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Basic Vanilla Scoopable Ice Cream

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5 from 10 reviews

  • Author: Briana Thomas
  • Total Time: 25 minutes
  • Yield: 12 half cup servings


This Basic Vanilla Scoopable Ice Cream is a yummy – well – basic vanilla with a cooked custard base. THM S, low carb



  • 2 cups half and half
  • 2 cups unsweetened almond milk
  • 2 eggs
  • 2 egg yolks
  • 1/8 teaspoon salt
  • 3/4 teaspoon glucomannan



*Since making this recipe I have discovered that THM Gentle Sweet (made with xylitol) is my preferred sweetener for ice cream. In this recipe I would use about 1/2 cup THM Gentle Sweet in place of the xylitol and stevia, adjusting to taste.

Add the first set of ingredients to a saucepan and blend with an immersion blender until smooth. Add the glucomannan slowly while blending to avoid clumping.

Cook over medium heat to 160*-170*F, whisking constantly, at least once the mixture heats up. (An instant read thermometer is really helpful here.) As soon as the temp reaches 160*, pull the pan off the heat. (Tip: if you don’t have an instant read thermometer, just cook the custard until it’s thick enough to coat the back of a spoon. Remember that water boils at 212*, and 160* is a lot lower than that, so don’t boil the custard or you’ll end up with curdled eggs.)

Immediately add the rest of the ingredients to cool the custard down. Whisk or blend until smooth. Taste and adjust the sweetener as desired. Chill completely before churning.

Churn the chilled custard in a 1.5 quart ice cream churn according to manufacturer’s directions. Transfer to an ice cream storage container and freeze to firm up – overnight is great!

If needed, let the ice cream thaw on the counter for 10 minutes before scooping for best taste and texture. (Even Halo Top needs to thaw for a few minutes, so just be patient for the sake of healthy ingredients, folks! If you want it softer, just microwave it for a few seconds after scooping.) Note: using Gentle Sweet as your sweetener may make the ice cream more scoopable right out of the freezer due to the higher volume of xylitol.


Sweetener: THM Gentle Sweet (made with xylitol) is now my favorite sweetener to use for ice cream because it provides the best balanced sweetness and creamy, scoopable texture of any sweetener I have tried. It’s important to use a xylitol based sweetener (like Gentle Sweet) because xylitol keeps the ice cream scoopable after being in the freezer overnight. Xylitol is part of the key to the scoopability of this ice cream, so substituting other sweeteners could change that. Xylitol does cause digestive upset in some people and is poisonous to dogs so I understand that not everyone wants to use it, but you may sacrifice scoopability if you substitute other sweeteners. Feel free to add more sweetener if desired.

Vegetable glycerin: I don’t recommend omitting the vegetable glycerin. It helps keep the ice cream from sticking to the ice cream maker and vastly improves the creamy texture of the ice cream.

Glucomannan: Glucomannan is a natural thickening agent. If you don’t have it you could try substituting xanthan gum in its place.

Allergy info: gluten free | For a nut free version, you could try replacing the almond milk with carton coconut milk. Most people with tree nut allergies can have coconut products, but confirm with your doctor first.

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Category: Ice Cream
  • Method: Churn
  • Cuisine: THM S, low carb, sugar free