Creamy vanilla custard churned into a smooth and refreshing ice cream, studded with sugar-free chocolate chips!
This ice cream is about as close as you can get to the real deal. It's got a punch of vanilla flavor with a light sprinkling of dark chocolate chips. Creamy, dreamy and very satisfying! If you've never made homemade ice cream before, you don't know what you are missing!!
For the best outcome, using an ice cream maker is really needed, but you can also make it without one. Just add the mixture to a cold glass dish and place in the freezer, then mix every 30 minutes or so.
The vanilla bean paste is pretty essential, it's packs a ton of vanilla flavor and of course, those gorgeous little flecks of vanilla beans. You can use vanilla extract, but do try to get the bean paste, it makes a huge difference, trust me on this!
What's in Keto Vanilla Ice Cream
- Heavy cream
- Egg yolks
- Swerve granular
- Vanilla bean paste
- Sugar Free Chocolate Chips
- Salt
*Exact measurements are listed in the recipe card below.
How to Make Keto Vanilla Ice Cream
Add the bowl and paddle of your ice cream maker to the freezer and allow to freeze over night.
Beat the egg yolks and swerve together, then set aside.
Add the heavy cream to a saucepan over medium heat and heat to a gentle simmer. Temper the eggs with the cream- add a ladle full of the cream to the egg mixture, whisking the whole time.
Add another ladle full of cream, then add the mixture into the saucepan with the cream and cook on medium-low for about 8-10 minutes (stirring constantly), or until the custard thickens and coats the back of a spoon and stays separated.
Remove from the heat and pour through a fine mesh sieve.
Whisk in the salt and vanilla bean paste (or extract) and allow to cool for a few minutes.
Cover with plastic wrap, making sure the plastic is touching the top of the custard (to prevent a skin from forming).
Chill in the fridge for at least 1 hour or over night. It’s important to make sure the custard is very cold before adding to the ice cream maker, so the longer it chills, the better.
Remove the chilled custard from the fridge and pour into your ice cream maker. Churn for 25-30 minutes, according to the instructions on your ice cream maker (mine took 30 minutes).
Add in the chocolate chips during the last 5 minutes of churning. Once it’s the consistency of soft-serve, it's ready! Store in the freezer.
The ice cream will harden as it sits in the freezer. So when you are ready to serve it, allow it to sit out on the counter for a few minutes, before serving.
More Keto Frozen Treats
- Strawberry Ice Cream
- Coconut Ice Cream
- Neapolitan Popsicles
- Cookie Dough Ice Cream
- Strawberry Cheesecake Popsicles
FREE 20 EASY KETO RECIPES EBOOK
Vanilla Chocolate Chip Ice Cream - Keto and Low Carb
Recipe Video
INGREDIENTS
- 2 cups heavy cream
- 5 egg yolks ½ cup swerve granular, or erythritol
- 2 teaspoons vanilla bean paste, or 1 tablespoon vanilla extract
- ½ cup Lily’s dark chocolate chips, or other stevia-sweetened/sugar free chocolate chips
- Pinch of salt
INSTRUCTIONS
- Add the bowl and paddle of your ice cream maker to the freezer and allow to freeze over night. Beat the egg yolks and swerve together, then set aside.
- Add the heavy cream to a saucepan over medium heat and heat to a gentle simmer. Temper the eggs with the cream- add a ladle full of the cream to the egg mixture, whisking the whole time. Add another ladle full of cream, then add the mixture into the saucepan with the cream and cook on medium-low for about 8-10 minutes (stirring constantly), or until the custard thickens and coats the back of a spoon and stays separated.
- Remove from the heat and pour through a fine mesh sieve. Whisk in the salt and vanilla bean paste (or extract) and allow to cool for a few minutes. Cover with plastic wrap, making sure the plastic is touching the top of the custard (to prevent a skin from forming).
- Chill in the fridge for at least 1 hour or over night. It’s important to make sure the custard is very cold before adding to the ice cream maker, so the longer it chills, the better.
- Remove the chilled custard from the fridge and pour into your ice cream maker. Churn for 25-30 minutes, according to the instructions on your ice cream maker (mine took 30 minutes). Add in the chocolate chips during the last 5 minutes of churning. Once it’s the consistency of soft-serve, it's ready! Store in the freezer.
RECIPE NOTES
© Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol- Swerve, Erythritol, Allulose, or Monk Fruit.
Jane
I just made this recipe. Well, sort of. The moment the ice cream maker started going, the batter instantly froze up and the machine could no longer run. It just started wobbling on my counter! I think there must be an error in the recipe. I am looking at many other recipes and it looks like 3 - to 4 cups of dairy is more typical. 2 cups is perhaps not enough? I also use a Cuisineart like you do, and followed all instructions for the machine. My husband ended up adding 2.5 more cups of cream and scraped and scraped and scraped to get the rock-hard ice cream loose from the sides of the frozen bowl. Any way, the machine is up and running now, smoothly. Fingers crossed. I am curious about the measurements listed.
Keto Cooking Christian
I am not sure why your ice cream maker froze up. I've never had that problem with this recipe doing that and I have made it a dozen times. The measurements listed are exactly how I make it every time. I hope the modifications worked out for you.
Marie Josee
Hi, I really loved the taste of this ice cream. However, I ended up with tiny lumps. I followed all instructions. Did I overcook the custard? I’d love to make it again but I am wondering what I can improve. Thanks! mJ
Keto Cooking Christian
Yes, it sounds like you did. When you make any custard, you don't want the heat to be too high or it will cook the custard too quickly. Not tempering the eggs gradually enough will produce lumps as well, which are basically scrambled eggs.
Anonymous
Wow. Nice recipes. I really like your dishes with the sayings 👍
Anonymous
Wow. Nice recipes. I really like your dishes with the sayings ?
Keto Cooking Christian
Thanks so much!