Low Carb Vanilla Bean Ice Cream
Indulge guilt-free with this creamy and luxurious Low Carb Vanilla Bean Ice Cream—a delightful dessert that's perfect for anyone following a low-carb or keto lifestyle. Made with rich heavy whipping cream, unsweetened almond milk, and a hint of granulated erythritol, this recipe offers the velvety smoothness of traditional ice cream without the added carbs. The real star here is the aromatic vanilla bean, which infuses the custard base with a deep, authentic flavor that takes this treat to the next level. Whether you use a vanilla pod or extract, the result is a silky-smooth ice cream ideal for serving on its own or alongside your favorite sugar-free toppings. Easy to make and irresistibly delicious, this low-carb recipe combines indulgence with healthy eating in every creamy spoonful.
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Recipe Information
Ingredients
- 2 cups Heavy whipping cream
- 1 cup Unsweetened almond milk
- 0.5 cup Granulated erythritol (or other low-carb sweetener)
- 4 large Egg yolks
- 1 pod Vanilla bean (or 2 teaspoons vanilla extract)
- 0.125 teaspoon Salt
Instructions
Slice the vanilla bean pod lengthwise and scrape out the seeds. Reserve both the seeds and the pod.
In a medium saucepan, combine the heavy whipping cream, unsweetened almond milk, erythritol, vanilla bean seeds, and the scraped vanilla pod. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
In a separate mixing bowl, whisk the egg yolks until they are pale and slightly thickened.
Temper the egg yolks by slowly whisking in about 1/2 cup of the hot cream mixture. Continue to whisk constantly as you add the hot cream to prevent the eggs from scrambling.
Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Reduce the heat to low and stir constantly for 5-8 minutes, or until the custard thickens enough to coat the back of a spoon. Do not boil.
Remove the saucepan from heat and strain the mixture through a fine mesh sieve into a clean bowl. Discard the vanilla pod and any solids caught in the sieve.
Stir in the salt and let the mixture cool to room temperature. Once cooled, cover the bowl with plastic wrap and refrigerate for at least 4 hours, or until well chilled.
Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes 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.
Nutrition Facts
Calories |
1877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.2 g | 232% | |
| Saturated Fat | 102.7 g | 514% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1218 mg | 406% | |
| Sodium | 633 mg | 28% | |
| Total Carbohydrate | 122.5 g | 45% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.8 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 515 mg | 40% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 165 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.
