A Guide To Making Easy Keto Ice Cream
Get all the steps, tips, and techniques to making the perfectly creamy and irresistible no churn keto ice cream recipe! Mix and match to make all your favorite flavors and ice cream treats (from cones, to cakes, to affogatos and more)!
Servings 8
Calories 235kcal
Ingredients
- 8 oz. Heavy Cream
- 8 oz. Mascarpone Cheese
- 1/2-3/4 cup Low Carb Powdered Sweetener
- 2 tbsp Vodka
- 1 tsp. Vanilla Extract
- 1/2 tsp Xanthan Gum
- 1/4 tsp Salt
- Mix In's-
- 3 tbsp Cocoa Powder
- 2 tsp Espresso Powder
- 1/4 cup Peanut Butter sugar free
- Low Carb Chocolate Chips
- 1/2 tsp Mint Extract
- [Thin Mint Cookie Crumbles]
- [Keto Brownie Bits]
- [Keto Caramel Sauce]
Instructions
- 1. In a mixing bowl, whip the heavy cream until stiff peaks form and set it aside.
- 2. Combine the mascarpone, low carb sweetener, vanilla, vodka, salt and xanthan gum. Whip this until combined then add in the whipped cream.
- Note: if adding cocoa powder, other extracts, peanut butter, or espresso powder, mix in with the mascarpone first. Add mix ins (chocolate chips etc) by folding it in after the whipped mixtures are both combined.
- 3. Pour the mixture into a parchment lined container and cover tightly and place in the freezer. Stir the mixture every 20 minutes for up to an hour before serving. Serve with your favorite toppings over over your favorite dessert.
Notes
If storing long term, place a piece of plastic wrap across the top, flush with the ice cream before freezing. Let it sit an thaw for 10-15 minutes before scooping if its been in the freezer for more than a few hours.
Nutrition
Serving: 1g | Calories: 235kcal | Carbohydrates: 2g | Protein: 2g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 131mg | Sugar: 2g