Sugar-Free Vanilla Ice Cream
Yields: ~1 quart
Prep Time: 15 mins
Churn Time: ~25 mins
Freeze Time: 2–4 hours
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Ingredients
2 cups heavy whipping cream
1 cup unsweetened almond milk (or any low-carb milk)
¾ cup erythritol or monk fruit sweetener (adjust to taste)
1 tbsp vanilla extract
Pinch of salt
Optional: 2 egg yolks (for a richer texture)
Optional mix-ins: chopped walnuts or sugar-free chocolate chips
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Instructions
1. Whisk Base
In a medium bowl, combine cream, almond milk, sweetener, vanilla, and salt.
(If using egg yolks, heat the mixture over low heat with yolks, stirring constantly until thickened, then chill completely.)
2. Chill
Let the mixture chill in the fridge for at least 1 hour (or overnight for best flavor).
3. Churn
Pour into your ice cream maker and churn according to manufacturer’s instructions (usually 20–25 minutes).
4. Freeze
Transfer to a freezer-safe container, add mix-ins (if using), and freeze for 2–4 hours to firm up.
5. Serve
Scoop and serve topped with toasted walnuts or a drizzle of sugar-free syrup.
