Low Carb High Fat Ice Cream Recipe: Rich Decadence Without the Sugar

This keto-friendly ice cream delivers the creamy richness you crave without the sugar spike. Using heavy cream and egg yolks creates that perfect velvety texture while keeping carbs in check.

The secret is in the sweetener—choose your favorite low-carb option and let the mixture chill completely before churning. The result is a decadent frozen treat that satisfies without the guilt.

Ingredients for Low Carb High Fat Ice Cream

Rich, creamy, and low-carb—just the way you like it.

The heavy cream is non-negotiable here—look for at least 36% fat for that ultra-creamy texture. I grab mine from Whole Foods or Trader Joe’s since they always stock the good stuff. Egg yolks add richness, and fresh, free-range ones make a noticeable difference. The erythritol is my go-to sweetener (Lakanto brand is great), but any granular low-carb sweetener works.

No erythritol? Allulose or monk fruit sweetener at a 1:1 ratio gets you there. Skip the xanthan gum if you don’t have it (the texture will be slightly softer). For a chocolate twist, Hershey’s Special Dark cocoa powder adds depth without extra sweetness. Almond milk can be swapped for any unsweetened nut milk—just avoid oat milk, as it can get icy.

This keeps 1-2 weeks in an airtight container in the freezer. Let it sit at room temperature for 5-10 minutes before scooping (worth the wait). For best results, churn it fresh and avoid frequent thawing and refreezing.

Step-by-Step Instructions for Low Carb High Fat Ice Cream

Here’s the simple method I use to make this luxurious ice cream without any sugar.

Step 1: Heat the Cream and Sweeten the Base

In a medium saucepan, heat the 2 cups Heavy Cream and 0.5 cup Almond Milk over medium heat until small bubbles form around the edges. Don’t let it boil—just warm it until you see the first signs of simmering.

While the cream heats, whisk the 0.75 cup Erythritol into the warm liquid until fully dissolved. This ensures your ice cream won’t have any grainy texture from the sweetener. If you’re using the optional 2 tbsp Cocoa Powder, add it now and whisk until smooth.

Step 2: Temper the Egg Yolks for a Silky Texture

In a separate bowl, whisk the 6 whole Egg Yolks until they’re pale yellow and slightly thickened. Slowly pour about 1 cup of the warm cream mixture into the yolks while whisking constantly. This tempering step prevents the eggs from scrambling when they meet the hot liquid.

Once tempered, pour the egg mixture back into the saucepan with the remaining cream. Add the 0.125 tsp Salt and 0.25 tsp Xanthan Gum (if using), then whisk to combine. Cook over low heat for 3-5 minutes, stirring constantly, until the mixture thickens enough to coat the back of a spoon.

Step 3: Add Flavorings and Chill Thoroughly

Remove the saucepan from the heat and stir in the 2 tbsp Unsalted Butter, 1 tbsp Vanilla Extract, and 0.5 tsp Almond Extract (if using). The butter adds richness, while the extracts deepen the flavor. Stir until the butter is fully melted and everything is well combined.

Pour the custard into a clean bowl and cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight. Chilling is crucial—it ensures a smooth, creamy texture when churned.

Step 4: Churn and Freeze to Perfection

Once fully chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions, typically 20-25 minutes. The mixture should thicken into a soft-serve consistency. If you don’t have an ice cream maker, pour the custard into a shallow dish and freeze, stirring vigorously with a fork every 30 minutes for 3-4 hours.

Transfer the churned ice cream to a lidded container and freeze for at least 2 hours to firm up. For the best texture, let it sit at room temperature for 5-10 minutes before scooping. The result is creamy, rich, and perfectly sweet—without any of the sugar.

Flavor Customization for This Dish

Chocolate Lover’s Twist

Add 2 tbsp unsweetened cocoa powder to the warm cream mixture for a rich chocolate base. I recommend Hershey’s Special Dark for depth. For extra indulgence, fold in ¼ cup sugar-free chocolate chips after churning. 🍫

Nutty Delight

Toast ½ cup chopped almonds or pecans in a dry skillet over medium heat for 3-4 minutes until fragrant. Let cool completely before stirring into the churned ice cream. This adds a satisfying crunch to every creamy bite.

Coffee Infusion

Dissolve 1 tbsp instant espresso powder in 1 tbsp hot water and mix it into the custard before chilling. The coffee enhances the chocolate notes and adds complexity. I love using Medaglia d’Oro for this.

Berry Swirl

Blend ½ cup frozen raspberries with 1 tbsp erythritol until smooth, then strain to remove seeds. Swirl this into the churned ice cream before freezing. The tartness cuts through the richness beautifully. 💫

Spiced Variation

Add ½ tsp cinnamon and ¼ tsp nutmeg to the custard while it’s still warm. These warm spices pair perfectly with the vanilla base. For extra warmth, include ⅛ tsp cayenne for a subtle kick.

Mint Chocolate Chip

Stir ½ tsp peppermint extract into the custard along with the vanilla. After churning, fold in ¼ cup sugar-free chocolate chips. The cool mint and rich chocolate create a classic combination.

Frequently Asked Questions