This keto ice cream is quick to make with no ice cream machine needed! After trying different variations of ingredients, I finally figured out a combination that produced a smooth and creamy texture, yet didn't freeze rock-hard like most no-churn ice cream can.
Ingredients
- heavy whipping cream: 1 cup
- powdered zero-calorie sweetener (such as Swerve): 2 Tbsp
- vodka: 1 Tbsp
- vanilla extract: 1 tsp
- xanthan gum: 0.25 tsp
- pinch salt: 1 piece
Metric Conversion
Stages of cooking
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Combine cream, sweetener, vodka, vanilla extract, xanthan gum, and salt in a wide-mouth pint-sized jar. Blend cream mixture with an immersion blender in an up-and-down motion until cream has thickened and soft peaks have formed, 60 to 75 seconds.
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Blend cream mixture with an immersion blender in an up-and-down motion until cream has thickened and soft peaks have formed, 60 to 75 seconds.
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Cover jar and place in the freezer for 3 to 4 hours, stirring every 30 to 40 minutes.
