Creamy Low-Carb Vanilla Frozen Yogurt

A couple of weeks ago, I got my new ice-cream maker. Cuisinart professional ice-cream maker was a bit pricey but totally worth the money! It has a built-in freezer and it's easy and quick to make an amazing ice-cream. This brand is very reliable and they also have some cheaper ice-cream makers with freezer bowls that you have to freeze before you begin your recipe. I couldn't wait to try it out and the result is my first ice-cream recipe!

While I was searching for the basic rules of ice cream making, I came across a great recipe from HolisticSquid.com that answered most of my questions. For a start, the ice-cream has to be soft and creamy with no icy bites. I adjusted the recipe for a low-carb diet and added some Greek yogurt.

How to Make Raw Eggs Safe to Eat

If a recipe calls for raw eggs and you are concerned about the potential risk of Salmonella, you can make it safe by using pasteurized eggs. To pasteurize eggs at home, simply pour enough water in a saucepan to cover the eggs. Heat to about 60 °C/ 140 °F. Using a spoon, slowly place the eggs into the saucepan. Keep the eggs in the water for about 3 minutes. This should be enough to pasteurize the eggs and kill any potential bacteria. Let the eggs cool down and store in the fridge for 6-8 weeks.

Step-by-step

1. Separate the egg yolks from egg whites. Beat the egg yolks in a bowl reserving the egg whites for another use (e.g. making quick wraps or adding them to your morning omelet).

2. Mix the cream with the yogurt in a large bowl. Whisk until thickened slightly and the cream forms soft peaks but don't over-whisk it. Add the egg yolks into the bowl and gently fold into the cream mixture. (Tip: For a thicker ice-cream, you can make quick custard using the whipping cream and egg yolks. To do that, follow the instructions in my Keto Eggnog Ice Cream and add the chilled custard to the yogurt.)

   

3. Add the vanilla extract and vanilla seeds. To do that, open and scrape the vanilla bean and add the seeds into the mixture. This will boost the vanilla flavour.

   

4. Add to the yogurt mixture with the salt and stevia and blend well.

   

5. Pour into the ice-cream maker and process according to the manufacturer's instructions. Mine took just about 45 minutes. This varies based on the make of your ice-cream maker from 45-90 minutes.

   

6. When done, serve immediately or freeze for 30-60 minutes if the ice-cream is too soft. To store the ice-cream, place in small containers and keep in the freezer.

   

7. I always keep the ice-cream in rather small containers for portion control. Trust me, it's very easy to start with just a spoon and eat the whole container.

   

8. Ice-cream straight from the freezer may be too hard but you know the trick. Microwave for 10-20 seconds or leave at room temperature for 20-30 minutes before serving.

   

9. You can enjoy it by itself or add some fresh strawberries, top with whipped cream and garnish with fresh mint :-)

   

Recipe

Creamy Low-Carb Vanilla Frozen Yogurt

★★★★★4.7 (17 ratings)

Deliciously creamy sugar-free vanilla froyo made with just a few ingredients. A tasty frozen summer treat made ...

Hands on

10m

Overall

1h 30m

Servings

10

4.4 g

Net carbs

5.8 g

Protein

29.6 g

Fat

317

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings20 servings30 servings40 servings

US + metricMetricUS

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Ingredients makes 10 servings

• 2 ¹/₂ cups heavy whipping cream (600 g/ 1.3 lb)
• 2 cups full-fat Greek yogurt (500 g/ 17.6 oz)
• 4 large egg yolks
• seeds from 2 vanilla beans or 1 tsp vanilla bean powder
• 2 tbsp sugar-free vanilla extract or vodka (30 ml)
• ¹/₂ cup powdered Erythritol or Swerve (80 g/ 2.8 oz)
• 15-25 drops liquid Stevia extract
• ¹/₄ tsp sea salt

Instructions

1. Separate the egg yolks from egg whites. Beat the egg yolks in a bowl reserving the egg whites for another use (e.g. making quick wraps or adding them to your morning omelet).

2. Mix the cream with the yogurt in a large bowl. Whisk until thickened slightly and the cream forms soft peaks but don't over-whisk it. Add the egg yolks into the bowl and gently fold into the cream mixture. (Tip: For a thicker ice-cream, you can make quick custard using the whipping cream and egg yolks. To do that, follow the instructions in my Keto Eggnog Ice Cream and add the chilled custard to the yogurt.)

3. Add the vanilla extract and vanilla seeds. To do that, open and scrape the vanilla bean and add the seeds into the mixture. This will boost the vanilla flavour.

4. Add to the yogurt mixture with the salt and stevia and blend well.

5. Pour into the ice-cream maker and process according to the manufacturer's instructions. Mine took just about 45 minutes. This varies based on the make of your ice-cream maker from 45-90 minutes.

6. When done, serve immediately or freeze for 30-60 minutes if the ice-cream is too soft. To store the ice-cream, place in small containers and keep in the freezer.

7. I always keep the ice-cream in rather small containers for portion control. Trust me, it's very easy to start with just a spoon and eat the whole container.

8. Ice-cream straight from the freezer may be too hard but you know the trick. Microwave for 10-20 seconds or leave at room temperature for 20-30 minutes before serving.

9. You can enjoy it by itself or add some fresh strawberries, top with whipped cream and garnish with fresh mint :-)

Nutrition per serving, 2 scoops/ 130 g/ 4.6 oz

Carbs 6%Protein 8%Fat 86% of calories

Net carbs

4.4 g

Total carbs

12 g

Fiber

0 g

Sugars

4.1 g

Protein

5.8 g

Fat

29.6 g

Saturated fat

18.4 g

Calories

317 kcal

Sodium

119 mg · 5.19% RDA

Magnesium

5 mg · 1.18% RDA

Potassium

56 mg · 2.78% EMR

Nutrition by ingredient

Per 2 scoops/ 130 g/ 4.6 oz	Net carbs	Protein	Fat	kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)	1.6 g	1.1 g	22.8 g	220
Yogurt (10% fat)	2.1 g	3.6 g	5 g	67
Egg yolk, fresh	0.2 g	1.1 g	1.8 g	22
Vanilla powder, dried (from vanilla beans, vanilla pods)	0.1 g	0 g	0 g	1
Vanilla extract, imitation, alcohol	0.1 g	0 g	0 g	6
Erythritol (natural low-carb sweetener)	0.4 g	0 g	0 g	2
Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener)	0 g	0 g	0 g	0
Salt, sea salt	0 g	0 g	0 g	0
Total	4.4 g	5.8 g	29.6 g	317

Serving size 2 scoops/ 130 g/ 4.6 oz

• Gluten free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian