Jon's Sugar Free French Vanilla Ice Cream
Creamy, indulgent, and completely sugar-free, Jon's Sugar Free French Vanilla Ice Cream is the perfect guilt-free treat for dessert lovers. Made with a rich custard base of heavy cream, whole milk, and four velvety egg yolks, this recipe is sweetened with your choice of natural sugar substitutes like erythritol or monk fruit sweetener for a diabetes-friendly or keto-compatible option. The flavor truly shines with the use of real vanilla bean and pure vanilla extract, creating a deep, luscious vanilla profile that rivals store-bought varieties. A pinch of salt enhances the overall taste, while churning the mixture in an ice cream maker ensures a luxuriously smooth texture. Whether scooped into a crispy cone or served in a bowl with your favorite toppings, this easy-to-follow recipe delivers old-fashioned French vanilla ice cream without added sugar—perfect for satisfying your sweet tooth while staying on track.
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Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Sugar substitute (e.g., erythritol, monk fruit sweetener, or allulose)
- 1 Vanilla bean
- 4 Large egg yolks
- 1 teaspoon Pure vanilla extract
- 1 Small pinch of salt
Directions
Step 1
In a medium saucepan, combine the heavy cream, whole milk, and sugar substitute. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the bean pod to the saucepan.
Step 2
Heat the mixture over medium heat, stirring occasionally, until it begins to steam and small bubbles form around the edges. Do not let it boil. Remove from heat and let steep for 10 minutes.
Step 3
In a separate bowl, whisk the egg yolks until they are slightly thickened and pale yellow.
Step 4
Slowly drizzle about 1/2 cup of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs so they don't scramble.
Step 5
Gradually pour the tempered egg yolks back into the saucepan with the remaining cream mixture, whisking constantly as you do so.
Step 6
Return the saucepan to medium-low heat and cook the custard, stirring constantly with a wooden spoon or silicone spatula, until it thickens enough to coat the back of the spoon (it should reach about 170-175°F). Do not let it boil.
Step 7
Remove the saucepan from the heat and strain the mixture through a fine-mesh sieve into a clean bowl to remove any solids and the vanilla bean pod.
Step 8
Stir in the vanilla extract and a small pinch of salt. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or until completely chilled (preferably overnight).
Step 9
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions, usually about 20-25 minutes.
Step 10
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Step 11
Serve the sugar-free French vanilla ice cream in bowls or cones and enjoy!
Nutrition Facts
| Serving size | (979.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1996.2 |
| Total Fat 185.9g | 0% |
| Saturated Fat 106.9g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1245.3mg | 0% |
| Sodium 440.0mg | 0% |
| Total Carbohydrate 192.4g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 12.8g | |
| Protein 18.8g | 0% |
| Vitamin D 179.4IU | 0% |
| Calcium 389.4mg | 0% |
| Iron 1.9mg | 0% |
| Potassium 476.5mg | 0% |
Source of Calories