This keto vanilla ice cream uses allulose to stay creamy and scoopable straight from the freezer, avoiding the rock-hard texture of most low-carb versions.
Creamy, scoopable vanilla ice cream that stays soft even after freezing. Allulose is the secret to preventing that rock-hard keto ice cream texture.
Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 2/3 cup Allulose
- 4 large Egg yolks
- 2 tsp Vanilla extract
- 1/8 tsp Salt
Instructions
- Heat cream, almond milk, and allulose in saucepan until steaming (don't boil).
- Whisk egg yolks in bowl. Slowly pour 1/2 cup hot cream mixture into yolks, whisking constantly.
- Pour yolk mixture back into saucepan, whisking continuously.
- Cook over medium-low heat, stirring constantly, until mixture coats back of spoon (170°F).
- Remove from heat. Stir in vanilla and salt.
- Strain through fine mesh sieve into clean bowl.
- Cover and refrigerate at least 4 hours or overnight.
- Churn in ice cream maker according to manufacturer instructions.
- Transfer to freezer-safe container and freeze 2-4 hours until firm.
Tips
- Allulose is essential here—it prevents ice cream from freezing solid
- Chill custard base overnight for best texture
- Let sit 5 minutes at room temperature before scooping
