Mediterranean Diet Keto Vanilla Ice Cream
Indulge in creamy, guilt-free decadence with this Mediterranean Diet Keto Vanilla Ice Cream, a perfect fusion of wholesome indulgence and low-carb satisfaction. Crafted with velvety heavy cream, almond milk, and a hint of natural sweetness from erythritol, this dessert is ideal for those embracing the ketogenic lifestyle without compromising flavor. Egg yolks lend a luxuriously smooth texture, while pure vanilla extract adds aromatic depth to every spoonful. With quick prep and a simple stovetop-to-freezer process, this ice cream is as easy to make as it is delightful to enjoy. Whether served solo or paired with fresh berries, it’s a keto dessert that feels like a Mediterranean vacation—and it’s sugar-free, low-carb, and utterly irresistible! Perfect for summer afternoons or a sophisticated dinner treat, this recipe will be your go-to for creamy, diet-friendly indulgence.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 0.5 cup Erythritol sweetener
- 1 tablespoon Vanilla extract
- 4 large Egg yolks
- 0.25 teaspoon Salt
Instructions
In a medium saucepan over medium heat, combine the heavy cream and almond milk. Heat the mixture until it is steaming but not boiling, stirring occasionally.
In a separate bowl, whisk together the erythritol sweetener, vanilla extract, egg yolks, and salt until well combined and creamy.
Slowly pour a small amount of the hot cream mixture into the egg mixture while whisking constantly to temper the eggs.
Once tempered, gradually add the egg mixture back into the saucepan with the remaining cream, continuing to whisk over medium heat.
Cook the mixture, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes. Do not let it boil.
Remove the saucepan from heat and let it cool slightly. Then, transfer the mixture to a bowl, cover it with plastic wrap (make sure the plastic wrap touches the surface to prevent a skin from forming), and refrigerate for at least 4 hours or until completely chilled.
Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Nutrition Facts
Calories |
1902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.1 g | 232% | |
| Saturated Fat | 102.7 g | 514% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1218 mg | 406% | |
| Sodium | 928 mg | 40% | |
| Total Carbohydrate | 123.6 g | 45% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 2.0 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 516 mg | 40% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 186 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.
