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    Home / Recipes / Keto Desserts

    Homemade Vanilla Sugar Free Ice Cream Recipe

    By Lisa MarcAurele on Feb 17, 2015 10 Comments - This post may contain affiliate links. See Disclosure

    900 shares
    5-Ingredient Recipes Simple Keto Meals Jump to Recipe
    low-carb-vanilla-bean-ice-cream
    Egg-FreeKid FriendlyVegetarian

    A homemade vanilla sugar free ice cream recipe that results in a smooth and creamy texture. This low carb ice cream tastes similar to premium brands.

    homemade vanilla sugar free ice cream recipe
    Jump to:
    • Homemade Vanilla Sugar Free Ice Cream Recipe
    • 📖 Recipe

    I have a confession to make. I am addicted to frozen desserts even in the winter.

    Even though the temperature has dropped to below zero this week in Connecticut, I've been enjoying homemade ice cream.

    To support my addiction, I recently upgraded from an old Cuisinart ICE-20 ice cream maker to a Cuisinart ICE-100 ice cream and gelato maker.

    The biggest problem with my old machine is that I had to make sure the gel in the canister was frozen before I could make homemade ice cream.

    I don't have the extra space in the freezer to store the canister. And sometimes I like to make a couple batches of my favorite sugar free ice cream recipe on the weekend so I wanted to upgrade to an ice cream maker with a built in compressor.

    Homemade vanilla sugar free ice cream recipe

    The other benefits of using a machine with its own cooling unit is that the temperature stays cold while processing and you can leave the ice cream in the unit for a while after it's done without worry that it will melt.

    Now I can make my beloved ice cream on a whim without having to freeze the canister beforehand!

    While reading the Amazon reviews for various ice cream makers, I discovered that many people were recommending using an ice cream making method developed by Jeni Bauer that supposedly results in very smooth and creamy ice cream.

    Before buying her ice cream making book, it was suggested to try some of her recipes available online first. So, I did a quick Google search and found this recipe by Jeni Britton Bauer for Vanilla Bean Ice Cream.

    I adapted Jeni's recipe to create this low carb vanilla bean sugar free ice cream recipe.

    Homemade vanilla sugar free ice cream recipe

    The original recipe calls for cornstarch as a thickening agent. I added xanthan gum instead and added it right to the heated mixture. Jeni recommends boiling the milk/cream mixture for 4 minutes to denature the proteins.

    She also adds corn syrup which is high in glucose to bind the water together. I added a similar amount of VitaFiber syrup which is high in fiber, not glucose, but acts similar to corn syrup in other applications.

    The cooked cream mixture is then slowly mixed into a small amount of softened cream cheese which enhances the taste and texture.

    The hot mixture is cooled down in a water bath for 20 minutes before processing in the machine. I just set a smaller bowl into a larger bowl filled with ice water.

    As its cooling, you need to stir it every few minutes to ensure a skin doesn't form on the top. I found the mixture to be really thick. Perhaps I should cut back on the xanthan gum next time.

    Homemade vanilla sugar free ice cream recipe

    I read that Jeni processes her ice cream as gelato so I used the gelato paddle of the ice cream maker. The regular ice cream paddle allows more air so using the gelato paddle should result in denser ice cream.

    This was my first time making a sugar free ice cream recipe using a gelato paddle versus the regular ice cream paddle so I have nothing to compare to other than the fact that the result was similar in texture to a smooth gelato.

    Homemade vanilla sugar free ice cream recipe

    After about 40 minutes of churning in the ice cream maker, the mixture looked similar to a very thick soft serve ice cream. It took some time to scrape the mix off the paddle with a slim rubber spatula. Then I transferred it to a Tovolo ice cream tub container specifically made for storing homemade ice cream.

    Homemade sugar free vanilla ice cream recipe

    As directed in the original recipe, I covered the top of the homemade sugar free ice cream with plastic wrap so it froze without touching any air.

    The sides of the Tovolo container are also insulated with air which prevents the ice cream from crystallizing so it will keep longer in the freezer. I really like this design and it makes it easy to glide a scoop along the top of the frozen ice cream.

    It took a while for the ice cream to fully freeze, more than four hours. Like most homemade ice creams, it froze pretty hard. However, after letting it sit out for 5-10 minutes, it was easy to scoop.

    The taste and texture of this homemade sugar free vanilla ice cream recipe is fantastic. I have to say that this is the smoothest and creamiest that I have ever made with or without sugar.

    Homemade Vanilla Sugar Free Ice Cream Recipe

    Homemade sugar free vanilla ice cream recipe

    This homemade ice cream reminds me of the very expensive premium ice creams sold at the local seasonal shops in our area. I plan to buy Jeni's Splendid Ice Creams at Home book so I can experiment more with her ice cream making method.

    And if you're looking for more low carb ice cream recipes, be sure to check out some of these:

    • Sugar Free Butter Pecan Ice Cream
    • Keto Frozen Custard Recipe

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    📖 Recipe

    sugar-free-vanilla-bean-ice-cream-recipe

    Vanilla Sugar Free Ice Cream

    Author: Lisa MarcAurele
    5 from 2 votes
    A homemade sugar free low carb vanilla ice cream recipe that results in a smooth and creamy texture. This sugar free ice cream tastes similar to premium brands.
    Prep Time20 mins
    Cook Time40 mins
    Total Time1 hr
    Course: Dessert
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections Save Recipe
    Servings 3 ½ cups
    Calories 337

    Ingredients

    • 1 cup almond milk
    • 1 ½ ounces cream cheese softened (3 tablespoons)
    • 2 ¼ cups heavy cream
    • ½ cup VitaFiber Powder or ¼ cup LC White Sweetener with Inulin
    • ½ teaspoon stevia extract powder
    • 1 ½ tablespoons VitaFiber syrup
    • 1 vanilla bean split and seeds scraped
    • 1 teaspoon xanthan gum
    • ⅛ teaspoon kosher salt
    US Customary - Metric

    Instructions

    • Fill a large bowl with ice water. In another large bowl, whisk the cream cheese until smooth.
    • In a large saucepan, combine the almond milk, heavy cream, VitaFiber powder, stevia extract powder, VitaFiber syrup, and vanilla bean seeds. Bring the milk mixture to a boil and cook over moderate heat about 4 minutes. Stir in xanthan gum.
    • Gradually whisk the hot milk mixture into the cream cheese until smooth. Whisk in the salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes.
    • Pour mixture into an ice cream maker and freeze according to the manufacturer's instructions. Pack the ice cream into a plastic container.
    • Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid. Freeze the vanilla ice cream until firm, about 4 hours.

    Notes

    Makes about 3 ½ cups of ice cream or 7 servings
    Serving size is about ½ cup
    5.9g net carbs

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

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    Nutrition

    Serving: 1g | Calories: 337 | Carbohydrates: 24g | Protein: 2.2g | Fat: 30.8g | Sodium: 111mg | Fiber: 18.2g

    Additional Info

    Net Carbs: 5.8 g | % Carbs: 7.5 % | % Protein: 2.8 % | % Fat: 89.7 % | SmartPoints: 10
    Values
    Array
    (
        [serving_size] => 1
        [calories] => 337
        [carbohydrates] => 24
        [protein] => 2.2
        [fat] => 30.8
        [sodium] => 111
        [fiber] => 18.2
    )
    

    Note on Nutritional Information

    Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

    © LowCarbYum.com
    Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
    Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
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    Lisa-Profile

    Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!

    Lisa's recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Her long-awaited cookbook, 5-Ingredient Keto, is also a popular go-to for those on a low-carb lifestyle. Learn more about Lisa....

    Reader Interactions

    Comments

    1. Mojo

      September 06, 2020 at 11:51 am

      I really want to try this but what can be used in place of the vitafiber powder and syrup, because I don’t have either? Also, is the cooking process only to release the vanilla bean flavor?
      Thank you for you help.

      Reply
      • Lisa MarcAurele

        September 06, 2020 at 6:11 pm

        I'd recommend allulose in place of the Vitafiber powder. You could use the vanilla ChocZero syrup for the syrup. Other low-carb sweeteners might work as well, but these would be the closest substitutes.

        Reply
    2. Martha

      June 28, 2018 at 10:57 am

      5 stars
      Hi, Lisa. Could I substitute regular milk for the almond milk? Did you use almond milk to eliminate some carbs from Jeni's recipe? I am REALLY looking forward to making this because store-bought light, lower-sugar, or sugar-free ice cream can be SO expensive. Thank you for sharing!

      Reply
      • Lisa

        June 28, 2018 at 2:48 pm

        If you don't mind the extra carbs, you can use regular milk. I use almond milk or coconut milk beverage to reduce carbs.

        Reply
    3. Edi @ SunCakeMom

      March 23, 2018 at 5:01 am

      5 stars
      I've been making ice creams without any additional sweeteners as I always pick the fruity one. I'm stuck with the vanilla and chocolate though as those have no natural sweetness. I must have a look at these stuffs you have been using!

      Reply
      • Lisa

        March 23, 2018 at 5:44 pm

        I do find the fiber sweeteners work best for scooping.

        Reply
    4. john olson

      May 18, 2017 at 8:49 pm

      This recipe seems like a tremendous amount of work for just three servings. How about a simpler recipe that will make 6 quarts in an old fashioned "real" ice cream freezer?

      Reply
      • Lisa

        May 19, 2017 at 5:25 pm

        There are some simpler recipes that you can make with only a few ingredients. However, I find it freezes very hard and isn't creamy like this one.

        Reply
    5. Roger Conner

      July 05, 2015 at 10:32 am

      I have been experimenting with low sugar ice creams for some time, and I also use Jeni's cookbook. 1 tsp is WAY too much xanthum gum. I'd try 1/4 tsp. Otherwise you get pudding.

      Reply
      • Lisa

        July 05, 2015 at 10:40 am

        Thanks for the tip! Will try less next time.

        Reply

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