from 1 vote
Keto Low-Carb Vanilla Vanilla Ice-Cream
A simple, delicious low-carb vanilla ice-cream that forms peaks like soft-serve ice-cream when served fresh from your ice-cream making machine.
Prechill insulated bowl
Melissa J. Will
Heavy cream or whole whipping cream (35%)
Saucepan with lid
12 Hours Ahead
Chill insulated ice cream maker bowl in freezer for 12 hours (or as directed on your product instructions).
4+ Hours Ahead
Whisk together egg yolks, vanilla extract, salt, and erythritol until thoroughly combined.
5 large Egg yolks
3 teaspoons Vanilla extract
1/2 teaspoon Salt
1/2 cup Erythritol
Pour whole cream into saucepan on low heat.
2 cups Heavy cream or whole whipping cream (35%)
Gradually whisk in egg mixture and whisk continually on low heat for 10 minutes. Mixture should be warm to touch but not hot or eggs will clump.
After 10 minutes, if eggs have clumped, pour mixture through strainer to remove any bits.
Cover mixture and place in fridge for at least four hours. Stir occasionally to ensure even chilling.
Add chilled mixture to ice-cream maker following product instructions. Ice-cream should be ready in 20-40 minutes.
The nutritional information for 1 serving = entire recipe divided into 4.
: 2 grams (fiber and sweetener deducted)
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©2020 Melissa J. Will |