Sugar-Free Vanille Eis
Indulge guilt-free with this creamy and irresistible Sugar-Free Vanille Eis, a healthy twist on classic vanilla ice cream that satisfies your sweet tooth without added sugar. This recipe combines velvety heavy cream, unsweetened almond milk, and natural sugar-free erythritol for a smooth, decadent texture that’s perfect for those living a low-sugar or keto lifestyle. The infusion of real vanilla bean delivers an authentic and aromatic flavor, while a touch of salt enhances its richness. With wholesome ingredients and only 15 minutes of prep time, this luxurious dessert is made even creamier through a simple stovetop custard technique and churned to perfection in an ice cream maker. Ideal for family gatherings or as a solo treat, Sugar-Free Vanille Eis pairs beautifully with fresh berries or a drizzle of sugar-free syrup for an extra-special finish.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 0.33 cup Erythritol (or other sugar-free sweetener)
- 1 whole Vanilla bean
- 4 pieces Egg yolks
- 1 Pinch of salt
Instructions
Pour the heavy cream and almond milk into a medium saucepan and place over medium heat.
Slice the vanilla bean lengthwise, scrape out the seeds using a knife, and add both the seeds and the pod to the saucepan.
Heat the mixture until it is just about to simmer, but do not let it boil. Remove from heat and let it sit for about 10 minutes to allow the vanilla to infuse.
In a separate bowl, whisk together the egg yolks, erythritol, and a pinch of salt until the mixture is pale and creamy.
Slowly pour a small amount of the warm cream mixture into the yolks to temper them, whisking continuously to prevent the eggs from scrambling.
Gradually whisk the tempered yolk mixture back into the saucepan with the remaining cream mixture.
Return the saucepan to low heat and cook the mixture, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. Do not let it boil.
Once thickened, remove the saucepan from the heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any solids, including the vanilla pod.
Allow the custard to cool to room temperature, then cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
Chill the custard in the refrigerator for at least 4 hours, or preferably overnight.
Once fully chilled, pour the custard 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 an additional 2-3 hours until firm before serving.
Nutrition Facts
Calories |
1878 | ||
|---|---|---|---|
% 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 | 82.5 g | 30% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 1.0 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 515 mg | 40% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 192 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.
