Let’s make a delicious keto vanilla ice cream recipe that’s sure to impress your family and friends!
Keto Vanilla Ice Cream
This keto vanilla ice cream is made by blending heavy cream, cream cheese, and vanilla extract until smooth, then freezing the mixture while occasionally stirring to achieve a creamy, scoopable texture. The process involves whipping, mixing, and controlled freezing, resulting in a dense, velvety ice cream with a glossy appearance.
Ingredients
Equipment
Method
- Measure out and combine the chilled heavy cream, softened cream cheese, vanilla extract, and sweetener in a large mixing bowl.2 cups heavy cream, 4 oz cream cheese, 1 tsp vanilla extract, 2 tbsp sweetener (erythritol or monk fruit)
- Use a hand or stand mixer to whip the mixture on medium-high speed until it thickens and soft peaks form, approximately 3-5 minutes. The mixture should be smooth, light, and fluffy with visible peaks.2 cups heavy cream, 4 oz cream cheese, 1 tsp vanilla extract, 2 tbsp sweetener (erythritol or monk fruit)
- Transfer the whipped mixture into a freezer-safe container, smoothing the top with a spatula to create an even surface.2 cups heavy cream, 4 oz cream cheese, 1 tsp vanilla extract, 2 tbsp sweetener (erythritol or monk fruit)
- Place the container into the freezer. After 1 hour, remove and stir vigorously with a spatula or whisk to break up ice crystals.
- Repeat the stirring process every 30-45 minutes for the next 3-4 hours until the ice cream is firm and creamy, with a smooth, glossy appearance. The texture should be scoopable without being icy.
- Serve the ice cream directly from the freezer, optionally garnished with fresh vanilla beans or low-carb toppings.
Enjoy your keto vanilla ice cream! Don’t forget to share your creations with us.
Mark Renshaw is the creator of Val’s Recipe Box, a heartfelt food blog preserving cherished family recipes inspired by his grandmother Val. Blending nostalgic storytelling with comforting, unfussy dishes, he celebrates the tradition and love behind every meal.
