Low Carb Vanilla Bean Ice Cream
Indulge in the creamy decadence of Low Carb Vanilla Bean Ice Cream—a guilt-free treat that’s as satisfying as it is wholesome! This keto-friendly dessert combines rich heavy whipping cream and unsweetened almond milk to create a luscious base, sweetened with granulated erythritol for a low-carb twist. Real vanilla bean seeds infuse the ice cream with a luxurious depth of flavor, while the egg yolk custard method ensures an irresistibly smooth and velvety texture. Perfect for satisfying your sweet tooth while staying on track, this easy-to-make recipe is ready in just a few simple steps. Enjoy it on its own or as a base for creative low-carb desserts!
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Ingredients
- 2 cups Heavy whipping cream
- 1 cup Unsweetened almond milk
- 0.5 cup Granulated erythritol (or other low-carb sweetener)
- 4 large Egg yolks
- 1 pod Vanilla bean (or 2 teaspoons vanilla extract)
- 0.125 teaspoon Salt
Directions
Step 1
Slice the vanilla bean pod lengthwise and scrape out the seeds. Reserve both the seeds and the pod.
Step 2
In a medium saucepan, combine the heavy whipping cream, unsweetened almond milk, erythritol, vanilla bean seeds, and the scraped vanilla pod. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
Step 3
In a separate mixing bowl, whisk the egg yolks until they are pale and slightly thickened.
Step 4
Temper the egg yolks by slowly whisking in about 1/2 cup of the hot cream mixture. Continue to whisk constantly as you add the hot cream to prevent the eggs from scrambling.
Step 5
Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Reduce the heat to low and stir constantly for 5-8 minutes, or until the custard thickens enough to coat the back of a spoon. Do not boil.
Step 6
Remove the saucepan from heat and strain the mixture through a fine mesh sieve into a clean bowl. Discard the vanilla pod and any solids caught in the sieve.
Step 7
Stir in the salt and let the mixture cool to room temperature. Once cooled, cover the bowl with plastic wrap and refrigerate for at least 4 hours, or until well chilled.
Step 8
Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes.
Step 9
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Nutrition Facts
| Serving size | (916.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1877.0 |
| Total Fat 181.2g | 0% |
| Saturated Fat 102.7g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 1218mg | 0% |
| Sodium 632.8mg | 0% |
| Total Carbohydrate 122.5g | 0% |
| Dietary Fiber 0.4g | 0% |
| Total Sugars 0.8g | |
| Protein 12.4g | 0% |
| Vitamin D 161.0IU | 0% |
| Calcium 514.7mg | 0% |
| Iron 2.7mg | 0% |
| Potassium 165.4mg | 0% |
Source of Calories