Imagine diving into a luxuriously smooth, decadent vanilla ice cream that's not only incredibly delicious but also completely keto-friendly! This mind-blowing recipe will shatter everything you thought you knew about low-carb desserts. With just 10 minutes of prep time, you can create a heavenly frozen treat that satisfies your sweet tooth without derailing your diet. Get ready to transform simple ingredients into a creamy, dreamy dessert that will make you forget you're even on a keto plan!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Keto
Serves: 4 servings
Ingredients
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 1/2 cup erythritol
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Begin by gathering all the ingredients needed for the keto vanilla ice cream: 2 cups of heavy cream, 1 cup of unsweetened almond milk, 1/2 cup of erythritol, 1 tablespoon of vanilla extract, and 1/2 teaspoon of salt.
- In a large mixing bowl, combine the heavy cream and unsweetened almond milk. Use a whisk or an electric mixer to blend them together until they are well combined and slightly frothy.
- Add the erythritol to the mixture. This sugar substitute will provide the sweetness without the carbs. Whisk the mixture again until the erythritol is fully dissolved.
- Next, pour in the vanilla extract. This will give your ice cream a rich vanilla flavor. Continue to whisk the mixture for about 1-2 minutes to ensure all the ingredients are evenly distributed.
- Sprinkle the 1/2 teaspoon of salt into the mixture. The salt enhances the sweetness and balances the flavors. Mix well until the salt is completely dissolved.
- Once all the ingredients are combined, taste the mixture. Adjust sweetness if necessary by adding a little more erythritol according to your preference.
- Pour the mixture into an ice cream maker, following the manufacturer's instructions. Churn the ice cream for about 20-25 minutes, or until it reaches a soft-serve consistency.
- If you do not have an ice cream maker, pour the mixture into a freezer-safe container. Place it in the freezer and stir every 30 minutes for about 3-4 hours to prevent ice crystals from forming.
- Once the ice cream has reached your desired consistency, serve immediately for a soft-serve texture or transfer it to an airtight container and freeze for a firmer texture.
- Enjoy your delicious, homemade keto vanilla ice cream as a guilt-free treat!
Tips
- Chill your ingredients beforehand to help the mixture freeze faster and create a smoother texture.
- Use a high-quality vanilla extract for the most robust flavor.
- If you don't have an ice cream maker, the freezer method works perfectly - just remember to stir frequently.
- For extra creaminess, let the mixture sit in the refrigerator for 30 minutes before churning.
- Experiment with additional keto-friendly mix-ins like chopped nuts or sugar-free chocolate chips.
- Store in an airtight container with plastic wrap pressed directly on the surface to prevent ice crystals.
- Allow the ice cream to sit at room temperature for 5-10 minutes before serving for the perfect scoopable consistency.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 3g
Protein: 3g
Fat: 40g
Saturated Fat: 25g
Cholesterol: 135mg
