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  • Writer's pictureKeto Upgrade

No Churn Soft Keto Ice Cream

Updated: Apr 5

Wanted to create a good tasting and textured no churn keto ice cream recipe. I tried mason jar ice cream when I first started keto and that's what spurred me on to create my first churned keto ice cream recipe. But now that I've figured out a keto sweetened condensed milk I could try that recipe I've seen for years for 2 ingredient no churn ice cream. Super simple and pretty tasty, just my keto sweetened condensed milk and heavy cream. And of course you can add any keto mix ins you want to jazz it up, keto chocolate chips, cookies, candy, etc.

If you aren't familiar with mason jar ice cream, it is just heavy cream and a keto sweetener, shaken in a mason jar until thick then put in the freezer. It's good when it is only partially frozen but once it's completely frozen for a day, it's hard as a rock and almost impossible to get a scoop out. So my no churn ice cream is heavy cream and my allulose sweetened condensed milk and no shaking required, which was actually pretty tiring, to get it where you needed it. I tried 3 times to make sweetened condensed milk with erythritol and I couldn't get it to come out smooth and creamy like my allulose version. So pick up some allulose and make this deliciously creamy and smooth sweetened condensed milk. This is going to be a staple in my refrigerator for sure.

Keto Sweetened Condensed Milk (Big Batch)

2 Cup Heavy Cream

3/4 Cup Allulose

4 Tbs. Salted Butter

1 tsp. Vanilla Extract


  1. Place heavy cream and Allulose in a heavy bottom sauce pot and turn heat to medium and whisk until all the sweetener is dissolved

  2. Once mixture starts to simmer, reduce heat to medium low and simmer for 20-30 minutes, depending on how low the heat is set, stirring frequently

  3. When the mixture has reduced to a little over 2 Cups of liquid (I test in a measuring cup first) and it has become a tan color, turn off heat, strain into heat proof vessel and add the butter and vanilla extract, stir to combine

  4. Chill for at least 1 hour in the refrigerator or overnight (stir every ten minutes if possible to distribute the butter, not crucial)

Macros for sweetened condensed milk:

1949 Calories

210 g Fat

13 g Total Carbs

0 g Fiber

13 g Total Carbs

13 g Protein

The sweetness level of this keto ice cream is up to you. I made it with and without the added sweetener. Without it, it wasn't quite sweet enough for me, with 15 g it was a little too sweet. I might just add a few drops of liquid stevia next time or just 1 Tbs. powdered monkfruit.

This ice cream has a caramel undertone to it because the allulose caramelizes when you simmer it for awhile. This is nice because it gives it a little bit more flavor to what would essentially be just sweetened frozen whipped cream. Which also makes this ice cream a little higher in carbs, calories and fat compared to my churned versions of keto ice cream ( ) So for me this is an ice cream I would just put a small scoop on a warm keto cookie, brownie or crisp.

Keto strawberry rhubarb crisp -

Will also be making keto ice cream treats out of this recipe below!!!

Amazon Affiliate Links for products I use and items I regularly buy on Amazon: If you want to support my channel in a small way by buying ingredients you already use or need by clicking my links, I'd really appreciate it. I get a few cents per purchase which could really help with all the testing I do, to make these recipes the best possible.

Emersion Blender -

Silicon spatulas-

Silicon whisks-

Mini Offset Spatula -

Pyrex measuring cups -

Lakanto powdered monkfruit-

Anthony's powdered monkfruit -

SweetLeaf Sweet Drops Liquid Stevia Sweetener, Vanilla Creme, 2 Ounce

(As an Amazon Associate I earn from qualifying purchases)

No Churn Keto Ice Cream (small batch, can be easily doubled)

10oz./1 1/4 Cup Heavy Cream

8-30 g Powdered 1:1 Alternative Sweetener (1 Tbs.-1/4 Cup) (optional) or a few drops of liquid stevia

8oz./1 Cup Keto Sweetened Condensed Milk (room temp.) (stained of any chunks)

1 tsp. Vanilla Extract (optional)


  1. Place a 4 Cup dish into the freezer

  2. Whip heavy cream with powdered sweetener, if using, to soft peaks with a hand mixer or in a stand mixer

  3. Once whipped cream is soft peaks, whisk on low and drizzle in the sweetened condensed milk

  4. Then whip to stiff peaks, place into chilled dish

  5. Chill for 2-4 hours depending on how deep the dish is. Bigger, shallower dishes will take less time to freeze

Macros : 1/4th about 1 Cup

485 Calories

52 g Fat

3.5 g Total Carbs

0 g Fiber

3.5 g Net Carbs

3.5 g Protein

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1 commento

04 nov 2022

Can you use liquid allulose?

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