Keto vanilla bean that stays scoopable

Name: Keto vanilla bean that stays scoopable
Prep time: 5 min
Cook time: 2 min
Total time: 24 h 7 min
Yield: 1 pint
Cuisine: Home cooking
Ingredients: ¾ cup heavy cream; ¾ cup unsweetened almond milk; ⅓ cup allulose; ⅛ tsp xanthan gum; 1 tsp vanilla bean paste; Pinch of salt

Real cream, zero sugar, and no rock-hard pint. Allulose plus a pinch of xanthan is the trick.

Prep 5 minFreeze 24 hoursSpin 2 min1 pint

🥑 Keto 🍬 Low sugar

PRESS Scoop, then Lite Ice Cream

🎛️ What does Scoop / Lite Ice Cream do?

😤 The complaintMy keto ice cream freezes rock-hard and comes out icy.

✅ What this recipe does about itErythritol and stevia blends recrystallise in the freezer. Allulose behaves like sugar: it lowers the freezing point so the pint stays soft. A pinch of xanthan holds the water so ice crystals stay tiny.

🍬The secret ingredientAllulose sweetenerThe one swap that makes keto pints scoop like real ice cream.Check price ›

❤️ Who likes this?

You need

Steps

Whisk the allulose, xanthan gum and salt together dry first, so the xanthan doesn't clump.
Whisk in the almond milk until smooth, then the cream and vanilla. Let it sit 5 minutes to thicken slightly.
Pour into the pint up to the max line. Lid on, freeze flat for 24 hours.
Press Scoop, then Lite Ice Cream.
Powdery? Add 1 tbsp almond milk and Re-spin once.