Keto Vanilla Bean Ice Cream
Indulge in the creamy decadence of Keto Vanilla Bean Ice Cream, the ultimate guilt-free treat for low-carb lifestyles! This velvety dessert is crafted with a rich blend of heavy cream, unsweetened almond milk, and aromatic vanilla bean seeds, giving it an authentic burst of flavor that sets it apart from ordinary ice creams. Sweetened with keto-friendly erythritol or monk fruit, it's perfectly balanced without any added sugars. The custard base, made with luscious egg yolks, is gently cooked for a silky smooth texture, then churned to perfection in an ice cream maker. Whether you're curbing sugar cravings or simply looking for a refreshing keto dessert, this homemade creation is indulgence at its finest. Serve in bowls or cones and savor every luxurious, guilt-free bite!
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Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 4 large Egg yolks
- 0.5 cup Powdered erythritol or monk fruit sweetener
- 1 Vanilla bean pod
- 1 teaspoon Vanilla extract
- 1 Pinch of salt
Directions
Step 1
Slice the vanilla bean pod lengthwise and scrape out the seeds using the back of a knife.
Step 2
In a medium saucepan, combine the heavy cream, almond milk, vanilla bean seeds, and the scraped pod. Heat over medium-low heat until it begins to steam, but do not let it boil.
Step 3
In a mixing bowl, whisk together the egg yolks, powdered erythritol (or monk fruit sweetener), and a pinch of salt until well combined and slightly pale in color.
Step 4
Slowly drizzle about 1/2 cup of the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs. Gradually whisk the tempered egg mixture back into the saucepan with the remaining cream mixture.
Step 5
Continue to cook the custard over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until it thickens enough to coat the back of the spoon. Do not let it boil to prevent curdling.
Step 6
Remove the saucepan from the heat and stir in the vanilla extract. Discard the vanilla bean pod.
Step 7
Pour the custard through a fine-mesh sieve into a clean bowl to remove any lumps. Cover the surface with plastic wrap, ensuring it touches the custard to prevent a skin from forming, and refrigerate for 2-4 hours or until fully chilled.
Step 8
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions, typically about 20-25 minutes, until it reaches a soft-serve consistency.
Step 9
Transfer the churned ice cream to a lidded container and freeze for at least 2 hours to allow it to firm up before serving.
Step 10
Serve the ice cream scooped into bowls or cones and enjoy!
Nutrition Facts
| Serving size | (919.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1883.0 |
| Total Fat 181.2g | 0% |
| Saturated Fat 102.7g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 1218mg | 0% |
| Sodium 478.2mg | 0% |
| Total Carbohydrate 123.1g | 0% |
| Dietary Fiber 0.4g | 0% |
| Total Sugars 1.0g | |
| Protein 12.4g | 0% |
| Vitamin D 161.0IU | 0% |
| Calcium 515.3mg | 0% |
| Iron 2.7mg | 0% |
| Potassium 174.4mg | 0% |
Source of Calories