Keto Vanilla Bean Ice Cream
HELLO CJSKETOKITCHEN FAM! This week we bring you another delicious recipe. This weeks recipe is a Keto Vanilla Bean Ice Cream. Yes, you can make Keto Ice Cream and this is a No Churn recipe, so no special ice cream maker is needed.
This recipe is easy to make, but does take a bit of patience because of all the mixing. But the finished product is well worth the effort and wait. We actually made two batches of this; a practice version of this and one that we finally got on video. We actually had multiple issues with this recipe, so while the ingredient are minimal it does require some patience and doing things in a specific order and a specific way.
So why make ice cream, when you can go out and just buy some low carb stuff at the store. All of that is true, we use to be all on board the Halo Top wagon and then started looking at the macros, namely the sugar and decided that for us it wasn’t worth it. We’d also found other brands with better MACROS for example the Enlighten brand but it was expensive and carbs and sugar were also an issue. So the advantage of this recipe is that it is absolutely sugar free with minimal carbs. So Sarah got all fancy with this with the addition of the Vanilla Bean powder that we got from Amazon, that of course is optional but it does add a level of elegance and richness to your ice cream. You might have noticed that CjsKetokitchen may seem to be a bit “extra” at time, well that is just who we are as people. Sarah doesn’t dress up in “customs” (as some have called it) just for YouTube, that is how she is. So the addition of the vanilla bean powder is just how we roll at Cjsketokitchen. We want to give you options, delicious options for success on Keto. We try to create content that is a little bit different, and hope that we find the right audience that connects with us.
What About Using the Alcohol
The alcohol is used to ensure that your ice cream remains soft and scoop-able. Lot’s of recipes recommend using Vodka, it has 0 carbs for a 1 ounce. In our test batch we used 1/4 cup of vodka and the ice cream remained very smooth and easy to scoop. The use of the alcohol is optional but it does enhance the ice cream, without it your ice cream may turn out very hard. In our final batch for the video we switched to Bourbon, we also only used 2 tablespoons, again this added zero carbs. You cannot taste the alcohol in the ice cream at all. I (C.J.) don’t really drink much, and never really have. But I could not taste any alcohol when doing the taste test and in subsequent servings at our house. In the video Sarah mentions that vegetable glycerin could be used in place of the alcohol or it can be omitted completely.
LETS TALK ABOUT ALLULOSE
WHAT IS ALLULOSE?
Information from a blog post over on Primalnoms.com
Allulose is a natural sweetener derived from figs and dates.
It is natural because it is naturally found in fruits, unlike artificial sweeteners like sucralose which are produced from sucrose. Allulose almost has the same chemical structure as fructose.
Moreover, allulose is VERY low in carbs and VERY low in calories. Indeed, each gram of allulose provides only between 0.2 and 0.4 calories.
If this scientific phrasing doesn’t make sense to you, keep with us.
Traditional sugar, rather, provides 4 calories per gram! It’s up to 90% more caloric than allulose! (Now you know..)
Also, allulose is a natural sweetener that doesn’t raise blood sugar or insulin levels (which makes it perfect if you’re on a ketogenic diet or if you have diabetes).
In a 2018 study, the Department of Nutritional Sciences of the University of Toronto wanted to assess the effect of allulose and fructose on blood glucose regulation in type 2 diabetes.
Each one of the 24 participants with diabetes was randomly assigned allulose or fructose treatments at 0g, 5g and 10g.
Researchers found out that small doses of allulose « showed significant reductions in plasma glucose » in individuals with type 2 diabetes, compared to fructose.
It turns out that allulose notably reduced blood glucose by 8% at 10g, whereas there was no effect of fructose at any dose.
BENEFITS OF ALLULOSE
Unlike many other sweeteners alternatives, allulose does not cause intestinal gas nor stimulate bloating (your friends will thank you for this, I can guarantee you).
Moreover, allulose is also known to reduce inflammation and should promote fat-loss when used instead of table sugar.
Check out the remainder of the article on there blog, we referenced this information because of the cited medical studies.
We hope you enjoy this recipe, we sure have.
Don’t forget to subscribe to our blog, if you haven’t already. We plan on releasing keto recipes that will be exclusive for blog subscribers. Also feel free to share this recipe with family and friends!
For a detailed cooking demonstration check out the video over on YouTube, and if you like these types of recipes consider subscribing to our YouTube channel.
Here is a companion blog post to get the best results from our Keto Quick Start Guide
Keto Vanilla Bean Ice Cream (NO CHURN)
- Start by separating your egg whites from your yolks. Set each aside in separate bowls.
- In a mixer (or use a hand mixer) begin beating your egg whites, as you begin add your cream of tartar. And beat until egg whites are foamy and fluffy.
- After you have gotten your fluffy egg whites. You want to slowly add in your powdered Allulose or other natural sweetener (erythritol), add into your egg whites slowly and mix in you do not want your egg whites to deflat.
- Transfer egg whites to another bowl and set aside.
- Pour 1 1/4 cup of Heavy Cream into your mixing bowl and mix until fluffy, it will thicken like whipped cream, you want to have nice soft peaks. Set this aside.
- Take your 4 separated egg yolks and begin to lightly whisk them in your bowl, until nice and creamy.
Preparing Your Vanilla Bean Powder
- Add 1 teaspoon of vanilla bean powder into 1 tablespoon of vanilla extract. Let set 10 minutes in order to "Steep (release the vanilla bean flavor)" This will form a thick paste which you will add into your ice cream.
- Pour your vanilla bean paste into your whipped egg yolks and whisk in good by hand.
- Add 2 tablespoon of Bourbon or Vodka to your whipped yolks (Optional STEP) and whisk in well. Set this aside.
- Combine your egg whites into your whip cream and gently fold into together. Using the scoop and swirl method. Again slowly scoop and swirl in your egg whites and whipped cream.
- Add your egg yolks, and again gently scoop and swirl into your cream.
- Using a metal loaf pan. Pour your ice cream mixture into a plastic lined loaf pan, and smooth out your ice cream.
- Cover top with a layer of plastic and freeze at a minimum of 4 hours. However, overnight seems to be best.
- Remove from freezer, and enjoy!
All nutrition information is approximate. Please read and use your own labels for more precise information.
CJSKETOKITCHEN RECIPE SPOTLIGHT
This is a new section that hopefully we can begin doing every week. This will be a section where we highlight older recipes from YouTube and here on the blog. This weeks recipe is Keto Low Carb Chocolate Torte
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