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This Basic Vanilla Scoopable Ice Cream is a yummy – well – basic vanilla with a cooked custard base. THM S, low carb
Update – 2022:
My ice cream journey keeps evolving. Instead of rewriting this post I’ll just leave my initial thoughts here for posterity to show my excitement at finally crafting a scoopable ice cream recipe, BUT there’s been a further iteration in this journey and I want to share it with you. This Ultimate Vanilla Bean Ice Cream is now my go-to favorite ice cream base, and it doesn’t involve cooking a custard. If you’re just looking for a simple and quick vanilla ice cream, make that recipe. The texture is phenomenal and totally scoopable right out of the freezer. And despite containing 2 cups of cream, it comes out at 125 calories per serving – 4 calories less than this cooked custard recipe.
It has been my quest for YEARS to find a moderate-calorie homemade ice cream that’s SCOOPABLE out of the freezer! I have tried many ingredients and many methods but they all fell short. Until now. **dramatic drumroll** Introducing Basic Vanilla Scoopable Ice Cream.
We all love the convenient yumminess of Halo Top and Carb Smart; but Halo Top is really expensive and has some cane sugar in the ingredients so you have to be pretty careful with your portions, and Carb Smart uses Splenda which isn’t ideal for frequent consumption. The obvious solution is to make your own, but a lot of homemade ice creams (even the homemade ice cream my family used to make before we knew about the THM lifestyle) freeze rock hard if you don’t eat them right after churning. Using a lot of high-fat ingredients like a boatload of heavy whipping cream can help them stay softer and creamier after long-term freezing, but that’s awfully calorie dense! While recipes like that can be great for special treats, I happen to enjoy ice cream on a regular basis. And I don’t like half cup servings, either.
Today’s recipe is the culmination of years of experimentation and research and is a delicate balance of ingredients with a dose of science. I don’t recommend replacing ingredients or varying the procedure because everything is in here for a reason and you may not get the same results if you change something. I usually encourage people to take my recipes and run with them to make them their own, but this recipe is a little more finicky than most. I’ve tried to figure out which elements help ice cream stay softer after being frozen (dairy products such as half and half and cream, eggs, xylitol, vegetable glycerin, air – which is why I blend the cream in after cooking the egg mixture) and combined them in a way that gives me a scoopable end result while not overloading the calories.
A lot of my older recipes are even lighter than this one, but they take longer to thaw to an eatable consistency when leftovers are frozen for an extended period of time. Speaking of which, this recipe still takes about 10 minutes at room temperature to thaw to a scoopable consistency. Halo Top is the same way! If you store this recipe in a shallow container (like this ice cream storage container), it will thaw quickly, and even if it won’t scoop for a few minutes, you can still pick at it with a fork right out of the freezer, no problem. Don’t ask me how I know.
This Basic Vanilla Scoopable Ice Cream has a good flavor and a creamy texture! If you want to make it even creamier, feel free to substitute some more cream for part of the almond milk, but keep in mind that you’ll be increasing the calories. Since I like to enjoy peanut butter on my ice cream, it’s better for my waistline to keep the ice cream itself as calorie smart as possible. 😉
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My ice cream making journey has been a long one, and this Ultimate Vanilla Bean Ice Cream is the latest stop on that path. It has the best taste and texture of any ice cream base I’ve made so far, and it doesn’t involve cooking a custard. Give it a try!