Low Carb Vanilla Ice Cream
Indulge guilt-free with this creamy and luscious Low Carb Vanilla Ice Cream, a perfect dessert for keto and low-carb lifestyles. Made with a rich blend of heavy cream, unsweetened almond milk, and a touch of granulated erythritol, this recipe delivers all the classic creaminess of traditional ice cream without the extra carbs. The addition of pure vanilla extract and velvety egg yolks creates a custard base that’s irresistibly smooth and full of flavor. With just 15 minutes of prep and an ice cream maker to do the heavy lifting, this low-carb treat is easy to make and incredibly satisfying. Whether enjoyed on its own or paired with your favorite sugar-free toppings, this homemade ice cream is a decadent way to stay on track with your healthy eating goals!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 0.5 cup Granulated erythritol (or your preferred low-carb sweetener)
- 2 teaspoons Vanilla extract
- 4 large Egg yolks
- 1 pinch Pinch of salt
Instructions
In a medium saucepan, combine the heavy cream, almond milk, and granulated erythritol over medium heat. Stir occasionally until the sweetener dissolves completely, and the mixture starts to steam but does not boil.
In a separate mixing bowl, whisk the egg yolks thoroughly until they are pale yellow and slightly frothy.
Gradually pour about 1/2 cup of the hot cream mixture from the saucepan into the egg yolks while whisking constantly. This step tempers the egg yolks to prevent scrambling.
Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture while stirring constantly.
Reduce the heat to low and cook the mixture, stirring frequently, until it thickens enough to coat the back of a spoon. This should take about 6-8 minutes. Do not let the mixture boil.
Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt. Let the mixture cool to room temperature.
Once cooled, transfer the mixture to the refrigerator and chill for at least 4 hours or overnight.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, typically about 20-25 minutes.
Transfer the churned ice cream to an airtight container and freeze for 1-2 hours to firm up before serving.
Scoop and enjoy your creamy, low-carb vanilla ice cream!
Nutrition Facts
Calories |
1883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.1 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 | 0.2 g | 1% | |
| Total Sugars | 1.5 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 515 mg | 40% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 177 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.
