Keto ice cream

Keto ice cream

Nothing says summer like a scoop of creamy, oh-so-delicious ice cream. Make your scoop satisfying, simple, and compromise-free with this yummy keto version! Prepare for a frosty hint of vanilla with berries and cream. Mmmmm...

Keto ice cream

Nothing says summer like a scoop of creamy, oh-so-delicious ice cream. Make your scoop satisfying, simple, and compromise-free with this yummy keto version! Prepare for a frosty hint of vanilla with berries and cream. Mmmmm...
2 servingservings


  • 2 2 egg yolkegg yolks
  • 1¼ cups 300 ml heavy whipping cream
  • ½ tsp ½ tsp vanilla extract
  • 2 tbsp 2 tbsp (25 g) erythritol (optional)
  • 2 2 egg whiteegg whites


Instructions are for 2 servings. Please modify as needed.

  1. Separate the eggs. Whisk the egg yolks until smooth and fluffy. Set aside the egg whites.
  2. In a saucepan, combine the cream with the vanilla and the sweetener. Bring to a boil and simmer for a few minutes, until the cream thickens slightly.
  3. Reduce the heat and pour the whipped egg yolks into the hot cream. Combine well and let it simmer on low heat while stirring constantly, until the mixture thickens.
  4. Refrigerate mixture until cool.
  5. Beat the egg whites until stiff and fluffy; fold into the cream mixture.
  6. Pour the batter into a ice cream maker or in a jar with a lid and place in the freezer. Stir occasionally and continue freezing until it reaches desired consistency.


Instead of vanilla extract, you can also use vanilla powder or vanilla bean. Just split the bean lengthwise, scrape out the pods, and boil with the cream.

Feel free to get creative and add other favorite flavors. Cocoa, licorice powder, berries, roasted nuts and coconut flakes are all great choices!

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  1. Grass
    It’s rather weird as it freezes too much to resemble the texture of ice cream.
    Reply: #3
  2. Pam
    I make sugar free ice cream all the time. I have been LCHF for 7 1/2 years now. I have one of those ice cream freezer you keep the bowl in the freezer. I have a base recipe. I make vanilla, peppermint, chocolate, lemon, strawberry, peanut butter and others. But my favorite is vanilla. No cooking.

    3 C. milks (1/2 C Heavy Cream, 1 C almond milk, 1 can coconut milk)
    1-2 scoops Whey Protein (flavorless or same as flavor you are making)
    2/3 C Xylitol
    1/4 t. stevia
    1 tsp vanilla
    1/4 t. salt

    Flavors add:
    Vanilla: +2tsp Vanilla or total of 1TBS.
    Chocolate: 1/2 Coco
    Lemon: zest of one lemon + 3/4 C lemon juice ( use more whipping cream and less almond milk)
    Peppermint: 2t peppermint exract, optional, 1 drop food coloring, 3/4 c blended/chopped sugar-free peppermint candies
    Fruit: 4 Cups then puree + no almond milk but 1 1/2 C whipping cream to counter water in fruit
    Peanut Butter: 3/4 C

    Cool mixture in refrigerator for 2 hours before freezing in ice cream freezer.

  3. Jill Wallentin Team Diet Doctor
    Hi Grass!
    Did you use a ice cream machine or just put it in the freezer? I think the texture gets better when you use a machine. I tried to put it in the freezer and I thought it was good, but I know that it gets even creamier when I use the ice cream machine. I hope you thought it was pretty good anyways :)
    Reply: #9
  4. 4 comments removed
  5. Denise
    Hi Pam,

    Is the amount of stevia really 1/4 t. (liquid?) OR can 1/4 cup powdered Swerve erythritol be used ? Also, for peanut butter do you just add it by spoonfuls?

  6. Susan
    what can you substitute for the whey protein?
  7. Farian
    When do you add egg whites
  8. Charles Ray
    So I added the egg yolks to the hot cream and some of it ended up getting cooked. Is that normal?
    Reply: #12
  9. Kristin Parker Team Diet Doctor
    You may have heated the cream too much. Try reducing the heat further before adding the eggs.
  10. Naomi
    What can you use as a substitute for the egg
    Reply: #14
  11. Kristin Parker Team Diet Doctor

    What can you use as a substitute for the egg

    Unfortunately there is no good substitutes for the eggs.

  12. Deb Armstrong
    It's best to temper the eggs first - mix liquids of 2 different temps without altering texture of either. Whisk the eggs briskly, but not whip, with one hand and pour a small amount the hot cream into it. Incorporate the cream thoroughly. Add more hot cream and incorporate. This will gradually bring the egg yolks up in temp without cooking them. At that point you can dump all the eggs into the hot cream, whisking as you go.
  13. Cheryl
    My ice cream machine arrived yesterday. Made my first batch of sugar free ice cream and added cocoa powder to it. Also used erythritol but used the grinder to make it into powdered erythritol. My husband wasn't too excited about purchasing the ice cream maker......but boy was he surprised when he tasted it!!! Delicious ice cream....he hasn't had ice cream in two years. Love the diet doctor recipes. Can't wait to try all the different flavors and combinations of ice cream recipes!!

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