Did you know that Vanilla is by far the best selling ice cream flavor?
According to a survey by the International Dairy Foods Association, America’s top five flavors are:
- Cookies N’ Cream
- Mint Chocolate Chip
- Chocolate Chip Cookie Dough
When I went on a quest for a fabulous and easy no-sugar vanilla ice cream, I found all sorts of weird recipes. Why do some recipe writers want to make things difficult?
Making ice cream is easy and if you have a great ice cream making machine, it is also fast. Because I don’t bother to temper (yes, I use RAW eggs and I’m still alive). It takes me less than 35 minutes, start to finish.
I eat raw eggs for breakfast almost daily and have never been sick. This processing decision is totally up to you … the “safer” route is to temper your ice cream base … here’s how to temper eggs.
When I am making ice cream for my own consumption, I do not bother tempering. When I am making ice cream for guests, including children, I take the extra time and temper.
Once my batch is ready, I let my ice cream sit in the freezer for about two hours … and then I can indulge IF you temper the ice cream mixture, it will take about 90 minutes longer.
My Favorite NO SUGAR Vanilla Ice Cream
Homemade No-Sugar Low-Carb Vanilla Ice Cream
- In a medium bowl, whisk egg yolks and sweetener together. Slowly add in the milk and keep on whisking. Make sure the sweetener blend is totally dissolved. Add rest of ingredients and keep whisking for another minute. NOTE: You can use a top loading blender.
- If you are using the vanilla beans, finely chop or whir in a spice mill for a few seconds. Add to the custard mix.
- Cover bowl and let the custard sit in your refrigerator at least 30 minutes or even overnight.
- Pour custard into your ice cream machine and process as instructed. My Ice Cream Machine normally takes 20 minutes to process to a semi-stiff ice cream.
- Scoop into a storage container and place in your freezer for two or more
hours OR if you simple can not wait, eat directly as “soft ice cream.”
- Enjoy! IF your ice cream gets really hard, let it sit out on your counter for 10 to 15 minutes before scooping.
I make Vanilla ice cream over 80% of the time. It is easy to add up to one cup:
- nuts (chopped almonds, walnuts, hazelnuts)
- dark chocolate (shaved or chopped)
- fruit chunks (chopped frozen strawberries, cherries, blueberries)
- coconut shreds (instead of using vanilla I add coconut flavoring)
Want MORE Ice cream?
I’ve actually never seen glycerine in a grocery store. I have seen it sold in drug stores, BUT you have to make sure it is a “vegetable” or “food grade” glycerine since some types should only be used on skin.
The quality of vanilla you use absolutely makes a difference especially since this is the ONLY flavor in your ice cream.
Here’s the brand I use for cooking AND for making my own Vanilla Extract.
Sugar Blend Recipe
In a real pinch I just use Xylitol. I always buzz it in a coffee grinder first to make a more easy to dissolve sugar powder. Be aware that pure Xylitol might affect your digestion … so don’t be feeding ice cream made with only Xylitol to guests or kids.
The reason for the “Sweetner Blend” is to combine different sugar substitutes in a way that tastes MOST like sugar and has the least impact on your body. The sweetener blend is great for Diabetics and will not affect blood sugar levels.
Here’s the recipe … and here’s a link to more information about sugar blends.
- Put the ingredients in a small bowl and stir 5 or 6 times. This is especially important if you are using the blend that includes STEVIA ... you want to distribute that one teaspoon throughout the other ingredients.
- Add the ingredients in a spice blender, coffee blender, Ninja or NutriBullet type blender.
Give it a buzz for about 30 seconds. You are looking for a fine sugar like consistency … not quite as fine as icing sugar.
- Store in a glass jar with an air tight lid.