You are going to love this low-carb vanilla ice cream recipe. I know I do. Ice cream and summer are just a natural fit. Actually, ice cream and almost anything is a natural fit. That’s because ice cream is just that super delicious. While I’m not a complete ice cream purest, I do have a special place in my heart for a good French vanilla ice cream. Obviously a keto vanilla ice cream, meaning an ice cream decadence without all that sugar: now that is just sublime.
So, when my brand new ice cream attachment arrived for my beloved KitchenAid Bowl-Lift Stand Mixer, I put a giant pause on all other things, as ice cream needed to be made ‘toute suite’. With no time to waste, I just had to make the easiest and most practical recipe, so I naturally gravitated to the French vanilla recipe included in the manual as soon as I laid my eyes on it.
Why do I love French Vanilla that much? Firstly, it’s simplicity as a vanilla ice cream that goes with everything but a little bit more. Secondly, for that custardy smoothness. Finally, because it can lay the foundation either within other desserts, or other ice creams. Yum!
Of course, I needed to adapt it to low carb but at that particular moment, I thought no problem, and sometimes those gambles work out! The lesson here is, hesitation can deprive you of opportunity, more specifically, ice cream.
Of course, the reason to have ice cream on hand is so you can have it with other things, like brownies. Mmmmm Brownies!
After a few goes adapting the recipe, I reduced the yolks a bit because some in the family preferred it less custardy and more creamy. If you like your French vanilla ice cream that decadent yellow custard smoothmess, increase the yolks to 5 rather than 4.
I selected Allulose as my sweetener of choice because Erythritol – which I also love as a sweetener – crystallizes and becomes very hard when frozen. Not good for ice cream. You can also use pure monk fruit but it may be expensive considering the volume you need… and the custard would not be the same.
The key with this recipe is you want to make sure your custard is adequately chilled before churning it in your freeze bowl. And, also you need to make sure your freeze bowl has been in the freezer for long enough. I like to keep my freeze bowl in the freezer so that I am always ready in case crisis hits and I have a STAT call for ice cream in the house.
When you are ready to churn, take things out and begin right away, don’t let them sit. Get your serving dishes or your freezer container ready for when it’s done so the fresh ice cream doesn’t sit.
Most importantly, do not put your fresh keto vanilla ice cream away without trying a scoop yourself as soon as it’s ready. That would be a travesty my friends. Freshly churned ice cream must be sampled. That’s the rule.
Find the recipe for my low-carb vanilla ice cream below. Let me know how yours turned out!
Hope you enjoy it as much as I do.
Nutritional Information and portions are estimated from the USDA Food Database. Net carbs exclude fiber, sugar alcohols, and products like allulose, because they do not generally affect blood sugar. I try to be accurate, but feel free to make your own calculations.
Welcome! I'm Nikkey Elizabeth.
Hi! My name is Nikkey Elizabeth and this me, after cutting down raspberry canes in my snow shoes. La Femme Nikketo is a combination of two dreams, making delicious sugar-free products that you’d never guess where sugar-free and transforming the farm my husband and I have, The Farm in Glenville, into a working farm where we grow what we make. Together these sugar-free dreams offer boutique farm-to-table preserves and confections, all made here on our farm in Cape Breton, Nova Scotia.
La Femme Nikketo sweetener of choice!
Where are you located?
Our farm is located in Glenville, Nova Scotia. It’s a little hamlet between Mabou and Inverness on the island of Cape Breton.
My Jam looks separated, what do I do?
Our sugar-free jams are natural products. Because we are sugar-free and use all-natural products, from time to time ‘fruit float’ can happen to fruit like strawberry or rhubarb during the canning process leaving pulp at the top and jelly on the bottom. If this occurred with your jam, don’t worry, it’s just as delicious as all our other jams. When this happens, we encourage our customers to dig in and mix it up!!!
What does it mean you’re sold out for the season?
We are a farm-to-table business, where we believe strongly in growing a large proportion of what we make. Sometimes, if there are other local growers that have supplies beyond our own, we may top-up our fruit or berry inventory (this is especially true with Blueberries as our bushes are young and our neighbour has acres of stunning wild blueberries!). However, for the most part, we grow what we make and when we run out, that’s it until next year. Every year our capacity grows so we hope to run out a little later each year.
I just bought from you at a market, will those items be on your website?
For the most part, yes, but not yet, or soon. If you are reading this and we are still in a growing season, I usually am so busy farming, making, and selling at my local farmer’s markets that I don’t have a chance to update my website. However, once the farmers markets at the end of Thanksgiving Weekend (That’s the second weekend of October here in Canada), I usually put aside time to update the website with all the current products. If you follow me on Instagram or Facebook, I post when that happens.
Why don’t you use the same sweetener in all your products?
Sometimes I feel that by producing sugar-free goods, you have to be part magician, chemist, and explorer. There are so many sugar-free sweeteners out there and not one of them behaves exactly like sugar. Each of them has its positive and negative qualities depending on the application. For instance, I use a lot of allulose, not never in meringue, because it loves water too much, so you could back that meringue for hours and it would still be sticky.
Are there sweeteners you don’t use in your products?
Yes, there are a few. I don’t use artificial sweeteners at all. Next, I’m not a fan of stevia because of the after taste so I don’t use that either. Also, I don’t use xylitol as it’s toxic to dogs. I love dogs and have an adorable retired racing greyhound myself who is an expert at catching what falls on the floor before anyone can get to it first — he’s that fast. As such, if I wouldn’t have any food with xylitol in my house, just in case it could fall on the floor and could be consumed by my super-fast houndie, I won’t put in my products just in case for your puppies too. Finally, I don’t use products like maltitol or mannitol, as they are notorious for upsetting the stomach.
Shipping & Pickup
Deliciousness takes time. Many of our products are made to order in a small facility. Orders typically take 2-3 business days to produce and process before they ship – excluding weekends and holidays. At times, we reserve 5-7 business days to ship your order in case any ingredients are delayed in shipment from our suppliers. You would be notified by email if this occurs. You will receive an email confirmation with your order tracking number when your order ships. Please read the shipping notification email carefully.
We ship via Canada Post. A shipping estimate will be provided during the checkout process. We only ship within Canada and to the US at this time.
Shipping within Canada is a flat rate of $9.99 or FREE if you spend $125 or more!
Shipping rates to the U.S. are calculated in real time during checkout based on destination and weight of the package.
For all shipments within Canada: Expedited shipping via Canada Post takes an estimated 3-9 Business Days depending on your location.
All shipments the the US may be subject to customs charges and or duty. We are not responsible for any costs associated with customs charges, taxes, brokerage charges, and or duty.
International Shipping is not available at this time.
Note that delivery dates are always an estimate only, delivery times may vary depending on your location, weather conditions, and other factors.
From June to October we offer pick-up every Sunday during the Mabou Farmer’s Market for local shoppers.
Please have your order in by Friday to ensure we have it ready for you for the Market that Sunday.
From November to March we offer local porch pick-up or drop in the Greektown/Pocket/Danforth Village area.
Below is your return policy. However, more than anything, La Femme Nikketo wants to ensure their customers are happy and love their purchases. If you have any concerns with your purchases, please contact us right away so we can assist you.
We accept returns within 15 days from shipping date under certain circumstances. La Femme Nikketo will ONLY pay for a return label if a product arrived damaged or was shipped in error. In all other cases, the customer is responsible for the shipping costs. Please contact us if you need to return your purchase. Please note that a product is required to be returned in order for a refund to be issued. Sometimes we might be able to issue a refund based on a photo confirmation of a product damage. We do not accept returns on any opened/used items.