Sugar-Free Vanilleeis (Vanilla Ice Cream)
Indulge in the creamy decadence of Sugar-Free Vanilleeis (Vanilla Ice Cream), a guilt-free twist on a classic dessert that’s perfect for satisfying your sweet tooth without the sugar. Made with rich heavy cream, whole milk, and the aromatic essence of real vanilla bean or pure vanilla extract, this homemade treat is sweetened with your choice of sugar-free alternatives like erythritol, xylitol, or monk fruit sweetener. The silky custard base is carefully cooked to perfection, ensuring a smooth, velvety texture that churns beautifully into a luscious ice cream. With just 20 minutes of prep time and an easy-to-follow process, this recipe is a delightful way to enjoy a classic flavor while accommodating your low-carb, keto, or diabetic-friendly lifestyle. Serve it on its own, topped with fresh fruit, or alongside your favorite sugar-free desserts for a refreshing and satisfying finish!
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Ingredients
- 480 ml Heavy cream
- 240 ml Whole milk
- 4 large Egg yolks
- 80 grams Sugar-free sweetener (e.g. erythritol, xylitol, or monk fruit sweetener)
- 1 pod (or teaspoon if using extract) Vanilla bean or pure vanilla extract
- 1 pinch Pinch of salt
Directions
Step 1
In a medium saucepan, combine the heavy cream and whole milk. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the saucepan. If using vanilla extract, wait to add it until the end.
Step 2
Heat the mixture over medium heat, stirring occasionally, until it just begins to steam. Do not let it boil.
Step 3
In a separate medium bowl, whisk together the egg yolks, sweetener, and a pinch of salt until smooth and slightly pale.
Step 4
Slowly ladle about 1/2 cup of the warm cream mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent them from scrambling.
Step 5
Gradually pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture, whisking constantly.
Step 6
Cook the mixture over low to medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until it thickens and coats the back of the spoon. This should take about 8–10 minutes. Do not let the mixture boil.
Step 7
If using vanilla extract, stir it in now. Remove the vanilla pod if it was used.
Step 8
Strain the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and ensure a smooth custard base.
Step 9
Cover the custard with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or until completely cold.
Step 10
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions, usually taking 20–30 minutes.
Step 11
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Step 12
Scoop and enjoy your sugar-free Vanilleeis!
Nutrition Facts
| Serving size | (880.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1983.6 |
| Total Fat 186.2g | 0% |
| Saturated Fat 107.0g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1247.7mg | 0% |
| Sodium 425.5mg | 0% |
| Total Carbohydrate 94.5g | 0% |
| Dietary Fiber 0.2g | 0% |
| Total Sugars 12.5g | |
| Protein 19.1g | 0% |
| Vitamin D 182.1IU | 0% |
| Calcium 398.1mg | 0% |
| Iron 1.9mg | 0% |
| Potassium 457.9mg | 0% |
Source of Calories