Gather and prep all of your ingredients.

Separate the egg yolks from the egg whites, placing into bowls large enough to use a mixer in.

Add the allulose, vanilla, and gelatin to the egg yolks and whisk together using a hand-held mixer until pale and fluffy.

Whisk the egg whites until medium peaks form. Pour in the egg yolks and fold to incorporate.

Pour into a freezer-safe container and freeze for 4-6 hours until the consistency you desire is reached. Alternatively, you can use an ice cream machine.

Once ready to eat, scoop and serve. It should be ready to go out of the freezer as it melts relatively quickly. Enjoy!