No-Churn Keto Ice Cream recipe

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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

Nutrition Info

291 calories
carbohydrate: 3.2 g
cholesterol: 108.7 mg
fat: 29.4 g
fiber: 0.5 g
protein: 1.6 g
saturatedFat: 18.3 g
servingSize: -
sodium: 91.7 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

3 servings

Recipe Note

Quick to make and no ice cream machine needed! After trying different variations of ingredients, I finally figured out a combination that produced a smooth and creamy texture, yet didn't freeze rock-hard like most no-churn ice cream can. The vodka is optional, however it really helps keep the ice cream scoopable and you don't taste it!

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