KETO ICE CREAM
yield:4-6 SERVINGS
prep time:5 MINUTES
cook time:35 MINUTES
additional time:5 HOURS
total time:5 HOURS 40 MINUTES
INGREDIENTS
- 3 cups heavy cream
- ¼ cup plus 2 tbsp powdered allulose or xylitol (use either of these for best texture)
- 1.5 Tbsp vanilla extract
INSTRUCTIONS
- In a large saucepan, add half of the heavy cream and the sweetener. Heat over medium heat and stir continuously until the sweetener is dissolved.
- Reduce heat to a simmer and allow mixture to thicken and reduce by almost half, about 30 minutes.
- Remove the liquid from the stove and allow to cool to room temperature. Whisk in the remaining cream and vanilla extract.
- Transfer the mixture to a large bowl. With an electric mixer, whip liquid until soft peaks form.
- Transfer batter to a large loaf pan. Freeze for 4-5 hours.
- Allow to thaw for 5-10 minutes before eating.
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- Use the best quality vanilla extract you can find. It’s so worth it in this recipe.
- Be sure to let the ice cream soften for 5-10 minutes before trying to scoop it.
- Store in an airtight container in the freezer. Homemade keto ice cream is best enjoyed within a few weeks.
- Include your favorite keto add ins, such as sugar-free chocolate chips, sugar free syrups, or chopped nuts.
- Vanilla can be replaced with any other extract to create new keto ice cream flavors.
- For chocolate, Use this same recipe, but add 3 tablespoons of unsweetened cocoa powder to the mixture to get a rich, chocolate keto ice cream.
