Perfect Low Carb Sugar Free (Truvia) Vanilla Ice Cream

Perfect Low Carb Sugar Free (Truvia) Vanilla Ice Cream created by dr_kaley

I love ice cream, especially home made, and I wanted one i could still eat on low carb. So I made this one. I was afraid it wouldnt turn out but it was Perfect!!! So good. Its very sweet. I used 5 tblsp and thought it was soo good but if you dont like your ice cream real sweet then you may but down on the truvia just a tad.

Ready In:
5mins
Serves:
Yields:
Units:

ingredients

directions

  • Beat eggs with a mixer or by hand until frothy.
  • Add truvia a little at a time until mixture becomes thicker.
  • Add all remaining ingredients and mix well (not TOO much, the cream will start to form a frothy top layer).
  • Process per your ice cream makers instructions, as you would with any home made ice cream. Delish!
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RECIPE MADE WITH LOVE BY

@dr_kaley
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@dr_kaley
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"I love ice cream, especially home made, and I wanted one i could still eat on low carb. So I made this one. I was afraid it wouldnt turn out but it was Perfect!!! So good. Its very sweet. I used 5 tblsp and thought it was soo good but if you dont like your ice cream real sweet then you may but down on the truvia just a tad."

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  1. Mary D.
    Has anyone tried adding any type of fruit or sugar-free flavoring to this? I realize that make it less "keto" but just wondering.
  2. Emily M.
    This stuff is amazing. I had recently received an ice cream maker as a gift and was super excited to get to use it. I made the recipe as if it was a standard ice cream (combine ingredients and heat to 160 degrees, then strain and cool in fridge overnight) and churned it normally. I added keto cookie dough fat bomb dough (flattened, frozen, and sliced into tiny cubes) to the ice cream and then froze it in a loaf pan. I subbed the whole milk for unsweetened almond milk and used erythritol instead of truvia (what I had in my pantry). I'm super tempted to eat this stuff for breakfast, lunch, and dinner.
  3. honeypaige2
    Is the leftover ice cream still creamy after staying in a regular freezer?
  4. Dawn B.
    Did you cook the egg mixture? If so how long? Thank you
  5. Shiraz P.
    By far the best atkins/keto no sugar ice cream I have made, and its the easiest one at that. I used almond milk and substituted a quarter of the amount with a bourbon pecan sugar free carb free blah blah syrup I bought. Came out soooo good!! I made just half the amount of the recipe and it was perfectly fine.
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