Keto Homemade Ice Cream | Culinary Craftiness
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Keto Homemade Ice Cream

Recipe developed for a countertop ice cream machine
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: Countertop, Diet, Homemade, Ice Cream, Keto, Low Carb, Machine, Recipe, Scratch
Servings: 4
Author: Melissa Woolard | Culinary Craftiness


  • 1 cup heavy whipping cream
  • 2 cups unsweetened almond milk
  • 1/3 cup monk fruit sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup mashed strawberries (optional) not included in nutrition facts


  • Whisk together all ingredients.
  • Remove the Cuisinart ice cream barrel from the freezer where it has been patiently waiting for at least 12 hours.
  • Set barrel in the machine, insert the paddle, and place the clear plastic lid on top. Plug it in.
  • Carefully pour the mixture into the barrel through the opening in the top of the plastic lid. Turn the machine on and set timer for 20 minutes to begin.
  • Check the ice cream consistency every few minutes thereafter until it's reached your desired thickness.
  • To make a harder ice cream, freezer in a sealed container (not the barrel) for 15-20 minutes. Store uneaten ice cream in the freezer. Let set on the counter for 15 minutes before trying to scoop it out. It will be very hard.
  • Makes a great keto strawberry milkshake with the addition of coconut oil and unsweetened almond milk.


Nutrition Facts
4 Servings
Amount Per Serving
  • Calories 220.3
  • Total Fat 23.3 g
  • Saturated Fat 13.7 g
  • Polyunsaturated Fat 1.1 g
  • Monounsaturated Fat 7.1 g
  • Cholesterol 81.5 mg
  • Sodium 107.6 mg
  • Potassium 124.6 mg
  • Total Carbohydrate 6.2 g
  • Dietary Fiber 0.5 g
  • Sugars 5.7 g
  • Protein 1.7 g