Low Carb Vanilleeis (Vanilla Ice Cream)
Indulge in creamy, dreamy sweetness with this Low Carb Vanilleeis (Vanilla Ice Cream) recipe, a guilt-free twist on a timeless classic. Made with rich heavy cream, unsweetened almond milk, and a touch of powdered erythritol for a perfectly balanced keto-friendly sweetness, this homemade ice cream is pure decadence without the carbs. The recipe uses a silky custard base, masterfully thickened with egg yolks, and infused with pure vanilla extract for an indulgent, natural flavor. With just 15 minutes of prep time and an ice cream maker, you can create a luscious treat perfect for satisfying your sweet tooth while staying true to your low-carb lifestyle. Serve it on its own, pair with fresh berries, or use it to top your favorite low-carb desserts!
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Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 4 large Egg yolks
- 0.75 cup Powdered erythritol (or low-carb sweetener of choice)
- 2 teaspoons Vanilla extract
- 0.25 teaspoon Salt
Directions
Step 1
In a medium saucepan over low heat, combine the heavy cream and unsweetened almond milk. Heat the mixture gently until warmed through, but do not let it boil. Stir occasionally to prevent it from scorching.
Step 2
In a separate medium bowl, whisk together the egg yolks, powdered erythritol, and a pinch of salt until smooth and creamy.
Step 3
Slowly temper the egg yolks by adding small amounts of the warmed cream mixture to the yolks while whisking constantly. This prevents the yolks from cooking or scrambling.
Step 4
Once tempered, pour the egg yolk mixture into the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until it thickens slightly and coats the back of the spoon. This should take about 6-8 minutes.
Step 5
Remove the saucepan from heat and stir in the vanilla extract. Strain the mixture through a fine-mesh sieve into a large bowl to remove any lumps or cooked egg pieces.
Step 6
Allow the mixture to cool to room temperature, then cover it with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate for at least 3-4 hours, or until thoroughly chilled.
Step 7
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes.
Step 8
Transfer the churned ice cream to an airtight container and freeze for an additional 1-2 hours if a firmer texture is desired.
Step 9
Serve the low-carb vanilla ice cream and enjoy!
Nutrition Facts
| Serving size | (979.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1883.5 |
| Total Fat 181.1g | 0% |
| Saturated Fat 102.7g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 1218mg | 0% |
| Sodium 927.6mg | 0% |
| Total Carbohydrate 182.3g | 0% |
| Dietary Fiber 0.2g | 0% |
| Total Sugars 1.5g | |
| Protein 12.3g | 0% |
| Vitamin D 161.0IU | 0% |
| Calcium 514.9mg | 0% |
| Iron 2.6mg | 0% |
| Potassium 177.4mg | 0% |
Source of Calories