5-Minute Homemade Ice Cream (Keto)

4 minute read

Creamy vanilla ice cream made with only a whisk or hand mixer, a bowl and your favorite add-ins, ready before you know it and the perfect ending to a beautiful day. I love making this four ingredient ice cream for my family when we are craving something cool and creamy, and my favorite part is that I can divide out the base and let the kids add in their favorite additions! My favorite ingredients to add to this luscious dreamy ice cream is lots of dark chocolate chunks, bitter walnuts and sweet bananas.

The sky is the limit when it come to flavoring this delectable, homemade ice cream, but here are a few suggestions to get you going (you will find that I may have a little preference to chocolate) on add-ins and toppings!

Ice Cream Add-Ins

  • Peanut butter and chocolate chunks
  • Fresh berries
  • Goat cheese, honey and fresh thyme
  • Pure peppermint oil and dark chocolate chunks.
  • Raspberry puree and dark chocolate chunks
  • Almond butter and fresh strawberries
  • Unsweetened coconut, chopped almonds and dark chocolate chunks
  • Salted peanuts and dark chocolate chunks
  • Whole food fruit preserves like my Aronia and Blueberry jam or Raspberry jam.

Ice Cream Toppings

  • Cacao Nibs
  • Pumpkin Seeds (pepitas)
  • Sesame Seeds
  • Sunflower Seeds
  • Freeze Dried Fruit
  • Chopped nuts/seeds
  • Unsweetened shredded coconut
  • Fresh chopped herbs
  • Drizzle of nut butter

With only right answers, let your tastebuds choose your ice cream adventure!

Why Whole Milk versus Low-Fat Milk

As a functional nutritionist, I always recommend to my clients that they eat foods in their whole form, and this includes all dairy.  Anytime you remove a whole group of foods from your diet, like fats, your diet becomes nutrient deficient and overtime, you may begin to experience symptoms of a deficiency.

Whole milk and other dairy products like cheese and yogurt contain lots of vitamins, minerals, and are a good source of carbohydrates, protein, and fat [1]. In general, I do not recommend eating dairy products that are low-fat or non-fat.  There are a few reasons for this:

  • Many non-fat and low-fat products have replaced the fat that has been removed with fillers, thickeners, and sugar yielding a products that is not a whole food and potentially inflammatory.
  • Dairy products often contains the fat soluble vitamins A, E, K and D…and did you know that in order for your body to absorb these fat soluble vitamins, you must have fat in your diet?  A low fat diet reduces the bile released by your gall bladder therefor reducing the absorption of your essential fatty acids and fat soluble vitamins.
  • Taste.  Yes, taste.  Fat makes food taste good and creates satiety from our meals.  If you think about your macros in regards to a fire, the carbohydrates are like the kindling for the fire, they burn fast and are quickly used up.  The fats in your diet are like the fire log, it burns at a more steady rate for a longer period of time.

So grab some organic whipping cream and let’s get cooking!

5-Minute Homemade Ice Cream Ingredients

Makes 6-8 Servings

2 cups Organic Heavy Cream / Whipping Cream

1 Tbsp Coconut Sugar *

1-2 tsp Pure Vanilla Extract

Pinch of Sea Salt or Pink Salt

1-1.5 cups of Stir-ins (opt)

1-2 Tbsp toppings (opt)

*Substitute for a few drops of Pure Stevia for Keto

How to Make 5-Minute Homemade Ice Cream

1.  Chill bowl for 10-15 minutes before starting.

2.  Add the heavy whipping cream to a medium bowl with the sea salt, vanilla, and coconut sugar.

3.  With a whisk or electric beaters, beat the ice cream mixture until it’s thickened*, about 1-2 minutes.

4.  Add your stir-ins and gently fold them into the ice cream mixture.

5.  Transfer the soft ice cream to a parchment lined 8×8 pan, loaf pan, popsicle molds or your favorite freezer safe container.

6. Freeze for 1-2 hours until firm but not frozen solid, time will vary depending on the container you use and the thickness of the ice cream.


*If you want a more airy and whipped texture in your ice cream, you can whip the heavy cream until soft peaks form, however, you may get a little ice crystallization in the ice cream this way.  To keep this from happening reduce the amount of time or vigor in which you whip the whipping cream…the denser the ice cream base, the creamier the ice cream.

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Q: Can I use a liquid sweetener like honey for this?

A: Absolutely! Knock yourself out, just avoid artificial sweeteners and refined sugar products.

Q: Could you use this ice cream mixture to make ice cream bars?

A: Oh yes! These make the perfect homemade summer ice cream bars! I love trying different add-ins for each bar!

Q: How long will this keep?

A: I find that it’s best to eat this the same day/night unless it’s in a popsicle mold since it will freeze solid and be a more difficult to eat. If you do have leftovers, add it to a blender the next day for a creamy, rich smoothie!

Note: This post contains Amazon affiliate links to the products and kitchen gear I love. If you click on a link and make a purchase, I receive a small commission at no cost to you. Thank you for supporting Almond Milk and Cookies!


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Welcome to Almond Milk and Cookies where good food, health and lots of flavor go hand-in-hand!

I am a holistic nutritionist with an auto-immune disorder, a love of cooking, and a passion for holistic health.

Sharing what I make and eat with all of you…in hopes that you find inspiration here to fuel your body and feel your best with nutrient dense whole foods and clean eating.

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