Sugar Free Ice Cream (Vanilla)

Name: Sugar Free Ice Cream (Vanilla)
Cook time: 20 min
Total time: 4 h 20 min
Yield: 8 serving
Ingredients: 2 vanilla bean pods; 2 cups / 500 ml double / heavy cream; 1 cup / 250 ml almond milk; 6 egg yolks; ¾ cup / 120 g allulose; tiny pinch of salt

User Reviews

5.0

153 reviews

Excellent

Cook Time
0 mins
chilling time
4 hrs
Total Time
4 hrs 20 mins
Servings
8
Calories
330 kcal
Course
Dessert
Cuisine
British

Sugar Free Ice Cream (Vanilla)

Raiden Walker

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This sugar free ice cream is decadently creamy! Learn how to make restaurant quality Italian gelato at home - it's really simple. You'd never guess this is a keto ice cream recipe. It tastes just as delicious as the sugar-laden original.

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Ingredients

Servings

2 vanilla bean pods or 1 teaspoon vanilla powder / 2 teaspoon vanilla extract*
2 cups / 500 ml double / heavy cream
1 cup / 250 ml almond milk unsweetened
6 egg yolks large, room temperature
¾ cup / 120 g allulose use up to 1 cup / 160g for a sweeter ice cream. Or use your powdered low carb sweetener of choice
tiny pinch of salt

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Instructions

Pre-freeze the canister of your ice cream maker for at least 2 hours or overnight.
Split the vanilla pods lengthways with a sharp knife. Scrape out the seeds.
Pour the cream and almond milk into a saucepan. Add the vanilla seeds and the scraped pods and bring to a low boil. When you see the edges start to bubble remove from the heat and allow to cool for about 30 minutes. Stir regularly so it doesn’t form a skin. Remove the vanilla pods.
Meanwhile, put the egg yolks in a mixing bowl. Add the sweetener and a tiny pinch of salt. Using an electric whisk, beat until pale in colour (about 2 minutes).
Slowly whisk into the cooled cream mix into the beaten eggs using a hand balloon whisk. Then pour back into your pan. Heat on low and stir regularly for about 8 -10 minutes until it thickens. Do not boil. At the first sign of bubbles, remove from the heat. Pour into a bowl, cover with cling film and allow to cool for about an hour at room temperature.
Transfer to the fridge and chill for at least 2 hours (or overnight). Churn as per the manufacturer’s instructions on your ice cream maker. Mine took about 20 minutes. For a soft serve you can enjoy straight away.
For a scoopable ice cream, pour into a loaf pan, cover with cling film and freeze for 1- 2 hours, or until fully set.

Notes

3g net carbs per serve.
You can store the ice cream in the freezer for 6 months. Allow to stand at room temperature for 20 minutes before scooping or carefully microwave at 10 second intervals until it reaches your desired consistency.
Allow to stand at room temperature for 20 minutes before scooping or carefully microwave at 10 second intervals until it reaches your desired consistency.
The recipe makes eight ½ cup servings.
*If you are using vanilla extract you do not have to heat the cream. Simply skip this step and just combine the cream, almond milk and vanilla extract.