Keto Ice Cream

Ingredients

• 2 cups heavy cream
• 1/3 cup powdered erythritol (or preferred keto sweetener)
• 1 vanilla bean seed (or 1 teaspoon vanilla extract)
• 1/4 tsp xanthan gum (Optional for a creamier texture)

Steps

1. 1

   In a large mixing bowl, whip the heavy cream and vanilla with a hand mixer or stand mixer until soft peaks form.

2. 2

   Add the powdered erythritol and xanthan gum (if using) and whip until fully combined.

3. 3

   Transfer the mixture to a freezer-safe container, spreading it out evenly.

4. 4

   Cover and freeze for at least 4 hours, stirring the mixture every 30 minutes for the first 2 hours to prevent ice crystals and ensure a creamy texture.

5. 5

   Scoop and serve once fully frozen. Enjoy!