When it comes to store bought keto ice cream, I've always been frustrated by the fact that you have to let it thaw for 20-30 minutes just to scoop it. With this recipe for a keto ice cream, you no longer have to do that! Due to the sweeteners and flavoring agents that are used, this delicious keto ice cream can be any flavor you want and is ready to eat when you are.
Prep Time: 10 minutes
Churn Time: 20 minutes
Freezing after is optional.
Macros per serving (130g):
Net Carbs: 3g
Total Carbs: 17g
Sugar Alcohols and Allulose: 14g
(Ingredients can be purchased by clicking on the green link)
2 1/2 Cups (600 ML) Heavy Whipping Cream
1/4 Teaspoon Pink Himalayan Sea Salt
80g Ice, crushed
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Let's Do This!
In a large mixing bowl, combine all ingredients. Mix periodically until all of the ice is melted. See recipe video for the explanations.
Transfer the mixture to an ice cream machine.
Churn for 17-20 minutes. If adding mix-ins, add them in the last 30 seconds.
For soft serve consistency, eat immediately. For a more traditional ice cream feel, transfer to a freezer safe container in your freezer and allow to freeze until ready to eat. You will not need to let this thaw before scooping and eating!