Sugar-Free Homemade Vanilla Ice Cream
Hands On Time: 15 minutes
Total Time: 30 minutes plus chilling time
Calories – 203 kcal
Net Carbs – 2.7g
Protein – 3.4g
Fat – 19.9g
I love ice cream and the search for a perfect sugar-free ice cream has been difficult.
So many sweeteners give an icy result or a texture that is just not right.
Sukrin Bake’s allulose, however, is the perfect sweetener to use in your ice cream base. It results in a smooth and creamy ice cream without icy crystals.
This perfect vanilla ice cream is made using the traditional custard base for that rich, creamy vanilla taste that takes you straight back to those hot summer days of your childhood.
It can be used as the base for any number of flavors: add cocoa, berries, Sukrin Caramel Syrup…the possibilities are endless.
1 cup of almond milk (or milk of choice)
12 ounces of heavy cream
6 egg yolks
1/3 cup of Sukrin Bake
2 teaspoons of vanilla extract
Dash of salt
Place the almond milk in a small saucepan and heat to just under a boil.
Place the egg yolks, salt and Sukrin Bake in the bowl of your mixer and beat until thick and pale.
Very slowly drizzle the hot milk into the egg yolk mixture until it is all combined.
Pour the mixture into your saucepan and stir over medium heat until mixture thickens slightly.
Refrigerate until cold.
Whip the cream and the vanilla together until soft peaks form and then fold the cold custard base through.
Pour the mixture into your ice cream churner and process as per directions before scooping into a container to finish freezing.
Store in a covered container in the freezer for up to one month.
This recipe was created by the talented Naomi Sherman, creator of naomishermanfoodcreative.com.
Click HERE for a PDF version of this recipe.