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Keto Ice Cream

Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 12 Servings
Calories 275kcal



Chocolate Ice Cream:


Coffee Ice Cream:

  • 2 Teaspoons Instant Coffee


  • NOTE: If using any flavor variation, see notes below* for when to add in the ingredients.
  • Bring heavy cream (1 3/4 cups) to a simmer in a heavy-bottom saucepan. Continue to cook at a simmer for 30 minutes, and watch carefully to maintain a simmer, not a boil -- you'll know you've reached the right temp when small bubbles continue to form around the edges. Whisk occasionally to fully incorporate bubbles with the cream.
  • Remove cream from heat, and whisk in erythritol (1 1/4 cups), unsalted butter (2 tablespoons), vanilla extract (1 teaspoon), and lastly xanthan gum (1/2 teaspoon). You want to sprinkle the xanthan gum over the top a little at a time so it dissolves without clumping.
  • Transfer the cream to a large bowl and allow it to come to room temp by placing it in the fridge for an hour.
  • Once the reduced cream has cooled to room temp, use an electric mixer to whip the cream for 3 minutes - we want to get the cream light and fluffy while incorporating everything.
  • In a second large bowl, whip the remaining heavy cream (2 cups) with an electric mixer until you've formed soft peaks.
  • Use a rubber spatula to gently combine the reduced cream and heavy cream. Make sure ingredients are seamlessly incorporated, but be gentle here to help maintain their fluff.
  • Transfer the mixture to an insulated tub or container and freeze for 4-6 hours. Enjoy!


  • Cocoa Powder. I much prefer dutch process cocoa powder in sweets, as it’s significantly less bitter than regular!
  • Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste. 
  • Xanthan Gum is necessary for binding the ingredients of this recipe together, you CAN'T SKIP OR SUB!
  • *Flavor Variations:
  • Chocolate or coffee ice cream: add cocoa powder/instant coffee to the reduced cream and whisk in when you add the erythritol.
  • Fruity ice cream: add berries to heavy cream as you reduce it. You'll want to use an immersion blender to blend the berries until they're smooth.
  • Nutritional information is for the vanilla ice cream. Any of the flavor variations will affect the counts:


Calories: 275kcal | Carbohydrates: 3g | Protein: 2g | Fat: 29g | Cholesterol: 107mg | Fiber: 1g | Sugar: 1g | Net Carbs: 2g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com