155 minutes
A creamy and delightful keto-friendly vanilla ice cream.
Heavy Cream, chilled
cups
Powdered Erythritol Sweetener
cups
tablespoons
teaspoons
pinches
Xanthan Gum
teaspoons
1. Whisk Ingredients
Start by whisking together the chilled heavy cream, powdered erythritol sweetener, vodka, vanilla extract, and a pinch of salt in a large bowl. Ensure the mixture is smooth and well-blended.
2. Add Xanthan Gum
Gradually sprinkle the xanthan gum into the mixture while continuously whisking. The mixture should become slightly thicker and smoother.
3. Churn the Mixture
Pour the mixture into your ice cream maker and churn according to the manufacturer’s directions. This typically takes about 20 to 30 minutes.
4. Freeze
After churning, transfer the ice cream into an airtight container and place it in the freezer for about 2 hours to firm up.
5. Serve
When ready to serve, let the ice cream sit on the counter for 10 to 15 minutes to soften slightly. Enjoy!
Fold in pureed or whole keto-friendly berries such as raspberries, strawberries, or blackberries after the base has cooled but before it goes into the ice cream maker.
Use full-fat coconut milk as your base and add toasted shredded coconut during the last few minutes of churning.
Stir in sugar-free chocolate chips or a chopped-up dark chocolate bar with a high cocoa content right before freezing the churned ice cream. Chocolate and vanilla are a classic pair, and this adds texture as well.
Add unsweetened cocoa powder to the custard base and increase the sweetener slightly to balance the bitterness of the cocoa.
Dissolve instant espresso powder or use strong brewed coffee in place of some of the milk in the base recipe.
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