Go Back
+ servings
Keto Vanilla Bean Ice Cream
Print Pin
2.25 from 4 votes

Keto Vanilla Bean Ice Cream (NO CHURN)

Here is a delicious keto friendly dessert, easy to make and low in carbs.  This recipe has minimal ingredients by does require patience and doing things in a specific order and a specific way. This Keto Vanilla Bean Ice Cream will hit the spot, when you need something cool and refreshing, especially with the summer right around the corner.
Course keto desserts, low carb dessert
Cuisine American, keto dessert
Keyword keto ice cream, low carb ice cream, keto vanilla ice cream, low carb vanilla ice cream
Resting Time 1 day
Servings 8 People
Calories 175kcal
Author Cjsketokitchen.com

Ingredients

Instructions

  • 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!

Notes

TOTAL CARBS: 1 gram
Serving Size:  1 cup
All nutrition information is approximate. Please read and use your own labels for more precise information.

Nutrition

Serving: 1cup | Calories: 175kcal | Carbohydrates: 1g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 132mg | Sodium: 45mg | Potassium: 73mg | Vitamin A: 665IU | Vitamin C: 0.2mg | Calcium: 36mg | Iron: 0.4mg