Keto Vanilla Ice Cream

Name: Sugar Free Low Carb Vanilla Ice Cream
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 cup heavy cream; 1/2 cup powdered erythritol; 2 egg yolks; 1 whole egg; 1 vanilla bean

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Nutrition facts per serving

One serving = 1 scoop of ice cream

Carbs
2.2g

Protein
4.7g

Fat
23.0g

Kcal.
234

Carbs

2.2g

Protein

4.7g

Fat

23.0g

Kcal.

234

Carbs = Net carbs

Time (min.)

Prep

Cook

Total

Prep

Cook

Total

Good old vanilla ice cream is one of the most popular ice cream flavors in the world, even though it’s so incredibly simple.

Only a handful of ingredients and 20 minutes of your time are needed to whip this classic up.

And with our 2.2g net carb low carb version, you can enjoy delicious homemade vanilla ice cream completely guilt- and sugar-free!

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Ingredients

Servings:

ml heavy cream
g powdered erythritol
egg yolks
whole egg
vanilla bean

fl oz heavy cream
oz powdered erythritol
egg yolks
whole egg
vanilla bean

cup heavy cream
cup powdered erythritol
egg yolks
whole egg
vanilla bean

Step 1

ml heavy cream, vanilla bean

fl oz heavy cream, vanilla bean

cup heavy cream, vanilla bean

Add the heavy cream, the vanilla pulp and the scraped out vanilla bean into a small pot and set the heat to medium.
Bring the heavy cream to a boil while stirring the mixture every now and then.

Remove the pot from the stove once the heavy cream boiled up and let the mixture cool down for about 10-15 minutes.

Don’t forget to remove the scraped out vanilla bean from the pot once the mixture has cooled down a bit.

Step 2

g powdered erythritol, egg yolks, whole egg

oz powdered erythritol, egg yolks, whole egg

cup powdered erythritol, egg yolks, whole egg

Add the powdered erythritol and the eggs into a big bowl.
Whisk until you get a slightly frothy and pale mixture.

Keep in mind that the bowl should be big enough to fit both the egg-erythritol-mixture as well as the heavy-cream-mixture.

Step 3

Fill another small pot with water and place it on your stove.
Place the bowl with the erythritol-egg-mixture on top of the pot and bring the water to a boil.

Pour the heavy-cream-vanilla-mixture into the bowl with the erythritol-egg-mixture while constantly stirring.

Step 4

Keep stirring constantly for about 5-6 minutes.

The ice cream mixture is supposed to heat up, but it should never boil as this would cause the eggs to curdle.

Step 5

Let the ice cream mixture cool down for at least 30 minutes before proceeding to the next step.

Step 6 – With ice cream maker

Follow the instructions of your ice cream maker.

Step 6 – Without ice cream maker

Place the bowl with the liquid ice cream mixture in your freezer and stir it once every hour.

After about 4-5 hours in the freezer, the ice cream will have a perfect consistency: creamy and soft, just like your favorite store-bought ice cream.

Step 7

Serve the keto vanilla ice cream with a 2.2″ ice cream scoop.

Storage

We recommend storing the low carb vanilla ice cream in an air-tight container.
It will keep its’ taste and consistency for about 1-2 weeks, that’s why we recommend consuming it within that time.

It’s completely normal if the ice cream is rock solid after it’s been in the freezer for a while.
To enjoy creamy ice cream at any time, you should take it out of the freezer at least 15-20 minutes before eating.