Sugar Free Ice Cream - Delish Recipes

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This sugar free ice cream is decadently creamy! Learn how to make restaurant quality Italian gelato at home – it’s really simple. You’d never guess this is a keto ice cream recipe. It tastes just as delicious as the sugar-laden original.

PREPARATION TIME:

Prep Time 0

Cook Time 20

chilling time 4

Total Time 4 20

Ingredients:

2 vanilla bean pods or 1 teaspoon vanilla powder / 2 teaspoon vanilla extract*

2 cups / 500 ml double / heavy cream

1 cup / 250 ml almond milk unsweetened

6 egg yolks large, room temperature

¾ cup / 120 g all u lose use up to 1 cup / 160 g for a sweeter ice cream. Or use your powdered low carb sweetener of choice

tiny pinch of salt

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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 length ways 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 sweetener and a tiny pinch of salt. Using an electric whisk, beat until pale in colour (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.

Sugar Free Vanilla Ice Cream

2.3 g net carbs per serve.

You can store the ice cream in the freezer for 6 months. Allow to stand at room temperature for 20 minutes before scooping or carefully microwave at 10 second intervals until it reaches your desired consistency.

The recipe makes eight ½ cup servings.

*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.

Nutrition:

Calories: 330 k cal Total Carbohydrates: 2.4 g Protein: 3.1 g Fat: 34 g Saturated Fat: 20.1 g Fiber: 0.1 g Sugar: 1.9 g

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PREPARATION TIME:

Ingredients:

Instructions:

Nutrition:

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