Sugar-Free Vanilla Ice Cream
One of my original and most popular recipes, this sugar-free ice cream is a frequent fixture in our house in the summer, and you simply cannot tell it is free of sugar. It's delicious, creamy and very "ice-cream-y"! Delicious on its own, or served with a little melted 85%+ dark chocolate and coconut oil and/or topped with chopped nuts or seeds, and fresh fruit.Use this recipe to make delicious mini magnum ice creams here!
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Makes: 2 Liters
Prep: 10 minutes
Freeze: 2 + hours
3 medium eggs, separated
280 mls pot double (heavy) cream (1 cup)
3 tablespoon Natvia
3 tablespoon sugar-free vanilla extract
1 teaspoon vanilla bean, seeds scraped out, optional
- Whisk egg yolks in a bowl until frothy (about 3-5 mins). Whisk egg whites to stiff peaks in a sepa-rate bowl, add half the Natvia then whisk again until stiff.
- Whip cream in a third bowl to soft peaks, and fold in the other ingredients (including leftover Natvia and seeds from the vanilla pod if you are using them).
- Pour into an old empty ice cream tub or similar size tupperware and freeze for at least 2 hours before serving. Ours usually ends up soft scoop, but if yours is not, try leaving the container out of the freezer for 15 mins before serving.
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