Low Carb Vanilla Ice Cream Base Need Ice Cream Maker Recipes

SUPER EASY, CREAMY, KETO VANILLA ICE CREAM

Super Easy, Creamy, Keto Vanilla Ice Cream image

Rich and creamy, this very low carb vanilla ice cream recipe is delicious and keto-friendly.

Provided by Angela Davis

Time 20m

Number Of Ingredients 5

Ingredients

2 cups Heavy Cream (organic is best)
6 tbsp Swerve confectioner's sweetener (or Keto friendly sweetener of your choice)
2 pastured egg yolks
1 tsp vanilla extract
2 tbsp MCT Oil (optional if you don't want to freeze the ice cream for later - see Recipe Notes)

Steps:

Before you start mixing the ingredients, put the ice cream churn canister and paddle in the freezer. Your ice cream will churn much faster if the equipment is cold when you start.
Combine heavy cream, sweetener, egg yolks, vanilla and MCT oil (or liquor, if using - see Recipe Notes) in a blender and mix well. I used a stick blender but a traditional blender works just fine, too.
Pour the mix into the cold canister.
Churn the ice cream according to the manufacturer's instructions. If you're using the same model as me, here's what I did! Place the canister in the churning bucket and attach the lid to the paddle and canister. Make sure everything is lined up correctly, then place the motor on top, turning the latches on the sides to lock it in place. Fill the bucket halfway with ice - I just used ice cubes from my freezer's ice maker. Top with a layer of ice cream salt. Fill to the top of the canister with ice and another layer of salt. Plug the ice cream churn in and let it go to work!
After 15 minutes, unplug the churn and check the ice cream. If it's not the right texture yet, put the lid back on and churn again until desired consistency is reached.
Ice cream will be the perfect soft serve texture straight out of the churn.

Nutrition Facts : Calories 252 kcal, Carbohydrate 1 g, Protein 2 g, Fat 27 g, SaturatedFat 15 g, Cholesterol 130 mg, Sodium 25 mg, Sugar 1 g, ServingSize 1 serving

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