Craving a creamy, decadent dessert without the sugar overload? Get ready to revolutionize your dessert game with this mind-blowing sugar-free vanilla bean ice cream that's so delicious, you won't believe it's low-carb, low-calorie, and completely egg-free! Whether you're following a keto diet, watching your sugar intake, or just looking for a healthier treat, this recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups coconut milk
- 1/2 cup erythritol
- 1 vanilla bean, split and scraped
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- In a medium saucepan, combine coconut milk, erythritol, scraped vanilla bean seeds, and the empty vanilla bean pod.
- Heat the mixture over medium heat, whisking constantly to ensure the erythritol completely dissolves. Do not allow the mixture to boil; keep it at a gentle simmer.
- Remove the pan from heat and let the mixture cool to room temperature, allowing the vanilla bean to infuse its flavor fully.
- Remove the vanilla bean pod from the mixture and discard.
- Stir in the vanilla extract and salt, mixing thoroughly to ensure even distribution of flavors.
- Transfer the mixture to a shallow, freezer-safe container.
- Place the container in the freezer and allow the mixture to freeze for 2-3 hours, stirring and scraping the sides every 30 minutes to prevent ice crystals from forming.
- For a creamier texture, use an ice cream maker according to the manufacturer's instructions, churning the mixture until it reaches a soft-serve consistency.
- If not using an ice cream maker, continue stirring the mixture every 30 minutes until it reaches the desired consistency.
- Once frozen, let the ice cream sit at room temperature for 5-10 minutes before serving to soften slightly.
Tips
- Use fresh, high-quality vanilla beans for the most intense flavor. The scraping technique releases maximum vanilla essence.
- Invest in an ice cream maker if possible - it creates a smoother, more professional texture. If not, don't worry! The manual freezing method works great too.
- For extra creaminess, make sure to stir the mixture frequently during freezing to prevent large ice crystals from forming.
- Choose a high-fat coconut milk for a richer, more luxurious texture. Full-fat versions work best for a creamy consistency.
- Let the mixture cool completely before freezing to help develop deeper flavors and ensure proper texture.
- Store in an airtight container and consume within 5-7 days for the best taste and texture.
Nutrition Facts
Calories: 144kcal
Carbohydrates: 4g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
