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In a nutshell, this Ultimate Vanilla Bean Ice Cream is my go-to FULLY SCOOPABLE vanilla ice cream recipe. It might just be the best ice cream you’ve ever made. Created from years of sugar free ice cream trial and error, this recipe is where science meets utter deliciousness. Sound corny? Just try it. THM S, low carb, sugar free
Funny story: in our house growing up it was the running joke that my mom loved vanilla bean ice cream because she liked the *crunch* from the vanilla bean specks. None of the rest of us ever got that sensation and we preferred French vanilla for its deeper flavor.
Whaddya know – when Ryan (my husband) came along, he said the exact. same. thing. No wonder my mom saw him as my Prince Charming from the get go!
Here ya go, Mom. Vanilla bean ice cream just for you, with real specks that crunch.
New and improved
This recipe – originally called “Special Occasion Ice Cream” – was first posted to my website in July 2016. It was my first foray into using cups of cream in an ice cream recipe, and I was blown away by the results. (All of my ice cream recipes up until that point had been relatively low in fat and were best eaten fresh as soft serve, not stored long term in the freezer.)
As good as it was, now it’s even better. I’ve learned a thing or two about making ice cream since 2016, and I wanted to improve my Holy Grail of ice creams. In March 2022 I updated this recipe here on my website and renamed it Ultimate Vanilla Bean Ice Cream.
This is now my go-to quick, easy, and delicious – FULLY SCOOPABLE – vanilla ice cream recipe, with or without the vanilla bean specks. (Feel free to just add some extra vanilla extract if you don’t have any vanilla bean powder. The specks are mostly for aesthetic appeal.)
You can still find the Special Occasion Ice Cream recipe on page 237 of Necessary Food.
Yes, it’s scoopable!
This ice cream recipe is indeed fully scoopable, thanks to the combination of fat (heavy cream) + a xylitol-based sweetener. THM Gentle Sweet (made with xylitol) has become my favorite ice cream sweetener because it provides the most balanced sweetness and creamy, scoopable texture of any sweetener I have tried.
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.
Rule of thumb: unless you’re an ice cream guru, don’t change the ingredients around if you want to maintain a scoopable, creamy result. There’s kind of a science to it. 😉
To make this ice cream lower calorie:
I know, I know, 2 cups of cream sounds like a lot. I also tested this ice cream using 1 cup heavy whipping cream, 1 cup half and half, and 2 cups unsweetened almond milk (instead of the 2 cups each of heavy cream and half and half listed in the recipe). It was a little more icy and not as creamy as the full fat version, but still delicious! And it was still scoopable after overnight freezing (albeit more icy due to the lower fat and using nut milk instead of all dairy).
For a creamier texture you could try increasing the glucomannan if using the lower fat option or use a recipe with a cooked custard base (like this Basic Vanilla Scoopable Ice Cream).
You could also try 2 cups heavy cream + 2 cups almond milk, or 1 cup cream + 2 cups half and half + 1 cup almond milk. Just keep in mind that the lower the fat and the higher the ratio of nut milk, the more icy your end result will be.
My other vanilla ice cream recipes:
Please note that these recipes are from many different points of my ice cream journey. You can use the principles in this post to improve on them if you like! A xylitol based sweetener like THM Gentle Sweet will improve scoopability, and vegetable glycerin also improves texture. Lower fat ice creams are best eaten fresh as a soft serve. Feel free to add more cream and swap out some half and half for some or all of the nut milk in these recipes for a creamier, less icy result. (But keep in mind that increasing the fat content may change the THM fuel type if the recipe is supposed to be a Fuel Pull.)
- Basic Vanilla Scoopable Ice Cream
- French Vanilla Ice Cream
- Basic Ice Cream
- Dairy Free Ice Cream
- Foundational Frozen Custard
- Low Fat Soft Serve
- Vanilla Ice Cream for a Traditional 6 Quart Ice Cream Freezer
YOU MAY ALSO ENJOY:
Ultimate Vanilla Bean Ice Cream
- Total Time: 10 minutes
- Yield: 12 half cup servings
Description
In a nutshell, this Ultimate Vanilla Bean Ice Cream is my go-to FULLY SCOOPABLE vanilla ice cream recipe. It might just be the best ice cream you’ve ever made. Created from years of sugar free ice cream trial and error, this recipe is where science meets utter deliciousness. Sound corny? Just try it. THM S, low carb, sugar free
Unless you’re an ice cream guru, don’t change the ingredients around if you want to maintain a scoopable, creamy result. There’s kind of a science to it.
Ingredients
- 2 cups heavy whipping cream
- 2 cups half and half
- 1/2 cup THM Gentle Sweet with xylitol if you want the ice cream to be scoopable out of the freezer (to taste)
- 1 tablespoon vegetable glycerin
- 1 1/2 teaspoons pure vanilla extract (must be the good stuff)
- 3/8 teaspoon salt
- 1/2 teaspoon glucomannan
- 1/2 teaspoon vanilla bean powder (or another 1/2 teaspoon of vanilla extract)
Instructions
Add all the ingredients except for the glucomannan and the vanilla bean powder to a blender. Add the glucomannan and then blend immediately to avoid lumps. Don’t blend long – just until everything is smooth and combined. Add the vanilla bean powder and pulse just to distribute the flecks.
(If using the powdered THM Gentle Sweet for your sweetener, you can skip the blender and just mix this up using a bowl and a whisk. Just make sure to add the glucomannan a little at a time while whisking to avoid lumps. Granulated sweeteners should be blended for best dissolving.)
Churn the ice cream base in a 1.5 quart ice cream churn according to manufacturer’s directions. Let it churn until it reaches a firm soft serve consistency. This recipe (as written) fluffs up to fill a 1.5 quart ice cream churn due to the high cream content (the cream expands as it churns).
Transfer the ice cream to a storage container (I like this Tupperware Rectangle Modular Mate) and freeze to firm up. Overnight is great.
This ice cream as written is scoopable right out of the freezer!
Notes
Sweetener: THM Gentle Sweet is 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. I also tested this recipe using 1/4 cup + 2 tablespoons of xylitol along with 1/8 teaspoon THM Pure Stevia Extract Powder. That works too but I do prefer the texture using all THM Gentle Sweet. (Blend the ice cream base in a blender before churning if using a granulated sweetener. Gentle Sweet is already in powdered form so a whisk works fine.) 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.
Vegetable glycerin: I don’t recommend omitting the vegetable glycerin. It helps keep the ice cream from sticking to the ice cream maker and improves the creamy texture of the ice cream.
Glucomannan: Glucomannan is a natural thickening agent. In this recipe it acts as an emulsifier that makes the ice cream creamy and adds a bit more body. If you don’t have it you could try substituting xanthan gum in its place.
Vanilla bean powder: The vanilla bean powder adds vanilla bean flecks and great flavor. Use an additional ½ teaspoon pure vanilla extract instead if you prefer.
To make this ice cream lower calorie: I tested this ice cream using 1 cup heavy whipping cream, 1 cup half and half, and 2 cups unsweetened almond milk (instead of the 2 cups each of heavy cream and half and half listed above). It was a little more icy and not as creamy as the full fat version, but still delicious! And it was still scoopable after overnight freezing (albeit more icy due to the lower fat and using nut milk instead of all dairy). For a creamier texture you could try increasing the glucomannan if using the lower fat option or use a recipe with a cooked custard base (like this Basic Vanilla Scoopable Ice Cream). You could also try 2 cups heavy cream + 2 cups almond milk, or 1 cup cream + 2 cups half and half + 1 cup almond milk. Just keep in mind that the lower the fat and the higher the ratio of nut milk, the more icy your end result will be.
Allergy info: gluten free, egg free, nut free
This recipe is an update of the Special Occasion Ice Cream recipe that used to be on my website. You can still find that one on page 237 of Necessary Food. This one has better texture and scoopability. Updated March 2022.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Ice Cream
- Method: Churn
- Cuisine: THM S, low carb, sugar free
Keywords: thm, trim healthy mama, low carb vanilla bean ice cream, sugar free vanilla bean ice cream, thm vanilla ice cream, best thm ice cream recipe, scoopable ice cream
Briana, we LOVED this ice cream!! My son (37) cannot eat sugar – sugar results in extreme excema particulary on his hands. So he loves to come to my house because the sweets are always sugar free. I have made your E strawberry ice cream for several years, and he always asks for it. Last night, we celebrated his birthday along with the birthday of my son-in law. The dinner request was protein, root vegetables, and ice cream. So over the course of three days I made your extreme chocolate, the new strawberry, and the vanilla bean. Everyone was amazed at how good all three were – but the vanilla was the hit! I imagine it now with some sliced strawberries and a drizzle of the THM chocolate syrup! I’m like you – ice cream makes me happy!! I did order the vanilla bean powder, and I think it makes all the diffference.
I love following your blog and your family stories. I have four grandchildren – 7, 5, 2, and 15 months and one more due in December. Happy family!! Your pictures of Hadassah and Noah are so sweet. My only granddaughter is named Esther.
Thanks for all you do! You inspire!
That is so good to hear, Nancy! You sound very ambitious in the kitchen. 😉 How special for you to bless your family like that.
This ice cream is so easy!! Defiantly my go to! I made the chocolate version last night and it was fabulous too.
★★★★★
Could I use regular whole milk instead of the half and half? (I don’t have have that in my fridge.)
You could, but it may be icier and it will be much higher in carbs.
Wonderful recipe. It’s the only ice cream recipe I use now. It’s simple and yummy.
★★★★★
Oh my goodness… This ice cream is amazing. I used vanilla extract and xanthan gum but it turned out exactly as this post says. It is scoopable right out of the freezer!!! It’s the closest thing to regular sugar filled ice cream and we couldn’t tell it was a THM recipe. Thank you so much for continuing your experimenting! 🙂
I can’t tolerate xylitol, but by trying out other natural sweeteners and checking out keto recipes, this is what I have gathered. Allulose and Bochasweet both keep ice cream soft like xylitol. Alone, the ice cream doesn’t firm up enough, but mixed with erythritol it has the right texture. I’m looking forward to making your ice cream recipe with the change in sweetener.
Thanks for the tip! That might be a good option for those who are allergic or who don’t keep xylitol on hand because of pets.
I’ve been making many of your ice cream recipes from both cookbooks and we are loving having healthy ice cream around.
I’ve found that I cannot tolerate xylitol made from corn – but xylitol made from birch is just fine. I use Anthony’s (available on Amazon) and don’t have any digestive issues with it. I’ve adapted a few of your older recipes by using 1/4 cup Super Sweet (homemade version) and 1/4 cup xylitol. I add stevia to taste if making a chocolate or coffee ice cream. I also add the vegetable glycerin and sometimes a fresh raw egg.
Thank you so much for keeping us in my favorite food.
Great to hear that you’re finding solutions, Cindy! Thanks for sharing!
What a keeper! This was so delicious! I loved that I could make this ahead it wasn’t the least bit icy. Completely scoopable like regular ice cream. I made a chocolate version: 6 TBL cocoa, 1/2 tsp espresso powder, 1/2 c xylitol/Splenda natural stevia plus 6 donks stevia, and upped the vanilla to 2 tsps. Thanks so much for the recipe!
★★★★★
Awesome! I’m so glad you liked it – and thanks for the details about the changes you made!
You wouldn’t happen to know the carb count on this recipe?
I don’t usually calculate nutrition info on my recipes since the healthy eating lifestyle I follow doesn’t require it (Trim Healthy Mama), but MyFitnessPal is a super easy way to find nutrition facts!
Could this be made chocolate, do you think? With 3-4 T. of cocoa maybe?
I don’t see why not! You may need to add some more sweetener.
This is the best ice cream ever! Thanks so much! What is it classified as in THM?
★★★★★
It’s an S (source of fats, minimal carbs). 🙂 Fuel types are always listed in the recipe description. So glad you liked it!
Do you know how to make low fat cottage cheese? I know this recipe doesn’t call for the low fat type, but a lot of THM recipes do, and I can’t buy that here in Guatemala. Thank you.
I’ve never made cottage cheese, but I’m sure there are lots of tutorials for it online. I’m assuming you’d end up with low fat cottage cheese if you start with skim milk. 🙂
I’m excited about your cookbook?
★★★★★
This looks great! Hoping to try it! My question is about sweetner and texture. I have only recently started using TMH products. Prior to this I used Splenda. We make a quick ice cream and have had great success with Splenda. I want to quit using Splenda and have made ice cream twice now and we couldn’t finish it. Once was with TMH Gentle Sweet and it was a little gritty and it had an unpleasant taste and the other was with Pyure, it was very gritty but tasted better. Can you tell me what I need to do to get my good ice cream back?!? TIA
Hi Desiree! As you can see in this recipe, I use THM Pure Stevia Extract Powder in my ice cream. It’s a very concentrated powder that instantly dissolves, so there’s absolutely no grittiness. I really like the flavor when used in this amount (it’s very important not to use too much stevia or you’ll taste it – and not in a good way). With any alternative sweetener, it’s important to not use too much or else you might get an unpleasant taste. Taste buds vary a lot, so you’ll have to experiment and find what works for you. As far as grittiness goes, if the ice cream recipes you’re using aren’t heated (allowing the sweetener to dissolve better), I recommend powdering the sweetener in a coffee grinder for better dissolving capabilities or using something like stevia that easily dissolves.
Hi! Back when you asked what we most want in a cookbook I said it was good pix. Well, I’ve changed my mind! 🙂 After recently receiving another THM-style cookbook as a gift, I have decided that the most important thing is an easily-understood index. I have been having a hard time finding what I want in my other new cookbook – just thought I’d throw that out at you for what it’s worth.
I completely agree! I intend to have several easy-to-understand indices. 🙂
Hi Brianna,
Can I use Light whipping cream instead of heavy? Do you think one would get the same result? Thank you in advance.
Hi Lina! I believe heavy cream will give you a better texture and a firmer result, so I don’t suggest using light. You’re welcome to experiment with it though.
Hi Briana,
Just one question. I won’t be investing in an icecream churn as my household don’t eat icecream, (truly !), but can your scrummy looking recipes be made without a churn ?
Thanks, Sue.
Hi Sue! The texture won’t be as good without a churn, but you can try freezing the blended mixture as ice cubes, softening them a bit, then blending to a soft serve consistency in a high powered blender. You could also try the plastic bag/ice/rock salt method (more info can be found by Googling), or get an ice cream ball which might be cheaper than a churn. 🙂
I’ve been slowly converting all the women in my family into trim healthy mamas so I’m so excited your cookbook will be here soon so I can get a jump start on Christmas gifts! I recommend your blog to people just starting out bc of all your nsi recipes….and not too mention all the others that are awesomely delicious! Your hard work is much appreciated 😉
Aw, thank you so much, Stacy!
I can’t wait for your cookbook. Seriously. Totally looking forward to it, going to preorder and all that. Thanks for all your hard work! I think it’s so awesome that you have taken the path you have. My daughter wants to start her own baking business (she’s 12) and I’ve showed her your blog and recipes etc… as inspiration for the road less traveled 🙂 I hope all goes smoothly!!!!!!!!
Thank you so much, Kristine! I really appreciate your encouragement. Tell your daughter I said to go for it!
I can’t wait for your cookbook to come out! I would like to know when you use doonks of Stevia extract what would that translate into if I use THM Gentle sweet or Super Sweet Blend. I cannot use Stevia extract! That may sound weird but it doesn’t work for me. Thx
Hi Betty! You can use this sweetener conversion chart to help you convert between sweeteners. It’s a handy resource to print out and keep in your kitchen! http://www.trimhealthymama.com/main-home/sweetener-conversion-chart/ (Always adjust to taste, however. I usually start with less sweetener than I think I’ll need, then add a little bit at a time, tasting as I go.)
This isn’t about your ice cream but about your basic bread recipe. Briana, seriously. I’m so happy. I haven’t had GOOD on plan bread ever. I’ve made three different other recipes, including Swiss bread, and although I love the Sisters and the cookbook, nothing has been good enough to want to finish or make again. Two of the breads (not theirs) I had to throw away after one bite. (And spit the bite out in the trash). I am NOT a picky eater – I eat everything… But your bread. THANK you. I was planning on buying your cookbook anyway, but now…. That’s it. I can’t wait. Have a great day! Blessings on you!
Aw, I am SO glad you enjoyed it! That makes me very happy…especially since that was a recipe that took many trials and errors to get right. 😛
where can I find that recope…ca’n’t wait for the cookbook!
Do you mean the basic bread recipe? If so, here’s the link: https://www.briana-thomas.com/brianas-basic-bread/