Instructions:
- In a mixing bowl, combine the heavy whipping cream and powdered erythritol. Use a hand mixer or a stand mixer to whip the mixture until it forms stiff peaks. This might take a few minutes.
- If you’re making chocolate keto ice cream, sift in the unsweetened cocoa powder and gently fold it into the whipped cream mixture until well combined.
- Add the vanilla extract to the mixture and gently fold it in. Be careful not to overmix, as you want to maintain the fluffy texture.
- Transfer the mixture into a freezer-safe container. Smooth out the top with a spatula.
- Cover the container with plastic wrap or a lid, ensuring it’s airtight to prevent ice crystals from forming.
- Place the container in the freezer for at least 4-6 hours, or until the ice cream is firm.
- Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly, making it easier to scoop.
- Serve the keto ice cream in bowls or cones, and enjoy!
Feel free to customize this recipe by adding keto-friendly mix-ins like chopped nuts, sugar-free chocolate chips, or a swirl of nut butter. Just be mindful of the net carb content of any additions you make.
Remember that erythritol and other sugar substitutes can have varying levels of sweetness, so you might want to adjust the amount to your taste preferences. Always check the nutritional information of the ingredients you’re using to ensure they fit within your keto dietary goals.
