Description
A delicious and creamy low-carb ice cream recipe, perfect for satisfying your sweet tooth without the sugar.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 3/4 cup erythritol or your preferred low-carb sweetener
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- In a large mixing bowl, combine the heavy cream, almond milk, erythritol, vanilla extract, and salt.
- Whisk the mixture until the erythritol is completely dissolved and all ingredients are well blended.
- Pour the mixture into an ice cream maker, following the manufacturer’s instructions.
- Churn for about 20-25 minutes or until the ice cream reaches a soft-serve consistency.
- If desired, add in mix-ins such as low-carb chocolate chips or chopped nuts during the last 5 minutes of churning.
- Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up further.
- Scoop and serve your homemade low carb ice cream. Enjoy!
Notes
- Can be stored in the freezer for up to 2 weeks.
- For a creamier texture, let the ice cream sit at room temperature for a few minutes before scooping.
- Prep Time: 10
- Cook Time: 25
- Category: Dessert
- Method: Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 1g
- Sodium: 60mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 90mg