Description
A delicious keto-friendly vanilla ice cream made with heavy cream and erythritol.
Ingredients
Scale
- 2 cups heavy cream
- 1/3 cup powdered erythritol (or preferred keto sweetener)
- 1 vanilla bean seed (or 1 teaspoon vanilla extract)
- 1/4 tsp xanthan gum (Optional for a creamier texture)
Instructions
- In a large mixing bowl, whip the heavy cream and vanilla with a hand mixer or stand mixer until soft peaks form.
- Add the powdered erythritol and xanthan gum (if using) and whip until fully combined.
- Transfer the mixture to a freezer-safe container, spreading it out evenly.
- Cover and freeze for at least 4 hours, stirring the mixture every 30 minutes for the first 2 hours to prevent ice crystals and ensure a creamy texture.
- Scoop and serve once fully frozen. Enjoy!
Notes
- This ice cream is keto-friendly and can be sweetened to taste.
- For a creamier texture, use xanthan gum.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 1g
- Sodium: 25mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 80mg