Easy Sugar Free Ice Cream
What is your FAVORITE ice cream flavor?
I am traditional and love vanilla! Actually, when I make my easy sugar free ice cream, I rarely add the vanilla. I love the flavor of cream!
HOW TO MAKE EASY SUGAR FREE ICE CREAM
It is funny how I make a few recipes every week for my family and my easy sugar free ice cream is one of them.
I recently realized, I never wrote a recipe for it! I was doing the recipe for my Easy Sugar Free Ice Cream on my YouTube videos. On my Keto Cheeto YouTube video I was demonstrating what I do with all the extra yolks. Someone commented, “Where is your easy ice cream recipe?” So I thought it was time to give you this delicious and easy sugar free ice cream recipe!
Making sugar ice cream is tricky. If you use an erythritol-based sweetener it hardens to a rock, but if you leave it out before serving, it will soften. If you would like more tips to keep ice cream soft, click HERE.
SUGAR FREE ICE CREAM INGREDIENTS
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I just didn’t agree with some of the products that were advertised. They were keto products, but they were unhealthy and I would never personally eat most of the products. It was hard to say no to blog advertisements; they pay thousands of dollars a month, but I just felt uncomfortable about having the products I didn’t recommend on my website.
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I have done a lot of detective work and found the lowest prices on for all of the products I use and love. Everything from food like allulose to make sugar free ice cream, pantry items, kitchen tools like my favorite blender and ice cream maker to make my easy ice cream, the top supplements to help speed up weight loss and healing, and skin products are on my list.
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Easy Sugar Free Ice Cream
Ingredients
- 5 large egg yolks
- 1/2 cup Allulose keeps ice cream soft (or 1 teaspoon stevia glycerite)
- 1 cup heavy whipping cream or coconut cream if dairy free
- 1 cup unsweetened vanilla almond milk
- 1 vanilla bean scraped clean (or 1 teaspoon vanilla extract)
- 1/4 tsp Redmond Real salt use code Maria15 to save!
OPTIONAL ADDITION:
- 2 tablespoons MACA powder malted milk favoring!
Instructions
- Place the yolks and sweetener into a blender (click HERE to find my favorite blender).
- Place the heavy cream into a saucepot and heat over medium high heat until simmering.
- With the blender running, slowly pour the cream into the blender to cook the yolks. Once all the cream is in the blender, turn the blender on high for 20 seconds.
- Add the chilled almond milk, vanilla and salt.
- Place in the fridge to chill for 2 hours or overnight.
- Pour the mixture into your ice cream machine (click HERE to find the one I love AND it is 1/2 off the original price!!!)and watch the magic happen within 45 or according to your ice cream maker's directions.
- Freeze until set for vanilla ice cream or stir in your favorite swirl flavor to mix it up.
Nutrition
TESTIMONY OF THE DAY
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Your life will improve by leaps and bounds one keto meal at a time.
I just got my blood work results from my nephrologist for April. My kidneys have improved three more points to 30 eGFR, which now puts me into stage three chronic kidney disease.
Less than 6 months ago I was nearing stage five, at 24 eGFR.
In December I improved three points to 27 eGFR and now I’ve improved three more points to 30 eGFR.
Protein is curing my kidney disease!!!
PSFM days are healing my kidneys and my body. It’s a lifestyle that is working. I am also taking the recommended supplements Maria suggests (I did a personal health assessment).
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I did all this by doing 3 PSFM days a week. The food is delicious, nutritious and so satisfying. Even though I wish I would have lived this lifestyle many years ago, I now know that many things can be repaired and reversed. Stay the course. This is your life and you can do it! IN PSMF” Wendy
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Do you have a replacement for egg yolks? Can you use all almond milk (instead of cream or coconut milk)?
Thanks!
Eggs leverage the fat already present in the ice cream base and make it work even further for a creamier texture. Egg yolks also improve the stability of an ice cream, reducing its tendency to melt before you can get it from freezer to cone to mouth. If you don’t use them, the ice cream will be very icy in texture and won’t be very stable for scooping or serving.
I make this recipe all the time using the custard version. The new blender version is genius! Thank you, Maria!
Yummy!
Can’t wait to try, I have never made homemade icecream!
I have 2 quick questions:
Does this make 1 pint(serving size 1/5 of a pint)?
When chilling in fridge do switch containers or place your mixer pitcher in fridge?
The amount will vary depending on factors like ingredients used, what method you choose (cooked vs raw eggs), etc. Just divide the recipe into 5 equal portions to get your serving size. You can chill the mixture in any vessel you like (bowl, mixer pitcher, etc) 🙂
Hello, Maria. Thank you for an EASY keto ice cream recipe! I look forward to making this. I’m having trouble printing your recipes lately. When I touch the print button, the printable recipe shows up for about a half second, then it jumps right back to the blog post. Even if I turn off our VPN, it does not help. Any ideas as to why it’s not working properly? Thank you!
Hey same I can’t print any of her recipes either. Hence I have 47 tabs open 😃
I’ve had the same issues trying to print from my phone for a very long time. Hopefully they can figure out the issue.
Take a screenshot and print that! I took a nice screenshot on my tablet so it shows the full recipe in the picture (and I even cropped it so that it’s pretty without the extra junk) but there’s no option to attach it here. Sorry!
Well, I made the recipe. It is easy, and the results are excellent. I’m going to have to hand write it, unfortunately. Using either the phone or the laptop is no good; Can’t keep scrolling up and down with dirty fingers. Printing a picture is not an option, as it takes far too long and uses too much ink. Anyway, the print button is there… It just does not work for many people, based on the comments here. Recipe is fabulous though!
I’m glad you like it!! 🙂
And thank you, also, for not having ads on your blog! So refreshing to not have to fight through all that garbage!
I’m excited about making ice cream that is low in sugar but still delicious. Thank you for sharing another of your recipes and please don’t stop.
Enjoy!! 🙂
I have made your PSMF chocolate version and am now very excited to try this vanilla ice cream today!! Thanks so much for all your contribute to our health!!
I hope you love it!! Thank you for your kindness and support! 🙂
I made this recipe and my husband loved it (so did I)! 😉Thank you for an easy healthy version.
That warms my heart! 🙂
We made this recipe for Father’s Day and everyone loved it! It had the best texture, right amount of creaminess, and not too sweet. It was perfect consistency to scoop up; not hard and not soft. It was Perfect!! And nobody had a clue it was sugar free. My only suggestion is to make it 1 day ahead so it has ample time to freeze.
I’m so glad everyone loved it!! 🙂
I noticed this is the same method as your egg nog recipe, which I make frequently, even in warm weather. Except for in the egg nog the whites are used as well. I’m wondering if whole eggs can be used in this recipe, or can only the yolks be used for it to turn out ok?
It’s delicious btw
For ice cream, leave the whites out 🙂
Can I switch almond milk with coconut milk?
Sure!!
Can Cashew milk be used in place of the almond milk? And I don’t have and Redmond Real salt yet, can I use sea salt? Thank you so much for sharing your amazing recipes with us!
Yes, both substitutions will work just fine 🙂
How can I turn this into chocolate ice cream?
Are you opposed to chocolate strawberry? The strawberries are needed for this recipe 🙂
I think this is a vanilla bean ice cream (Easy Sugar Free Ice Cream recipe). What I’m looking for is a recipe for chocolate ice cream that includes some of the egg yolks I have. So I found this recipe and thought I could change the vanilla bean flavor to a chocolate flavor. But, I’m not that creative to take the risk. If need a suggestion of whether to add cocoa or chocolate protein powder, and how much of it. Do you have a suggestion?