Who says that just because I went keto and sugar free that I couldn’t still have my ice cream and eat it too whenever I wanted? Well, if anyone ever did, I’ve certainly proven them wrong here, and not to mention the long lists of delicious sugar free ice creams and desserts found in the freezer section of our local grocers.
However, why incur the expense when you can make your very own, equally scrumptious ice cream—whether chocolate or strawberry, but in this case it’s my vanilla ice cream recipe, an all-time favorite of mine, and now it’s its sugar free too, so I can forego the extra calories and still enjoy this chilled dessert. Plus, it’s super simple to make with just a little bit of patience. 😉
RECIPE
Tasty Sugar Free, Low Carb Vanilla Ice Cream
Low carb and sugar free dieters can still have their ice cream and eat it too. So give this lightly sweetened, tasty vanilla ice cream a try.
Ingredients
- 3/4 cup Heavy Cream
- 3/4 cup Allulose Sweetener
- 2 large Eggs
- 1-1/2 tsp Vanilla Ectract
- Pinch of Salt, optional
Instructions
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Chill ice cream bowl for at least an hour. NOTE: I used my kitchen aid mixing bowl.
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In a bowl, and at the last 30 minutes of the bowl chilling, whisk eggs, sugar, milk and vanilla together. Chill in another freezer safe bowl, for 30 minutes.
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In the cold ice cream or mixing bowl, add the chilled custard and slow mix or churn using kitchen aid paddle attachment for 20 minutes if using kitchen aid stand mixer. (Longer if using ice cream maker). Remove the custard back into the previous bowl and re-chill for an additional 30 to 45 minutes. Likewise, re-chill the ice cream or mixer bowl.
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After the 30 minutes is over, slow churn or whip the cold slightly thickened ice cream once again for an additional 20 minutes.
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Remove the ice cream mixture into a freezer bowl or ice cream container and let it set and firm up for for 8 to 24 hours. Then enjoy this sugar free, and low carb delicacy.
