🍦 Creamy Vanilla Keto Ice Cream (Low Carb)

Ingredients:

• 2 cups heavy whipping cream
• 1 cup unsweetened almond milk
• 4 large egg yolks
• ½ cup powdered erythritol or monk fruit sweetener
• 2 teaspoons pure vanilla extract
• ¼ teaspoon xanthan gum (optional, for extra creaminess)
• Pinch of salt

Optional Chocolate Swirl:

• 2 tbsp unsweetened cocoa powder
• 1–2 tbsp melted sugar-free chocolate
• 1 tbsp almond milk (to make swirl)

Instructions:

Step 1: Prepare the Cream Mixture

1. Add heavy whipping cream and almond milk to a saucepan.
2. Heat over medium-low heat until warm and steaming.
3. Do not let it boil.

Step 2: Make the Custard Base

1. In a bowl, whisk egg yolks, powdered sweetener, and salt until smooth.
2. Slowly add about ½ cup of the warm cream mixture into the egg yolks while whisking constantly.
3. Pour the egg mixture back into the saucepan.
4. Cook on low heat for 3–5 minutes, stirring continuously, until the mixture slightly thickens.

Step 3: Add Flavor

1. Remove from heat.
2. Add vanilla extract and mix well.
3. If using xanthan gum, sprinkle slowly while whisking to avoid lumps.

Step 4: Chill

1. Let the mixture cool completely.
2. Cover and refrigerate for at least 2 hours (overnight gives the best texture).

Step 5: Churn & Freeze

1. Pour into an ice cream maker and churn according to the manufacturer’s instructions.
2. For a firmer texture, freeze for another 1–2 hours before serving.

For Chocolate Swirl:

1. Mix cocoa powder with a little almond milk and melted sugar-free chocolate.
2. Swirl into the ice cream before the final freeze.

Storage:

❄️ Store in a freezer-safe container for up to 2 weeks.
❄️ Let sit at room temperature for 5–10 minutes before scooping.

Nutrition (Approx. per serving):

✅ Low Carb
✅ Sugar Free
✅ Keto Friendly
✅ Rich & Creamy Dessert