Best Ever Keto Vanilla Bean Ice Cream Recipe
Sweet & creamy low-carb ice cream that is out of this world!
Forget store-bought keto-approved ice cream. If you’re anything like me, you’d rather save your hard-earned money than spend it on the ice-milk texture and odd, powdery mouthfeel of most freezer aisle options. What’s worse, these fad low-carb ice creams are seriously expensive. And let’s be honest, we typically purchased them out of dieter desperation rather than genuine enjoyment.
On the other hand, this homemade keto vanilla bean ice cream is actually amazing! It tastes just like the real thing, is super easy to make, and is ready in a jiffy.
Best Ever Keto Vanilla Bean Ice Cream
yield: 12 SERVINGS
prep time: 5 MINUTES
cook time: 45 MINUTES
total time: 50 MINUTES
This amazing keto ice cream tastes just like the real thing, is super easy to make, and is ready in a jiffy! ---> Please note, this recipe requires a 2-quart electric ice cream maker.
- 1 cup allulose (or 3/4 cup erythritol)
- 1/4 teaspoon xanthan gum
- 1 vanilla bean (halved and scraped, reserving seeds)
- 2 large eggs (use pasteurized shell eggs or Egg Beaters if you have safety concerns about consuming raw eggs)
- 3 cups heavy whipping cream
- 1 cup unsweetened vanilla almond milk
- 1 teaspoon pure vanilla extract
- a few pinches sea salt
If you haven’t already heard, allulose is my new FAVE keto sweetener! When using allulose, I don’t experience the tummy troubles that I often have with erythritol and xylitol.
Allulose is not a sugar alcohol but is actually a naturally occurring, zero-glycemic, sugar-like substance that is found in only a few foods including figs, jackfruit, and raisins. Allulose has 70% the sweetness of sugar so you need to adjust accordingly when replacing allulose for sugar (or erythritol) in recipes.
I buy it in bulk from Amazon. This is by far the cheapest way that I’ve found to purchase allulose—I use my Amazon Subscribe and Save account to save an additional 15% and I score Ketstone Pantry Allulose for about $8.50/lb. Woot!
- For this recipe, you will need a 2-quart ice cream maker. If you want one that doesn’t require freezing the drum first, check out this top-rated ice cream maker by Whynter. My sis swears by hers.
- An affordable option (that DOES require pre-freezing the drum) is Cuisinart’s Pure Indulgence Ice Cream Maker. This is what I use personally and I think it’s fabulous!
- If you’re going to be making homemade ice cream regularly, I highly recommend buying SUMO Ice Cream Storage Containers. These containers allow for easy scooping and reduce the risk of freezer burn. Yay!!
Feelin’ fruity? Try our Keto Raspberry Cheesecake Ice Cream!