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Unlock Frozen Low-Carb Perfection
The Ultimate Ice Cream Guide!

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Quick Summary tl;dr

Creating the perfect low-carb or keto ice cream is about more than just picking the right sweeteners. While options like allulose, stevia, and monk fruit are key, the method and additional ingredients are equally vital.

To keep your ice cream smooth and avoid ice crystals, ingredients like MCT oil, vegetable glycerine, gelatin and alcohol are key. Plus, the type of sweetener you use can help too.

There are several ways to make ice cream. If you've got an ice cream maker, great! It’s easy and gives smooth results. If not, you can go no-churn using sugar-free condensed milk or by whipping cream and egg whites. The latter gives a lighter, fluffier ice cream. If you've got time, you can stir your mixture every so often while it's freezing, which gives you more control over how it turns out. Got a blender? You can whip up a quick soft-serve. If you're feeling playful, the bag & ice method is fun. Or you can just shake up ingredients in a mason jar and freeze.

You've got a lot of choices when it comes to the main parts of your ice cream. Heavy whipping cream, yogurt, coconut milk, and eggs are all good options. And let's not forget about mix-ins like cocoa, fruits, and nuts. Some recipes use eggs for a rich taste, while others skip them for a different kind of creamy.

The bottom line? Making your perfect low-carb ice cream is about trying different methods and ingredients until you find what you love. It's all about the fun of experimenting and enjoying the tasty results.

Table of Contents

Ice cream, that age-old treat we can't resist. But let's face it, traditional scoops might throw your low-carb game off track. Here's the silver lining: You can whip up your very own low-carb ice cream and have it taste absolutely divine.

Dive into this guide, and we'll dish out all the secrets: from must-have ingredients to nifty methods, and some drool-worthy recipes. And if you're looking to up your ice cream game, we've got recommendations on the best ice cream makers to get things churning like a pro. Ready to scoop into the good stuff? Let's go!

The Magic Behind Low-Carb Ice Cream: The Ingredients

Crafting the perfect low-carb ice cream isn't just a matter of swapping out sugar. It's about blending the right ingredients in harmony. From creating that silky-smooth base to introducing flavor explosions, every ingredient has its purpose. Let's see what goes into that scoop of goodness.

Base Ingredients

  • Cream and its Alternatives: Whether it's heavy whipping cream, almond milk, coconut milk, they determine your ice cream's creaminess. Tailor it to the richness you crave.
  • Eggs: The unsung heroes! For that velvety feel, add some egg yolks for a custard flair or whip up some egg whites for a lighter touch. (For a deep dive, check the methods below.)
  • Yogurt: Whether it's dairy-based or made with coconut milk, they add a refreshing tang. Perfect partners for fruity or vanilla recipes, but might give chocolate an odd taste. Plus, yogurt is lower in calories, making your ice cream almost guilt-free.
  • Mascarpone Cheese or Cream Cheese: Fancy ice cream that tastes like frozen cheesecake? Add some mascarpone or cream cheese!
  • Cottage Cheese: Want protein-packed ice cream? Try cottage cheese. A good blender will turn it into a smooth sensation. Chocolate might not be ideal with cottage cheese, but fruity and vanilla notes? Perfect harmony.
  • Avocado: Dairy who? With avocados stepping in, dairy-free fans aren't left out. They're a blank canvas, ready to embrace chocolate or citrus flavors.


  • Allulose: The unsung hero in the sweeteners' world. Mimics sugar making perfectly smooth & silky ice cream, ensuring every scoop is a dream.
  • Stevia and Monk Fruit: Nature's sweetness in full swing. They work well with fruity ice creams.
  • Erythritol: The cooling effect of this sweetener may not be ideal in cakes, but in ice cream, that's a plus! But there are some issues with this sweetener. Here's a read just for you.
  • No Sweeteners: Why not simply use berries to add sweetness? A natural sugar rush without those carb or sweetener worries!

Crystal Busters: How to Make Soft and Smooth Ice Cream

  • Vegetable Glycerine: A magic ingredient to keep icy crystals at bay. A tablespoon or two will make all the difference!
  • MCT Oil: It prevents freezing, ensuring your ice cream remains soft. Just a tablespoon or two does the trick.
  • Vodka: Not just for cocktails. Its low freezing point keeps your treat soft, but you can also explore rum or whiskey for unique flavors. A tablespoon or two will be enough to make ice cream less icy.
  • Gelatin: It's all about texture. Gelatin ensures smoothness but remember, it's different from collagen powder which won't have the same effect. A tablespoon per recipe is what you need.
  • Gums: Ingredients such as xanthan gum, guar gum, and locust bean gum are the secret to creamy consistency. However, some people might find them hard to digest.
  • Allulose: If you can, always use Allulose as the main sweetener. It will make your ice-cream soft and scoopable.

Flavor Add-Ons

  • Cocoa & Chocolate: For the chocoholics, always opt for sugar-free, unsweetened, or extra dark chocolate varieties (at least 85% cacao solids).
  • Fruits: Blueberries, strawberries, raspberries, blackberries, and even fruits like peaches or bananas can be incorporated, though in moderation. Want to dive deep? You can read more about using "non-keto" ingredients here: Beyond the Labels: A Fresh Take on Keto and 'Non-Keto' Foods and here: Go Bananas on Keto.
  • Nuts & Seeds: Want a crunchy twist? Say hello to almonds, pecans, and chia seeds.
  • Matcha powder: A must-try for green tea lovers. It pairs wonderfully with vanilla or citrusy flavors.
  • Extracts: Enhance your ice cream with extracts like vanilla, almond, or mint to your liking. Watch out for added sugar, propylene glycol and unnecessary additives. It's really easy to make vodka-based Vanilla Extract or Hazelnut Extract at home!

Methods to Making Your Perfect Ice Cream

Unlock Frozen Low-Carb Perfection: The Ultimate Ice Cream Guide!

There are various ways to make ice cream; just choose the one that fits you best. No matter your kitchen skills or equipment, there's a method to whip up any frozen treat that's just right for you. And guess what? Some of the best methods don’t even need a fancy machine.

1. Ice Cream Maker

Using a machine streamlines the entire process. Some ice cream makers come with their own freezer function. Pour in your mixture, hit the churn button, and you’re golden. However, some machines need you to freeze the bowl first, so a tad more planning is required.

Result: Expect a smooth and consistently creamy outcome.
Difficulty: It's pretty straightforward, but there's an initial cost to consider.
Time: Most ice creams churn to perfection in 20 minutes to an hour.
Why use this method: If you're after that classic, silky-smooth texture and make ice cream quite often, investing in a machine can be worth it. It's a go-to for anyone keen on top-notch results without much fuss.

Recipes to try:

2. No-Churn with Sugar-Free Condensed Milk

Combine your base with our Sugar-Free Condensed Milk, then pop it in the freezer. As it freezes, it turns deliciously creamy without any churning.

Result: Creamy with a rich texture.
Difficulty: Easy.
Time: Quick prep if you have your sugar-free condensed milk handy. Otherwise, allow extra prep time. Freezing takes several hours.
Why use this method: Quick, fuss-free, and no need for machines. Ideal if you're after creaminess without the gadgets.

Recipes to try:

3. Whipping Cream & Egg Whites Method

Whip up cream and egg whites to incorporate air, and then freeze. This approach gives your ice cream a fluffy edge.

Result: Fluffy and light.
Difficulty: Moderate. If you've got an electric mixer, it’s a breeze.
Time: Fast prep, but a few hours of freezer time.
Why use this method: You'll get a naturally airy ice cream without needing any machines.

Recipes to try:

Using raw eggs? If incorporating raw eggs in your ice cream, safety is paramount. In the UK, opt for eggs bearing the Lion Mark for added Salmonella protection. In the US, pasteurized eggs are a safer choice. Regardless of location, always check for cracks, store eggs in the fridge, and use them by their expiration date. As always, raw eggs might not be suitable for everyone; proceed with caution.

4. Slow Churning

Begin by half-freezing your mixture. Every half-hour, give it a stir. It requires a bit of patience but it helps ward off ice crystals.

Result: Smooth. Will be a bit icier than the machine-made stuff.
Difficulty: Demands some dedication.
Time: Quite a few hours, given the regular stirring.
Why use this method: You get more control over texture without any special tools.

Recipes to try:

5. Bag & Ice

Time to get nostalgic! Pour your mixture into a small bag. This goes into a bigger bag with ice and salt. After about 20 minutes of shaking, you've got yourself some ice cream.

Result: A fun experience but results might be a bit icier.
Difficulty: Medium. Brace yourself for some energetic shaking.
Time: Roughly 20 minutes.
Why use this method: It's an engaging, minimal-equipment method. Perfect for family fun or when your kitchen tools are elsewhere.

6. Blender Method

Put frozen ingredients like ice or berries in a blender, add your liquid bits and blend. The result? A soft-serve or frappuccino-style treat. Want it firmer? Freeze a bit longer. If you're skipping sweeteners, just blend some frozen berries with cream or yogurt.

Result: Think soft, slushy, sorbet-style. Can be frozen for a firmer set.
Difficulty: Easy, if you've got a decent blender.
Time: Almost instant. Leave in the freezer if you want it firmer.
Why use this method: It’s the quick fix for an ice cream craving. Plus, it’s a chance to get the most out of that blender you probably already own.

Recipes to try:

For this method, a powerful blender or food processor does the trick. If you're a big ice cream fan and want it fast, considering the Ninja Creami Ice Cream Maker might be a good move.

7. Mason Jar Ice Cream

Mix your choice of heavy or coconut cream with a sweetener like allulose, or stevia inside a mason jar. Fancy vanilla? Add some extract. Feeling creative? Cocoa powder, fruit purees, or nuts can join the party. A bit of cream cheese will transform this treat into frozen cheesecake! Once it's all in, shake until it gets a bit thick, then freeze.

Result: Icier than the machine-made version.
Difficulty: Easy and fun.
Time: Prep takes 5-10 minutes, with 3-4 hours for freezing.
Why use this method: It's straightforward, fun, and doesn’t demand any special tools, making it both budget and beginner-friendly.

Remember, each technique brings its own charm to the table. Pick based on what gear you have, how much time you can spare, and your preferred ice cream texture.

Which is Better: Custard Base or No-Egg Base?

Unlock Frozen Low-Carb Perfection: The Ultimate Ice Cream Guide!

The Custard Process

Many ice creams with a rich and lingering flavor use a custard base. This method incorporates egg yolks, giving the ice cream a smooth and velvety texture. Those who favor the custard approach enjoy the rich mouthfeel that's reminiscent of high-quality store-bought ice creams. However, it does require a cooling period after cooking. And a note of caution: overcooking can lead to clumps of scrambled egg and an unwanted eggy taste.

Recipes to try:

The No-Egg Approach

For those in a hurry, or looking for a lighter option, the no-egg base might be the way to go. This method allows you to mix and churn or freeze immediately. While it can still produce a creamy result, especially with the right mix of ingredients, it lacks the deep richness of the custard-based ice creams.

Recipes to try:

Store-Bought Options: Navigating Healthy Ice Cream Choices

Walking down the freezer aisle can be a bit tricky for those focused on health. Beneath the eye-catching packages and tempting flavors, there's often hidden sugars and extras that aren't so great for a low-carb plan.

When shopping, always give the nutrition label a good look. Some brands might say 'low-carb' or 'sugar-free' on the front, but the fine print could tell a different story. Watch out for things like high fructose corn syrup, maltodextrin, and too much dextrose – they're not the best for blood sugar levels.

Also, pay attention to serving size. Some products might seem low in carbs at first, but if the suggested serving is really small, it's a bit misleading. Think about how much you'd actually eat and check the carbs or sugars for that amount.

And if there's a long list of hard-to-pronounce ingredients? Be a bit cautious. While not all unknown ingredients are bad, some might just be fillers or stuff that doesn't quite fit the clean eating idea. A shorter ingredient list usually means a better choice.

Beyond Traditional Ice Cream: Popsicles, Creamsicles and Other Frozen Low-Carb Treats

There's a whole world of frozen treats beyond just ice cream, waiting for you to explore. Whether it's the tang of granita or the refreshing burst of a popsicle, there are plenty of ways to enjoy a chilly dessert.

Frozen Beverages

Popsicles and Creamsicles

Other Frozen Treats

DIY Toppings for a Healthy Ice-Cream Experience

Unlock Frozen Low-Carb Perfection: The Ultimate Ice Cream Guide!

Why stick to plain old ice cream when you can jazz it up? With an array of mouthwatering toppings at your disposal, you can elevate every scoop into a gourmet treat. Here's a roundup of delightful toppings that won't tip the carb scale:

  • Sugar-Free Caramel Sauce: Rich and buttery, perfect for drizzling over your ice cream.
  • Sugar-Free Strawberry Syrup: This sweet and refreshing syrup to drizzle on vanilla, berry or lemon flavored ice creams.
  • Amarenata: This sweet cherry sauce is ideal to drizzle over creamy vanilla or chocolate ice cream.
  • Roasted Rhubarb: Great with vanilla and ginger-based ice creams.
  • 5 Ingredient Chocolate Cereal or Low-Carb Granola: A great way to add a sweet crunch to your frozen treat.
  • Toasted Coconut Flakes: Offering a delightful crunch and a hint of tropical sweetness. Ideal for those who can't eat nuts.
  • Chopped Nuts: Almonds, pecans, and walnuts can be toasted for extra flavor and provide a contrasting texture.
  • Chocolate Chips: Sugar-free or dark chocolate chips are the perfect ice cream topping. Get that chocolatey touch without the added sugar!
  • Fresh Berries: Blueberries, strawberries, blackberries and raspberries add a juicy burst of flavor without piling on carbs.
  • Sugar-Free Jams: Made with or without chia seeds, berries and other fruits, they are a healthier alternative to sugary store-bought jams. Here's a ton of low-carb jam recipes to choose from.
  • Cacao Nibs: For a dark chocolate crunch that's naturally low in sugar.
  • Mint Leaves: Freshly chopped for a refreshing touch.

Mix and match, or try them all! Whatever you choose, these toppings will take your ice cream experience up a notch.

Best Ice Cream Makers to Buy

Unlock Frozen Low-Carb Perfection: The Ultimate Ice Cream Guide!

Best Value for Money: Cuisinart ICE-70 Ice Cream Maker Machine

Price: $128.99

The ICE-70 Ice Cream Maker stands out with its less noisy operation compared to other models, faster churning speed at about 45 or 55 rpm for potentially better ice cream consistency, and an updated mixing paddle that's easier to clean. It features a smaller fill spout but compensates with a built-in cover for cleanliness. While it has an automatic timer, users should still monitor ice cream consistency for perfect results.

Good option on Amazon UK: Cuisinart ICE100 Ice Cream and Gelato Maker

Best Ice-Cream Maker with Pre-Freezing Container: Cuisinart ICE-30 Ice Cream Maker Machine

Price: $77.64

The Cuisinart ICE-30 Ice Cream Maker with its 2-quart capacity, is ideal for home use. It consists of a paddle and a freezer bowl, which should be pre-frozen overnight. Once ready, the machine churns the mixture for around 20 minutes, yielding a soft-serve consistency. It's crucial to hand wash the bowl to preserve its freezing function. While the machine produces soft-serve ice cream, freezing the mixture longer results in a harder consistency. Overall, it efficiently delivers high-quality homemade ice cream.

Amazon UK: Cuisinart ICE30 Ice Cream Maker Machine

Best Ice-Cream Maker with Built-In Compressor: Whynter ICM-201SB Automatic Ice Cream Maker

Price: $302.35

The Whynter ICM-201SB Automatic Ice Cream Maker is a game-changer for cold treat enthusiasts. Far superior to rock salt machines or freezable ice pack barrels, it effortlessly churns out slushies, sorbets, and ice cream. Cleaning is a breeze, and it's capable of producing multiple batches consecutively. A standout feature is its chilling capacity, reaching temperatures as low as -30°C (-22°F) within minutes and maintaining it for successive batches. The resulting ice cream rivals the quality and quantity of other popular brands. Additionally, it can transform drinks, from soda to cocktails, into slushies in just 20 minutes. Given its performance and versatility, it's a worthy investment for those passionate about cold dessert creations.

Good options on Amazon UK: Whynter ICM-201SB Automatic Ice Cream Maker and Musso Lussino 4080 Piccolo Ice Cream Maker

Best for Quick Ice-Cream: Ninja NC299AMZ CREAMi Ice Cream Maker

Price: $299.27

The Ninja Creami Ice Cream Maker stands out for its convenience and versatility. Unlike traditional makers that need pre-frozen bowls, the Creami simplifies the process and saves freezer space. It's user-friendly, easy to clean, and operates at a noise level comparable to a standard blender. Users can craft a myriad of flavors, from frozen yogurts to gelatos, with consistently creamy results. The machine can handle any fruit for sorbets when blended into the base, and there's flexibility in ingredients, allowing for healthier sugar alternatives. Overall, the Ninja Creami is a top-tier choice for homemade frozen treats.

Amazon UK: Ninja CREAMi Ice Cream Maker

Frequently Asked Questions (FAQs)

I love ice cream in sugar cones. Can I make low-carb, sugar-free cones?

Yes! Try our Low-Carb Ice Cream Sugar Cones recipe. It remains one of our favorites and tastes just like the original.

How long can I store homemade low-carb ice cream?

For optimal taste and texture, enjoy it within 2-3 weeks, storing in an airtight container in the freezer.

Why does my homemade ice cream turn icy or hard?

Ice formation can occur if the mix isn't churned quickly or evenly. Using ingredients like allulose, vegetable glycerine, or alcohol can mitigate this. Store in airtight containers to reduce air exposure and ice buildup.

Can I replace dairy milk with non-dairy alternatives?

Yes! Options like almond milk, coconut milk, and cashew milk are great substitutes. They might alter the texture or flavor slightly but generally work well.

What's the role of alcohol, like vodka, in ice cream recipes?

Alcohol prevents the formation of ice crystals by lowering the freezing point, ensuring the ice cream remains soft and smooth. Vodka is a preferred choice due to its neutral taste.

Are there natural sugar substitutes that won't raise my blood sugar but still offer sweetness?

Absolutely. Low-carb friendly alternatives like allulose, stevia, and monk fruit are popular choices. They add sweetness without a significant impact on blood sugar.

I'm not a fan of low-carb and keto sweeteners. Can I go without them?

Yes! Blend frozen berries with cream, almond milk, yogurt, or mascarpone for a naturally sweet taste. For even creamier results, incorporate a scoop of unflavored whey protein powder.


Making the perfect low-carb ice cream is like going on a fun food adventure. Each ingredient and method you try gets you closer to that amazing dessert that hits the spot without breaking your health goals. With a little creativity and the right ingredients, there's a whole world of no-sugar treats waiting for you.

It's not just about skipping the sugar but finding new and tasty surprises. So, jump in, try different things, and remember to enjoy every bite. Here's to all the great ice cream moments, without the guilt!

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Martina Slajerova
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Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (2)

You forgot about the oldest form of making ice cream: the old fashioned hand churn. It consists of a bucket, insert and churn handle. You take the insert, put your mix into it, place it in the bucket, add rock salt to the area between the bucket and insert and begin churning, adding more rock salt as it melts. It takes a bit longer and you get a workout, but it is wonderful to feel success and eat it after such a workout. We used to make it and take turns churning.

You're right! I seem to remember seeing a very cute vintage looking churner on Amazon for this. I didn't think anyone would want to use this method but it's worth listing, even just as an interesting way 😊