Ingredients:

  • 1 cup cold heavy whipping cream
  • 1/4 cup powdered keto sweetener blend (such as Allulose or Erythritol/Monk Fruit)
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt

Instructions:

  1. Place the 1 cup of super cold heavy whipping cream, the powdered keto sweetener blend, vanilla extract, and salt into the bowl of a stand mixer fitted with the whisk attachment (or use a large mixing bowl and hand mixer).
  2. Whip the mixture on medium-high speed until stiff peaks form, usually taking between 5 to 7 minutes. This step incorporates the essential air required to prevent large ice crystal formation.
  3. Immediately scrape the whipped mixture into a shallow, freezer-safe container. Smooth the top with a spatula, cover tightly (to prevent freezer burn), and place in the freezer for a minimum of 4 hours, or until completely firm.
  4. Remove the ice cream from the freezer 10 to 15 minutes before serving. This tempering period is necessary to achieve the optimal, scoopable, velvety texture common in traditional churned ice creams.