Keto Vanilla Ice Cream
Creamy, rich, and sugar-free—this keto vanilla ice cream is the perfect low-carb dessert with classic flavor and a silky custard base.
Ingredients
Custard Base
- 1 cup heavy cream
- 1 cup unsweetened almond milk (or coconut milk for dairy-light)
- 4 large egg yolks
- ⅓ cup powdered erythritol or allulose (to taste)
- 1½ tsp pure vanilla extract (or 1 tsp vanilla paste)
- Pinch of fine sea salt
Optional Texture Booster
- 1 tbsp vodka (reduces iciness, or)
- ½ tsp xanthan gum (whisked with sweetener before heating)
Instructions
- Heat cream and almond milk in a saucepan over medium until steaming, but do not boil.
- In a bowl, whisk egg yolks with sweetener until slightly pale.
- Slowly whisk in about ½ cup of the hot dairy to temper the yolks.
- Return the yolk mixture to the saucepan with the rest of the dairy.
- Cook on low heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon (170–176°F).
- Remove from heat and stir in vanilla, salt, and vodka if using. Strain into a clean bowl.
- Let cool to room temperature, then refrigerate 2–3 hours or until fully chilled.
- Churn in an ice cream maker according to manufacturer’s instructions, or freeze in a shallow container, stirring every 30 minutes for 2–3 hours.
- Freeze until set, then let rest at room temperature 5–10 minutes before scooping