This easy, egg-free low-carb keto vanilla ice cream recipe only has 5 ingredients and has dairy-free and no-churn options! It's rich and creamy with caramel-like undertones and has a secret ingredient that makes it soft & scoopable!*Note- If making the no-churn dairy-free version, one of the cans of coconut milk will be to be refrigerated for 24 hours.
½teaspoonGuar Gum (OR 1 tablespoon Unflavored Gelatin) optional but VERY highly recommended for the dairy-free, and especially the no-churn options
Whisk together 2 cups of the heavy whipping cream or 1 13.5 oz can of full-fat canned coconut milk, allulose, and butter in a medium-sized saucepan.
Bring to a boil. Reduce heat and simmer for 30 to 40 minutes, or until slightly thickened and reduced by about half. This is our homemade sweetened condensed milk.
With An Ice Cream Maker:
*Note- If your ice cream machine requires that you freeze your bowl, be sure to freeze it a full 24 hours.Remove from heat and transfer to a bowl. Whisk in the pure vanilla, sea salt, and remaining heavy whipping cream or coconut milk. If the coconut milk is clumpy, place it in a blender (or food processor) and blend on low until combined.
Place plastic wrap directly onto the mixture and cool to room temperature. Transfer to the fridge and chill for 4 hours to overnight. This allows time for the flavors to meld together and for the mixture to get cold. If the mixture isn't extremely cold, it will not thicken properly in the ice cream machine.
If using guar gum, very slowly sprinkle it into the mixture while whisking. Do not dump it in or it will clump! Then, churn in an ice cream machine according to the manufacturer's directions until the mixture resembles soft-serve, usually 20 to 30 minutes. Do not over-churn, otherwise, it may turn into whipped cream! Enjoy right away or cover and freeze for 4 to 8 hours for pretty scoops. Store tightly covered in the freezer for 2 to 3 months.
Without An Ice Cream Maker:
Whipped Cream Version:Transfer the mixture to a bowl and allow to slightly cool. Then, place plastic wrap directly onto the mixture and cool to room temperature. Transfer to the fridge and chill for 4 hours, or until thoroughly chilled. Add the remaining heavy whipping cream, vanilla, and sea salt to a large bowl. Beat on low speed with an electric hand mixer or with the whisk attachment on a stand mixer. Once the mixture starts to thicken, slowly increase speed to medium-high and beat until soft peaks form. If using gelatin: Place the whipped cream in the refrigerator. Evenly sprinkle the gelatin into a shallow bowl of ¼ cup cold water. Allow to sit for 1 to 2 minutes so the gelatin can dissolve. Microwave the mixture for 10 to 15 seconds, or until the gelatin dissolves, and whisk with a fork. Add it to the cooled, sweetened milk.If using guar gum:Very slowly sprinkle the guar gum into the sweetened milk mixture while whisking constantly. Do not dump it in or it will clump!Then, briefly beat the cooled, sweetened milk into the whipped cream on low until incorporated. Do not over-beat.Pour into a freezer-safe container. Tightly cover and freeze for 4 to 8 hours.
Coconut Milk Version:Transfer the mixture to a bowl and allow it to slightly cool. Then, place plastic wrap directly onto the mixture and cool to room temperature. Transfer to the fridge and chill for 4 hours, or until thoroughly chilled. Allow the second can of coconut milk to chill in the fridge for at least 24 hours. Remove the lid, then scoop out the solid white cream and place it in a large bowl.Beat on high speed with an electric hand mixer or with the whisk attachment on a stand mixer for about 2 minutes or until light and fluffy and almost doubled in size. If using gelatin: Place the whipped coconut cream in the refrigerator. Evenly sprinkle the gelatin into a shallow bowl of ¼ cup cold water. Allow to sit for 1 to 2 minutes so the gelatin can dissolve. Microwave the mixture for 10 to 15 seconds, or until the gelatin dissolves, and whisk with a fork. Add it to the cooled, sweetened milk.If using guar gum:Very slowly sprinkle the guar gum into the sweetened milk mixture while whisking constantly. Do not dump it in or it will clump!Remove the whipped coconut cream from the fridge. Beat in the sweetened milk, pure vanilla, and sea salt until creamy, about 1 minute. Pour into a freezer-safe container. Cover tightly and freeze for 4 to 8 hours. Allow to set on the counter 15 to 30 minutes to slightly soften before serving.
For the sweetener,I strongly recommend using pure allulose or an allulose/monk fruit blend. It's the secret ingredient that makes it creamy and scoop-able! Erythritol-based sweeteners will work, but they will result in hard ice cream. However, if you have to use an erythritol-based sweetener be sure to use the powdered variety and add 2 tablespoon of vodka or white rum to help soften the ice cream. Then, allow it to rest at room temperature 15 to 30 minutes before serving.
If you're only dairy-free and not keto, feel free to use ½ cup of pure cane sugar instead of allulose.
Pure allulose isn't as sweet as other sweeteners. If using an allulose blend or another sweetener, start with ½ cup.
To make this a vanilla bean recipe, simply reduce the pure vanilla to 1 teaspoon Then, split a vanilla bean in half lengthwise and scrape out the seeds. Add them and the pod to the mixture and refrigerate as directed. Remove the pod before churning.
I don't recommend re-freezing the ice cream after it has thawed, otherwise, it will be icy.
The dairy-free version will have a mild coconut taste.
For the canned coconut milk, I only recommend Thai Kitchen, Native Forest, or Sprouts brands. These are 3 brands I know taste good. Other brands may leave an aftertaste.
Even though the gelatin and guar gum are optional, I recommend using one of them in the dairy-free, and especially the no-churn versions. It helps prevent them from being icy.
Be sure to measure the guar gum accurately! If you use a rounded spoon, it will negatively affect the texture.
Choosing between guar gum and gelatin: While both will work, I think the guar gum produces a creamier texture. However, guar gum is a more obscure ingredient and gelatin is very good for gut health, which is why I added the gelatin option.
There is no gelatin option for the ice cream machine version. This is because the gelatin has to be added just before churning. However, the mixture has to be extremely cold to churn so it's not a good idea to add boiling gelatin water, lol 🤣