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Low Carb Ice Cream

Enjoy a creamy and delicious low carb dessert perfect for summer. This ice cream is easy to make and completely guilt-free!
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Prep Time 10 minutes
Total Time 4 hours
Servings: 4
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups heavy cream
  • 1 cup unsweetened almond milk
  • 3/4 cup erythritol or preferred low carb sweetener
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt

Equipment

  • Blender or food processor
  • Mixing bowl
  • Ice cream maker (optional)
  • Freezer-safe container

Method
 

  1. In a blender or food processor, combine the heavy cream, almond milk, erythritol, vanilla extract, and salt.
  2. Blend until all ingredients are well incorporated for a smooth texture.
  3. Taste the mixture and adjust sweetness if necessary by adding more erythritol.
  4. Pour the blended mixture into a bowl and refrigerate for about 30 minutes.
  5. If using an ice cream maker, pour the chilled mixture into it and churn according to the manufacturer's instructions.
  6. Transfer the ice cream to a freezer-safe container.
  7. Cover the container and place in the freezer for at least 4 hours to firm up.
  8. Scoop the ice cream into bowls or cones and enjoy.

Notes

For best texture, let the ice cream sit out for a few minutes before scooping.