Sugar-Free Vanilla Bean Ice Cream
Indulge in the creamy, luxurious delight of homemade *Sugar-Free Vanilla Bean Ice Cream*, a guilt-free treat that’s perfect for satisfying your sweet tooth. This recipe showcases the rich flavor of real vanilla bean paired with the smoothness of heavy cream and the subtle nuttiness of unsweetened almond milk. Sweetened naturally with xylitol or erythritol, it’s ideal for those following a sugar-free lifestyle without compromising on taste. With a custard base enriched by velvety egg yolks, the ice cream achieves an irresistibly luscious texture after churning. Serve it as a refreshing dessert on its own or alongside your favorite sugar-free toppings for a decadent experience. This easy-to-follow recipe is a must-try for anyone searching for delicious sugar-free desserts or classic vanilla bean ice cream without any guilt.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 0.5 cup Xylitol or erythritol
- 1 whole Vanilla bean pod
- 4 large Egg yolks
- 1 teaspoon Pure vanilla extract
- 0.125 teaspoon Salt
Instructions
In a medium saucepan, combine the heavy cream, almond milk, and salt. Slice the vanilla bean pod lengthwise and scrape out the seeds using the back of a knife. Add both the seeds and the pod to the saucepan.
Heat the mixture over medium heat, stirring frequently, until it just begins to steam. Do not let it boil.
In a medium bowl, whisk the egg yolks and xylitol (or erythritol) together until pale and creamy.
Slowly add about 1/2 cup of the warm cream mixture to the egg yolk mixture, whisking constantly to temper the eggs. Gradually pour the tempered yolk mixture back into the saucepan while whisking.
Return the saucepan to medium-low heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 170–175°F or 77–80°C). Do not let it boil.
Remove the saucepan from heat and stir in the vanilla extract. Remove and discard the vanilla bean pod.
Pour the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Allow it to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions. This typically takes about 20–25 minutes.
Transfer the churned ice cream to an airtight container and freeze for an additional 2–4 hours for a firmer texture before serving.
Nutrition Facts
Calories |
2179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.2 g | 232% | |
| Saturated Fat | 102.7 g | 514% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1218 mg | 406% | |
| Sodium | 634 mg | 28% | |
| Total Carbohydrate | 123.1 g | 45% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.5 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 515 mg | 40% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 167 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.
