Low-Calorie Vanilla Bean Ice Cream

Ingredients

• 430 g 2% milk (Whole‑milk equivalent; can substitute Fairlife 2% for extra protein)
• 1 piece Large egg yolk (Approximately 18 g; use pasteurized egg if concerned about raw egg)
• 5 g Vanilla extract (Pure vanilla extract)
• 0.5 bean Vanilla bean (half) (Split, scrape seeds; save pod for homemade extract)
• 45 g Swerve (erythritol blend) (Zero‑calorie sweetener; acts as sugar)
• 1 g Xanthan gum (Stabilizer; prevents ice crystals)
• 1 g Salt (Enhances flavor)

Instructions

1. Measure wet ingredients

   Place the pint‑size container on the scale, tare it, then add 430 g 2% milk, the egg yolk, and 5 g vanilla extract.

   Time: PT3M

2. Prep vanilla bean

   Split a vanilla bean lengthwise, scrape out the seeds with the back of a knife, and add the seeds to the wet mixture. Store the empty pod in an airtight bag for future homemade extract.

   Time: PT2M

3. Combine dry ingredients

   In a small bowl, whisk together 45 g Swerve, 1 g xanthan gum, and 1 g salt until evenly distributed.

   Time: PT2M

4. Emulsify mixture

   Insert the immersion blender into the wet mixture and start blending on low. Slowly pour the dry‑ingredient bowl into the liquid while the blender runs, allowing the xanthan gum to hydrate without clumping.

   Time: PT3M

5. Finish blending

   After all dry ingredients are incorporated, continue blending for an additional 90 seconds to achieve a thick, glossy texture.

   Time: PT2M

6. Freeze base

   Transfer the thickened mixture into the pint container, seal tightly, label with a Sharpie, and place in the freezer for 24 hours.

   Time: PT1M

7. Prep for churn

   When ready to serve, run the pint under hot tap water for 60 seconds, then dry the exterior with a clean towel.

   Time: PT1M

   Temperature: 60°C

8. Churn in ice‑cream maker

   Insert the pint into the ice‑cream maker and run the "Ice Cream" setting. After the first spin, check texture; run a second spin for classic ice‑cream consistency or a third spin for soft‑serve texture.

   Time: PT5M

9. Serve

   Scoop into bowls and enjoy immediately, or transfer back to the freezer for firmer texture.

   Time: PT1M

Nutrition Facts

Calories

160

Protein

8 g

Carbohydrates

2 g (net 0 g)

Fat

4 g

Fiber

0 g

Ingredient Substitutions

• Instead of 2% milk: fat‑free milk, almond milk (will reduce texture)
• Instead of Large egg yolk: 15 g extra milk (if avoiding egg), egg‑free emulsifier (e.g., soy lecithin)
• Instead of Vanilla extract: additional vanilla bean seeds
• Instead of Vanilla bean (half): extra vanilla extract
• Instead of Swerve (erythritol blend): allulose, stevia blend
• Instead of Xanthan gum: guar gum (use same amount)
• Instead of Salt: kosher salt

Equipment Needed

• Digital kitchen scale
• Pint‑size freezer‑safe container (or high‑sided container)
• Small mixing bowl
• Immersion blender
• Spoon or fork (for dry mix)
• Freezer
• Hot water source (sink)
• Sharpie and masking tape (optional)
• Cuisinart Creme brulee‑style ice‑cream maker (or similar)

Critical Steps — Do Not Skip

• Fully hydrate xanthan gum while blending to avoid gritty clumps.
• Freeze the base for a full 24 hours before churning for optimal texture.
• Rinse the pint under hot water before loading into the ice‑cream maker to prevent sticking.

Chef Tips from the Video

• Use Fairlife 2% milk for double the protein without extra calories.
• A high‑quality vanilla bean adds a depth of flavor that vanilla extract alone cannot achieve.
• If you prefer a sweeter ice cream, increase Swerve by up to 10 g; the texture will remain smooth.

Troubleshooting

Storage

Refrigerator: Not applicable; keep frozen.

Freezer: Store in airtight container for up to 2 weeks.

Room temperature: Do not store at room temperature; ice cream will melt.

Make-Ahead Tips

• Prepare multiple pints at once and label each; they freeze flat and stack nicely.
• The empty vanilla bean pod can be stored in a sealed bag and used to make homemade vanilla extract later.