Keto Vanilla Bean Ice Cream
Indulge in the creamy decadence of Keto Vanilla Bean Ice Cream, a luscious low-carb treat that blends simplicity with sophistication. This recipe takes traditional vanilla ice cream to the next level with real vanilla bean seeds and a touch of vanilla extract for an intense, aromatic flavor. Crafted with heavy cream, unsweetened almond milk, and powdered erythritol or monk fruit sweetener, this dessert remains silky smooth while staying keto-friendly. A careful stovetop custard method ensures a rich, velvety texture, while the ice cream maker transforms the chilled mixture into scoops of pure bliss. Perfect for satisfying sweet cravings, this keto ice cream is a delightful guilt-free option for summer nights or anytime indulgence.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 4 large Egg yolks
- 0.5 cup Powdered erythritol or monk fruit sweetener
- 1 Vanilla bean pod
- 1 teaspoon Vanilla extract
- 1 Pinch of salt
Instructions
Slice the vanilla bean pod lengthwise and scrape out the seeds using the back of a knife.
In a medium saucepan, combine the heavy cream, almond milk, vanilla bean seeds, and the scraped pod. Heat over medium-low heat until it begins to steam, but do not let it boil.
In a mixing bowl, whisk together the egg yolks, powdered erythritol (or monk fruit sweetener), and a pinch of salt until well combined and slightly pale in color.
Slowly drizzle about 1/2 cup of the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs. Gradually whisk the tempered egg mixture back into the saucepan with the remaining cream mixture.
Continue to cook the custard over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until it thickens enough to coat the back of the spoon. Do not let it boil to prevent curdling.
Remove the saucepan from the heat and stir in the vanilla extract. Discard the vanilla bean pod.
Pour the custard through a fine-mesh sieve into a clean bowl to remove any lumps. Cover the surface with plastic wrap, ensuring it touches the custard to prevent a skin from forming, and refrigerate for 2-4 hours or until fully chilled.
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions, typically about 20-25 minutes, until it reaches a soft-serve consistency.
Transfer the churned ice cream to a lidded container and freeze for at least 2 hours to allow it to firm up before serving.
Serve the ice cream scooped into bowls or cones and enjoy!
Nutrition Facts
Calories |
1883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.2 g | 232% | |
| Saturated Fat | 102.7 g | 514% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1218 mg | 406% | |
| Sodium | 478 mg | 21% | |
| Total Carbohydrate | 123.1 g | 45% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 1.0 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 515 mg | 40% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 174 mg | 4% | |
*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.
