Hey there, sweet tooth! Want a dessert that’s indulgently creamy, refreshingly bright, and perfectly keto-friendly? Well, you’re in luck—this homemade vanilla ice cream is about to become your new go-to treat. Best of all, it’s made with pantry staples, so no fancy trips required! Trust me, this velvety delight beats store-bought any day—plus, you’ll feel pretty sweet about sticking to your low-carb goals.
Why is it such a treat? Because you get to customize and control the ingredients. The rich aroma of vanilla beans makes your kitchen smell like a bakery, and the texture? Oh, so smooth, it’s practically spoonable silk. And let’s be honest—there’s a little magic in turning simple ingredients into a dessert that feels like a treat for all your senses. Ready to get frosty? This recipe is quick, simple, and totally satisfying—so go ahead, give it a whirl, and maybe even try it with a splash of your favorite keto-friendly toppings or swirls of sugar-free caramel. The possibilities are chilling!
Feeling inspired? While you’re at it, why not whip up a batch of tangy pesto or a fresh salsa? They’re just as easy and elevate any meal. Now, let’s get that freezer magic happening!
Homemade Vanilla Ice Cream
Ingredients
Equipment
Method
- Measure out the heavy cream, whole milk, erythritol, and vanilla extract. Place the mixing bowl in front of you on a stable surface.2 cups heavy cream, 1 cup whole milk, 0.75 cups granulated erythritol or keto-friendly sweetener, 1 tablespoon vanilla extract
- Combine the heavy cream, milk, sweetener, and vanilla extract in the bowl, then whisk vigorously until the sweetener dissolves completely and the mixture is well combined, approximately 1-2 minutes. Look for a uniform, slightly frothy texture with no granules visible.2 cups heavy cream, 1 cup whole milk, 0.75 cups granulated erythritol or keto-friendly sweetener, 1 tablespoon vanilla extract
- Pour the mixture into a freezer-safe container, smoothing the surface with a spatula. Cover tightly with a lid or plastic wrap. Place the container in the freezer.2 cups heavy cream
- After 30 minutes, remove the container from the freezer. Using a fork or spoon, stir the mixture briskly to break up any ice crystals. Repeat this stirring every 30-45 minutes for 3-4 hours, until the ice cream reaches a smooth, soft-serve consistency and you notice the texture becoming creamy and well aerated.
- Once the ice cream is sufficiently thick and creamy, serve it directly from the freezer with a spoon. For a firmer texture, cover and let it set for an additional 1-2 hours before serving. Look for a silky, scoopable appearance with a consistent color and smooth finish.
And just like that, your homemade keto vanilla ice cream is ready to enjoy—creamy, dreamy, and guilt-free! For an extra special touch, serve it with a sprinkle of chopped nuts or a drizzle of sugar-free syrup. Don’t forget to share your masterpiece or swap tips in the comments—happy scooping! Trust me, once you try this, you’ll be saying “vanilla, you’ve got me all frozen over!”