‘Low-Carb’ French Vanilla Ice Cream

Name: ‘Low-Carb’ French Vanilla Ice Cream
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Ingredients: 3 cups Whipping Cream; 3/4 cups Water; 4 Egg Yolks; 1 cup Allulose; 1 tbsp Vanilla Bean Paste; 1/8 tsp Salt

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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.

If you like your French vanilla ice cream super yellow, increase the yolks to 5 rather than 4.

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.

keep your freeze bowl in your freezer in case of crisis and their is a STAT call for ice cream

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.

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Ice cream and summer are just a natural fit. Actually, ice cream and almost anything is a natural fit.

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour 15 minutes

Course: Dessert

Cuisine: American, desserts, French

Servings:

Calories: 229.6kcal

Equipment

Ingredients

3 cups Whipping Cream
3/4 cups Water
4 Egg Yolks
1 cup Allulose
1 tbsp Vanilla Bean Paste
1/8 tsp Salt

Instructions

In medium saucepan over medium heat, 1 cup whipping cream with 3/4 cup of water until very hot but not boiling, stirring often. Remove from heat and set aside.
Using a stand mixer, place allulose and egg yolks in a mixing bowl and beat with whip attachment on low speed – speed 2 for Kitchen Aid Mixers, for about 1 minute, or until well blended and slightly thickened.
Continuing on low speed (speed 2 for Kitchen Aid Mixers), very gradually add warm half-and-half; mix until blended.
Return mixture to same saucepan; cook over medium heat until small bubbles form around edge and mixture is steamy and small bubbles form at the sides of the saucepan, stirring constantly. Do not boil.
Transfer mixture to large bowl with a spout; stir in whipping cream, vanilla, and salt.
Cover and chill thoroughly, for at least 5 to 6 hours.
If using Kitchen Aid Ice cream maker accessory, pour mixture into freeze bowl and churn mixture on Stir setting ‘1’ for 20 – 30 minutes.
If using and other ice cream maker, follow the manufacturer’s instructions.
Immediately transfer ice cream to serving dishes, or freeze in airtight container.

Nutrition

Disclaimer

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.

Tried this recipe?Mention @LaFemmeNikketo or tag #lafemmenikketo!

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ABOUT NIKKEY

Welcome! I'm Nikkey Elizabeth.

Two years ago, for health reasons, I was determined to make a Low Carb, High Fat, Keto diet work for me as a lifestyle, without the exercise in deprivation with constant calls to the fun police. Hi! My name is Nikkey Elizabeth and this is totally me, in my happy place doing one of my favourite things: hiking in the Cape Breton Highlands…
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