Sugar Free Vanilla Ice Cream
An easy and egg free recipe to make Sugar Free Vanilla Ice Cream. There are three methods for making this ice cream as well .
If you are not using an ice cream maker, place your ice cream freezer storage container in the freezer at least an hour to get it cold. If you are using an ice cream maker then you can skip this and use a bowl that has not been placed into the freezer.
For both methods, in a large mixing bowl use a whisk attachment to mix together all of the ingredients on low. Mix this for a few minutes to make sure that all of the ingredients are well blended together. Using a blender will also work for this step.
If you are not using an ice cream maker you can transfer the mixture to the frozen bowl and freeze. Every 30 minutes for the next 2 -2 1/2 hours take the mixture out of the freezer and beat for a couple of minutes. Then return the ice cream to the freezer. Continue this process until your ice cream has that desired consistency
If you are using an ice cream maker follow the instructions provided with your ice cream maker. You can freeze this ice cream for up to eight hours (covered) before transferring it to the ice cream maker as well.
Another way to make this is to fill a gallon sized zip top bag half way with ice and sprinkle the ice with a bit of Kosher salt. Take a smaller zip top bag and fill it with your ice cream directly from the mixing bowl from the second step above. Seal both bags and shake for about 10 minutes or until it appears to be ice cream. This method was a favorite of my kids when they were little and looking for a fun thing to do.
I mentioned that filling your ice cream freezer storage container halfway and using an extra one if needed can help make softer ice cream. Also, using half and half rather than heavy whipping cream, aka heavy cream, can help keep the fat content down but, can also make this consistency less like ice cream.
I also mentioned that this ice cream is made with heavy cream or heavy whipping cream.
Heavy cream is high in fat yet, lower in carbohydrates making it great for using in ice cream as it is what gives ice cream that thick and rich texture. You could however substitute in half and half for part or all of the heavy cream taking into consideration that this may affect the consistency of your ice cream.
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
- see post for alternatives
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Calories: 306kcal | Carbohydrates: 6g | Protein: 4g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 110mg | Sodium: 65mg | Potassium: 187mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1333IU | Vitamin C: 1mg | Calcium: 151mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!