Sugar-Free Keto Vanilla Ice Cream
Indulge in the creamy, dreamy delight of Sugar-Free Keto Vanilla Ice Cream, a guilt-free treat that's both decadent and diet-friendly. Made with a rich base of heavy cream and unsweetened almond milk, this low-carb dessert is perfectly sweetened with erythritol and infused with the pure essence of vanilla. The silky texture comes from tempering egg yolks and gently cooking the custard until thickened, creating an irresistibly smooth finish. Gluten-free and keto-approved, this ice cream is ideal for satiating your sweet tooth while maintaining your healthy lifestyle. Perfectly scoopable after a chill in the freezer, it's the ultimate frozen dessert for summer days or special occasions!
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Recipe Information
Ingredients
- 2 cups Heavy Cream
- 1 cup Unsweetened Almond Milk
- 3/4 cup Erythritol Sweetener
- 2 teaspoons Vanilla Extract
- 1/8 teaspoon Salt
- 4 large Egg Yolks
Instructions
In a medium saucepan, combine the heavy cream, almond milk, erythritol, and salt. Set the pan over medium heat and cook, stirring occasionally, until the mixture begins to steam. Do not let it come to a boil.
In a separate bowl, whisk the egg yolks until they become creamy and pale in color.
Slowly pour about 1/2 cup of the hot cream mixture into the beaten egg yolks, whisking constantly to temper the eggs. This will prevent the eggs from curdling.
Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture.
Cook the mixture over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon, about 5-7 minutes. Be careful not to let the mixture boil.
Remove the saucepan from the heat and stir in the vanilla extract.
Strain the custard through a fine-mesh sieve into a clean bowl. This will remove any cooked egg bits and ensure a smooth ice cream base.
Let the mixture cool to room temperature, then cover and refrigerate until fully chilled, at least 2 hours or overnight.
Once the mixture is chilled, churn it in an ice cream maker according to the manufacturer's instructions.
Transfer the ice cream to an airtight container and freeze for at least 2 hours, or until firm enough to scoop.
Enjoy your creamy, sugar-free keto vanilla ice cream!
Nutrition Facts
Calories |
1894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.1 g | 232% | |
| Saturated Fat | 102.7 g | 514% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1218 mg | 406% | |
| Sodium | 633 mg | 28% | |
| Total Carbohydrate | 182.3 g | 66% | |
| 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.
