Imagine creamy, dreamy vanilla ice cream that doesn’t require an ice cream maker, won’t spike your blood sugar, and takes less effort than convincing a toddler to nap.

This no-churn keto vanilla ice cream is the cheat code for dessert lovers who refuse to sacrifice flavor for health. No fancy equipment, no weird ingredients—just pure, spoon-licking goodness.

Who said keto had to be boring? If you’ve ever cried over store-bought “low-carb” ice cream that tastes like sweetened chalk, this recipe is your redemption.

Ready to become the hero of your own kitchen?

Why This Recipe Slaps

This isn’t just another sad keto dessert.

It’s rich, velvety, and tastes like the real deal because—surprise—it is. The secret? Heavy cream and a splash of vodka (for texture, not a party).

No ice crystals, no grittiness, just smooth, scoopable perfection. Plus, it’s stupidly easy. If you can whip cream and press a blender button, you’ve already won.

Creamy No-Churn Keto Vanilla Ice Cream in Minutes

Recipe by Wendy CarterCourse: Dessert, Low-Carb

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

220

kcal

Ingredients

2 cups heavy whipping cream
1/2 cup unsweetened almond milk
1/3 cup powdered erythritol (or your favorite keto sweetener)
1 tbsp vodka (optional, but keeps it scoopable)
2 tsp vanilla extract
Pinch of salt

Step-by-Step Instructions

Whip it good: In a large bowl, beat the heavy cream until stiff peaks form. Don’t overdo it—nobody wants butter.
Sweet talk: In a blender, mix almond milk, erythritol, vodka, vanilla, and salt until smooth.
Fold like a pro: Gently fold the blended mixture into the whipped cream. Pretend you’re handling a cloud.
Freeze the drama: Pour into a loaf pan, cover with parchment paper, and freeze for 6+ hours. Patience is a virtue, but midnight snacking is understandable.

Storage Tips

Store this beauty in an airtight container in the freezer.

It’ll last up to 2 weeks—if you don’t eat it all first. Pro tip: Let it sit at room temperature for 5 minutes before scooping. Unless you enjoy chiseling.

Why This Recipe Wins at Life

It’s keto-friendly, low-carb, and has no weird additives.

You control the sweetness, the ingredients, and the portion size (good luck with that last one). Plus, it’s cheaper than store-bought keto ice cream. Winning.

Nutrition Facts (Per Serving)

Calories: 220
Fat: 22g
Carbs: 2g net
Protein: 2g

Common Mistakes to Avoid

Over-whipping the cream: Stop when it’s thick and fluffy, not curdled.
Skimping on fat: Low-fat cream = sad, icy disappointment.
Not tasting the mix: Adjust sweetness before freezing.
You’re not a mind reader.

Alternatives for the Adventurous

Dairy-free: Swap heavy cream for full-fat coconut cream.
Flavor twists: Add cocoa powder, peanut butter, or espresso for a kick.
Sweetener swap: Monk fruit or stevia work, but adjust quantities. Erythritol’s less bitter.

FAQs

Can I skip the vodka?

Yes, but your ice cream will freeze harder. Vodka lowers the freezing point, making it scoopable.

Science, baby.

Why almond milk?

It keeps the carbs low. You can use coconut milk, but it’ll taste like coconut. FYI.

Can I use liquid sweetener?

Sure, but powdered blends better.

Liquid can make the texture weird. IMO, stick to powdered.

How do I fix grainy ice cream?

You over-whipped or didn’t blend the sweetener well. Next time, blend longer and fold gently.

Final Thoughts

This no-churn keto vanilla ice cream is the ultimate “I want dessert now” hack.

It’s creamy, easy, and won’t wreck your macros. Whether you’re keto, lazy, or just hate complicated recipes, this one’s a keeper.

Now go forth and conquer your sugar cravings—without the guilt.

Creamy No-Churn Keto Vanilla Ice Cream in Minutes

Why This Recipe Slaps