Vanilla Ice Cream Low Carb & Dairy-Free | Ice Cream Maker

Guilt-Free Vanilla Ice Cream | Low Carb, Dairy-Free

Let’s make a Guilt-Free Homemade Vanilla Ice Cream that’s Dairy-Free & Low Carb!

Today I’m making a dairy-free vanilla ice cream recipe that’s low carb and low in sugar and I’m going to add a little sugar-free topping of milk chocolate chips that is absolutely delicious.

Low Carb Vanilla Ice Cream | Equipment

I’ll be using my trusty KitchenAid Stand Mixer and the KitchenAid Ice Cream Maker Attachment. If you want to know more about this product, I recently made a review video of it that you click on here:

KitchenAid Ice Cream Maker Attachment Review

Low Carb Vanilla Ice Cream | The Recipe

Now, for the recipe, we’re going to start with a large saucepan on the stove with the heat off. And then we’ll add two cans of unsweetened coconut cream or full fat coconut milk.

I do not recommend going with low-fat when it comes to ice cream. It’s probably not going to turn out well. You just want to go for the full fat when it comes to this.

Just so you know, two cans is usually just a little bit more than three cups.

Then you’re going to add granulated zero sugar Lakanto. Lakanto comes in a few different varieties.

There’s a zero sugar Powdered Sugar Lakanto. There’s a zero sugar Brown Sugar Lakanto. And then there’s a zero sugar Granulated Sugar Lakanto, which is what we’re going to be using today.

So 2/3 of a cup of granulated zero sugar Lakanto, 2 tsp of vanilla extract, 1/8 of a teaspoon of sea salt, and as an optional addition, you can add 1/4 teaspoon of xanthan gum, which is considered a natural stabilizer, and it helps prevent ice crystals from forming on your ice cream, which is kind of great and it’s often used in organic food products. We’re going to add it into ours.

Then we’ll turn the heat on to medium low and we’re going to stir it pretty much the whole time for 5 minutes until the sugar dissolves and the mixture is warmed through. You just want to make sure there’s no clumps.

I’m actually using a whisk, which I think helps break up the clumps a little bit easier to just whisk it through. This is a really cool whisk though. It’s silicone whisk. Depends what kind of pan you have. If you have stainless steel pans, using a regular whisk is absolutely way to go. But if you have a non-stick coating or anything that doesn’t really handle metal well, these are fantastic. They’re awesome. They do the job without damaging the pans.

It’s perfectly normal for it to bubble and froth a little bit. We’re basically a human frother right now with the whisk, but we would prefer it not to boil over. So, just keep the heat on medium low and just keep it at only about 5 minutes.

We have warmed it through and we have incorporated the ingredients beautifully. So, now we’re going to let it cool for a few minutes and pour it into a covered, heat proof, airtight container. Then we’re going to put it in the refrigerator to chill for at least 2 hours because it has to be fully chilled before the ice cream can be made.

Once chilled, you’ll want to decant your ice cream batter into something that has a pore spout as it will be much easier and less messy when pouring into the ice cream maker attachment. We’ve already done that, so now let’s start.

Please refer to the video below for full instructions on how to use the KitchenAid Ice Cream Maker attachment with the Stand Mixer. If you already know the basics, let’s set the stand mixer to stir and then pour in the ice cream batter.

For this recipe, we are going to add a topping only after we fully make the ice cream. So, we will let it churn for closer to 18 to 20 minutes total.

The ice cream is creeping up on the sides. A tiny ring is forming around the top edge and it appears to have the consistency of frozen yogurt or soft serve. So, we know this batch is done churning. We’re at about 20 minutes of churning on stir. Let’s turn it off.

If you eat it right now, it’s more the consistency of a soft serve or a frozen yogurt, but it is absolutely delicious. And if that’s the way you like to eat it, now is the time to eat it.

If you want it to be more of a traditional ice cream, we will use a rubber spatula to transfer the ice cream into a dessert dish, or airtight freezer container for storage.

I love these little ice cream containers that I just got. They even come with cute little labels that you can hand write your ice cream flavors onto. Just so adorable.

Once transferred, we’re ready to pop this container into the freezer for a couple of hours and then we’ll be enjoying it.

After 2 hours, the ice cream is ready. I’m going to dish some out and add my topping of choice. I’m adding Lily’s milk chocolate chips that has zero sugar and is really delicious. This brand is also great for no sugar baking.

They have a few different flavors available, including semi sweet chocolate chips and peanut butter chips.

Low Carb Vanilla Ice Cream | How Does It Taste?

So, how does the homemade dairy-free low carb vanilla ice cream taste?

It is so wonderful! The chocolate chips are really a lovely addition, too. But honestly, vanilla by itself is really fabulous and absolutely delicious.

And you can’t get this at the grocery store, so it’s a pretty fantastic thing. 

I hope you enjoy this recipe as much as I do!