We just made the best No Churn Keto Vanilla Ice Cream Recipe that scoops out nicely when you scoop it!!! The hardest part of homemade ice cream is getting the texture right and making it soft enough to scoop.
The Allulose, Lecithin, and gelatin in this recipe are what helps this texture tremendously.
Allulose will always be the sweetener I use in ice cream recipes because Allulose has comparable softening properties to sugar so you can literally sub it out for the sugar in most regular ice cream recipes with it.
The gelatin will also soften the texture as well. It was not easy to create a good keto ice cream base recipe while trying to mitigate the hard-freezing behavior of non-churned ice creams. I remember the very first mason jar ice cream recipe I tried. It was hard as a rock after I froze it! No, thank you. If you don’t use the right sweeteners and a bit of gelatin it will be hard as a rock. These ingredients are super important for soft scoopable ice cream.
I do use lecithin in this recipe. What is Lecithin? Lecithin is used as a food additive, functioning as an emulsifier, thickener, stabilizer, moisturizer and mild preservative. It really helps the texture.
I other technique I was told to try was vodka. I didn’t even bother because I wanted this to be a recipe that the whole family could enjoy.
This is why we have perfected this no churn keto vanilla ice cream recipe! And, it’s super easy to make. Just add all the ingredients to a blender and blend for a few seconds and then freeze! Easy, peasy!
The other trick to keep your ice cream fresh is to sell it in an airtight container. I am in love with these ice cream containers! I bought four of them! Homemade keto ice cream is the best and I always want to have some on hand. The store bought keto ice cream options are not my favorite. I have yet to find one that I love as much as this homemade keto ice cream recipe.
This recipe makes 4 servings but you can double it if needed.
‘We also have a few other fantastic keto ice cream recipes you should try!
Makes 4 servings
No Churn Keto Vanilla Ice Cream Recipe Ingredients
- 2/3 cup Heavy Whipping Cream
- 1 1/3 cup Almond Milk, Unsweetened
- 2 tsp gelatin
- 1 tbs Lecithin (liquid gel)
- 3/4 cup Allulose Sweetener
- 1 tsp vanilla extract
- 1/2 tsp salt
No Churn Keto Vanilla Ice Cream Recipe Instructions
Blend all the ingredients in a blender until they are all fully combined.
Pour the mixture into a freezer friendly airtight container and freeze it for about 4 hours or overnight until it’s fully frozen.
No Churn Keto Vanilla Ice Cream Recipe notes:
The allulose, Lecithin, and gelatin in this recipe help to keep the mixture nice and smooth. It scoops out nicely because these ingredients help keep the cream nice and soft.
No Churn Keto Vanilla Ice Cream Recipe
- Blend all the ingredients in a blender until they are all fully combined.
- Pour the mixture into a freezer friendly airtight container and freeze it for about 4 hours or overnight until it's fully frozen.