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Low Carb Ice Cream Recipe

Delicious Low Carb Ice Cream for Keto 
Tiempo de preparación5 min
Tiempo de cocción45 min
Freezing Time6 h
Tiempo total50 min
Plato: Dessert
Cocina: American, Keto, low carb
Keyword: ice cream, keto ice cream
Raciones: 4 Servings
Calorías: 405kcal
Autor: Keto Diet

Ingredientes

Elaboración paso a paso

  • 1. Melt the butter in a large saucepan over medium heat, then add half of the
    heavy cream and powdered erythritol.
    2. Bring to a boil, then reduce to a simmer for 30-45 minutes, stirring
    occasionally until the mixture thickens enough to coat the back of the
    spoon.
    3. Pour into a large bowl and allow to cool to room temperature. Stir in the
    vanilla extract and MCT oil.
    4. Meanwhile, beat the remaining 2 cups of heavy cream using a hand mixer
    for about 2-3 minutes, until stiff peaks form.
    5. Carefully fold the beaten heavy cream into the sweet mixture in the bowl.
    Transfer the mixture to a freezer container (like a 9x5" loaf pan) and
    smooth the top with a spatula. (If you want to add mix-ins, gently stir them
    in at this step, and also sprinkle some on top.) Line the surface with a
    piece of parchment or wax paper to keep ice crystals from forming. (You
    can use an ice cream maker if you have one.)
    6. Freeze for 5-6 hours, until firm. For a smoother, creamier texture, stir the
    ice cream a few times throughout the freezing process, then return to the
    freezer. (Ice cream will get hard in the freezer after longer periods. Let it
    soften slightly on the counter for a few minutes before serving, and use a
    wet ice cream scoop to serve.)

Nutrition

Ración: 50g | Calorías: 405kcal | Carbohidratos: 0.5g | Grasa: 45g | Colesterol: 14mg | Sodio: 25mg | Potasio: 32mg