Sugar-Free Classic Vanilla Ice Cream

Ingredients

2 cups heavy cream

1 cup unsweetened almond milk (or coconut milk)

½ cup powdered erythritol (or monk fruit sweetener)

2 tsp pure vanilla extract

4 large egg yolks

A pinch of salt

Instructions

1. Heat the base

In a saucepan over medium heat, warm the heavy cream and almond milk.

Stir in the sweetener and salt, mixing until dissolved.

2. Temper the eggs

In a separate bowl, whisk the egg yolks.

Slowly pour a small amount of the warm cream mixture into the yolks while whisking continuously (to prevent scrambling).

Gradually add the yolk mixture back into the saucepan, stirring constantly.

3. Thicken the mixture

Cook on low heat, stirring until the mixture thickens slightly (coats the back of a spoon).

Remove from heat and stir in the vanilla extract.

4. Chill and churn

Let the mixture cool to room temperature, then refrigerate for at least 2 hours (or overnight).

Pour into an ice cream maker and churn according to the manufacturer’s instructions.

5. Freeze and serve

Transfer to a container and freeze for 2–4 hours until firm.

Scoop and enjoy!

Want to add mix-ins like sugar-free chocolate chips or nuts? Let me know!