Easy No Churn Keto Vanilla Ice Cream

no churn keto vanilla ice cream three scoops in a glass ice cream dish

5 from 8 votes

There's nothing like keto ice cream on a hot summers day. Mix up this creamy no churn keto vanilla ice cream and top it with keto ingredients like my keto hot fudge sauce, nuts or low carb berries such as blueberries, raspberries or blackberries!You'll need a batch of my unsweetened condensed milk prepared ahead of time. Or you can simply start with that step. The result is well worth the time and effort.

Course Dessert

Cuisine Keto

Diet Diabetic, Gluten Free

Keyword Ice Cream

Prep Time 20

Freezing Time 6

Total Time 6 20

Servings servings

Calories 315.84kcal

Author Tara Wright

Ingredients

½ cup unsweetened condensed milk
1 ounce cacao butter chopped
½ cup BochaSweet
pinch salt
1 ½ cups heavy whipping cream
1 Tablespoon pure vanilla extract
10 drops liquid Stevia (to taste)

Instructions

Step 1 Stovetop Instructions

In a small saucepan over medium-low heat, combine unsweetened condensed milk, chopped cacao butter, BochaSweet and salt.
Heat over medium-low heat, stirring, until cacao butter is completely melted.
Remove from heat and set aside to cool.
Tip: Place mixture in the fridge while you continue but do not allow it to completely chill!

Step 1 Microwave Instructions

In a microwave safe bowl, heat unsweetened condensed milk for one minute on high. Milk should be hot when removed from the microwave. Stir in chopped cacao butter and mix until completely melted. If needed, return mixture to microwave for twenty seconds.
Stir in the BochaSweet and the salt until dissolved.
Set mixture aside to cool.
Tip: Place mixture in the fridge while you continue but do not allow it to completely chill!

Part 2 Instructions

In your mixer bowl, combine heavy whipping cream, pure vanilla extract, a pinch of salt and 10-20 drops liquid stevia. (It’s better to add too little stevia and adjust at the end than add too much!)
Whip on high using your whisk attachment until soft peaks form in the whipped cream.
Ensure your mixture from step 1 has cooled to room temperature.
Pour ⅓ of the cacao mixture into the whipped cream. Fold in. Then add the remaining cacao mixture. Fold the cacao butter mixture gently into the whipped cream using a spatula to bring up the cacao mixture from the bottom. Fold until mixture is completely combined.
Taste to ensure the ice cream is sweet enough. Add additional liquid stevia if needed.
Then pour mixture into a freezable container. Cover tightly and place in freezer for 6-12 hours.
Serve plain or top with keto hot fudge sauce!

Video

Notes

* *Nutrition facts provided as estimates only. We use erythritol for the sweetener for consistency purposes when calculating nutrition facts with the exception of stevia which is calculated as such.

The nutrition facts for our Easy No Churn Keto Vanilla Ice Cream were calculated using Cronometer. All of our recipes are available in Cronometer if you are a Gold member and friend request me at tara@wholebodyliving.com through Cronometer. Click here to save 10% off of Cronometer Gold or try it out with a free account.

Nutrition