The Vanilla Ice Cream That Started It All

Maria Calvo
Nov 9
2 min read

Updated: 3 days ago

There’s something truly magical about vanilla — its simplicity, aroma, and comforting flavor. Four years ago, I set out to make a creamy, dreamy ice cream that was low-carb and made entirely with real ingredients. No sugar crashes, no artificial flavors — just pure, indulgent satisfaction.

This vanilla bean ice cream became my foundation recipe. Every flavor I’ve created since — from pistachio to chocolate and strawberry cheesecake— grew from this simple base. Rich, creamy, and endlessly adaptable, it’s the perfect starting point for anyone who loves ice cream but wants to keep it smart, clean, and healthy.

Ingredients (Makes 4 Servings)

1 cup half & half
2 cups heavy cream
½ cup allulose (or your favorite low-carb sweetener; adjust to taste)
1 pinch sea salt
1 teaspoon pure vanilla extract
Seeds from 1 vanilla bean (or 1 tsp extra extract)
2 tablespoons vodka (optional — keeps ice cream scoopable)

Instructions

1. Blend Base

In a blender or mixing bowl, combine the heavy cream, half and half, sweetener, vanilla extract, vanilla bean, vodka (if using), and salt. Blend or whisk until fully smooth and collagen is dissolved.

2. Chill

Refrigerate the mixture for at least 1 hour to chill thoroughly. This helps with texture and churn time.

3. Freeze

• If using an ice cream maker: Churn according to your machine’s instructions (usually 15–25 minutes), then transfer to a container and freeze for 4 or more hours until scoopable.

• If no churn: Pour into a freezer-safe container and freeze, stirring every 30–60 minutes for the first 2–3 hours to reduce ice crystals.

4. Serve

Let sit at room temperature for 5–10 minutes before scooping, if frozen solid.

Macros (Per Serving, ~½ cup)

Note: Macros may vary depending on your sweetener and ingredient brands.

NUTRIENT	AMOUNT (Approximate)
Calories	290 kcal
Fat	27 g
Protein	8 g
Net Carbs	6 g

Scoop Smarter

Blank Canvas: Use this as your base to create endless flavors — add cocoa, espresso, nut butters, or fruit puree.
Creamy Perfection: Heavy cream + half & half = indulgent texture without excess carbs.
Sweetener Science: Allulose keeps it scoopable like sugar but without the spike.
Gelato-Style Upgrade: Chill overnight before churning and churn slowly for a denser, silkier texture.