Low-sugarVegetarian Lite Ice Cream
Low-Carb Vanilla Ice Cream
A sugar-free vanilla ice cream sweetened with allulose. The sweetener matters: some low-carb sweeteners leave the texture gritty.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 240 ml | 1 cup | unsweetened vanilla almond milk | |
| 180 ml | ¾ cup | whipping cream | |
| 7.5 ml | 1½ tsp | vanilla extract | |
| 95 ml | 6⅓ tbsp | allulose | |
| ¼ tsp | ¼ tsp | guar gum | |
| ¼ tsp | ¼ tsp | xanthan gum |
allulose → Do not swap in erythritol; it tends to leave this recipe powdery
Ingredients
Method
- Blend the almond milk, cream and vanilla together.
- Mix the allulose and both gums together, then blend them into the liquid until evenly combined.
- Pour into the pint and freeze for at least 24 hours.
- Press: LITE ICE CREAM Spin on the lite ice cream setting.
- Press: RE-SPIN If it looks powdery, re-spin. Depending on your freezer, it may need several re-spins.
Nutrition per serving estimated
- Calories
- 165 kcal
- Fat
- 17 g
- of which saturates
- 10 g
- Carbohydrate
- 2.3 g
- of which sugars
- 2 g
- Fibre
- 0.1 g
- Protein
- 1.5 g
- Sodium
- 55 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
Ask AI about this recipe
Questions
Can I use erythritol instead of allulose?
The recipe author warns against it. Bases with a lot of cream and an erythritol sweetener tend to turn out gritty and powdery, and allulose gives a smoother result.