No-Churn Allulose Ice Cream

This no-churn ice cream combines whisked heavy cream with a cream cheese and allulose base, then freezes the mixture in a shallow covered container. 247-Keto has not kitchen-tested this recipe, so the quantities and method are an editorial proposal, not a record of results.

Food safety and allergens

Keep perishable dairy at 40°F (4°C) or below, and refrigerate it within two hours, or within one hour when the surroundings are above 90°F (32°C) FoodSafety.gov food handling guidance. Shallow containers help food chill promptly FoodSafety.gov food handling guidance. Keep the cream and cream cheese cold until you need them, use clean utensils, and return unused mixture to the freezer promptly. Freezing does not make a mishandled dairy mixture safe.

This recipe contains milk, from the heavy whipping cream and the cream cheese. Milk is among the major allergens identified by FDA, so read the current ingredient and allergen label on each product you buy rather than inferring it from a recipe title FDA food allergy guidance. No dairy-free version is offered here.

247-Keto has not kitchen-tested this formula, so yield, timing, texture, flavor, scoopability and nutrition are not stated.

Browse more keto recipes or the food database.

Preparation notes

Weigh each ingredient directly into its bowl, resetting the scale between additions. Keep the cream cheese base and the cream in separate bowls until it is time to combine them. A hand mixer or a whisk will do for either stage, so use whichever you have. Scrape the bowl with the spatula so the allulose, vanilla and salt are evenly worked into the cream cheese. Fold the whisked cream in with the spatula rather than the mixer. Spread the mixture in the shallow container, cover it, and keep the freezer thermometer where you can read it so the freezer stays at 0°F (-18°C) or below. Writing the date on the container helps you track how long it has been frozen.

Choose a granulated allulose whose label lists a single ingredient, allulose Selected allulose product ingredients.

Ingredients

• 475 g pasteurized heavy whipping cream
• 113 g plain full-fat pasteurized cream cheese
• 128 g pure granulated allulose
• 4 g pure vanilla extract
• 1 g fine salt

Equipment

• Digital scale
• Two mixing bowls
• Hand mixer or whisk
• Spatula
• Shallow covered freezer-safe container
• Freezer thermometer

Method

1. Keep the dairy chilled until needed and use clean utensils. Beat the weighed cream cheese, pure allulose, vanilla and salt until incorporated.
2. Whisk the cold heavy cream separately, then fold it into the cream-cheese mixture in additions; no fixed whipping duration or observed peaks are promised.
3. Transfer to the shallow covered freezer-safe container and freeze at 0°F (-18°C) or below.
4. Check the mixture before choosing a portion or attempting to scoop it. Freezing duration, hardness and scoopability have not been verified for this formula.
5. Return the remaining mixture to the freezer promptly. Follow perishable handling limits while mixing and serving; freezing does not make a mishandled dairy mixture safe.

The intended no-churn ice cream. Conceptual illustration, not a tested cooking result.

Ingredients for no-churn allulose ice cream. Conceptual illustration, not a tested cooking result.

Article history

1. October 2, 2026Recipe formulas restored with source and food-safety review. These pages are not kitchen-tested and list no measured results or nutrition values. Concept art is illustrative only.
2. August 21, 2026First published