keto ice cream Easy Homemade Recipe

Scale

2 cups (480ml) very cold heavy whipping cream
1/2 cup powdered keto sweetener (like erythritol or monk fruit blend)
1 teaspoon pure vanilla extract
1/2 teaspoon vanilla bean paste (or seeds scraped from 1/2 vanilla bean for intense flavor)
Pinch of salt

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Ensure your heavy whipping cream is thoroughly chilled. In a large, chilled mixing bowl, pour in the heavy whipping cream.
Using an electric mixer (handheld or stand mixer with a whisk attachment), begin whipping the cream on medium speed until soft peaks begin to form (about 2-3 minutes).
Stop the mixer. Add the powdered keto sweetener, vanilla extract, vanilla bean paste, and a pinch of salt to the bowl.
Increase the mixer speed to medium-high and continue whipping until stiff peaks form. Be careful not to over-whip, which can turn the cream into butter. The mixture should hold its shape firmly when the whisk is lifted.
Gently transfer the mixture into a freezer-safe container (a loaf pan works perfectly). Smooth the top with a spatula.
Cover the container tightly with plastic wrap, pressing the wrap directly onto the surface of the ice cream mixture to prevent ice crystals from forming.
Freeze for a minimum of 6 hours, or preferably overnight, until firm.
When ready to serve, allow the ice cream to sit on the counter for 5-10 minutes before scooping for the best, softest texture.

For an even richer flavor, substitute 1/4 cup of the heavy cream with 1/4 cup of full-fat cream cheese (softened) and blend it with the cream before adding sweeteners.
If your keto sweetener is granular, ensure it is powdered, or pulse it in a blender first to prevent a gritty texture.
Storage: This ice cream is best consumed within 1-2 weeks.