Keto Vanilla Bean Ice Cream Recipe – Low-Carb & Creamy

Keto Vanilla Bean Ice Cream Recipe

Hello, fellow dessert lovers! If you’ve been craving a sweet, creamy treat that’s rich in flavor but won’t derail your keto diet, then you’re in for a real treat. Today, I’m going to show you how to make a Keto Vanilla Bean Ice Cream that’s perfectly low-carb and absolutely delicious. Imagine the smooth, velvety texture of classic vanilla ice cream, made even better with the subtle sweetness of vanilla beans – all without the sugar!

Making homemade ice cream might sound a little intimidating, but trust me, it's easier than you think. With just a few simple ingredients and a little time, you can have a batch of ice cream that tastes just like what you’d get from the store—only better! Plus, it’s keto-friendly, so you can indulge without the guilt. Ready to dig in? Let’s get started!

Keto Vanilla Bean Ice Cream Recipe

Preparation Time: 10 minutes

Chill Time: 4-6 hours (or overnight)

Total Time: 4-6 hours

Serving Size: ½ cup

Servings: 8 servings

Ingredients:

• 2 cups heavy cream
• 1 cup of unsweetened almond milk (or any other type of low-carb milk)
• 3 large egg yolks
• ½ cup powdered erythritol (or your preferred keto sweetener)
• 2 teaspoons vanilla bean paste (or 1 whole vanilla bean, scraped)
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

Step 1: Prepare the base.

Put the almond milk and heavy cream in a medium saucepan. Place it over medium heat and warm it up until it starts to steam, but be careful not to let it boil. Stir occasionally to make sure the mixture is heating evenly. You’ll notice the cream and milk blend together beautifully.

Step 2: Mix the egg yolks and sweetener.

While the cream and milk are heating, whisk the egg yolks and erythritol together in a separate bowl until smooth and slightly pale in color. This will help the yolks blend seamlessly into the cream mixture later on.

Step 3: Temper the egg yolks.

Once the cream and milk mixture is steaming (but not boiling), it’s time to temper the egg yolks. Slowly pour a little bit of the hot cream mixture into the egg yolk mixture, whisking constantly. This step helps prevent the eggs from scrambling. Once the yolks have warmed up, gradually pour them back into the saucepan with the remaining cream and milk, whisking the whole time.

Step 4: Cook the custard.

Now, reduce the heat to low and cook the mixture for 5-7 minutes, stirring constantly. You want to cook the custard until it thickens slightly and coats the back of a spoon. Be patient, as this step ensures a smooth and creamy texture for your ice cream. If you have a thermometer, the custard should reach around 170°F (77°C).

Step 5: Add the vanilla.

Take the saucepan off of the hob after the custard has thickened. Stir in the vanilla bean paste (or the scraped vanilla bean) and vanilla extract. Add a pinch of salt to balance the sweetness, and stir everything together. You’ll immediately notice the wonderful vanilla aroma!

Step 6: Chill the custard.

Let the custard cool for about 10 minutes at room temperature. Once it’s cooled down a bit, cover the mixture with plastic wrap and place it in the refrigerator. Allow it to chill for at least 4 hours, or overnight for best results. Chilling the custard helps the flavors deepen and the ice cream to churn smoothly.

Step 7: Churn the ice cream.

Once the custard is well-chilled, it’s time to churn the ice cream. If you have an ice cream maker, pour the custard into the machine and follow the manufacturer’s instructions. Typically, it will take about 20–25 minutes for the ice cream to thicken and reach a soft-serve consistency.

If you don’t have an ice cream maker, no worries! Simply pour the chilled mixture into a freezer-safe container, then place it in the freezer. Every 30 minutes, use a fork to stir and break up any ice crystals. Repeat this process until the ice cream reaches your desired consistency (it may take about 4-5 hours).

Step 8: Freeze and enjoy!

After churning, transfer the ice cream to a freezer-safe container and freeze for at least 2 hours, or until firm. When ready to serve, let the ice cream sit out for a few minutes to soften slightly before scooping.

Nutritional Information (per serving, ½ cup):

• Calories: 290
• Fat: 27g
• Carbs: 3g
• Fiber: 1g
• Net Carbs: 2g
• Protein: 3g
• Sugar: 1g

Macro Breakdown:

This keto vanilla bean ice cream is packed with healthy fats from the heavy cream and egg yolks, making it perfect for anyone following a low-carb or keto lifestyle. With only 2g of net carbs per serving, it fits perfectly into your daily macros without the guilt. Plus, the protein from the eggs will help keep you feeling full and satisfied, so you can enjoy a creamy dessert without the sugar crash!

Keto Notes:

• Sweetener: Erythritol works wonderfully in this recipe, as it won’t affect blood sugar levels and won’t leave an aftertaste. However, if you prefer a different keto-friendly sweetener, feel free to substitute it with monk fruit sweetener or stevia. Just be sure to adjust the amount to match the sweetness you desire.
• Dairy-Free Version: To make this ice cream dairy-free, substitute the heavy cream with coconut cream, and use a non-dairy milk like coconut or almond milk. The coconut flavor will blend nicely with the vanilla for a tropical twist!
• Vanilla Beans: Using vanilla bean paste provides that classic vanilla flavor and little specks of vanilla bean throughout the ice cream. However, if you can’t find vanilla bean paste, scraping the seeds from a vanilla bean pod will work just as well.

Additional Tips and Variations:

1. Add-ins: If you want to get creative, you can add some mix-ins to your ice cream during the last few minutes of churning. Consider adding low-carb chocolate chips, crushed nuts, or a swirl of sugar-free caramel sauce. These additions can add texture and flavor without impacting the keto nature of the recipe.
2. Flavor Variations: While vanilla is delicious, you can easily adapt this recipe to make other flavors. Try adding a teaspoon of cinnamon for a cinnamon vanilla version, or swirl in some sugar-free chocolate fudge for a rich chocolate twist.
3. Sugar-Free Toppings: When serving your ice cream, top it off with some whipped cream (sugar-free, of course) or a sprinkle of cocoa powder for an extra touch of indulgence.

Nutritional Benefits:

This keto vanilla bean ice cream is not only low in carbs but also rich in healthy fats and proteins, which are essential for maintaining energy and supporting ketosis on a keto diet. The vanilla beans provide a burst of antioxidants, and the healthy fats from the cream and eggs help keep you satisfied and nourished. Additionally, this homemade ice cream is free from added sugars and preservatives, making it a healthier alternative to store-bought versions.

Common FAQs:

Q: Is an ice cream maker necessary to make this ice cream?
Yes! If you don’t have an ice cream maker, simply pour the chilled custard into a freezer-safe container, and freeze it. Stir every 30 minutes to break up any ice crystals until it reaches the consistency you want.

Q: Can I use a different sweetener?
Absolutely! You can use monk fruit, stevia, or any keto-friendly sweetener. Just adjust the amount to your taste preferences since different sweeteners have different sweetness levels.

Q: How long will this keto ice cream keep in the freezer?
You may keep this ice cream in the freezer for up to two weeks. To avoid freezer burn, store it in an airtight container.

Q: Is this ice cream suitable for a dairy-free keto diet?
Yes! Just swap the heavy cream with coconut cream and use a dairy-free milk alternative like almond or coconut milk. This will give the ice cream a slightly tropical flavor but still keep it rich and creamy.

Final Thoughts:

There you have it, a homemade keto vanilla bean ice cream recipe that’s not only delicious but also guilt-free! With just a few simple ingredients and a little bit of patience, you can create a creamy, dreamy ice cream that’ll satisfy your sweet tooth without kicking you out of ketosis. Whether you’re enjoying it on a hot day or serving it as a special treat after dinner, this ice cream will quickly become a staple in your keto dessert repertoire. I hope you enjoy making (and eating) this treat as much as I do. Happy freezing and indulging, friends!

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I encourage you to experiment with different flavor variations, add-ins, and toppings to make this ice cream your own. The possibilities are endless, and I’m sure you’ll find your perfect combination!