Sugar Free Ice Cream

Name: Sugar Free Ice Cream
Prep time: 20 min
Cook time: 4 hours
Yield: 8
Ingredients: 2 vanilla bean pods or 1 tsp vanilla powder / 2 tsp vanilla extract*2 cups / 500 ml double / heavy cream1 cup / 250 ml almond milk unsweetened6 egg yolks large, room temperature3/4 cup / 90 g powdered erythritol or low carb sweetener of choiceTiny pinch of salt*If you are using vanilla extract you do not have to heat the cream. Simply skip this step and just combine the cream, almond milk and vanilla extract.

A refreshing and cold treat without any sugar added. Try this vanilla flavored ice cream recipe during the hot summer months.

August 04, 2020 1 min read

Sugar Free Ice Cream topped with nuts and sugar free chocolate

Serving size
8

Prep time
20 min

Cook time
4 hours

Author
@sugarfree_londoner

Ingredients

2 vanilla bean pods or 1 tsp vanilla powder / 2 tsp vanilla extract*
2 cups / 500 ml double / heavy cream
1 cup / 250 ml almond milk unsweetened
6 egg yolks large, room temperature
3/4 cup / 90 g powdered erythritol or low carb sweetener of choice
Tiny pinch of salt

*If you are using vanilla extract you do not have to heat the cream. Simply skip this step and just combine the cream, almond milk and vanilla extract.

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Instructions

Pre-freeze the canister of your ice cream maker for at least 2 hours or overnight.
Split the vanilla pods lengthways with a sharp knife. Scrape out the seeds.
Pour the cream and almond milk into a saucepan. Add the vanilla seeds and the scraped pods and bring to a low boil. When you see the edges start to bubble remove from the heat and allow to cool for about 30 minutes. Stir regularly so it doesn’t form a skin. Remove the vanilla pods.
Meanwhile, put the egg yolks in a mixing bowl. Add the erythritol and a tiny pinch of salt. Using an electric whisk, beat until pale in color (about 2 minutes).
Slowly whisk into the cooled cream mix into the beaten eggs using a hand balloon whisk. Then pour back into your pan. Heat on low and stir regularly for about 8 -10 minutes until it thickens. Do not boil. At the first sign of bubbles, remove from the heat. Pour into a bowl, cover with cling film and allow to cool for about an hour at room temperature.
Transfer to the fridge and chill for at least 2 hours (or overnight). Churn as per the manufacturer’s instructions on your ice cream maker. Mine took about 20 minutes. For a soft serve you can enjoy straight away.
For a scoop-able ice cream, pour into a loaf pan, cover with cling film and freeze for 1- 2 hours, or until fully set.

Nutrional info: Calories: 330, Carbs: 2.4g, Protein: 3.1g, Fat: 34g, Saturated Fat: 20.1g, Fiber: 0.1g, Sugar: 1.9g

*Nutritional information is approximate.

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Sugar Free Ice Cream

Ingredients

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