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sugar free vanilla ice cream

Sugar-Free Ice Cream (Vanilla) - Creamy, Simple, and Satisfying

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Heavy cream (2 cups)
  • Whole milk (1 cup)
  • Allulose or erythritol (1/2 cup; see notes below)
  • Vanilla extract (2–3 teaspoons) or vanilla bean paste
  • Egg yolks (4), optional for a custard-style base
  • Xanthan gum (1/4 teaspoon) or unflavored gelatin (1 teaspoon bloomed), optional but helpful
  • Pinch of fine sea salt
  • Vodka or sugar-free vanilla liqueur (1 tablespoon), optional for softness

Method
 

  1. Choose your style: Decide between a custard base (richer, silkier) or a Philadelphia-style base (no eggs, lighter). If using eggs, you’ll cook a quick custard. If not, you’ll blend and chill.
  2. For custard-style: In a medium saucepan, whisk 1 cup cream, all the milk, sweetener, and salt. Warm over medium heat until steaming.
  3. Temper the yolks: In a bowl, whisk egg yolks. Slowly drizzle in 1/2 cup of the hot mixture while whisking, then pour back into the pot.
  4. Cook to thicken: Stir constantly over medium-low heat until the mixture lightly coats the back of a spoon, about 5–7 minutes. Do not boil. Remove from heat.
  5. Add stabilizer: Whisk in xanthan gum (sprinkle very lightly to avoid clumps) or stir in pre-bloomed gelatin until dissolved. This step helps keep the ice cream soft and smooth.
  6. Finish the base: Stir in remaining 1 cup cream, vanilla, and vodka if using. Taste and adjust sweetness—remember flavors dull slightly when frozen.
  7. Chill thoroughly: Strain the base into a clean bowl, cover, and refrigerate until very cold—at least 4 hours, ideally overnight. A cold base churns better and traps more air.
  8. For no-egg style: Whisk all ingredients (including stabilizer) in a blender until smooth. Chill as above.
  9. Churn: Pour the cold base into your ice cream maker and churn per manufacturer’s instructions, usually 20–25 minutes, until it looks like soft-serve.
  10. Freeze to set: Transfer to a shallow, airtight container. Press parchment on the surface to prevent ice crystals. Freeze 3–4 hours for scoopable firmness.
  11. No-machine method: Freeze the chilled base in a shallow pan. Stir vigorously every 30–45 minutes for 3–4 hours, breaking up ice crystals. A hand mixer helps. It won’t be as airy, but it’s still delicious.
  12. Serve: Let the container sit at room temperature for 5–10 minutes before scooping. Sprinkle a pinch of flaky salt on top for a flavor boost, if you like.