No-Churn Keto Summer Bliss Ice Cream!
Whip up this delightful and easy-to-make, low-carb ice cream, perfect for summer. No special equipment beyond an immersion blender needed for this creamy, no-churn treat!
Equipment
- Immersion Blender
- Wide-mouth pint-sized jar
Ingredients
- 1 cup heavy whipping cream
- 2 tablespoons powdered zero-calorie sweetener such as erythritol or stevia blend
- 1 tablespoon vodka optional, helps keep it scoopable without affecting taste
- 1 teaspoon vanilla extract
- 1/4 teaspoon xanthan gum
- 1 pinch salt
Instructions
- In a wide-mouth pint-sized jar, combine the heavy whipping cream, powdered zero-calorie sweetener (if using granular, consider pulsing it first into a powder for a smoother texture), optional vodka, vanilla extract, xanthan gum, and a pinch of salt.
- Using an immersion blender, thoroughly blend the mixture with an up-and-down motion. Continue blending for about 60 to 75 seconds until the cream thickens and soft peaks begin to form.
- Cover the jar tightly and transfer it to the freezer. Let it freeze for 3 to 4 hours, making sure to stir it well every 30 to 40 minutes during this time to achieve that perfect creamy, non-rock-hard texture.
- For the best consistency, serve after 3-4 hours of freezing. If it's too firm, simply let it sit out for 10-15 minutes or microwave for 10 seconds to soften slightly before scooping.
Notes
For the best consistency, serve after 3-4 hours of freezing. If it's too firm, simply let it sit out for 10-15 minutes or microwave for 10 seconds to soften slightly before scooping.
Nutrition Information (per serving):
Calories: 291
Total Carbs: 3g
Net Carbs: 2g
Fats: 29g
Protein: 2g
Calories: 291
Total Carbs: 3g
Net Carbs: 2g
Fats: 29g
Protein: 2g
