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Vanilla Bean Ice Cream

By July 15, 2014May 26th, 2022Desserts, Uncategorized, Vegetarian, Weight Loss

Best Facebook Post of the Day!

“Dairy Queen I’ve missed you for the last 5 months;( . But when this arrived today , I said whoo hoo! Bring on the healthified chocolate/almond butter sugar free ice cream treats for the summer! No more missing the frozen tasty treats that I love so much!

Thanks Maria for letting us know the ice cream maker was on sale! I would spend more on blizzards and larger pants this summer then what this little beauty cost me! 50% off this awesome little kitchen toy! Happy DANCE!” -Lori

Click HERE to get the ice cream maker on sale. When mine broke (because of over-use) they sent me a NEW one for FREE! Love Cuisinart! 

Vanilla Bean Ice Cream


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.

Vanilla Bean Ice Cream

Want to make your kids smile at lunch? Pack them vanilla bean “healthified” ice cream. By the time lunch comes, the ice cream is nice and soft. Click HERE to find the thermos I use. 

Vanilla Bean Ice Cream

5 egg yolks
1/2 cup Allulose (keeps ice cream soft)
1 cup heavy whipping cream
1 cup unsweetened vanilla almond milk

1 vanilla bean, scraped clean (or 1 teaspoon vanilla extract)
1/4 tsp Redmond Real salt

Vanilla Bean Ice Cream

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 ( see photo). Stir until thickened into a custard. Remove from heat and stir in the almond milk, vanilla bean seeds and salt. Let cool completely.

Place 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. Makes 5 servings.

NUTRITIONAL COMPARISON (per 1/2 cup serving)
Ben & Jerry’s Vanilla Ice Cream = 230 calories, 23 carbs, 0 fiber, 4 g protein
“Healthified” Vanilla Ice Cream = 226 calories, 23g fat, 4g protein, 4g carbs, 0g fiber

I couldn’t help myself!!! When I was little, my dad would take me to Tasty Treat and we would get butterscotch malts! I topped my keto vanilla bean ice cream with my zero-carb butterscotch fat bomb and it gave it the most delicious crunchy texture! MY FAVORITE keto treat yet!!!

Click HERE to find my Butterscotch Crispy Fat Bomb.


My heaviest weight was 456lbs. I needed a total lifestyle change. My heart was enlarging, I couldn’t walk very far, hard to breathe, asthma, acid reflux.. The only thing I had on my side was my age. I was only in my early 20s. I had even dropped out of high school because of my weight.

After moving to a new town I focused on myself. I adopted the low carb way of eating and shed so much weight so fast. About 2 years ago I hit a plateau that lasted almost a year. No matter what I changed it wasn’t coming off.

I found Maria Emmerich and learned so much about my body and the way it works. With the help of Maria’s knowledge and recipes I broke through my plateau and have shed another 70lbs bringing my total loss to 254lbs to date and still losing.

My asthma is gone, my heart is ok now, I can walk with no issues, I actually run 80 minutes a few times a week. I feel amazing!!

This is the best lifestyle for me. I will continue to follow for the foreseeable future.

Thank you Maria for sharing your knowledge and amazing recipes with us..” Ashley


Most people I consult are doing keto totally wrong. Get fast results with the my Mind-blowing Keto School!

Click HERE to check out my supplement plans!

Vanilla Bean Ice Cream

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.".


  • Christina says:

    So, do you only use the almond milk if you are doing the cooking method? Can I use 2 cups HWC instead of the HWC/almond milk combo?

  • Kim says:

    If you use the Chicory Root sugar (Just Like Sugar) do you still only use 1 cup? I noted on the amazon reviews when clicking your link that someone said they needed to use 1.75 cup for 1 cup sugar.

  • Wendy says:

    Maria, I love that you don’t heat the ice cream base. I would like to make this into Strawberry ice cream using frozen strawberries. How many strawberries should I use and how would you recommend I convert this to Strawberry Ice Cream?

  • Shannon says:

    When I do this, the Swerve does not seem to dissolve-the ice cream is almost sandy. And it has an odd cooling sensation. I assume all these are due to the erithrytol-any advice? Would cooking help?

    • Maria Emmerich says:

      No. Cooking won’t help. Erythritol doesn’t melt. You could use add stevia glycerite to your desired sweetness. Organic cream tastes so darn good and sweet without anything!

  • Pamela Rose says:

    Thanks for passing on the deal Maria–been 6 months without ice cream–can’t wait

  • Amy says:

    Any reason you use just yolks instead of whole eggs?

  • Lynda says:

    Tried making this and it would not freeze. I have the same ice cream maker as you do?? I stopped it after an hour, put the batch in the fridge, refroze the container and tried it 24 hours later. Still no ice cream. Any thoughts??

    • Maria Emmerich says:

      I make this weekly and it freezes great. I keep my containers in the freezer at all times unless it’s churning.

  • Robin Gatter says:

    Can you do it with just Almond Milk? I’m a chef and have a client that won’t do dairy. She gave me a recipe to use with coconut milk, avocado, mint and she wanted me to use Lakanto sweetener. It was awful, icy and hard as a rock, so I’m looking for a good non dairy recipe. She will eat eggs, so I can use the yolks.


  • Diane says:

    Could you please put this in a printed version?

  • Ron says:

    I use this as a base ALL the time! I use 2c whipping cream, 1c milk, 2/3c truvia, 1tbsp vanilla, 1 egg, mix all together and throw in the ice cream maker (some cheap model with the freezer bowl) BUT, it works and we make ice cream all the time! My 5yo grandson just loves it!
    So far we made, vanilla, chocolate, strawberry, peach, blueberry pie, and chocolate chip cookie dough! Great to eat ice cream again! Had been 11 months and all the subs, Halo, goatsmilk, etc just did not taste right to me! Besides, there was no plain vanilla! How can you have an A&W Root Beer Ten float with NO vanilla!

  • Anna says:

    What if you dont have an ice cream maker? Is there an alternative method without having to buy another appliance?

    • Maria Emmerich says:

      You could make popsicles!

    • Wenchypoo says:

      Got a food processor? Pour the mixture into ice cube trays, then freeze overnight. The next day, break the ice cubes into the food processor bowl (fitted with the “S” blade) and run until the mixture is soft and smooth again. Scoop back into ice cube trays and re-freeze. When frozen, repeat the food processor treatment. The more you repeat. the thicker it becomes, and no, this isn’t a quick process–allow plenty of freezing time. My latest batch took 2 days, but I saved the expense of a machine I would rarely use. Obviously, the key here is to PLAN AHEAD.

      • Wenchypoo says:

        I’m allergic to dairy, and have to use coconut milk/coconut cream–this may be why the freezing takes so long.

  • Maria Emmerich says:

    Thanks! Try to get coconut oil at room temp and then combine well so it doesn’t separate.

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