No-Churn Keto Ice Cream

Ingredients

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered zero-calorie sweetener (such as Swerve®)
  • 1 tablespoon vodka
  • 1 teaspoon vanilla extract
  • ¼ teaspoon xanthan gum
  • 1 pinch salt
  • Directions

  • Step 1

    Combine cream, sweetener, vodka, vanilla extract, xanthan gum, and salt in a wide-mouth pint-sized jar. Blend cream mixture with an immersion blender in an up-and-down motion until cream has thickened and soft peaks have formed, 60 to 75 seconds. Cover jar and place in the freezer for 3 to 4 hours, stirring every 30 to 40 minutes.

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  • Cook's Notes:

    Freezing for 3 to 4 hours produces the best consistency, however if you’d like to soften it a bit, 10 seconds in the microwave does the trick, or remove from the freezer 15 minutes ahead of time.

    You can pulse granular sweetener in a blender or food processor to achieve a powdered consistency.

    Use different flavored extracts for variety.

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