Do you want to eat delicious sugar-free vanilla ice cream because you worry about your blood sugar or your weight?
Then that will be very difficult.
Type 2 diabetes, low-carb eating, keto lifestyle and weight loss do not go hand in hand with the regular tubs from the supermarket.
Fortunately, we can help you with this problem!
You can find many sugar-free ice creams in supermarkets like Walmart (Cold Stone for example). And you can buy many many kinds online.
Not all are as healthy I'm afraid.
The best and healthiest way to make sure you're really eating something healthy is to make it yourself!
All you need is an ice machine and you are ready to go.
Do you have it at home? Then I advise you to make the recipe below because it is delicious. You will not be disappointed, trust me.
Photos and recipe of the sugar-free vanilla ice cream
Is the water already starting to run in your mouth? Then go all the way down for the complete recipe of this sugar-free ice cream.
Not only do we have a recipe for sugar-free vanilla ice cream, but we also have a recipe for low-carb muffins. These muffins are fluffier and creamier.
The muffins form a perfect combination with vanilla ice cream. This gives you a restaurant-worthy dessert that everyone will enjoy. For yourself of course ????
Both recipes are keto & diabetes friendly so you don't have to be worried about your weight, ketosis or blood sugar.
Do you find this recipe delicious? Click on one of the buttons to share it!
Sugar-Free Vanilla Ice Cream (Keto & Diabetic Friendly)
- 2 vanilla pods
- 500 ml whipping cream - at least 35% fat content
- 250 ml almond mil - unsweetened
- 6 large egg yolk - at room temperature
- 100 gram powdered erythritol
- Small dash salt
- Freeze the icemaker's container at least 2 hours or overnight.
- Cut the vanilla pods lengthwise with a sharp knife. Scrape out the seeds.
- Pour the cream and almond milk into a pan. Add the vanilla seeds and bring to a boil over low heat. When the edges start to bubble, remove the pan from the heat and let it cool for about 30 minutes. Stir regularly so you don't get a coagulated layer on top.
- Meanwhile, put the egg yolks in a mixing bowl. Add the erythritol and a small pinch of salt. Beat with an electric whisk until it turns light in color. This takes about 2 minutes.
- Slowly beat the cooled cream mixture with the beaten eggs with a whisk. Then pour it back into the pan. Heat over low heat and stir regularly for about 8 to 10 minutes until the mixture thickens. It should not boil.
- Pour the mixture into a bowl, cover with cling film and cool at room temperature for about an hour.
- Put in the fridge and let cool for at least 2 hours (or overnight). Make the ice according to your ice cream maker's instructions.
- Place the ice cream mixture in a baking tin and cover with cling film and freeze for 1 to 2 hours.