Vanilla Ice Cream with a Chocolate Truffle Core
Sugar-Free Vanilla Ice Cream with a Chocolate Truffle Core is my throwback to the pints of Ben & Jerry’s I ate as a teenager. It is smooth, creamy, and has a generous amount of fudge right down the center. This easy sugar-free ice cream recipe is low carb, keto, gluten-free, grain-free, and Trim Healthy Mama friendly.
Ya know those crazy delicious Ben & Jerry’s ice creams with the filling center? I became determined to make one a few days ago. My first attempt of a creamy vanilla ice cream with a hot fudge core was a success. The core hardened in the freezer until it was the consistency of a chocolate truffle.
Unfortunately, my Keto Peanut Butter Ice Cream with a peanutty salted caramel core didn’t turn out quite so well. The ice cream was amazing but the core got too hard in the freezer but was excellent warm and drizzled on top.
My history with Ben & Jerry’s goes way back. When we were about 13 & 14 my best friend Meg and I used to walk the mile from her house to the convenience store with pockets full of dollar bills and change. We would normally pick up a pint of Ben & Jerry’s, a bagel or cheese sandwich (we became vegetarians together), a pickle, SunChips, and on special occasions we’d also visit the bakery across the street for a cannoli.
Then we’d walk back past her house and keep walking until we reached the Barnegat Bay. We would sit on the shoreline, eat our junk food, and talk for hours. Those were some of my happiest memories of being a teenager.
Expert Tip:
If you don’t really care about having a perfect core center you can just spoon in the hot fudge as you fill the pints with the ice cream. Or swirl it. Up to you. I think the core center is pretty neat and worth the use of a piping bag. This makes 2.5 – 3 pints of ice cream.
Ingredients for Sugar-Free Vanilla Ice Cream
- 1 1/2 cups heavy cream
- 1 1/2 cups almond milk
- 1/3 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
- 2 tsp vanilla
- 2 tsp glycerin
- 3 egg yolks***
- 1 cup sugar free chocolate chips, optional
- 1 batch of my Hot Fudge, at room temperature
I was out of chocolate chips or I would’ve added some to the vanilla ice cream so I added in that option to this recipe. Or kick it up and add some raw cookie dough!
*** If you are concerned about using raw egg yolks you can purchase pasteurized eggs or you can temper the ice cream base.
See that fudge peeking out of the Sugar-Free Vanilla Ice Cream? So good!
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Vanilla Ice Cream with a Chocolate Truffle Core
Equipment
Ingredients
- 1 1/2 cups heavy cream
- 1 1/2 cups almond milk
- 1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 tsp vanilla
- 2 tsp glycerin
- 3 egg yolks***
- 1 cup sugar free chocolate chips optional
- 1 batch of my Hot Fudge at room temperature (www.joyfilledeats.com/hot-fudge)
Instructions
- Combine all the ingredients except the hot fudge in a blender and blend until smooth. Churn in an ice cream maker according to your manufacturer's instructions. When the ice cream is ready stir in the chocolate chips (if using) and divide between 3 pint containers. Using a piping bag pipe the hot fudge into the centers of each. I just shoved the bag down to the bottom and squeezed as I pulled it back up. Freeze the pints of ice cream until firm. At least 4-6 hours.
Can you sub vegetable oil for glycerin?
No, they aren’t very similar. Vodka can work as a sub.