Keto Ice Cream

Is this the best keto ice cream recipe?

It’s the best fastest Keto Ice Cream recipe. What does that mean? It means that with about 15 minutes active work time (max) you can have an amazing ice cream that blows every other keto ice cream you’ve had out of the water – and it’s achievable with ingredients you likely already have in your cupboard. If you want a full fledged recipe for ice cream that will require more in depth techniques and a bit more effort, it’s what I’m planning on covering in my Keto Ice Cream Master Class – but this class will be for those fascinated with the science and the intricacies to make the absolute best keto ice cream!

Why all the gums?

There are a couple of reasons! Commercially prepared ice cream is a crazy concoction of ingredients carefully put together to make the frozen dessert we know and love. Each gum serves a purpose: whether it’s reducing ice crystal formation, providing emulsification between the water and the fat, increasing the time before the ice cream melts, etc, etc.

Do I really need to buy Locust Bean Gum?

No, you don’t need to purchase locust bean gum – but it makes a big difference. Locust bean gum is the best ingredient for suppressing ice crystal formation. It also reduces the impact of heat shock: the extreme change in temperature that results from removing your ice cream from and the freezer and back into the freezer.

Do you need an ice cream machine?

Yes and no. If you want the best ice cream you need to freeze it as fast as possible – and that is something that simply placing the custard base in the fridge cannot do. You can get an inexpensive ice cream makers such as this Cuisinart 1.5 quart maker that requires you to freeze the bowl, or you can go for something like the macdaddy Cuisinart ICE-100 Compressor model that doesn’t require freezing of any bowl. Believe it or not, the less expensive model actually gets your ice cream to temperature faster by about 5 minutes, but the tradeoff is that you need to freeze the bowl for a full 24 hours beforehand. One of the reason I purchased the compressor model is because of all the testing I do – and the lack of freezer space! I can recommend the ICE-100 whole-heartedly, but it’s expensive. Only splurge if you’re an ice cream fanatic!

Don’t you need to hydrate Locust Bean Gum?

Yes! at 176 degrees F for about 20 minutes. Guar gum also takes about an hour for full hydration. However, they still work, just to a lower extent in this use case, which is why we are using a bit more than usual – to account for the reduced efficacy. If you’re interested in the science and the reason for these gums, how they work together, and how they improve ice cream, consider my Keto Ice Cream Master Class!

Keto Ice Cream, Black Tie Kitchen

Keto Ice Cream

Yield: 4 servings (~4 cups)
Prep Time: 15 minutes
Additional Time: 3 hours 30 minutes
Total Time: 3 hours 45 minutes

If you like ice cream, youll love this recipe!



  1. Separate the egg yolks from the eggs and set aside. Save the egg whites for other recipes (such as whiskey sours!).
  2. Into a large (preferably tall) container, add the allulose, protein powder, salt, locust bean gum, guar gum, xanthan gum.
  3. Mix the dry ingredients very well with a whisk - we need to make sure the gums are evenly distributed!
  4. Add the half cup of water into the dry ingredients and whisk (or use an electric mixer) for a few minutes until mixed superbly well. The gums can tend to clump up, which is why we mix it before and whisk vigorously for a few minutes with the water.
  5. Add the egg yolks, vanilla extract, liquid stevia, heavy cream, and whisk vigorously until you get a thick consistency. It will not turn into whipped cream, but it should have the consistency of milkshake that's somewhat melted. You should also see the overall volume increase.
  6. Place the mixture into an ice cream machine and churn until it has a consistency of a thick milkshake (should take 20-30 minutes depending on the machine and starting temperature of the mixture).
  7. Remove the ice cream base and place into a container that has the highest surface area (e.g. a flat container as opposed to a quart container).
  8. Cap and place the mixture into the freezer.
  9. Allow ice cream to freeze for at least 3 hours. This may take shorter or longer depending on your freezer temperature and container the ice cream is in.
  10. Remove from freezer and enjoy!


  • Locust Bean Gum - Although not absolutely necessary, this is what helps maintain small ice crystals in the final result. This also helps prevent heat shock and the formation of large crystals as you take the ice cream in and out of the freezer
  • Raw Eggs - Raw eggs pose a salmonella risk. If you're ok with that risk, then raw egg yolks will work fine. Otherwise, you can use pasteurized eggs OR cook the custard (without the gums) to 135 degrees F for 5 minutes. Once you remove it from the heat, you can add the gums and whip it vigorously to ensure they mix in evenly, then allow the mixture to cool in the fridge before proceeding!
  • Ice Cream Machine - not absolutely critical, but this will make a big difference in how your ice cream turns out. This quickly shortens the time to freeze the mixture and also aerates the mixture, which is critical for ice cream.

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Nutrition Information
Serving Size 2 scoops (1 cup)
Amount Per Serving Calories 246Total Fat 22.3gSaturated Fat 14.8gCarbohydrates 4gNet Carbohydrates 4gSugar 0gProtein 5.8g

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Keto Ice Cream, Black Tie Kitchen

This Post Has 13 Comments

  1. Louise

    What amount in cups does your Keto Ice Cream recipe yield? You list 4 servings then list a serving as 2 scoops in the Nutrition label. Quantities please.

    I too have the compressor model. Another benefit is that you don’t have to refreeze the container AFTER making a batch, allowing you to make several batches in one day.

    1. Dennis

      Each serving will be about 1 cup! I’ve updated the recipe to reflect it!

  2. Nancy Curtis

    Imma gonna try it, but those gums are some pricy ingredients!! Of course, at 1/16 of a tsp, they will make a million batches of ice cream!!!

    1. Dennis

      The Locust Bean Gum IS pricey, but like you said it will last for a long time. The xanthan and guar gum – get consistent use with all sorts of recipes – and they too last a while

  3. John

    on the eggs part of the recipe, it says “two large egg yolks (raw or pasteurized, see notes)” but there’s no mention of eggs in the notes. why don’t you have to cook the yolks if you won’t used pasteurized eggs.

    also, it would be nice to have an approximate gram measure for the serving size. it’s hard to tell what a cup of ice cream is in scoops and the size depends on aeration a lot.

    i’ve been messing with keto ice cream for some time. I look forward to the master class.

    1. Dennis

      Ill update the notes – it was basically supposed to be a warning about salmonella. You dont need to cook them in this recipe as it’s going for time, but if you dont feel safe, then you can pasteurize them. As far as serving size – I usually just eyeball the container and split it into 4 servings. Ill have to weight it out to get a more accurate reading.

  4. Alexis Cedano

    Thank you so much for this. It is indeed a great ice cream and even better base for experimentation. I made a super delicious batch of Coconut flavored ice cream using this recipe. My only change was to omit the vanilla extract and use Thai Kitchen Organic Coconut Milk instead of the half cup of water. The results are marvelous. It turned smoother and creamier than the original vanilla batch I made earlier in the day. Both are now favorites in the house. Can’t thank you enough.

    1. Dennis

      Awesome! The vegan version Im working on works really well with the coconut milk with the ever so slightest hint of coconut. I do miss some good coconut ice cream though, so I will have to try your modification!

  5. Michele

    As I’ve got lots of that egg white protein powder can I use that to replace the protein isolate powder?

    1. Dennis

      Yes, that should work! Just be aware that it may have a slightly different end flavor!

  6. Tina

    I am making this as written except I subbed liquid Splenda drops for the stevia. I am using a Cuisinart with the freezer bowl. So far (I tasted the concoction after being in the machine and before being frozen for three hours) it is really tasty and creamy. Much better than Store bought keto brands! Thank you so much for working on this recipe! I will update this review if the recipe fails after freezing (which I highly doubt will happen) I look forward to tweaking this recipe by using other extracts. I’m thinking a chocolate ice cream with banana extract, maybe a cherry nut ice cream with Lily Chocolate chips as well. I also think cake batter extract would be awesome1

    1. Dennis

      Im excited to hear about the concoctions! One thing you can do as well is used different flavored proteins, but you have to account that it will change the texture as well as they usually have a bit of gums and such as well!

  7. Tina

    Ok After the vanilla ice cream turned out to be the best keto recipe I’ve ever tried, tonight I did chocolate banana. Recipe was modified by using 1/2 teaspoon vanilla, 1 1/2 teaspoons banana extract and 1 tablespoon & 1 teaspoon cocoa powder. I probably won’t try any different flavored protein powders simply because I only have the unflavored in my pantry,but due to my love of baking I have lots of flavored extracts. I was considering subbing out a bit of the protein powder so the cocoa would not increase the dry ingredient ratio but I figured the small amount of cocoa that would be needed would probably not affect the final recipe texture.

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