Sugar Free Vanilla Ice Cream

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Sugar Free Vanilla Ice Cream

You only need 5 ingredients to make the most delicious sugar free ice cream at home! This easy vanilla ice cream recipe tastes unbelievably creamy – a low carb and Keto dessert staple for any time of the year!

This sugar free vanilla ice cream is decadently creamy! Learn how to make restaurant quality Italian gelato at home - it's really simple. You'd never guess this recipe is Keto and low carb! 

 Course Dessert

 Cuisine British

 Keyword diabetic ice cream recipe, low carb ice cream, sugar free ice cream

 Prep Time 0 minutes

 Cook Time 20 minutes

 chilling time 4 hours

 Total Time 4 hours 20 minutes

 Servings 8

 Calories 330kcal

 Author Sugar Free Londoner

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Ingredients

• 2 vanilla bean pods or 1 tsp vanilla powder / 2 tsp vanilla extract*
• 2 cups / 500 ml double / heavy cream
• 1 cup / 250 ml almond milkunsweetened
• 6 egg yolks large, room temperature
• 3/4 cup / 90 g powdered erythritol or low carb sweetener of choice
• tiny pinch of salt

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 erythritol 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 scoop-able ice cream, pour into a loaf pan, cover with cling film and freeze for 1- 2 hours, or until fully set.

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