Sometimes you need a perfect, simple Vanilla Ice Cream. It goes well in sundaes, with pie, on top of a warm brownie, and right from the container with a spoon.
I have several recipes that use either sweet cream or vanilla ice cream but I haven’t gotten around to sharing my ice cream recipe on its own yet. If you are too adventurous for plain ole vanilla make sure to check out my Sweet Cream Coffee Caramel Ice Cream, Vanilla Ice Cream with a Chocolate Truffle Core, Pecan Praline Ice Cream, and Peanut Butter Ice Cream with Peanutty Caramel. And the other ten or so ice cream recipes on my blog. Can you tell I like ice cream?
The best thing about homemade ice cream is you can control the ingredients. This doesn’t have any weird add-ins you can’t pronounce. I do add a little vegetable glycerin to my ice creams so they stay soft and scoopable in the freezer. That is always optional. If you are patient enough to let your ice cream temper for thirty minutes you can omit it. Patience has never been my strongest virtue.
These leftover pint containers are perfect for storing homemade ice cream. My husband went on a gelato kick a few years back and brought home half a dozen pints at once when these were on sale. And that is why I normally do the grocery shopping.
Perfect Vanilla Ice Cream – Low Carb, Sugar Free, THM S, only 6 Ingredients
1 1/2 cups heavy cream
1 1/2 cups reduced carb milk or unsweetened almond milk (I prefer the reduced carb milk in this recipe)
3 egg yolks ***
1/2 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
2 tsp vanilla
2 tsp glycerin
Put all the ingredients in a blender. Blend until smooth. Pour into an ice cream machine and freeze according to the manufacturer’s instructions.
5 minPrep Time
5 minTotal Time
Yields 3 pints, 12 servings
- 1 1/2 cups heavy cream
- 1 1/2 cups reduced carb milk or unsweetened almond milk (I prefer the reduced carb milk in this recipe)
- 3 egg yolks ***
- 1/2 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
- 2 tsp vanilla
- 2 tsp glycerin
- Put all the ingredients in a blender. Blend until smooth. Pour into an ice cream machine and freeze according to the manufacturer’s instructions.
** If you are concerned about using raw egg yolks you can purchase pasteurized eggs or you can temper the ice cream base.
The glycerin helps the ice cream to stay scoopable in the freezer. If you don’t mind letting the ice cream sit out at room temperature for about half an hour before scooping you can omit the glycerin.
|Amount Per Serving, 12 servings per recipe|
% Daily Value
Total Fat 13g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fiber 0g
Vitamin A 11%
Vitamin C 0%