I’ve already covered multiple variants of cottage cheese ice creams. I did a strawberry protein one, and also a delicious blueberry.
It did so well that I experimented with this peanut butter cottage cheese ice cream as well.
But today, I’m doing something a little different.
I wanted to create a keto ice cream. I’ve been at this for a while because I wanted it to taste like the real thing – smooth, vanilla sweet and normal. Just for funsies, since my partner loves ice cream so much.
This is a no-churn ice cream. And I hope you enjoy this! It’s healthier and so easy to make!
Please note that this post includes affiliate links to tools I use in my kitchen. If you decide to click on a link and make a purchase, I may make a commission at no extra cost to you.
Tips to Make It Even More Delicious
Use powdered sweetener instead of granulated so it dissolves easily and keeps the ice cream silky smooth.
Whipping the cream really well before folding in the other ingredients makes a huge difference — it gives that old-school ice cream parlor texture.
Try using a reusable silicone ice cream tub because it makes scooping way easier later.
Dreamy Keto Vanilla Ice Cream
Course: DessertDifficulty: Medium6
Scoops10
minutesIngredients
1 ½ cups heavy cream
½ cup unsweetened almond milk
⅓ cup powdered erythritol
1 tablespoon vanilla extract
Pinch of salt
Optional: 1 tablespoon MCT oil for extra creaminess
Directions
- In a large bowl, pour the heavy cream and use a hand mixer or a sturdy whisk to beat it until soft peaks form, which takes about 2–3 minutes and honestly feels super satisfying.
- Gently stir in the almond milk, powdered erythritol, vanilla extract, and a pinch of salt until everything is nicely combined and smooth.
- If you’re using MCT oil, add it in now — it helps prevent the ice cream from getting too hard in the freezer.
- Pour the creamy mixture into a freezer-safe container, smooth the top, and cover it tightly.
- Pop it into the freezer and try your best not to peek for at least 4 hours, although it’s usually best after 6 hours for that perfect scoopable texture.
- Let it sit on the counter for 5–10 minutes before scooping if it’s too firm when you take it out.
- I personally love this after big savory meals – it really hits the spot!
Substitutions and Add-Ins:
Chocolate Keto Ice Cream: Stir in ¼ cup cocoa powder with the almond milk.
Berry Bliss: Add a handful of crushed raspberries or strawberries for a fruity twist without too many carbs.
Nutty Delight: Fold in chopped pecans or almonds before freezing for a little crunch.
Different Milk: You can swap almond milk for coconut milk if you want a richer flavor.
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
Whether you’re craving a little self-care treat after a long day or just want to impress your friends with some healthy ice cream – this is it!
And trust me—it tastes so good.
