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!
