Elevate your dessert game with this luscious, dairy-free, zero-carb vanilla ice cream that feels indulgent yet fits perfectly into a keto lifestyle. This four-ingredient masterpiece only requires fresh eggs, a keto-friendly sweetener like allulose, gelatin for creaminess, and a splash of vanilla extract. It’s incredibly smooth and velvety, with none of the heavy dairy, plant milk, or churning required.
Simply whip the egg yolks with sweetener, gelatin, and extract until pale and fluffy, fold in vanilla, then gently incorporate into whipped egg whites. Freeze the mixture in a container – no ice cream maker needed – and scoop straight from the freezer once set. The result is a rich, soft-serve style ice cream that’s delightfully creamy and melt-in-your-mouth smooth. Want to mix it up? Swap in your favorite extract, such as almond, mint, or even coconut, for endless flavor variations that suit your craving and creativity. Serve it as-is or dress it up with keto-friendly toppings for an extra-special treat whenever the mood strikes.
Yields 1 serving of Easy Dairy-Free Vanilla Ice Cream
The Preparation
- 2 large eggs
- 1 1/2 tablespoon allulose
- 2 teaspoon vanilla extract
- 1/2 teaspoon unflavored gelatin
The Execution
1. Gather and prep all of your ingredients.
2. Separate the egg yolks from the egg whites, placing into bowls large enough to use a mixer in.
3. Add the allulose, vanilla, and gelatin to the egg yolks and whisk together using a hand-held mixer until pale and fluffy. Optionally, you can add a quarter pod of vanilla bean for an even deeper vanilla flavor.
4. Whisk the egg whites until medium peaks form. Pour in the egg yolks and fold to incorporate.
5. Pour into a freezer-safe container and freeze for 4-6 hours until the consistency you desire is reached. Alternatively, you can use an ice cream machine.
6. Once ready to eat, scoop and serve. It should be ready to go out of the freezer as it melts relatively quickly. Enjoy!
This makes a total of 1 serving of Easy Dairy-Free Vanilla Ice Cream. The serving comes out to be 195 calories, 10.5g fats, 1.9g net carbs, and 14.8g protein.
| NUTIRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2 large egg | 157 | 10.46 | 0.79 | 0 | 0.79 | 13.82 |
| 1.5 tablespoon allulose | 9 | 0 | 0 | 0 | 0 | 0 |
| 2 teaspoon vanilla extract | 25 | 0.01 | 1.1 | 0 | 1.1 | 0.01 |
| 0.5 teaspoon unflavored gelatin | 4 | 0 | 0 | 0 | 0 | 1 |
| Totals | 195 | 10.5 | 1.9 | 0 | 1.9 | 14.8 |
Easy Dairy-Free Vanilla Ice Cream
This makes a total of 1 serving of Easy Dairy-Free Vanilla Ice Cream. The serving comes out to be 195 calories, 10.5g fats, 1.9g net carbs, and 14.8g protein.
Ingredients
- 2 large eggs
- 1 ½ tablespoon allulose
- 2 teaspoon vanilla extract
- ½ teaspoon unflavored gelatin
Instructions
Gather and prep all of your ingredients.
Separate the egg yolks from the egg whites, placing into bowls large enough to use a mixer in.
Add the allulose, vanilla, and gelatin to the egg yolks and whisk together using a hand-held mixer until pale and fluffy.
Whisk the egg whites until medium peaks form. Pour in the egg yolks and fold to incorporate.
Pour into a freezer-safe container and freeze for 4-6 hours until the consistency you desire is reached. Alternatively, you can use an ice cream machine.
Once ready to eat, scoop and serve. It should be ready to go out of the freezer as it melts relatively quickly. Enjoy!
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