If you’ve been looking for a simple homemade ice cream that fits your low carb lifestyle, this one is for you. This low carb no-churn vanilla ice cream is creamy, smooth, and tastes like the real deal.
The best part? You don’t need an ice cream maker. Everything comes together with just a hand mixer and a few basic ingredients you probably already have in your fridge.
It’s naturally keto friendly too, sweetened with powdered erythritol instead of sugar. So you can enjoy a bowl without worrying about your carb count.
The texture is rich and scoopable, especially if you let it sit out for a few minutes before serving. It honestly rivals any store-bought vanilla ice cream I’ve tried.
Whether you eat it on its own or use it as a topping for low carb brownies or pie, this vanilla ice cream is a recipe you’ll want to keep on hand all summer long.
Why You’ll Love This Recipe
No Ice Cream Maker Needed – This no-churn method means you can make creamy vanilla ice cream with just a hand mixer and a loaf pan. No expensive gadgets, no special equipment, just whip, fold, and freeze.
Only 6 Simple Ingredients – Heavy cream, cream cheese, erythritol, vanilla, and a pinch of salt. That’s literally it. You probably already have most of these in your fridge right now.
Keto Friendly and Low Carb – This ice cream uses powdered erythritol instead of sugar, so you can enjoy a big scoop without worrying about getting kicked out of ketosis. It’s the kind of dessert that actually fits your macros.
Incredibly Creamy Texture – The combo of heavy cream and cream cheese gives this ice cream a rich, velvety texture that rivals the real thing. The cream cheese is the secret weapon here, keeping it smooth instead of icy.
Ingredients
- 2 cups Heavy Cream, very cold
- 1/2 cup Powdered Erythritol
- 1 tsp Vanilla Extract
- 1/2 tsp Vanilla Bean Paste (optional)
- 4 oz Cream Cheese, softened
- Pinch of Sea Salt
How to Make
Step 1
In a large chilled bowl, whip the heavy cream with a hand mixer on high speed until stiff peaks form, about 3 to 4 minutes.
Step 2
In a separate bowl, beat the softened cream cheese, powdered erythritol, vanilla extract, vanilla bean paste, and sea salt until completely smooth and fluffy.
Step 3
Take a big scoop of the whipped cream and fold it into the cream cheese mixture to lighten it. Then gently fold the lightened cream cheese mixture back into the remaining whipped cream until fully combined.
Step 4
Pour the mixture into a freezer-safe loaf pan or container. Smooth the top with a spatula.
Step 5
Press a piece of parchment paper directly against the surface to prevent ice crystals, then cover tightly with a lid or foil.
Step 6
Freeze for at least 6 hours or overnight. Let sit at room temperature for 5 to 10 minutes before scooping and serving.
Helpful Tips
Chill Your Bowl and Cream
Before you start whipping, put your mixing bowl and the beaters from your hand mixer in the freezer for about 15 minutes. Cold equipment makes a huge difference when you’re trying to get stiff peaks.
Your heavy cream should be as cold as possible too. Take it straight out of the fridge right when you’re ready to whip. If your kitchen is warm, the cream will struggle to hold its shape and you’ll end up with something that never quite gets firm enough.
If the cream only gets to soft peaks and won’t go further, pop everything back in the fridge for 10 minutes and try again. It works every time.
Use Powdered Erythritol, Not Granular
The recipe calls for powdered erythritol specifically, and this matters a lot. Granular erythritol won’t dissolve properly in a cold mixture like this, and you’ll end up with a gritty, crunchy texture in your ice cream.
If you only have granular erythritol on hand, you can turn it into powdered by blending it in a blender or food processor for about 30 seconds until it looks like powdered sugar. Just make sure it’s truly fine before using it.
This one step can make or break the texture of your ice cream, so don’t skip it.
Get the Cream Cheese Really Smooth
When the recipe says softened cream cheese, it means leave it out on the counter for at least 30 to 45 minutes before you start. If it’s still cold and firm, it won’t blend smoothly and you’ll get little lumps throughout your ice cream.
When you beat the cream cheese with the erythritol and vanilla, really go at it for a solid 2 minutes or so. You want it completely smooth with no lumps at all. Scrape down the sides of the bowl halfway through to catch any chunks hiding around the edges.
Any lumps you leave in this step will freeze into hard little bits in the final ice cream, and there’s no fixing it once it’s frozen.
You Might Also Like
- Low Carb 2-Minute Chocolate Mousse
- Low Carb Chocolate Chip Skillet Cookie
- Low Carb Creme Brulee
- Low Carb Fudgy Brownie Bites
- Low Carb Strawberry Cheesecake Bites
Frequently Asked Questions
Can I use a different sweetener instead of powdered erythritol?
Yes, you can use other powdered keto-friendly sweeteners like allulose or a monk fruit blend. Allulose is a great option because it doesn’t crystallize as much in frozen desserts and gives a smoother, softer texture right out of the freezer.
Just make sure whatever sweetener you choose is in powdered form, not granular. Granular sweeteners won’t dissolve as well and can leave a gritty texture in the finished ice cream.
Low Carb No-Churn Vanilla Ice Cream
Ingredients
Equipment
Method
- In a large chilled bowl, whip the heavy cream with a hand mixer on high speed until stiff peaks form, about 3 to 4 minutes.
- In a separate bowl, beat the softened cream cheese, powdered erythritol, vanilla extract, vanilla bean paste, and sea salt until completely smooth and fluffy.
- Take a big scoop of the whipped cream and fold it into the cream cheese mixture to lighten it. Then gently fold the lightened cream cheese mixture back into the remaining whipped cream until fully combined.
- Pour the mixture into a freezer-safe loaf pan or container. Smooth the top with a spatula.
- Press a piece of parchment paper directly against the surface to prevent ice crystals, then cover tightly with a lid or foil.
- Freeze for at least 6 hours or overnight. Let sit at room temperature for 5 to 10 minutes before scooping and serving.