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Low Carb Vanilla Ice Cream

So, my hubby has been asking me to make a batch of sugar free vanilla ice cream. I grew up with my parents or grand parents making homemade ice cream every summer. We would often have it on July 4th. It was so good and I have fond memories attached to that ice cream. Since we live in Texas, we love us some Blue Bell. Their homemade vanilla is delicious and so is pretty much every flavor they make. I finally took the time to come up with a recipe. It is hubby approved too!!

I also made a sugar free caramel sauce to go on top. Both of these recipes fall into the s category on the trim healthy mama eating plan. They are heavy s recipes. I chose to eat a small bowl but my hubby enjoyed a much bigger bowl than I did. I used this ice cream maker to make it.

As you can see by the picture below, it filled it to the top when it was ready to eat.

This is a no cook recipe that so easy to make. I don’t know why I kept dragging my feet to make this homemade ice cream. A few notes, if you don’t have a vanilla bean, just double the vanilla. If you have vanilla powder, that would work great. If you are nervous about using raw egg yolks, use pasteurized liquid eggs instead. The xanthan gum is optional if you don’t have any.

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Low Carb Vanilla Ice Cream


  • Ice Cream Maker


  • 1 Vanilla bean pod
  • 2 t Pure Vanilla
  • 2 C Almond Milk
  • 2 C Heavy Cream
  • 4 Egg Yolks
  • 3 Pinches Salt
  • 3/4 C Powdered Swerve or equivalent
  • 1/2 t Xanthan Gum


  • If you have an ice cream maker like mine, make sure the bowl is frozen.
  • Beat the egg yolks in a small bowl.
  • Cut your vanilla bean in half lengthwise and scrape the inside out into the bowl with the egg yolks.
  • Add your vanilla, sweetener, salt, xanthan gum into the bowl.
  • Beat together.
  • Add the heavy cream and almond milk. Carefully whisk together.
  • Pour into your ice cream bowl and start the machine.
  • Allow your machine to do it's thing. When frozen, either eat right away or store in the freezer.

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