Keto Ice Cream - Classic Vanilla
Nothing is more satisfying than an evening bowl of Keto ice cream, especially with my warm peanut sauce. The ultimate low carb indulgence!
Servings: 4 servings
Calories: 310kcal
Ingredients
- 1 cup heavy whipping cream
- 1 cup Fairlife milk
- ½ cup allulose
- 2 tablespoon MCT oil
- 1 tablespoon vanilla extract
- ½ teaspoon cake batter extract
- ¼ teaspoon sunflower lecithin
Instructions
- In a large bowl, whisk all ingredients together.
- Cover with plastic wrap and chill for at least two hours. Overnight is best.
- Prepare your ice cream maker according to instructions.
- Add ice cream mixture to machine. Let it mix until dense and creamy, roughly 30 - 40 minutes.
- Serve immediately or store in air-tight container in freezer. Ice cream will harden slightly but will still be creamy and scoopable directly out of the freezer.
Video
Notes
This recipe makes one pint of ice cream.
For one quart, double the recipe.
If you don't have cake batter extract on hand, just use additional vanilla.
Nutrition
Calories: 310kcal | Carbohydrates: 3g | Protein: 5g | Fat: 33g