This maple walnut ice cream is one of my favorites. It’s creamy, nutty and deliciously sweet, yet it’s still 100% sugar-free. This recipe is a variation of my recipe called creamy keto vanilla ice cream that I’ve added toasted walnuts and maple flavor.
Why this recipe works
This ice cream is easier to scoop than other low carb ice creams because it uses allulose, a sweetener that has a similar chemical structure to sugar, but without such an impact on your blood sugar. Heating the cream base and then chilling before churning also makes this recipe turn out nicely. If you substitute other sweeteners and skip the stovetop steps to make the custard base, you may not have the best results.
The brand I use is the All-u-Lose brand on Amazon because I find it to be the cheapest and it’s the brand I’ve tested and can guarantee will work.
Ice cream–even the sugar-free variety—is not something I consume often. I created this recipe as a dessert option to enjoy for special occasions like Christmas, birthdays, or when I have friends around. It’s not something I can keep in my freezer all the time. Trust me, it would not last long! You will not feel like you’re deprived or missing out on anything with this one. I promise!
