This Keto No-Churn Vanilla Bean Ice Cream is smooth, creamy and delicious when you want a healthy treat without the guilt!
Readers have been raving about my Keto Mason Jar Chocolate ice cream recipe that tastes like a Wendy’s Frosty and how good it is so I wanted to make a new flavor but different. Instead of using a mason jar I wanted to try vanilla ice cream that requires no ice cream maker. Don’t get me wrong I love chocolate and sometimes even put keto friendly chocolate syrup on my keto vanilla ice cream but it is literally so good all by itself.
Since most ice creams are not keto and the ones that are cost so much, making your own at home is less expensive and tastier. Plus, you know what you are putting in it rather than hidden ingredients or sugars from the store. I plan on making more flavors so stay tuned and enjoy this one!
Ingredients
4 cups heavy whipping cream, divided
6 tablespoon butter, cubed
¾ cup granular sweetener (Swerve) OR 1 tsp liquid or powdered stevia
1 teaspoon vanilla extract
1 vanilla bean
How to Make Keto No-Churn Vanilla Bean Ice Cream
In a medium saucepan, add half of the heavy whipping cream (2 cups), sweetener, and butter. Simmer over medium heat, stirring until the butter has melted completely and the sweetener has dissolved.
Bring the mixture to a boil and lower heat to a simmer and cook for 30 minutes, stirring occasionally. Pour into a heat-proof container and cool to room temperature. Once cooled, add vanilla extract and vanilla beans from pod, then mix.
In a mixing bowl, add the remaining 2 cups of whipping cream, then whip until peaks form. Fold the vanilla mixture into the whipped cream.
Freeze for up to 4 hours then remove from freezer and allow to thaw for 15-30 minutes or until able to scoop.
Serve and enjoy!
Please note that this will be more of a mousse-like texture the longer it thaws.
Keto No-Churn Vanilla Bean Ice Cream
Ingredients
- 4 cups heavy whipping cream, divided
- 6 tablespoon butter, cubed
- ¾ cup granular sweetener (Swerve) OR 1 tsp liquid or powdered stevia
- 1 teaspoon vanilla extract
- 1 vanilla bean
Instructions
- In a medium saucepan, add half of the heavy whipping cream (2 cups), sweetener, and butter. Simmer over medium heat, stirring until the butter has melted completely and the sweetener has dissolved.
- Bring the mixture to a boil and lower heat to a simmer and cook for 30 minutes, stirring occasionally. Pour into a heat-proof container and cool to room temperature. Once cooled, add vanilla extract and vanilla beans from pod, then mix.
- In a mixing bowl, add the remaining 2 cups of whipping cream, then whip until peaks form. Fold the vanilla mixture into the whipped cream. Freeze for up to 4 hours then remove from freezer and allow to thaw for 15-30 minutes or until able to scoop.
- Serve and enjoy!
Notes
Please note that this will be more of a mousse-like texture the longer it thaws.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 644Total Fat: 69gSaturated Fat: 44gTrans Fat: 2gUnsaturated Fat: 20gCholesterol: 210mgSodium: 134mgCarbohydrates: 5gFiber: 0gSugar: 5gProtein: 5g
If you’re looking for more keto recipes, check out a variety of ones to try here!
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