Go Back

Homemade Vanilla Ice Cream

This vanilla ice cream is made by blending cream, milk, sweetener, and vanilla, then freezing the mixture while periodically stirring to create a smooth, creamy texture. The final product has a velvety appearance with a soft, scoopable consistency and a rich vanilla aroma.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Chill Time: 2 hours
Total Time 2 hours 35 minutes
Servings: 4
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method

Ingredients
  

  • Heavy Cream 2 cups, chilled: Provides rich, creamy base and smooth texture
  • Unsweetened Almond Milk 1 cup: Improves scoopability while keeping the recipe low-carb and keto-friendly
  • Powdered erythritol or powdered monk fruit sweetener ¾ cup: Dissolves smoothly and creates a creamier texture without graininess
  • Vanilla Extract 1 tablespoon: Gives classic vanilla flavor and aroma

Equipment

  • Mixing Bowl: For combining ingredients
  • Whisk: Helps dissolve sweetener evenly
  • Freezer-Safe Container: For freezing and storage
  • Ice Cream Maker : Creates smooth, creamy texture by incorporating air and preventing ice crystals
  • Spatula: Helps transfer mixture

Method
 

  1. Prepare Ingredients: Ensure cream and milk are cold
  2. Mix Base: In a mixing bowl, combine heavy cream and milk
  3. Add Sweetener: Whisk in erythritol until fully dissolved
  4. Chill the Mixture: Cover and refrigerate for 1–2 hours before churning. This improves texture and helps the ice cream churn properly.
  5. Add Vanilla: Stir in vanilla extract evenly
  6. Churn Ice Cream: Pour mixture into ice cream churn and churn according to instructions
  7. Freeze to Set: Transfer to freezer-safe container
  8. Freeze Fully: Freeze for 3–6 hours until scoopable and fully set
  9. Serve: Scoop and enjoy