Ice Cream (keto)
Equipment
- Mixing bowl
- Hand mixer
Ingredients
- 2 cups heavy whipping cream
- 1/4 tsp salt
- 1/4 tsp xanthan gum (optional if you expect to consume within 1 day)
- 1/2 cup powdered sweetener ( see notes below about what to use )
- 2-3 tbsp vodka
- 1-2 tsp flavouring
Instructions
- The bowl and beaters should be chilled to 40F, perfectly clean, and bone dry.
- The heavy whipping cream should also start off at 40F.
- Start whipping up the cream on low speed, until you see the cream starting to increase in volume.
- Add everything else in order everything other than the vodka and flavouring in the metal mixing bowl, and keep whipping.
- When everything is incorporated, add the vodka and flavouring.
- Keep beating until soft peaks form, and the volume of the mixture has increased by at least 50%
- Transfer to freezer-safe container, pop in the freezer, and wait at least 4 hours before serving.
Notes
Allulose is hands-down the best sweetener for this. If you can get your hands on this stuff, you can skip the gum and alcohol, and stick to cream, salt, allulose, flavouring.
If you know that xylitol works well for you, that's the next best sugar - just for smoothness. Some people's gut biome can actually process xylitol, so it might be treated as real carbs and trigger a glycemic response. Watch out if you have pets because xylitol is dangerous for them.
I used to use 50-50 erythritol and xylitol because some of my guests get gassy with too much xylitol. Using pure erythritol is possible, but it doesn't dissolve well, you run the risk of your ice cream turning into frozen chunks instead of a smooth and creamy dessert, and you should use more xanthan gum, which I don't personally like to do because I'm very sensitive to the taste.