Low Carb Vanilla Ice Cream with “31 Flavors”

This vanilla ice cream custard is creamy and rich! It’s the best ice cream I’ve ever had, low carb or otherwise.
Here is the link to the original recipe by LeeAnn at Cut the Wheat:

Here’s the recipe as LeeAnn has it posted on her blog at Cut the Wheat

Premium Vanilla Custard


•2 1/4 C whipping cream
•5 egg yolks
•3/4 C + 2T Swerve (or your choice of granulated sweetener)
•2 1/2 tsp. vanilla extract (be careful– do NOT use an extract with propylene glycol in it!)
•1/2 tsp. salt


1. In a large sauce pan, whisk together egg yolk, sweetener, salt and vanilla until smooth and creamy.

2. Pour in cream and whisk over very low (setting 2) heat for about 10 minutes. Do not stop whisking, and do not allow the mixture to become too hot. It should be just warm when it’s done– nothing hotter.

3. Pour mixture through a wire strainer (to catch any cooked chunks of yolk, if there are any) into a lidded container. Refrigerate at least four hours or until cold.

4. Pour custard mixture into your ice cream maker according to your machine’s directions. Turn on and churn for 20-50 minutes, or until it is the consistency of thick soft serve ice cream and has nearly doubled in height inside the machine. (My Cuisinart machine took 25 minutes to achieve this consistency.)

5. Eat the custard in its current state, or choose to cure it in the freezer. To do so, scoop the custard into a lidded container and freeze it overnight.

6. The custard may be a bit harder to scoop than traditional custard once it has been cured. To soften it, let it sit at room temperature for five to ten minutes before scooping.

Makes about 8 half cup servings. 1g net carb per serving.

In this video, I’ll show you how to make the ice cream and then how to make some of our favorite low carb flavors: Reese’s Cub (chocolate and peanut butter), Blueberry Cheesecake, chocolate chip mint, mocha, etc The low carb possibilities are endless!