Sugar-Free Vanilla Bean Ice Cream {Low Carb, Low Cal & Egg Free}
Vanilla Bean Ice Cream that’s sugar free, low carb, egg free and low calorie too? Who could say no to that?!!
Soft serve and creamy is what this ice cream is all about! Little specks of delicious vanilla bean and you’ve got a great easy single serving dessert any time you want! Of course you could share and each of you only get a half cup, but why when this is low carb, so low in calories you can eat the whole cup yourself!
Only 120 calories!!!
I finally bought a real whole vanilla bean for the first time over our vacation away in NH. I found 3 pods for only $6.50!!! That was a steal and I knew exactly what I wanted to do, make some real vanilla bean ice cream! It’s my fav. I know some of you or the majority of you are chocolate ice cream lovers but I promise I will adapt this recipe for you, but first you must give vanilla a try!
If you need a chocolate fix just add some homemade sugar free magic shell on top!
Like I said this is a single serving or for 2 for a reason. I can’t have too much of it in my house so a small portion is better so no left overs are lurking in my freezer if you know what I mean. It’s low carb and low cal but I certainly can’t show my kids it’s ok to eat ice cream every night even when it is healthy right?
Sugar Free Vanilla Bean Ice Cream- Low Carb & Egg Free
Ingredients
- 1/2 cup heavy cream
- 1/2 cup unsweetened vanilla almond milk
- 1/2 tsp vanilla extract or vanilla bean pod
- 4 droppers full vanilla liquid stevia
- pinch salt
Instructions
- Pour cream and almond milk into a blender.
- Slice the vanilla bean down the middle with a paring knife.
- Using the side of the knife scrape the inside of the vanilla bean pod and add that and rest of ingredients to blender.
- Once blended add mixture to an ice cream machine and follow manufacturers instructions.
- Mine was ready in 15 minutes. Enjoy immediately. Serves 1.
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
How much Vanilla Extract??
Thanks for catching that! 1/2 teaspoon.
You show the serving size is 1 g. ?????. Most ice cream service dog ze us 1/4 cup. I’m not sure how to determine how many calories I will be eating for 1 cup. Please advise.
Hi Carrie, Sadly I had a glitch with my recipe plug in and it converted all my recipes over 700 to 1 gram for servings! I’m manually having to fix them and hadn’t gotten to this one. The serving is 1 cup.
What can we used if we don’t have vanilla bean.
vanilla extract
Hi.
I’d really love to try this, but have two questions…
– can I use coconut milk instead of half and half?
– is it possible to make this without an ice-cream maker? if yes, how?
I wondered the same thing. Could I use Coconut milk instead of Almond milk? It looks amazing!
Hi, I don’t have an ice cream maker. Would partially freezing and re-whipping do the trick? Here in Australia we cannot buy 1/2 and 1/2 maybe one day we will catch up with the rest of the world. You have so much more in the U.S.
You could probably just use all heavy cream and that would give you a nice creamy texture without using an ice cream maker.
This sounds delicious! I’m always looking for ways to cut fat down in recipes I try, too. Do you think this would work with fat free half and half or 2% milk? Thoughts?
I can’t say that fat free would taste creamy but maybe using 2% would be ok.
Great! I’ll try it. thanks!
I tried this twice with two different freezers. Both times I ended up with an icy mass on the walls of the ice cream freezer, and slushy stuff in the middle. Any ideas what went wrong?
Maybe doubling the recipe to provide more substance for the ice cream maker to churn? Mine went a good amount of time about 15-20 minutes. I have an ice cream attachment for my kitchenAid.
Texture was amazing!! But way too much stevia — next time I’ll do less than half. We ended up feeding this to the dog!
Can I ask which brand of stevia you have? I am seeing a difference with amount of sweetness from one brand to the next.
I used Sweetleaf Sweet Drops – vanilla cream flavor. It didn’t work out well!
Can I share the link to this recipe on my blog?!
This looks scrumptious! Can’t wait to try it! Thank you:)
If I wanted to sub out the half and half for something lactose free, do you have any suggestions? I have been searching for an “ice cream” recipe, but haven’t found one we like. I can do peach sorbet, but on the search for something similar to vanilla ice cream. Any help would be greatly appreciated.