Home » ice cream » (No-Churn!) Keto Ice Cream 🍦 A Master Recipe, 6 Ways!

(No-Churn!) Keto Ice Cream 🍦 A Master Recipe, 6 Ways!

Expect this (no-churn!) keto ice cream recipe to be ridiculously creamy and absolutely tasty! And whichever flavor you go for, it won’t freeze rock solid like your usual homemade ice cream.

Scooping keto ice cream onto a chocolate cone
No-Churn Paleo, Low Carb & Keto Coffee Ice Cream

(No-Churn!) Keto Ice Cream

A Master Recipe

From your classic vanilla, to decadent chocolate (and coffee!), to adding fruit, making frozen yogurt, cheesecake and cookies ‘n cream varieties… you’ll find everything in this post to whip up your favorite flavor of keto ice cream!

Did I also mention this low carb ice cream is super easy to whip up?! With a few simple tricks, you’ll get ridiculously creamy results; no churning required!

And yes, pictured are our real life (1g net carb!) keto ice cream cones! Pick a classic ‘sugar’ cone or go extra with the chocolate variety.

The Method

Whipping up the base for our no-churn keto ice cream is a breeze. Think melting the sweetener into (full fat!) coconut milk, whisking in a tad of xanthan gum (which acts as a stabilizer here), and incorporating the cooled mixture into whipped cream.

You see, by whipping up the heavy cream you’re incorporating quite a bit of air. And the addition of xanthan gum helps keep your ice cream creamy smooth.

And if you plan on making a larger batch and letting it hang in your freezer, it’s generally a good idea to incorporate a couple of tablespoons of booze into your ice cream (particularly if you use erythritol, see below!). Remember that high alcoholic beverages do not freeze, so they will help your ice cream stay creamy smooth rather than rock-solid. Just don’t overdo it, or you’ll end up with a slushy.

The Sweetener

Xylitol (not corn-derived to avoid tummy problems!) and allulose are, without a doubt, the best sweeteners for keto ice cream. They help to retain the creamy texture (they work pretty much like inverted sugars!), and allow you to skip the churning if need be in many recipes.

And if using allulose, just keep in mind that it’s about 70% the sweetness of sugar and xylitol (i.e. you’ll have to add 30% more).

Having said that, this ice cream is sooo luscious, that you can get away with using erythritol with relatively good results too. Though it most likely will freeze rock-solid, and you’ll have to let it hang out for about 15-30 minutes to scoop it out.

And if using xylitol, make sure to be careful if you have a pup (or pet)around the house, as it’s highly toxic to the little guys! 🐕

Closeup creamy keto ice cream with vanilla bean

Vanilla (i.e. The Base!)

Our luscious vanilla ice cream is the perfect base to start (and the ideal keto fat bomb to always have on hand!!)! From this base you can swap out the vanilla beans (or extract!), and add in chocolate, coffee, matcha and any dried berry powder (such as raspberry!).

Also note that using a vanilla bean (i.e. pod) and infusing the coconut milk with it is ideal in order to get that natural and complex vanilla flavor. But you can also readily make it with just vanilla extract (up to 1 1/2 tablespoons).

Oh! And feel free to do add ins here! Think our instant ‘oreo cookie crumbs’ (and you can whip up a cookies ‘n cream milkshake too!). Or simply mix in some peppermint extract at the end and fold in chocolate chips (you guessed, mint chocolate chip ice cream!).

Overhead closeup paleo & keto cookies 'n cream milkshake
Paleo & Keto Cookies ‘N Cream Milkshake

Chocolate, Coffee, Matcha…

To whip up flavors that are added in dried form (cocoa, coffee, matcha, turmeric, dried berries…), you’ll simply add them to the coconut milk mixture while cooking.

Cocoa or cacao? Both work great, just know that quality really matters here. My favorite will forever be the Dutch-processed alkaline cocoa Valrhona, known to be one of (if not the) best cocoas in the world. But feel free to use a raw cacao powder (arguably more nutritional perks here), though keep in mind that your ice cream will be lighter in color and more reddish in hue. Both are well and good, as long as they’re unsweetened.

How dark? Talking dark chocolate versus milk is a sure way to divide a crowd! But know that you can make this keto chocolate ice cream to your taste buds’ desire. So I suggest doing the base with the lower quantity of cocoa (1/2 cup) to yield a milk chocolate ice cream. And if you like your chocolate dark, simply add in more cocoa (think 1/4-1/3 cup more) after everything is incorporated. A taste-as-you-go sorta thing.

A scoop of paleo & keto chocolate ice cream
No-Churn Low Carb, Paleoa & Keto Chocolate Ice Cream

And for those rocky road lovers amongst us, do whip up a batch of our keto marshmallows and fold them in (so ridiculously good and you’ll be adding in some extra collagen too!).

Freshly cut keto rocky road with marshmallows and hazelnuts
Paleo & Keto Rocky Road

The Fruity Business

For ice creams using natural fruit, I suggest blending the fruit fresh and folding it at the very end to the vanilla ice cream base. Roughly 225g (8 ounces/about 1 cup) of fruit will do the trick! But do feel free to adjust it down (or up!) to suit your macros and taste buds.

Feel free to check out our strawberry cheesecake ice cream (or mint chocolate chip using avocado!) for further deets.

Two scoops of keto strawberry cheesecake ice cream
(No-Churn!) Gluten Free & Keto Strawberry Cheesecake Ice Cream

For The Cheesecake (And Froyo!) Lovers

Whipping up a cheesecake ice cream or frozen yogurt from our master base is super easy! For cheesecake you’ll simply be swapping half of the heavy cream for cream cheese, and for froyo all of it for full fat (Greek style!) yogurt.

Drizzling chocolate onto keto frozen yogurt
Extra Creamy Low Carb, Paleo & Keto Frozen Yogurt
Keto strawberry cheesecake ice cream with an ice cream cone
(No-Churn!) Gluten Free & Keto Strawberry Cheesecake Ice Cream

The (No-Bake!) ‘Cookie’ Crumbs

I’m definitely going to suggest you guys take the lazy route (like I did!) and go for our instant ‘graham cracker’ crumbs (i.e. crust), as opposed to making some actual keto graham crackers.

In the end, the cookies will get a big soggy so there’s barely a difference… and arguably ‘the crumbs’, with its toasted almond, are even tastier!

Having said that, I’ve made ice cream sandwiches with the crackers (and chocolate chip cookies!) and they’re ah-mazing! Your choice!

Keto chocolate chip cookie ice cream sandwiches
Gluten Free, Low Carb & Keto Chocolate Chip Cookies
Three scoops of keto mint chocolate chip ice cream
Paleo & Keto Mint Chocolate Chip Ice Cream-For-1
Keto coffee ice cream on a chocolate cone with a magic shell
No-Churn Paleo, Low Carb & Keto Coffee Ice Cream

Scooping keto ice cream onto a chocolate cone

No-Churn Keto Ice Cream (A Master Recipe, 6 Ways!)

Expect this (no-churn!) keto ice cream recipe to be ridiculously creamy and absolutely tasty! And whichever flavor you go for, it won't freeze rock solid like your usual homemade ice cream. 
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
4.93 from 41 votes
Prep Time 15 mins
Cook Time 15 mins
Chilling Time 5 hrs
Total Time 20 mins
Course Dessert, Ice Cream
Cuisine Dairy Free, Gluten Free, Keto, Low Carb, Paleo
Servings 10 scoops
Calories 235 kcal


For the paleo & keto vanilla ice cream

  • 1 vanilla bean (i.e. pod) or more vanilla extract
  • 1 13.5-ounce can full fat coconut milk *
  • 135-150 g xylitol erythritol, to taste*
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon xanthan gum or 3/4 teaspoon arrowroot flour if paleo&**
  • 480 g heavy whipping cream or chilled coconut cream (see notes)*
  • 2 teaspoons vanilla extract up to 4 or 6 teaspoons if not using a vanilla pod
  • 1 tablespoon vodka, brandy or booze of choice omit if using the larger quantity of vanilla extract****

Flavor variants


  • See recipe video for guidance!
  • Slice open the vanilla bean and scrape the seeds with a sharp knife. 
  • Add coconut milk, sweetener, vanilla bean with scraped seeds (if using), and salt to a saucepan over medium heat. Whisk until all the solids from the coconut milk have the dissolved and the mixture is smooth. If using a vanilla bean, simmer for 15 minutes to infuse the milk.  
  • Remove the vanilla bean and sprinkle xanthan gum little by little and blend until fully combined. If paleo and using arrowroot, dissolve it first in a tablespoon of cold water (i.e. make a slurry). You will likely have some air bubbles, but be sure to check there are no lumps. Any lumps will be resolved by mixing with an immersion blender (or in an actual blender). Sieve the mixture to a bowl, cover with a layer of cling film (saran wrap) laid directly over the vanilla mixture, and allow the mixture to cool completely. The texture will be thick and jelly-like (don't worry, your ice cream won't have this texture!). 
  • Add heavy whipping cream or cold coconut cream to a large chilled bowl and whip until soft peaks form. Mix in vanilla extract and the cooled vanilla mixture. 
  • (Optional): add in your booze of choice (omit if using the larger quantity of vanilla extract). The mixture should be thick but still slightly pourable. And, if for any reason your mixture is too thick, thin it out little by little with more coconut milk. See recipe video for texture reference.  
  • Transfer ice cream to a sealable container and place in the freezer until frozen (4-6 hours to overnight).  And note that you can still use your ice cream machine if you wish (roughly 15 minutes to churn). 
  • If freezing overnight: take out your ice cream 10-20 minutes prior to serving (depending on your room temp!) and scoop away.

For flavor variants

  • If making chocolate (coffee, matcha or using any dried fruit powder), simply add it to the coconut milk while cooking. 
  • If making ice cream with fresh fruit, puree it and fold it in at the very end. 



*You absolutely NEED to use full fat coconut milk here! As lighter versions are simply diluted in water, and they'll make your ice cream more icy.
Whipping up a cheesecake ice cream or frozen yogurt from our master base is super easy! For cheesecake you'll simply be swapping half of the heavy cream for cream cheese, and for froyo all of it for full fat (Greek style!) yogurt.
**Please see section on sweeteners for deets and possible subs. And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕
***Be sure to measure a very lightly packed 1/4 teaspoon of xanthan gum, as it's an ingredient that's easy to overpack. And if you overdo it, you'll get gummy ice cream. And if paleo, simply substitute it with 3/4 teaspoon arrowroot flour
****Booze is totally optional, it just keeps your ice cream from freezing rock solid. This ice cream is super creamy though, so 10-15 minutes at room temp make it ultra scoopable once again. 
Please note that nutrition facts were estimated per 1/2 cup serving. This recipe yields approximately 5 cups.


Calories: 235kcal | Carbohydrates: 2g | Protein: 1g | Fat: 25g | Saturated Fat: 17g | Cholesterol: 65mg | Sodium: 76mg | Potassium: 36mg | Vitamin A: 705IU | Vitamin C: 0.2mg | Calcium: 31mg
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!

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  1. GiGi says:

    5 stars
    I followed the recipe to a T, but had to stop after the first couple of steps.. I put what I did in the frig overnite and re-whipped the next evening. I forgot to mix the cocoa with the coconut milk and ended up adding it at the end, turned out great! It tastes like frozen chocolate mousse! Very delicious.. And it wasn’t hard as a rock, I used the vodka.

  2. Anu says:

    5 stars
    I just made your salted caramel no churn ice cream and it was spectacular! I am now looking to make a white chocolate version of your ice cream. What would be the best way to do this? Add about 1 1/2 ounces of melted and cooled cocoa butter to the mix, and maybe increase the amount of sweetener to compensate for the unsweetened cocoa butter? Or does it require something more complicated? I am willing to experiment, but I realllllly don’t want to ruin a batch! Thanks 🙂

  3. Veronica Evaristo says:

    5 stars
    Made these last night! I didn’t have vanilla bean. So I used 4 tsp of vanilla extract, 1 tsp vanilla Skinny syrups, 1 tsp of vodka. Turned out perfect! I can still taste the coconut from the coconut milk, but I don’t mind it because I love coconut!

  4. Daris says:

    5 stars
    Ice creams absolutely delicious!
    Some people were asking about adding coconut water from the can as well.
    So I would say yes, that’s what I did several times as every can have that water at the bottom.
    Thank you for great recipes!!!

  5. LUCY says:

    I haven’t tried this just yet but I have made many of your recipes and honestly nothing but the best! I was wondering if you had a recipe on how to make the cone?? I am going to attempt this one myself… 🙂

  6. Neely says:

    5 stars
    I made your no-churn ice cream and it is amazing!! I did not add anything more than you specified, leaving out the booze as well. How long does this ice cream last in the freezer? I stored it in a Tupperware with a strong lid. I just want to make sure it keeps for as long as is possible. Love your recipes. They are all superb!!

  7. Liz Rorie says:

    I made this ice cream and it is delicious. The only problem is that the texture was icy. It didn’t freeze rock hard it’s just the little shards of ice throughout

  8. Lin Frey says:

    5 stars
    I made a batch of vanilla for Memorial Day as a treat. WOW. I used allulose to try and avoid it freezing rock hard, and that seemed to work out fine. I’m excited to try other variations like butter pecan, strawberry, mocha, and salted caramel. I freeze it in pint size 2 portion containers and it’s like having the expensive store bought keto ice cream. Good stuff!

  9. Hi Paola, I was just wondering if I can use the full fat coconut Cream, instead of the Coco./milk? That’s all I have. Thank you again, for all your wonderful recipes. I’m a fan.

  10. Dan Mele says:

    What type of sweetener did you use? I had the same issue until I switched from Swerve to Xyitol. It is now soft! If you use a different sweetener, I have found that if you freeze in individual 1/2 cup portions it softens up faster….I just squish it a bit and eat it right out of the bag! My portion is already to go.

  11. Claudia Ioanes says:

    Can i use my vitamix for this recipe and how.
    Also im looking for keto soup s for vitamix. Not too much cream sensitive tummy
    Thank you

  12. Corin says:

    Question though. My batch was real good, but a tad bit icy any slightly grainy. I wonder what I could do next time to avoid that?

  13. Chris says:

    5 stars
    I followed the main recipe but added two Starbucks via sticks to the coconut milk mix, and used two tablespoons of Kahlúa to the whip with the vanilla extract. I crushed some 95% cacao chocolate and folded it in at the end. It’s a creamy, coffee, chocolate-y treat. It did freeze very hard overnight and will need a little room-temperature rest before scooping, but man! It’s tasty and like a little slice of mud pie heaven.

  14. Nia says:

    Should we use granulated or confectioners Erythritol? Also do we add the coconut water from the can of coconut milk?

  15. Kathy Swigart says:

    It should work best! Allulose and Bocha Sweet help keep it from freezing rock hard. I use allulose and vodka. This is the best I’ve cream I have ever had.

  16. DeLynn DeHardt says:

    This probably wont make it through, all my comments have been blocked here so far. But I found a method to serve “rock hard” ice cream. Freeze it in a few ice cube trays. Run thru a *masticating* juicers (I use the Champion juicer). You have to be sure the cubes will fit the feed tube. It comes out the texture of soft serve with the juicer parts at room temperature. If I chill the juicer parts, its a little firmer.

  17. Suz says:

    Do you think it would work making it in a more traditional egg custard base ice cream with egg yolks that would replace the function of Xanthan Gum or would you still need to use XG?
    Thanks for your time,

  18. Tanya says:

    5 stars
    This is the best keto ice cream I have made. I have tried 5 other recipes and have always found them way too hard to scoop and not very creamy. I followed the directions as printed and used my ice cream maker. Great taste as vanilla – added pecans to my second serving and it was really great as well. This is a keeper – Served to 3 other friends who are not keto, and not apposed to sugar – and they really liked it as well. Thanks for the great recipe – Gnom gnom!!!!!!

    • Kathy Swigart says:

      5 stars
      It should work best! Allulose and Bocha Sweet help keep it from freezing rock hard. I use allulose and vodka. This is the best I’ve cream I have ever had.

  19. Claudia says:

    This looks so good! But I can’t tolerate any form of xylitol, except in tiny amounts.

    For anyone using erythritol, is it still 135 to 150g? I know in terms of volume, the amounts would be equal (1 cup sugar = 1 cup xylitol = 1 cup erythritol), but just wanted to check if 1 cup xylitol weighs the same as a cup of erythritol.

  20. Rose says:

    I made the ice cream with strawberries and rum4 tablespoons and while it is DELICIOUS, it’s impossible to scoop right out of freezer because it turns into an iceberg. I followed recipe except for additional alcohol.
    Is there something I need to do differently?

    • Sarah says:

      thats how home made icecream is . You have to bring it out of the freezer for a while before serving . Thats what the booze is for …to help keep it softer as booze doesnt freeze. It also says it in the description

      • Marni says:

        I made a chocolate espresso kind.its great!my only suggestion would be more sweetner if you add ground coffee bean like I like it.the mix needs that to offset the strong coffee flavor.im sure ill be making this again!ID like to try a peanut butter kind but im not sure the oil in the natural peanut butter will cause an issue.anyone tried that yet?and what was the result if so?

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