The Ultimate Allulose Vanilla Ice Cream Recipe: Low-Sugar & Delicious!

Looking for a guilt-free way to enjoy ice cream? This allulose vanilla ice cream recipe is the answer! It’s incredibly easy to make, doesn’t require a long chill time, and delivers a rich, creamy texture. The combination of vanilla bean paste and a touch of honey complements the mild flavor of allulose perfectly, creating a truly satisfying treat.

Choosing the Best Allulose Brand for Your Ice Cream

The brand of allulose you choose can impact the final result of your ice cream. I’ve experimented with several brands, including Durelife, which was my go-to for a while. Recently, I tried the “It’s Just” brand, and I was impressed by its fine texture and quick dissolving properties. Both brands work well in this recipe.

Regarding honey, while allulose honey exists, I prefer using regular honey in this recipe. I believe it helps to minimize any potential aftertaste that allulose might have. Feel free to experiment with both options and see which one you prefer!

Here’s a peek at the ingredients I used. While I omitted chocolate chips from this batch (saving the orange bag for another treat!), they are definitely a delicious addition if you’re feeling adventurous.

The first step is to combine the xanthan gum, allulose, and salt. Mixing the xanthan gum with the dry ingredients is crucial to prevent it from clumping together and ensuring a smooth, even texture in your ice cream.

Next, gradually add a small amount of milk to the dry ingredients, mixing until a thick paste forms. Then, add the remaining milk. I prefer to add the heavy cream last, as it doesn’t require cooking and helps to cool down the custard more quickly.

Now, it’s time to create the custard. Heat the allulose and milk mixture over medium heat. In a separate bowl, whisk together the eggs with a little more milk. Temper the eggs by slowly drizzling the warm milk mixture into the egg mixture, whisking constantly to prevent them from scrambling. Pour the tempered egg mixture back into the saucepan and cook until the custard reaches approximately 175°F (80°C).

Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Then, stir in the heavy cream, vanilla bean paste, and honey.

Because I cooked this small batch at a slightly higher temperature than usual, I definitely needed the sieve to ensure a perfectly smooth custard!

Chill the custard mixture thoroughly in the refrigerator. This will take a minimum of 4 hours, but I recommend leaving it overnight for the best results. Just before churning, stir in a tablespoon of vodka. The vodka helps to prevent the ice cream from becoming too icy and keeps it scoopable.

If you enjoy the flavor of bourbon, you can substitute the vodka with 1 to 3 (or even more!) tablespoons of bourbon. I’m still experimenting with the optimal amount of bourbon to achieve the perfect balance of flavor and texture. Feel free to adjust the amount to your liking!

Low-Sugar Ice Cream Ingredients and Calorie Breakdown

Here’s a breakdown of the ingredients and calorie counts for this delicious low-sugar ice cream:

Ingredient	Amount	Calories
Allulose Powder	200 grams	80
Xanthan Gum	⅜ teaspoon	0
Salt	⅛ teaspoon	0
Large Eggs	2	140
Whole Milk	1 ¾ cup	260
Heavy Cream	1 cup	820
Vanilla Bean Paste	1 tablespoon	35
Honey	1 tablespoon	60
Vodka	1 tablespoon	25
		1430

Recipe: Allulose Vanilla Bean Ice Cream