Low Carb Vanille Eis
Indulge in the creamy, smooth decadence of Low Carb Vanille Eis, a guilt-free version of the classic vanilla ice cream that's perfect for satisfying your sweet cravings while sticking to your low-carb lifestyle. Made with rich heavy cream, unsweetened almond milk, and a touch of granulated erythritol, this recipe balances luxurious flavor with no added sugar. The egg yolks and pure vanilla extract give this ice cream a velvety texture and aromatic depth, while an easy tempering and churning process ensures professional-quality results at home. Whether you’re enjoying it as a refreshing dessert or pairing it with your favorite low-carb toppings, this homemade vanilla ice cream is sure to become a family favorite. Ready in just a few steps, it’s perfect for anyone seeking a healthier alternative to traditional ice cream without compromising taste.
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Recipe Information
Ingredients
- 480 ml Heavy cream
- 240 ml Unsweetened almond milk (or other low-carb milk substitute)
- 4 large Egg yolks
- 80 g Granulated erythritol (or preferred low-carb sweetener)
- 2 tsp Pure vanilla extract
- 1 pinch Pinch of salt
Instructions
In a medium saucepan, combine the heavy cream and almond milk. Heat over medium heat until the mixture is hot but not boiling. Stir occasionally to prevent scorching.
While the cream mixture is heating, whisk together the egg yolks, erythritol, vanilla extract, and a pinch of salt in a large mixing bowl until smooth and slightly thickened.
Once the cream mixture is hot, slowly pour about 1/2 cup of it into the egg yolk mixture while whisking constantly. This will temper the eggs and prevent them from scrambling.
Gradually pour the tempered egg mixture back into the saucepan with the remaining cream mixture, stirring continuously.
Continue to cook the mixture over medium-low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. This should take about 10-15 minutes. Be careful not to let it boil.
Remove the saucepan from heat and let the mixture cool for about 15 minutes at room temperature.
Strain the custard through a fine mesh sieve into a clean bowl to remove any lumps or cooked egg solids.
Cover the bowl with plastic wrap, ensuring the wrap touches the surface of the custard to prevent a skin from forming. Refrigerate the mixture for at least 3-4 hours, or overnight, until completely chilled.
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions until the ice cream reaches your desired consistency.
Transfer the churned ice cream to an airtight container and freeze for 1-2 hours to firm up before serving.
Serve and enjoy your creamy, low-carb Vanille Eis!
Nutrition Facts
Calories |
1880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.6 g | 232% | |
| Saturated Fat | 102.4 g | 512% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1218 mg | 406% | |
| Sodium | 504 mg | 22% | |
| Total Carbohydrate | 84.5 g | 31% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.5 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 548 mg | 42% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 240 mg | 5% | |
*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.
