Zero-Carb Vanilla Ice Cream

Zero-Carb Vanilla Ice Cream Homemade, Sugar-Free

 Ingredients

• 2 cups heavy cream (very cold)
• 1 cup unsweetened almond milk (or other low-carb milk)
• 4 large egg yolks, room temp
• 1/2 cup allulose (or monk fruit sweetener)
• 2 tsp vanilla extract
• Pinch of salt
• Optional: 1–2 tbsp vodka or glycerin (helps keep it scoopable)

 Instructions

1. Prep the custard base:
   In a bowl, whisk together the egg yolks and sweetener until pale and thick.
2. Heat the dairy:
   In a saucepan over medium heat, warm the heavy cream and almond milk until steaming (don’t let it boil).
3. Temper the eggs:
   Slowly pour about 1/4 of the hot cream mixture into the egg yolks while whisking constantly (this avoids scrambling). Once mixed, pour it all back into the saucepan.
4. Cook the custard:
   Stir constantly with a wooden spoon until the mixture thickens slightly and coats the back of a spoon (about 170 °F / 77 °C). Remove from heat.
5. Flavor and chill:
   Stir in vanilla and optional vodka/glycerin, then cool to room temperature. Refrigerate at least 4 hours (overnight is best).
6. Freeze:
   Pour chilled mixture into an ice cream maker and churn according to machine instructions (usually ~20–25 mins). For firmer ice cream, transfer to a freezer container and freeze an extra 2–4 hours.
7. Serve:
   Scoop and enjoy straight from the freezer.

 Tips for Success

• Truly zero carb ice cream is tricky because dairy and natural ingredients carry tiny amounts of carbs — but this recipe will come very close or hit zero on many nutrition labels.
• If you don’t have an ice cream maker, you can freeze the mix in a shallow container and stir every 30 minutes until set — this mimics churning.
• Vodka or glycerin lowers freezing point so the ice cream stays scoopable without becoming an icy block.