What makes it special is how fun it is to whip the yolks and watch them turn pale and fluffy before you fold them into whipped whites. Once frozen, the mixture sets into a smooth, melt-in-your-mouth treat that’s truly a keto-friendly ice cream masterpiece. You can easily swap the vanilla for your favorite flavor — almond, mint, or coconut — to create endless variations that match your craving and creativity. Whether you serve it plain or dress it with toppings, it’s an extra-special treat that satisfies every mood when the craving strikes.
Easy Dairy-Free Vanilla Ice Cream
It’s a four-ingredient masterpiece that perfectly fits into a keto lifestyle, made with fresh eggs, a keto-friendly sweetener like allulose, a bit of gelatin for creaminess, and a splash of extract for that signature smooth, velvety flavor.
Ingredients
Method
- Gather and prep ingredients to make the process smooth and easy. Separate the egg yolks from the whites into separate bowls large enough for a mixer.
- Add allulose, vanilla, and gelatin to the yolks, then whisk using a hand-held mixer until the mixture turns pale and fluffy.
- In another bowl, whisk the egg whites until medium peaks form. Pour the yolks into the whites, then gently fold to incorporate everything together.
- Pour the mixture into a freezer-safe container and freeze for 4–6 hours until the consistency desired is reached. Alternatively, use an ice cream machine for a smoother texture.
- When it’s ready, scoop and serve directly from the freezer. It melts quickly, so enjoy your homemade dairy-free ice cream right away and enjoy every bite!
