Homemade Vanilla Ice Cream

I LOVE this recipe from Maria Mind Body Health! It tastes like REAL ice cream and 1 serving is satisfying.

Vanilla Ice Cream


  • 1/2 cup erythritol
  • 5 egg yolks
  • 1 cup heavy cream
  • 1 cup unsweetened almond milk (plain or vanilla)
  • 1 tsp. vanilla extract (if using plain unsweetened almond milk)
  • 1/4 tsp. sea salt


  1. Heat erythritol and egg yolks in a small saucepan over medium high heat. Stir continuously until the mixture becomes twice the size as starting. Be careful not to burn mixture. Using a hand blender or immersion blender may be easier.
  2. Add the heavy cream once the mixture is twice the size and starts to foam. Carefully continue stirring until mixture is uniform.
  3. Take off the heat and add unsweetened almond milk and vanilla extract if using plain unsweetened almond milk.
  4. Place in a separate container to refrigerate until mixture is cool enough (4 hours to overnight).
  5. Place mixture in an ice cream maker and churn for 30-45 minutes until desired consistency is reached. Add whatever mix-ins you would like at this time!

Optional mix-ins: dairy free, sugar free chocolate chips, frozen fruit, fresh fruit, cinnamon, cherry or almond extract, homemade chocolate swirl drops

Homemade chocolate swirl drops


  • Unsweetened, baking chocolate (1 oz)
  • 2 T. butter or coconut oil
  • 1/4 cup heavy cream
  • 1/2 tsp stevia


  1. Add chocolate and butter/coconut oil to a microwave safe bowl or to a saucepan.
    1. In a microwave safe bowl, heat mixture 30 second increments, stirring in between, until mixture is melted. Add remaining ingredients and mix.
    2. In a saucepan, continue stirring until mixture is melted and add remaining ingredients.
  2. Add mixture to last 5 minutes of ice cream churns.


2 thoughts on “Homemade Vanilla Ice Cream

  1. Pingback: No Fail Bread

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