Best Keto Vanilla Bean Ice Cream Recipe using an ice cream machine! This recipe does require you to have an ice cream machine. It’s totally worth the investment too! There’s nothing quite like homemade ice cream.
Here’s a tip for you. Make sure you put the bucket of you ice cream maker in the freezer the night before you plan to make this recipe. You don’t want your recipe to fail just because the bucket wasn’t completely frozen.
We use a vanilla powder in this recipe. It’s absolutely amazing! A little bit goes a long way. It’s not required but if you want the real taste of vanilla bean ice cream, this is the ingredient that makes all the difference, You can use a real vanilla bean too if you prefer. I keep a jar of the powder on hand because it’s easy to use and ready when I need it.
Feel free to add fresh fruit such as low sugar berries to this recipe too! You make a Keto Ice Cream Sundae by adding nuts or sugar free caramel or even Keto Magic Shell Topping to the top of it!
Best Keto Vanilla Bean Ice Cream Recipe ingredients
- 4 egg yolks
- 2 cups half and half cream
- 1/2 cup Allulose sweetener
- 1 tsp vanilla extract
- 1/4 tsp vanilla extract powder
- 1/4 tsp salt
- 1 tsp vegetable glycerin
Place a towel over the top of the ice cream maker to help it stay nice and cold. This tip works like a charm and your ice cream will be done sooner.
We store the ice cream in these types of containers! We love them! Airtight and it stays fresh for up to 4 months! Not that it ever lasts that long in the freezer with my kids.
Best Keto Vanilla Bean Ice Cream Recipe instructions
- Make sure your ice cream machine bucket insert has been in the freezer ready to go for a minimum of 24 hours before you plan to make this ice cream recipe. Very important! The ice cream will not thicken if the insert is not fully cooled.
- Add 2 cups of half and half cream in a medium sauce pan and heat it over medium heat for about 3 to 4 minutes until it’s warmed completely. No need to stir it. You don’t want this to boil or simmer you just need it to be hot.
- In a separate medium size bowl, add the yolks, liquid vanilla, vanilla powder, and Allulose sweetener. Mix these ingredients until they fully combine together and set aside.
- Once the cream is hot you can turn off the temperature and remove it from the heat. Ladle out a small amount of the hot cream and slowly pour it into the egg yolk mixture while stirring it as you pour. You want to do this slow enough so it doesn’t cook the egg but tempers it. Tempering eggs is the gradual process of diluting the egg proteins and heating them to prevent them from curdling.
- Keep adding the hot cream mixture to the egg yolk mixture until all the ingredients are fully combined.
- Place this ice cream custard into a shallow dish and cover it with plastic wrap. Make sure the plastic wrap touches the cream mixture and seals it fully without any air in between the custard and the plastic wrap. This will prevent it from forming a film on the top of your ice cream custard.
- All this to completely cool in the refrigerator for about 2 hours.
- Remove the custard from the refrigerator after it has completely cooled.
- Pour the mixture into a blender and add the salt and the vegetable glycerin. Blend it on high for about 30 seconds. Just enough to combine those last ingredients.
- Remove the ice cream machine bucket insert from the freezer and insert it into your ice cream machine.
- Pour the vanilla bean ice cream mixture into the insert and turn on the machine so it starts to turn. I place a small towel over the top opening of the machine (as seen in the photos) to keep the ice cream as cold as possible so it thickens as quickly as it can.
- After about 15 to 20 minutes you will see the ice cream has thickened! You will also start to hear the ice cream machine motor start to slow a bit as the ice cream gets thicker and thicker. When it reaches the consistency you like, you can serve it immediately or pour it into a freezer friendly air tight container for later.
It’s important to note that glycerin and allulose sweetener in this recipe really help to make this vanilla bean ice cream super creamy and scoop-able.
Use the egg whites reserved from this recipe for breakfast the next morning! You don’t want the egg whites to go to waste.
The vanilla powder in this recipe is absolutely delicious! It gives those little brown specks of vanilla sweetness in every bite! You will love it!
Ingredients
- 4 egg yolks
- 2 cups half and half cream
- 1/2 cup Allulose sweetener
- 1 tsp vanilla extract
- 1/4 tsp vanilla powder
- 1/4 tsp salt
- 1 tsp vegetable glycerin
Instructions
- Make sure your ice cream machine bucket insert has been in the freezer ready to go for a minimum of 24 hours before you plan to make this ice cream recipe. Very important! The ice cream will not thicken if the insert is not fully cooled.
- Add 2 cups of half and half cream in a medium sauce pan and heat it over medium heat for about 3 to 4 minutes until it's warmed completely. No need to stir it. You don't want this to boil or simmer you just need it to be hot.
- In a separate medium size bowl, add the yolks, liquid vanilla, vanilla powder, and Allulose sweetener. Mix these ingredients until they fully combine together and set aside.
- Once the cream is hot you can turn off the temperature and remove it from the heat. Ladle out a small amount of the hot cream and slowly pour it into the egg yolk mixture while stirring it as you pour. You want to do this slow enough so it doesn't cook the egg but tempers it. Tempering eggs is the gradual process of diluting the egg proteins and heating them to prevent them from curdling.
- Keep adding the hot cream mixture to the egg yolk mixture until all the ingredients are fully combined.
- Place this ice cream custard into a shallow dish and cover it with plastic wrap. Make sure the plastic wrap touches the cream mixture and seals it fully without any air in between the custard and the plastic wrap. This will prevent it from forming a film on the top of your ice cream custard.
- All this to completely cool in the refrigerator for about 2 hours.
- Remove the custard from the refrigerator after it has completely cooled.
- Pour the mixture into a blender and add the salt and the vegetable glycerin. Blend it on high for about 30 seconds. Just enough to combine those last ingredients.
- Remove the ice cream machine bucket insert from the freezer and insert it into your ice cream machine.
- Pour the vanilla bean ice cream mixture into the insert and turn on the machine so it starts to turn. I place a small towel over the top opening of the machine (as seen in the photos) to keep the ice cream as cold as possible so it thickens as quickly as it can.
- After about 15 to 20 minutes you will see the ice cream has thickened! You will also start to hear the ice cream machine motor start to slow a bit as the ice cream gets thicker and thicker. When it reaches the consistency you like, you can serve it immediately or pour it into a freezer friendly air tight container for later.
Notes
Nutrition
Is it best to use liquid or granulated allulose?
I used the granulated allulose.