Low carb vanilla ice cream is one of those healthy desserts with a name that just doesn’t do it justice.
This cool, creamy dish is a sweet concoction of vanilla loveliness with a consistency that surpasses other low carb recipes for ice cream.
Many healthy recipes for ice cream can be hard and gritty, but not this one. It has a smooth velvety texture and a dreamy flavor that makes you forget it’s healthy. Low carb vanilla ice cream is one of my all-time favorite low carb snacks!
Let me show you why!
It’s ice cream – that’s what I love! When I went low carb there was a big hole in my heart where those candied sugary concoctions used to be – and ice cream was at the top of the list.
Luckily this thick dreamy low carb vanilla ice cream fills that hole and I absolutely love it!! Here’s why.
- Smooth velvety texture
- Creamy vanilla flavor
- 1 carb per serving
- Only 4 ingredients
- No ice cream maker needed
- Completely adaptable recipe
Making low carb ice cream requires a little finesse and some time but it’s ridiculously addicting and totally worth it! Preparing it doesn’t take too long (thank goodness) but it’s important to let your ice cream set up in the freezer before diving in.
It can be very tempting to eat it immediately, but it must have adequate time to freeze so the consistency is right, and it scoops like ice cream.
Choosing your sweetener for this recipe is important. I mean, it’s ice cream for goodness sake!
I use erythritol to sweeten this low carb vanilla ice cream because it has so many great characteristics. It’s a zero-calorie sweetener that doesn’t spike blood sugar. Plus, it has a nice cooling quality that really enhances the ice cream.
The thing is that erythritol is a sugar alcohol which has a tendency to re-crystalize over time, often giving dishes a gritty texture. The best way to combat this is to use confectioner’s erythritol.
If you can’t find confectioner’s erythritol in the supermarket, you can put erythritol crystals in the food processor and make your own. Easy peesy!
Chilling the cream for this low carb vanilla ice cream is essential. When you fold it into your egg whites, it should be cold for best results.
Tools To Make
Okay, here’s the important part. You want to ensure that your egg whites are beaten to stiff peaks for best results. Don’t let that intimidate you! There are some tricks that can make it a simple process.
First, you’ll want to use a stainless steel or copper bowl without a lip to beat your egg whites. (It sounds funny but there is science behind it.) Try to avoid plastic, glass and aluminum because they prevent those little pockets of air from forming. (In other words, the exact opposite bowl I’m using above — took me a while to get this recipe down!)
You’ll also want to ensure your bowl is super clean before you begin. Even if it hasn’t been used, wash it out and dry it before adding your egg whites. A large whisk or hand mixer works best but a stand mixer will work, too.
Don’t forget that you’ll need a second bowl for the other ingredients.
Folding in the chilled cream requires a soft spatula or spoon and you’ll also need a dish that can go into the freezer. I find that a small casserole dish works perfectly!
Pro Tip: Put your casserole dish in the freezer to chill while you’re making your low carb vanilla ice cream.
Storing this low carb vanilla ice cream is simple! Just store it as you would any other ice cream in the freezer. Of course, you should keep it covered and protected from air to prevent access ice.
This low carb vanilla ice cream does have a tendency to ‘freeze hard’ once it’s been in the freezer for a while so it helps to take it out of the freezer for a few minutes and give it just a little time to soften before scooping.
Adding flavors and textures to this delicious low carb vanilla ice cream is so simple and once you try it – it’s almost a given! Substituting cocoa for vanilla extract will give you low carb chocolate ice cream or make a batch of my sugar free chocolate syrup!
Drizzling it over your ice cream will give you a low carb ice cream sundae but you can also swirl it into the mix once its been in the freezer for an hour or so. (Hhmm! Are you drooling yet?)
Tossing a handful of low carb nuts is another tasty option. The possibilities are totally endless, so I could go on and on!
What Kind Of Milk Can I Use?
The beauty of this low carb vanilla ice cream recipe is that it doesn’t require any milk – and it’s beyond delicious!
It’s important to note that this low carb vanilla ice cream calls for raw egg whites. While the combination of egg whites beaten to sweet stiff peaks and silky cream makes the most incredible velvety ice cream, you may want to opt for another one of my low carb ice cream recipes if salmonella is a concern in your area.
Making coconut milk ice cream is a delicious low carb option that gives you a smooth creamy dessert you’ll have trouble resisting. This recipe is so good even kids love it!
You can also make almond milk ice cream if you prefer. Low carb almond milk ice cream is a sweet creamy frozen concoction that can fill that gaping hole where those sugary treats used to be.
What Other Flavors Of Ice Cream Can I Try?
Oooh! – Just about any flavor that your little heart desires! Low carb chocolate ice cream is a popular favorite and it’s sooo easy to make.
Instead of tossing in your favorite low carb nuts, try mixing in your favorite nut butter for a beautifully satisfying treat.
You can also make some of your favorite holiday flavors by adding extracts and spices!
Can I Add Fruit In This Ice Cream?
Of course, you can! Low carb avocado ice cream is a fantastic option that’s so smooth and creamy it’ll make you forget about Ben and Jerrys! Plus, it doesn’t taste like you think it would. It’s absolutely out of this world!
You can also toss in any of your favorite low carb fruits for a scrumptious flavor variation you know you’re going to love.
What Are Some Tasty Low Carb Desserts Toppings?
As far as I’m concerned just about anything is better with ice cream! It’s one of the best low carb desserts of all time. I mean, once I perfected this low carb vanilla ice cream recipe, I felt like I had been given the keys to the low carb dessert city that had once been off limits.
Topping your low carb vanilla ice cream is so much fun! Sprinkle some crumbled low carb chocolate chip cookies or even low carb brownies over the top of your ice cream for a decadent treat you’ll never forget.
You can even put a scoop of low carb vanilla ice cream over the top of one of your brownies for an a-la-mode dessert that’ll make the sun shine a little brighter!
Easy Low Carb Desserts Mix-ins:
Mixing in your favorite low carb treats is an awesome way to change up the flavor of your dreamy low carb vanilla ice cream. Grab that low carb fudge you made a couple of days ago and go to town!
Low Carb Vanilla Ice Cream
- 1/2 Cup Erythritol
- 6 Large Egg Whites
- 2 Cups Heavy Cream chilled
- 1/4 Teaspoon Vanilla Extract
- Using an electric mixer, beat egg whites in a medium bowl until they’ve reached soft peaks. Gradually add in half the erythritol, 1 tablespoon at a time. Continue beating mixture until the egg whites hold stiff peaks.
- In a second medium bowl beat the heavy cream, vanilla extract and remaining sugar on high speed until this combo holds stiff peaks.
- Gently fold the egg whites into the cream.
- Spoon the mixture into a bread pan and cover with seran wrap.
- Plan in the freezer, allowing it to firm up until you can scoop it — this took me about 4 hours.
- Soften slightly before scooping and enjoy!
Beyond delicious doesn’t even begin to describe this low carb vanilla ice cream! It opens the door to the sweetest dreamiest dessert you’ve ever had the pleasure of tasting.
Living low carb doesn’t have to mean you have to go without ice cream. Oh, how drab and boring the world would be without this blissful cold creamy dessert!
Next time you’ve got a craving for that rich delectable frozen dessert, make some low carb vanilla ice cream and enjoy yourself to the fullest!