Two white ceramic dessert bowl with homemade low carb vanilla ice cream, decorated with a chocolate drizzle and chopped nuts

Sugar Free Vanilla Ice Cream

This sugar free vanilla ice cream is decadently creamy! Learn how to make restaurant quality Italian gelato at home - it's really simple. You'd never guess this recipe is Keto and low carb!
Course Dessert
Cuisine British
Prep Time 0 minutes
Cook Time 20 minutes
chilling time 4 hours
Total Time 4 hours 20 minutes
Servings 8
Calories 330kcal
Author Katrin Nürnberger


  • 2 vanilla bean pods or 1 tsp vanilla powder / 2 tsp vanilla extract*
  • 2 cups / 500 ml double / heavy cream
  • 1 cup / 250 ml almond milk unsweetened
  • 6 egg yolks large, room temperature
  • 3/4 cup / 90 g powdered erythritol or low carb sweetener of choice
  • tiny pinch of salt


  • Pre-freeze the canister of your ice cream maker for at least 2 hours or overnight.
  • Split the vanilla pods lengthways with a sharp knife. Scrape out the seeds.
  • Pour the cream and almond milk into a saucepan. Add the vanilla seeds and the scraped pods and bring to a low boil. When you see the edges start to bubble remove from the heat and allow to cool for about 30 minutes. Stir regularly so it doesn’t form a skin. Remove the vanilla pods.
  • Meanwhile, put the egg yolks in a mixing bowl. Add the erythritol and a tiny pinch of salt. Using an electric whisk, beat until pale in colour (about 2 minutes).
  • Slowly whisk into the cooled cream mix into the beaten eggs using a hand balloon whisk. Then pour back into your pan. Heat on low and stir regularly for about 8 -10 minutes until it thickens. Do not boil. At the first sign of bubbles, remove from the heat. Pour into a bowl, cover with cling film and allow to cool for about an hour at room temperature.
  • Transfer to the fridge and chill for at least 2 hours (or overnight). Churn as per the manufacturer’s instructions on your ice cream maker. Mine took about 20 minutes. For a soft serve you can enjoy straight away.
  • For a scoop-able ice cream, pour into a loaf pan, cover with cling film and freeze for 1- 2 hours, or until fully set.



You can store the ice cream in the freezer for about 1 month. Allow to stand at room temperature for about an hour before scooping or carefully microwave at 10 second intervals until it reaches your desired consistency.
The recipe makes eight 1/2 cup servings. 
*If you are using vanilla extract you do not have to heat the cream. Simply skip this step and just combine the cream, almond milk and vanilla extract.


Calories: 330kcal | Carbohydrates: 2.4g | Protein: 3.1g | Fat: 34g | Saturated Fat: 20.1g | Fiber: 0.1g | Sugar: 1.9g