Homemade gelato with erythritol is a creamy, smooth dessert with a lighter sweetness—perfect for enjoying a classic treat in a simpler way.

Homemade vanilla gelato with erythritol in a bowl

I love Italian ice cream, and this homemade gelato is one of my favorite versions. It’s delicate, creamy, and based on a simple vanilla flavor that you can build on however you like.

You don’t need to travel to Italy to enjoy this kind of taste. It’s easy to recreate at home, and once you try it, you’ll see how simple it can be.

Using erythritol makes it a bit lighter, but the texture and flavor still stay rich and satisfying. For me, this is one of those recipes I keep coming back to.

How to choose the best ingredients for Homemade Gelato Recipe

Egg yolks: Use good-quality egg yolks, preferably from free-range eggs—they really make a difference in taste. If your eggs are small, add one extra yolk; if they are large, use one less

Erythritol: A good option if you want to lower the sugar content. It’s best to use it in powdered form so it dissolves properly and gives a smooth texture

Xylitol (optional): You can use it instead of erythritol. It tastes closer to sugar and doesn’t crystallize as much, but it’s not calorie-free

Milk: Use good-quality milk, ideally with a higher fat content. It helps create a smoother and more balanced texture

Heavy cream: Gelato uses less cream than regular ice cream, which makes it lighter. Still, a small amount helps achieve that creamy consistency

Vanilla: Use good-quality vanilla extract. If you have a vanilla pod, it adds even more aroma and depth to the flavor

Top Tip for Success

If you're going to make this recipe, make sure to follow this top tip!

Using an ice cream maker, even a simple one, makes the process much easier and gives the best texture.
Even small machines are enough for a few servings If you don’t have an ice cream maker, freeze the mixture and stir it every 30 minutes to keep it smooth and prevent ice crystals
Always transfer finished gelato to a separate container before freezing—leaving it in the machine bowl can make it very hard to scoop later
If the gelato becomes too hard, let it sit at room temperature for a few minutes or blend it briefly to bring back the creamy texture
For erythritol, use powdered form.
If you only have granulated, you can grind it in a coffee grinder or a small blender to get a finer texture
A finer sweetener helps the gelato stay smooth and prevents a grainy consistency

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