Allulose Ice Cream

By September 15, 2017ice cream

Allulose Ice Cream

Have you ever made low carb ice cream and it hardened like a rock in the freezer? Using the natural sweetener erythritol will cause this to happen. Some keto bloggers recommend adding a few tablespoons of alcohol to the mixture but I don’t consume alcohol and neither do my kids. Adding salt helps make keto ice cream soft but it still ends up harder than traditional ice cream. I often just plan ahead and let the ice cream thaw for 10 minutes before serving. But for those of you who want soft keto ice cream I have the best natural sweetener for you! I made Allulose ice cream and as you can see, it is super soft and creamy!

Not only is Allulose Ice Cream soft and creamy, it is also the tastiest keto ice cream. Allulose tastes just like sugar without a rise in blood sugar! As you can see below, even a Type 1 diabetic doesn’t spike from using it!

Click HERE to find Allulose!

Soft Serve Vanilla Bean Ice Cream
 
Prep time
Total time
 
Author:
Serves: 5
Ingredients
  • 5 egg yolks
  • ½ cup Allulose
  • 1 cup heavy whipping cream
  • 1 cup unsweetened cashew milk (or almond milk)
  • 2 vanilla beans, scraped clean (or 2 teaspoons vanilla extract)
  • ¼ tsp fine grain sea salt
Instructions
  1. In a medium saucepan place the egg yolks and sweeteners in to mix on high with a hand mixer. Whip yolks until light in color and double in size. Stir in the whipping cream.
  2. OPTIONAL to cook the custard (I skip this since I am not afraid of raw eggs): Place the saucepan onto medium heat on the stove and cook, stirring constantly. Stir until thickened into a custard. Remove from heat and stir in the almond milk, vanilla beans and salt. Let cool completely.
  3. OR... I place all the ingredients in a blender and puree until smooth (I don't mind raw yolks).
  4. Place into your ice cream machine (click HERE to find the one I love AND it is ½ off the original price!!!) and allow to churn until done.
  5. Freeze until set.
Notes
Nutritional Information:
226 calories, 23g fat, 4g protein, 4g carbs, 0g fiber

OH! And don’t forget the caramel sauce!

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29 Comments

  • Tuesday says:

    Hi Maria!

    I can’t wait to try this! Do you know if Allulose has side effects such as stomach/digestive distress? Also, I LOVE all of your cookbooks. Every recipe has been delicious.

    Thank you!

  • Anita says:

    the link to allulose isn’t working.

  • Sarah says:

    How important is it to use sea salt in the recipe, I have used Himalayan Salt and it tasted too salty and was icy as well?

  • Peter McDermott says:

    Does this work as well with Swerve? What is the benefit of Allulose rather than Swerve?

  • Kristi says:

    Hi! I was wondering what the reason is for not just using two cups of heavy cream? And instead 1 cup cream and 1 cup nut milk? If you were to use two cups cream how does it change the other measurements? Love your passions for ice cream. It is my true love in life. Happy to have a low carb no sugar spike recipe. Thank you so much!

  • Marge says:

    Nutritional info?

  • Marilyn says:

    I made ice cream with xylitol and it didn’t freeze hard, but is so creamy. I am new to ice cream making, so that is the only recipe I’ve tried so far. Do you find xylitol keeps your ice cream soft, or was I just having beginners luck?

    • Linda says:

      I like making ice cream with xylitol for that same reason. Nice, soft ice cream, straight from the freezer! However; xylitol has a glycemic index of around 7 and erythritol is in the vicinity of zero. So if glycemic index is a big deal to you (diabetic or trying to stay in ketosis) then you may want to stay away from xylitol for the most part. Xylitol is still a much better choice than table sugar, which has a glycemic index of around 68! And.. xylitol helps fight cavities and sinus infections.

  • Karla Villarreal says:

    I am in the middle of the cooked version and it seems the cream broke in the cooking.. should it have been added after cooking only the yolks?

  • Madalyn says:

    I’m a bit confused by the recipe above. Do you use 1 cup whipping cream OR 1 cup almond milk, OR both whipping cream and almond milk? I was under the impression that one used the cream if the eggs were raw and the milk if the eggs were cooked, but option 3 seems to indicate using both. Thank you in advance for clarifying this for me.

  • Nancy Patterson says:

    Hi Maria, You may have included this and I’m just not seeing it, but how does allulose measure up to traditional sugar. I have my own ice cream recipe that I would love to convert from sugar to allulose.

  • jackie harris says:

    confused on nutritional count. !/2 cup all u lose is 8 tablespoons or 24 teaspoons x 3.89g carbs = 93.36 carbs divided by 5 servings = 18.67 carbs each just for the all u lose. Does that sound right?

    • Maria Emmerich says:

      The carbs don’t count like those in erythritol (and swerve) so I don’t include them. They aren’t digestible.

  • jackie harris says:

    I went to the Easy Sugar Free Caramel page and read all the comments so unless there is new and additional info I have my answer. Thank you

  • Cathy Anderson says:

    Can this ice cream be made another way if I don’t have an ice cream maker?

  • Susie Shapiro says:

    I’m excited about trying this.
    I just finished baking your Amazing Bread. I can’t believe how high it rose!! It smells good and I’m just waiting for it to cool.
    I have a question. I LOVE pecan pie. Do you have any suggestions on making a keto pecan pie

  • Pamela says:

    Hi Maria,
    This is fantastic, no more frozen brick ice cream. Did you use the granular Allulose or the liquid for the ice cream? My actual question is can I use the liquid for the ice cream – is the liquid 1 to 1 for sweetness as the granular? Thanks for all you do!

  • Jan says:

    Do you think this would work with coconut cream? I realize it will have a slight coconutty taste. I’m lactose intolerant. I make Fairlife yogurt, but haven’t found a good ice cream yet.

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