Sugar-Free Vanilla Bean Ice Cream
Indulge in the creamy, dreamy delight of Sugar-Free Vanilla Bean Ice Cream—a guilt-free treat packed with rich, natural flavors! This decadent dessert combines heavy cream, unsweetened almond milk, and the delicate aroma of a real vanilla bean pod for a luxurious base, all sweetened with xylitol or erythritol for a completely sugar-free indulgence. The custard-style preparation ensures an ultra-smooth texture, while tempering egg yolks adds a velvety richness that melts in your mouth. Whether you're following a low-carb lifestyle, managing your sugar intake, or simply craving a healthier sweet option, this homemade ice cream offers the perfect balance of elegance and satisfaction. Serve it solo or pair with fresh berries for a refreshing twist—every spoonful is irresistibly smooth and wholesome!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 0.5 cup Xylitol or erythritol
- 1 whole Vanilla bean pod
- 4 large Egg yolks
- 1 teaspoon Pure vanilla extract
- 0.125 teaspoon Salt
Directions
Step 1
In a medium saucepan, combine the heavy cream, almond milk, and salt. Slice the vanilla bean pod lengthwise and scrape out the seeds using the back of a knife. Add both the seeds and the pod to the saucepan.
Step 2
Heat the mixture over medium heat, stirring frequently, until it just begins to steam. Do not let it boil.
Step 3
In a medium bowl, whisk the egg yolks and xylitol (or erythritol) together until pale and creamy.
Step 4
Slowly add about 1/2 cup of the warm cream mixture to the egg yolk mixture, whisking constantly to temper the eggs. Gradually pour the tempered yolk mixture back into the saucepan while whisking.
Step 5
Return the saucepan to medium-low heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 170–175°F or 77–80°C). Do not let it boil.
Step 6
Remove the saucepan from heat and stir in the vanilla extract. Remove and discard the vanilla bean pod.
Step 7
Pour the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Allow it to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
Step 8
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions. This typically takes about 20–25 minutes.
Step 9
Transfer the churned ice cream to an airtight container and freeze for an additional 2–4 hours for a firmer texture before serving.
Nutrition Facts
| Serving size | (920.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2179.2 |
| Total Fat 181.2g | 0% |
| Saturated Fat 102.7g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 1218mg | 0% |
| Sodium 633.5mg | 0% |
| Total Carbohydrate 123.1g | 0% |
| Dietary Fiber 0.4g | 0% |
| Total Sugars 0.5g | |
| Protein 12.4g | 0% |
| Vitamin D 161.0IU | 0% |
| Calcium 514.7mg | 0% |
| Iron 2.7mg | 0% |
| Potassium 167.4mg | 0% |
Source of Calories