Sugar Free Ice Cream (Vanilla)
User Reviews
5
Sugar Free Ice Cream (Vanilla)
Description
Sugar Free Ice Cream (Vanilla) starts by infusing vanilla bean seeds into a mixture of heavy cream and unsweetened almond milk brought to a low boil, then cooled to avoid skin formation. Egg yolks are beaten with allulose and a pinch of salt to create a pale base which is gradually combined with the cooled vanilla cream. The mixture is gently heated again on low while stirring until it thickens without boiling.
After cooking, the custard is cooled under cling film, chilled further, and then processed in a pre-frozen ice cream maker canister to achieve a creamy texture. Vanilla extract can substitute beans, skipping the heating step. The slight sweetness from allulose balances the deep dairy and vanilla flavors without sugar.
The ice cream stores well in the freezer for up to six months. Before serving, allow it to soften at room temperature or warm briefly in the microwave at short intervals to scoop easily. This recipe yields about eight half-cup servings, providing a rich, smooth vanilla ice cream low in carbs and sugar.
This preparation suits low-carb diets and anyone seeking a sugar-free frozen dessert with authentic vanilla flavor and creamy mouthfeel.
Ingredients
- 2 vanilla bean or 1 teaspoon vanilla powder / 2 teaspoon vanilla extract, pods
- 2 cups / 500 ml heavy cream or double cream
- 1 cup / 250 ml almond milk unsweetened
- 6 egg large, room temperature, yolk
- 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 salt pinch
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
- Each serving contains approximately 3g net carbs.
- The ice cream can be stored frozen for up to six months.
- Before scooping, let the ice cream stand at room temperature for 20 minutes or microwave in short, careful bursts to soften.
- Using vanilla extract allows skipping the heating step with vanilla beans; just combine cream, milk, and extract directly.
- This recipe makes eight half-cup servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Total Carbohydrates | 2.4g | 1% |
| Protein | 3.1g | 6% |
| Fat | 34g | 52% |
| Saturated Fat | 20.1g | 101% |
| Fiber | 0.1g | 0% |
| Sugar | 1.9g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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