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!
Soft Serve Vanilla Bean Ice Cream
Equipment
Ingredients
- 5 large egg yolks
- 1/2 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)
- 1/4 teaspoon Redmond Real salt
Instructions
- 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.
- 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.
- OR... I place all the ingredients in a blender and puree until smooth (I don't mind raw yolks).
- Place into your ice cream machine and allow to churn until done.
- Freeze until set.
Nutrition
OH! And don’t forget the caramel sauce!
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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!
the link to allulose isn’t working.
I fixed it above.
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?
You can skip it.
Does this work as well with Swerve? What is the benefit of Allulose rather than Swerve?
It will work fine but won’t stay soft in the freezer.
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!
If you want a creamier ice cream you can use all cream. It will just up the fat.
Nutritional info?
I added it above.
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?
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.
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?
It was probably too warm. Use less heat next time.
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.
You use both in the recipe.
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.
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?
The carbs don’t count like those in erythritol (and swerve) so I don’t include them. They aren’t digestible.
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
Can this ice cream be made another way if I don’t have an ice cream maker?
Here are some ways:
http://www.thekitchn.com/how-to-make-ice-cream-without-an-ice-cream-machine-171060
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
Just use the search at the top of this page:
http://mariamindbodyhealth.com/?s=pecan+pie
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!
I think it is 1-1 but not sure. 🙂
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.
Yes that will work. 🙂
Did you use the granular allulose or the powdered? Thanks. It looks delicious!
Use powdered allulose 🙂
Made this for the 1st time today, but it definitely won’t be the last time! I’d made the pumpkin ice cream months ago, but used the wrong sweetener and it got hard as a brick. I used allulose this time and wowza, WHAT a difference! Thank you for all you do! MAHALO!
You made my day!❤️
I made it again today, but I think I may have overdone it in the blender because although the taste is the same, the texture is more “buttery”, if that makes sense? (BTW, I don’t mind raw yolks either! 👍🏻)
Even after the churning was done in the ice cream maker, it was still a tad bit lumpy. Regardless, we’re gonna finish it because it tastes SO GOOD! Thanks again! 🤗
Morning. My question is how do I turn this specific recipe, which to me is the best, into a peach ice cream? I see many recipes online but miss the mark. Since this is my fav IC recipe I would like to use it with perfect peaches. Suggestions? Thanks
I do not use peaches because of their high fructose content. But you could use peach extract 🙂