Sugar Free Ice Cream
Craving something cool and creamy? This Sugar Free Ice Cream is a delightful treat that satisfies your sweet tooth without the guilt! Made with wholesome ingredients, it’s perfect for hot summer days or any occasion. Indulge tonight!
Equipment
- Frying Pan
- Whisk
- Large Pot
- Wooden Spoon
- Mixing Bowl
Ingredients
- 2 pods Vanilla bean pods or 1 teaspoon vanilla powder / 2 teaspoons vanilla extract
- 2 cups Double / heavy cream
- 1 cup Almond milk unsweetened
- 6 large Egg yolks room temperature
- ¾ cup Allulose use up to 1 cup for a sweeter ice cream. Or use your powdered low carb sweetener of choice
- a tiny pinch Salt
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 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 to 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 scoopable ice cream, pour into a loaf pan, cover with cling film and freeze for 1 to 2 hours, or until fully set.
Notes
- 2.3g net carbs per serve: This ice cream is low in carbs, making it a great option for those watching their intake.
- Store in the freezer: You can store the ice cream in the freezer for 6 months.
- Let it soften: Allow to stand at room temperature for 20 minutes before scooping or carefully microwave at 10 second intervals until it reaches your desired consistency.
- Makes eight servings: The recipe makes eight ½ cup servings.