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.

Don't miss the latest recipes

Stay updated and subscribe. We post new recipes every week.

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.

Comments will be approved before showing up.

$50.00

$100.00

$150.00

$50.00

$100.00

$150.00

Sugar Free Ice Cream

Ingredients

Don't miss the latest recipes

Instructions

Leave a comment

Also in Recipes

Multi Collagen Complex Mediterranean Cauliflower Rice

GX7 Watermelon Pre-Workout Gummies

Get Into keto Strawberry lemonade iced tea