This delicious sugar-free vanilla ice cream tastes even better than any ice cream you can buy in the store! It only takes about 5 minutes to prep, then you just pour the mixture into the ice cream maker and let it do the rest of the work for you. To make this guilt-free ice cream even more heavenly, top it with some mixed berries or melted chocolate. In the photos, we used stevia-sweetened chocolate. This ice cream is also incredibly decadent in a stevia sweetened root beer float!
We ended up having to make this recipe about 10 times before we managed to get it photographed. Every time I made it, we got a little too involved in the tasting ritual and somehow managed to “taste” it all before we could photograph it. We did finally manage to get a photoshoot in without eating it–okay, we did eat it all afterwards. In our defense, this ice cream is soo creamy and delicious! If you’re been craving soft serve ice cream, this recipe will definitely satisfy those cravings.
If you’re feeling innovative, you can use this recipe as a blank canvas for all flavors of guilt-free ice cream. I’m sure we’ll soon be posting some exciting new ice cream recipes in the future…Let us know what ice cream flavors you make!
Enjoy! (Yes, you can have that extra spoonful!)
Sugar-Free Vanilla Ice Cream
- 16 oz organic whipping cream
- 1/2 cup granulated stevia/erythritol blend
- 2 teaspoons vanilla extract
- 1/2 cup milk of choice plus a separate 1/2 cup milk of choice
In a large bowl, beat the whipping cream with an electric mixer until stiff peaks form.
Add the sweetener and vanilla extract and beat until ingredients are throughly incorporated.
Next, gradually add the 1/2 cup of milk, beating until soft peaks return between each addition.
Pour the ice cream mixture into an ice cream maker.
Once the ice cream maker has begun to churn, slowly pour in the remaining 1/2 cup of milk.
When the ice cream has thickened and holds it shape, remove from ice cream maker and store in freezer.
When serving, allow 5-6 minutes for the ice cream to soften outside of the freezer.
While any milk can be used, whole dairy milk will produce the creamiest results. Dairy milk is higher in carbs, so if you still want it very creamy and lower-carb, you can substitute cream for the milk. Almond milk also works well, but isn't quite as creamy and takes longer to soften. Nutritional are calculated using unsweetened almond milk.
Serving size: 1/6th of recipe
Fat (g): 27
Carbs (g): 3
Fiber (g): 0
Protein (g): 0
Net carbs (g): 2