Keto Vanilla Bean Ice Cream Recipe

Craving a creamy, dreamy dessert without the carb overload? Look no further! This Keto Vanilla Bean Ice Cream recipe is your answer to guilt-free indulgence. It’s rich, flavorful, and surprisingly easy to make. Say goodbye to store-bought keto ice cream, often loaded with artificial sweeteners and questionable ingredients. This homemade version uses simple, natural ingredients for a truly satisfying treat.

Why Vanilla Bean?

Real vanilla bean makes all the difference! The tiny black specks not only look beautiful, but they also impart a complex, nuanced flavor that vanilla extract simply can’t replicate. The aroma alone is enough to transport you to dessert heaven. While a good quality vanilla extract can be used as a substitute if you are short on time, the vanilla bean elevates this keto ice cream to a whole new level.

Ingredients You’ll Need:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup erythritol (or your preferred keto-friendly sweetener)
• 1 vanilla bean, split and seeds scraped
• 4 large egg yolks
• Pinch of salt

Instructions:

1. In a saucepan, combine heavy cream, almond milk, erythritol, vanilla bean pod (after scraping the seeds), and salt. Heat over medium heat, stirring occasionally, until just simmering. Do not boil!
2. In a separate bowl, whisk egg yolks until light and frothy.
3. Temper the egg yolks by slowly drizzling about 1/2 cup of the warm cream mixture into the yolks, whisking constantly to prevent curdling.
4. Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture.
5. Cook over low heat, stirring constantly with a spatula, until the mixture thickens slightly and coats the back of the spatula (about 5-7 minutes). Do not boil!
6. Remove from heat and strain the mixture through a fine-mesh sieve into a bowl to remove any lumps and the vanilla bean pod.
7. Stir in the vanilla bean seeds.
8. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
9. Chill in the refrigerator for at least 4 hours, or preferably overnight.
10. Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions.
11. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours to harden further.

Tips and Tricks for the Perfect Keto Ice Cream:

• For a smoother texture, consider adding a tablespoon of vodka or other high-proof alcohol.
• Adjust the sweetness to your liking. Start with 1/2 cup of erythritol and add more if needed.
• Store in an airtight container to prevent freezer burn.

Enjoy your delicious, homemade Keto Vanilla Bean Ice Cream! This recipe is perfect for satisfying your sweet tooth while staying true to your keto lifestyle. Search terms: Keto Ice Cream, Vanilla Bean Ice Cream, Low Carb Ice Cream, Homemade Ice Cream, Keto Dessert.