Nut-Free
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 10
No ice cream maker at home? No problem! Make this keto ice cream in the morning, and by the time you get home in the afternoon, it will be ready to enjoy. The texture is nice and creamy, just how you like it.
In a medium saucepan, combine the heavy cream, sweetener, eggs, gelatin, and vanilla. Set over medium heat and cook, stirring, until the mixture steams and the sweetener dissolves, 5 to 7 minutes.
Pour the mixture into a heat-safe bowl and cool in the refrigerator for about 1 hour. Once cooled, use an electric mixer to beat the cream mixture until soft peaks form.
Transfer to a freezer-safe container, cover, and freeze for at least 4 hours before serving.
Notes
The mixture can be processed in an ice cream maker instead.
For a dairy-free version, use coconut cream in place of the heavy cream.
A fiber-based sweetener or allulose tends to freeze better than erythritol sweeteners, but more will be needed as it tends to be less sweet.
Nutritional Data
351 calories, 36g fat, 50mg sodium, 0g fiber, 21g carbohydrates, 18g erythritol, 3g protein
3g net carbs, 4% carbs, 3% protein, 93% fat
Variations
Chocolate: Add 3 ounces chopped unsweetened chocolate and 2 tablespoons additional sweetener to the hot cream.
Coffee: Stir in 1 tablespoon instant coffee granules just before cooling.
Chocolate Chip: Stir in 3 ounces low-carb chocolate chips before freezing.
Toasted Coconut: Blend in 2 to 3 tablespoons toasted unsweetened shredded coconut before freezing.