Description
A delicious low-carb vanilla ice cream recipe suitable for keto diets.
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
- For a more intense vanilla flavor, consider using a vanilla bean instead of extract.
- Make sure to stir the mixture regularly while freezing for the best texture.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 1g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 80mg