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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.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 4 minutes
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.