Sugar Free Keto Ricotta Ice Cream. No eggs. No churning. 1.8g carbs per 100g scoop.

If you’re not fond of the excessive calories in the usual cream-only keto ice cream, or you’re looking for something a little bit different, this is it.

My Sugar Free Keto Ricotta Ice Cream doesn’t just taste amazing. It’s velvety smooth, creamy soft, and scoopable, without persisting ice crystals.

Without eggs that need tempering, there’s also no need to heat anything. It will come together by just using a glass bowl and an electric whisk.

How to Make Sugar Free Keto Ricotta Ice Cream

You will need a tub of ricotta, double (heavy) cream, sweeteners, vanilla extract, gelatine and glycerine.

Sugar Free Keto Ricotta Ice Cream

Ricotta should be the wet type in a tub – not the Italian deli dry type. Discard any visible whey.

Double cream is better. Whipping cream has less fat content, which means more ice crystals (which you don’t want).

Sweeteners can be anything you prefer, but allulose works best in cold desserts. If you use any other, you will need to powder it first, especially if it’s erythritol, and you won’t achieve the same velvety mouth-feel.

Vanilla extract is essential, otherwise you’ll have a flavourless ice cream. I add a few drops of Custard flavouring (U.S. option HERE) to mimic egg-based ice cream flavour. Seriously, combining the two flavourings create an ice cream that tastes just like Italian gelato.

Gelatine and Glycerine  minimise crystal formation in frozen ice cream. I have tried using alcohol for this purpose, but it doesn’t work as well as these two. They’re both readily available in most UK supermarkets.

The Method

The method is super-easy. After whipping and combining the ingredients, you freeze the mixture for 2 hours until semi-solid, whip it again to break up the ice crystals, then back it goes in the freezer.

Sugar Free Keto Ricotta Ice Cream

If you have an ice cream maker (U.S. option HERE), churn the mixture and transfer it to the freezer. There is no need for re-whipping in this case.

When you want to enjoy your ice cream, you can either let it thaw at room temperature for 10-15 minutes, or put it in the fridge for 30-45 minutes. The fridge thawing method is better because it allows gradual defrosting, and you won’t end up with part-liquid and part-frozen ice cream.

With a  drizzle of my easy chocolate sauce and a few berries, you’ll have an easy dessert that’s delicious, healthy, and perfectly keto-friendly.


Sugar Free Keto Ricotta Ice Cream

Sugar Free Keto Ricotta Ice Cream

Truly indulgent and silky-smooth. No cooking and no raw eggs.
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Course: Ice Cream and Ices
Diet: Egg Free, Gluten Free, Italian, Keto, Low Calorie, Low Carb, Sugar Free
Keywords: gelato, ice cream, soft scoop, vanilla
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 5 scoops (100g each)


Optional (but recommended)


  • sprinkle gelatine over 40g cold water, stir, and leave to bloom for 10 minutes.
    ½ tsp beef gelatine powder
  • activate the gelatine by heating it in your microwave until completely dissolved, stir and leave to cool.
  • using an electric hand-held whisk, whip cream and sweeteners to soft stage.
    200 g double cream, 60 g allulose, ½ tsp pure stevia powder
  • add remaining ingredients as well as cooled gelatine water, and whip again until you have a creamy, dense mixture.
    200 g ricotta, 1.5 tsp vanilla extract, 10 drops vanilla custard flavouring, 8 g glycerine
  • freeze in the same bowl to a semi-solid consistency (approx 2 hours, depending on your freezer temperature).
  • loosen the solid outer parts with a spatula, then whip for 2 minutes.
  • immediately pour into a suitable container, seal and freeze.
  • before serving, thaw at room temperature for 15 minutes, or in the fridge for 30-45 minutes, and your ricotta ice cream will be velvety-smooth and soft enough to scoop, without puddles of liquid and solid chunks.


1 scoop = 100g
Use Kitchen Scales to weigh your ingredients accurately:
Metric Scales (UK)
Metric Scales (U.S.)
If using an ice cream machine (U.S. option HERE) there is no need to re-whip the mixture.
For a super-easy chocolate sauce, check this out.


Serving: 1scoop | Calories: 228kcal | Carbohydrates: 1.8g | Protein: 3.4g | Fat: 23g
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One Comment

  1. queenKETO

    Good weather + ice cream = happy days.5 stars

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