Diabetic Homemade Ice Cream
Indulge guilt-free with this Diabetic Homemade Ice Cream—an irresistibly creamy, sugar-free dessert crafted with just a handful of wholesome ingredients. Perfect for anyone watching their sugar intake, this recipe uses powdered erythritol and unsweetened almond milk to deliver all the sweetness without the carbs. With rich heavy cream and velvety egg yolks, the custard base achieves a luscious texture reminiscent of classic ice cream, while a hint of vanilla extract adds a warm, aromatic finish. Simple yet satisfying, this low-carb frozen treat is made using an ice cream maker and takes just 20 minutes of prep time before chilling. Enjoy it as a refreshing dessert or a diabetic-friendly snack the whole family will love!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 0.5 cup Powdered erythritol or another diabetic-friendly sweetener
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 4 large Egg yolks
Instructions
Combine the heavy cream, unsweetened almond milk, and salt in a medium saucepan. Heat the mixture over medium heat until it is hot and just starting to steam (do not let it boil).
In a separate medium bowl, whisk together the egg yolks and powdered erythritol until the mixture is smooth and pale.
Slowly pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly, to temper the eggs and prevent them from scrambling.
Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Reduce heat to low and cook, stirring constantly with a wooden spoon, until the custard thickens slightly and coats the back of the spoon (about 5-7 minutes). Do not let it boil.
Remove the saucepan from the heat and stir in the vanilla extract.
Pour the mixture through a fine-mesh sieve into a clean bowl to remove any small bits of cooked egg. Allow the custard to cool at room temperature for about 15 minutes, then cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming.
Refrigerate the custard for at least 4 hours or overnight until completely chilled.
Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions (usually about 20-25 minutes).
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Serve and enjoy a creamy, diabetic-friendly treat!
Nutrition Facts
Calories |
1871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.5 g | 231% | |
| Saturated Fat | 102.4 g | 512% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1216 mg | 405% | |
| Sodium | 845 mg | 37% | |
| Total Carbohydrate | 122.3 g | 44% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 1.0 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 538 mg | 41% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 116 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
