Sugar-Free Vanille Eis

Indulge in a creamy, luxurious treat with this Sugar-Free Vanille Eis, a guilt-free take on classic vanilla ice cream. Made with a silky blend of heavy cream, unsweetened almond milk, and a whole vanilla bean for a natural, aromatic flavor, this dessert is sweetened with erythritol, making it perfect for those looking to cut sugar without sacrificing taste. The recipe uses a custard-style base crafted with egg yolks for an irresistibly smooth texture, then churned to perfection in an ice cream maker. Whether you're following a low-carb or sugar-free lifestyle, this dessert delivers rich, decadent satisfaction with every spoonful. Enjoy it as-is or pair it with fresh berries for a refreshing, keto-friendly treat!

Nutriscore Rating: 51/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 6

Ingredients

• 2 cups Heavy cream
• 1 cup Unsweetened almond milk
• 0.33 cup Erythritol (or other sugar-free sweetener)
• 1 whole Vanilla bean
• 4 pieces Egg yolks
• 1 Pinch of salt

Directions

Step 1

Pour the heavy cream and almond milk into a medium saucepan and place over medium heat.

Step 2

Slice the vanilla bean lengthwise, scrape out the seeds using a knife, and add both the seeds and the pod to the saucepan.

Step 3

Heat the mixture until it is just about to simmer, but do not let it boil. Remove from heat and let it sit for about 10 minutes to allow the vanilla to infuse.

Step 4

In a separate bowl, whisk together the egg yolks, erythritol, and a pinch of salt until the mixture is pale and creamy.

Step 5

Slowly pour a small amount of the warm cream mixture into the yolks to temper them, whisking continuously to prevent the eggs from scrambling.

Step 6

Gradually whisk the tempered yolk mixture back into the saucepan with the remaining cream mixture.

Step 7

Return the saucepan to low heat and cook the mixture, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. Do not let it boil.

Step 8

Once thickened, remove the saucepan from the heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any solids, including the vanilla pod.

Step 9

Allow the custard to cool to room temperature, then cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.

Step 10

Chill the custard in the refrigerator for at least 4 hours, or preferably overnight.

Step 11

Once fully chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions.

Step 12

Transfer the churned ice cream to an airtight container and freeze for an additional 2-3 hours until firm before serving.

Nutrition Facts

Serving size	(875.5g)

Amount per serving	% Daily Value*
Calories	1877.9

Total Fat 181.1g	0%
Saturated Fat 102.7g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1218mg	0%
Sodium 478.1mg	0%
Total Carbohydrate 82.5g	0%
Dietary Fiber 0.2g	0%
Total Sugars 1.0g
Protein 12.3g	0%

Vitamin D 161.0IU	0%
Calcium 515.0mg	0%
Iron 2.7mg	0%
Potassium 191.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 81.1%

Protein: 2.4%

Carbs: 16.4%