Cooking Keto with Kristie

Higher Protein Sugar-free Vanilla Ice Cream

Love homemade ice cream? My Higher Protein Vanilla Ice Cream isn’t necessarily high in protein or low in fat, but when compared to most keto ice cream recipes, it is much lower in fat and higher in protein.

This recipe relies on eggs and lower fat Greek yogurt to add protein. The heavy cream, coconut milk, and eggs also provide just enough fat to make it creamy. If you reduce the fat by using all almond milk or omitting the cream, the texture may be more icy. Ideally, this recipe should be made in an ice cream freezer for best results. 

Want to learn more about making your own sugar-free ice cream?
If you want dairy-free, egg-free, nut-free, or even churn-free ice cream, then you may be interested in a series of cooking sessions I’ll be doing beginning Saturday, May 7 in Kristie’s Cooking Community.

Session I begins with the basics of making a sugar-free custard with or without a commercial ice cream freezer. In that session we will discuss mainly dairy-based ice cream. In Session II, we look at alternatives to making ice cream that’s dairy free, egg-free, and even nut free and discuss how to get the creamiest results even if dairy-free. Session III will feature more higher protein ice cream recipes.

Along the way, we’ll discuss various ice cream toppings and how to mix and match flavors to suit your tastes and your macros. Come learn with me! The cost for a 90-day membership is $77.00. You can save $10 using the coupon code SPRING10 until May 15th.

When you join my Cooking Community, you’ll have access to three eBooks, including smoothies and Batch Cooking. You’ll also have access to all of the recipes and resources I’ve added since the Cooking Community opened in August 2021. New content is added every week.

Plus, at least once per week, you can join me for a LIVE cooking session. We’ve made Stuffed Grape Leaves, Instant Pot Cheesecakes, Batch cooking Breakfast Bakes, and even marinades. Recipes are seasonal, so I try to show you how to stay low-carb for every season. We would love to have you join our community!

Want to know what ice cream freezer to buy?
Folks often ask what ice cream freezer is best. I’m partial to the one I have with a compressor freezer. It’s pricey, but it also makes ice cream in about 45 minutes, which makes it ideal when you need to make multiple batches. Mine was gifted to me for Mother’s Day in 2014 and it’s still one of my favorite appliances ever!

A more budget-friendly option, but an excellent one is to get an ice cream maker with a freezer bowl. The bowl needs to be frozen for at least 24 hours in advance, so you’ll need to make sure you have adequate freezer space to accommodate it. My mother has one like this, and it works very well.

Remember, if you don’t have an ice cream freezer, that’s not a problem. I’ll be offering some tasty no churn ice cream recipes during the Cooking Community Ice Cream Sessions.

Higher Protein Vanilla Ice Cream

Kristie Sullivan
No ratings yet
Course Dessert
Cuisine American
Servings 6
Calories 154.5 kcal


  • Ice Cream Maker


  • 6 large eggs
  • 1/2 cup almond milk
  • 1/2 cup coconut milk
  • 1/4 cup heavy cream
  • 10.6 ounces 2% Fage Greek yogurt*
  • 1/2 cup sweetener**
  • 1 tablespoon vanilla extract


  • Place all ingredients in a blender and blend at medium speed for at least a minute.
  • Scrape down sides as needed.
  • Use the mixture in your ice cream freezer per manufacturer's recommendations.


*I used 2% Fage Greek yogurt. If you use a different brand, adjust the macros. A higher fat Greek yogurt will yield a slightly more creamy ice cream, but each serving will be higher fat. If your yogurt has less protein or more carbs than the Fage brand, adjust the nutritional information accordingly. Also, some gums or stabilizers used in some brands of yogurt may impact the texture. Last, if you choose to reduce the fat by using 0% Fage, the texture may be icy. 
**For creamy, scoopable ice cream after freezing, use xylitol or Allulose. Erythritol tastes fine, but will make ice cream freeze very hard. If you use erythritol, let the ice cream sit at room temperature for at least 10 minutes before serving.


Nutrition Facts
Higher Protein Vanilla Ice Cream
Amount per Serving
% Daily Value*
Saturated Fat
Trans Fat
* Percent Daily Values are based on a 2000 calorie diet.
Keyword highER protein
Tried this recipe?Let us know how it was!

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