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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

If you haven’t noticed, I do not allow advertising on my site.

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.

Instead, I have created a shopping list where you can find all the healthy ingredients that are difficult to find in the grocery store (and if you do find them, they are often very expensive).

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.

I rarely waste time in the grocery store because I find everything online for a way better price!

All you have to do is click on the words in my recipes and it will take you right to the correct item. If you add them to your cart I get a tiny commission that helps me afford to keep practicing recipes (Recipe experimenting can costing me a fortune, but I love helping!).

I also have GREAT GIFT IDEAS on the list!

You can get my full shipping list HERE.

Happy Shopping and THANK YOU for all your support!!!

Easy Sugar Free Ice Cream
 
Prep time
Cook time
Total time
 
Author:
Serves: 5
Ingredients
Instructions
  1. Place the yolks and sweetener into a blender (click HERE to find my favorite blender).
  2. Place the heavy cream into a saucepot and heat over medium high heat until simmering.
  3. 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.
  4. Add the chilled almond milk, vanilla and salt.
  5. Place in the fridge to chill for 2 hours or overnight.
  6. Pour the mixture into your ice cream machine (click HERE to find the one I love AND it is ½ off the original price!!!)and watch the magic happen within 45 or according to your ice cream maker's directions.
  7. Freeze until set for vanilla ice cream or stir in your favorite swirl flavor to mix it up.
Notes
Nutritional Information:
221 calories, 23g fat, 4g protein, 2g carbs
P:E Ratio 0.2

TESTIMONY OF THE DAY

“I have to give a shout out Maria Emmerich.

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).

 I have also lost over 85 pounds and too many inches to count since October. 

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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Maria Emmerich

About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".

22 Comments

  • c says:

    Do you have a replacement for egg yolks? Can you use all almond milk (instead of cream or coconut milk)?
    Thanks!

    • Maria Emmerich says:

      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.

  • Lauren Ruch says:

    I make this recipe all the time using the custard version. The new blender version is genius! Thank you, Maria!

  • Brooke says:

    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?

    • Maria Emmerich says:

      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) 🙂

  • gjeanieg says:

    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!

    • Joy says:

      Hey same I can’t print any of her recipes either. Hence I have 47 tabs open 😃

    • Lisa A says:

      I’ve had the same issues trying to print from my phone for a very long time. Hopefully they can figure out the issue.

    • Paige Kittles says:

      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!

    • gjeanieg says:

      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!

  • gjeanieg says:

    And thank you, also, for not having ads on your blog! So refreshing to not have to fight through all that garbage!

  • Gail Sims says:

    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.

  • THERESA STUDEBAKER says:

    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!!

  • Victoria Simpson says:

    I made this recipe and my husband loved it (so did I)! 😉Thank you for an easy healthy version.

  • Linda Farina says:

    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.

  • Dmarie says:

    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

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