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 minutes
Cook Time: 20 minutes
chilling time: L 4 hours
Total TimeL4hours 20minutes
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 allulose use up to 1 cup / 160g for a sweeter ice cream. Or use your powdered low carb sweetener of choice
- tiny pinch of salt
INSTRUCTIONS:
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Pre-freeze the canister of your ice cream maker for at least 2 hours or overnight.
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Split the vanilla pods lengthways with a sharp knife. Scrape out the seeds.
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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.
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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).
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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.
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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.
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For a scoopable ice cream, pour into a loaf pan, cover with cling film and freeze for 1- 2 hours, or until fully set.
2.3g 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: 330kcal. Total Carbohydrates: 2.4,g. Protein: 3.1gFat: 34gSaturated Fat: 20.1gFiber: 0.1gSugar: 1.9g
