Ingredients:

  • 2 cups heavy whipping cream
  • 1/2 cup powdered Allulose
  • 1 whole vanilla bean, split and scraped
  • 1/4 tsp fine sea salt
  • 1/4 tsp xanthan gum
  • 1 tbsp vegetable glycerin

Instructions:

  1. Place the heavy whipping cream and the scraped seeds and pod of the vanilla bean into a saucepan. Heat over low flame until tiny bubbles form around the edges. Remove from heat and let steep for 10 minutes, then strain out the pod.
  2. Pour the warm cream into a blender. Add the powdered Allulose, fine sea salt, xanthan gum, and vegetable glycerin. Blend on high for 30–60 seconds until the mixture is completely smooth and slightly aerated. Chill the mixture in the refrigerator until cold.
  3. If using an ice cream maker, pour the chilled mixture into the machine and churn according to manufacturer directions (usually 20–25 minutes) until it reaches a soft-serve consistency. If using the no-churn method, pour the mixture into a shallow freezer-safe container and stir vigorously with a fork or whisk every 45 minutes for 3–4 hours to break up ice crystals.
  4. Transfer the ice cream to an airtight container. Press a piece of parchment paper directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze for an additional 2 hours before serving.