s a total kitchen buddy—ready in no time!

Sensory Tease

Imagine a rich, creamy texture melting smoothly on your tongue and a sweet, inviting aroma that makes the whole kitchen smell like dessert heaven. It’s the kind of treat that’s so punchy and bright, you’ll want to scoop it instantly.

Simplify & Play

All you need are pantry staples—heavy cream, vanilla, a little sweetener—and a freezer. No fancy equipment, no fuss. Just a quick whiz in the blender and a few hours of patience, and voilà—you’ve got a luscious keto-friendly treat! Want more party ideas? Try a tangy homemade pesto or zesty salsa next!

Ready to cool off with this simple sweet fix? Let’s get blending and turn your kitchen into an ice cream parlor!

Homemade Keto Vanilla Ice Cream

This keto vanilla ice cream is made by blending heavy cream, vanilla extract, and a low-carb sweetener until smooth, then freezing the mixture to a creamy, scoopable consistency. The final texture is velvety and rich, with a bright vanilla aroma and a smooth appearance.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 minutes mins

Total Time 4 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 cups heavy cream chilled
• 1 tablespoon vanilla extract
• 2 tablespoons low-carb sweetener adjust to taste

Equipment

• Blender
• Freezer

Method

 

1. Measure out 2 cups of chilled heavy cream and add it to the blender.
   2 cups heavy cream
   
2. Add 1 tablespoon of vanilla extract and 2 tablespoons of low-carb sweetener to the blender.
   1 tablespoon vanilla extract, 2 tablespoons low-carb sweetener
   
3. Secure the lid on the blender and blend on high for 30-45 seconds until the mixture is smooth and slightly frothy, with visible tiny bubbles.
   
4. Pour the blended mixture into a freezer-safe container, spreading evenly with a spatula.
5. Cover the container with a lid or plastic wrap and place it in the freezer. Every 30 minutes for the first 2 hours, remove and stir vigorously to break up ice crystals, ensuring a creamy texture.
6. After about 4 hours, the ice cream should be firm yet scoopable; serve immediately or store in the freezer for longer. The final ice cream will have a smooth, velvety texture with a glossy surface and visible vanilla flecks.

Couldn’t be happier with how easy and indulgent this keto vanilla ice cream is? I bet it’ll become your go-to for a quick dessert! For an extra special touch, top it with some fresh berries or a drizzle of sugar-free chocolate. Have fun experimenting and don’t forget to share your tasty creations—I’d love to hear how it turned out!

Jonny

I’m Jonny, the cook, writer, and food lover behind this flavorful corner of the internet. Whether it’s a sizzling weeknight stir-fry, a no-bake dessert that saves the day, or a comforting Sunday classic — this blog is where I share recipes that are bold, doable, and made to impress without the stress.