Who says keto has to be boring? If you’ve ever stared longingly at a tub of ice cream while clutching your low-carb snack like it’s a consolation prize, I feel you. But guess what? You can have your ice cream and eat it too—without kicking yourself out of ketosis. This 3-ingredient keto vanilla ice cream is so stupidly easy, you’ll wonder why you didn’t make it sooner.
No fancy machines, no weird ingredients, just creamy, dreamy vanilla goodness that’s sugar-free, low-carb, and ready in minutes. Oh, and did I mention it’s ridiculously delicious? Let’s get into it.
Why This Recipe Works (And Why You’ll Love It)
- Only 3 ingredients—because who has time for complicated recipes?
- No ice cream maker required—just a bowl and a whisk (or a mixer if you’re feeling fancy).
- Under 2g net carbs per serving—keto win!
- Creamy, not icy—thanks to a little trick I’ll share below.
Seriously, if you’ve ever tried store-bought keto ice cream and been disappointed by the chalky aftertaste or icy texture, this recipe is your redemption arc.
Ingredients (The Holy Trinity of Keto Ice Cream)
You probably already have these in your kitchen:
- 1 cup heavy whipping cream (the richer, the better—none of that “light” nonsense)
- 1/4 cup powdered erythritol (or your favorite keto sweetener)
- 1 tsp pure vanilla extract (don’t skimp—imitation vanilla is a crime against dessert)
Optional but highly recommended: A pinch of xanthan gum (just 1/8 tsp) to prevent ice crystals and make it extra creamy. Trust me on this.
How to Make 3-Ingredient Keto Vanilla Ice Cream (Step-by-Step)
Step 1: Whip It Good
Pour the heavy cream into a mixing bowl and beat it until soft peaks form. If you’re using a hand mixer, this takes about 2-3 minutes. If you’re going old-school with a whisk… well, good luck, and may your arm muscles grow stronger.
Step 2: Sweeten the Deal
Add the powdered erythritol and vanilla extract. Keep whipping until you get stiff peaks—meaning the cream holds its shape when you lift the beaters.
Pro Tip: If you’re using xanthan gum, sprinkle it in now to avoid clumping.
Step 3: Freeze Like a Boss
Transfer the mixture into a freezer-safe container (a loaf pan works great). Smooth the top with a spatula, cover it, and freeze for at least 4 hours (overnight is even better).
Why so long? Because patience is a virtue, and also because ice cream needs time to set properly. Don’t rush it—good things come to those who wait.
Tips for the Best Keto Ice Cream Ever
- Use full-fat everything. Low-fat dairy = sad, icy disappointment.
- Powdered sweetener is key. Granulated sweeteners can make it grainy.
- Let it sit for 5 minutes before scooping. This isn’t rock-hard store-bought keto ice cream—it’s actually creamy!
FAQ (Because I Know You Have Questions)
Can I use coconut cream instead?
Yep! Just make sure it’s full-fat and well-chilled before whipping.
Why is my ice cream icy?
Either you didn’t whip the cream enough, or you skipped the xanthan gum. That tiny bit makes a huge difference in texture.
Can I add mix-ins?
Absolutely! Sugar-free chocolate chips, crushed nuts, or a swirl of peanut butter would be amazing. Just fold them in before freezing.
How long does it last in the freezer?
About 1-2 weeks (if it even lasts that long before you eat it all).
Final Thoughts: Keto Ice Cream That Doesn’t Suck
Let’s be real—most keto desserts are… questionable. But this? This is the real deal. It’s creamy, sweet, and actually satisfies that ice cream craving without the guilt.
So next time you’re tempted to cheat with sugar-loaded dessert, just whip this up instead. Your taste buds (and your waistline) will thank you.
Now go forth and conquer your keto cravings like the ice cream champion you are. 🍦
Andreas – Keto recipe creator who lost 40lbs and discovered his love for low-carb cooking. 300+ tested recipes | 5 years of keto experience | Real food for real people. No certifications, just results that taste amazing!