Ingredients:

  • 2 cups heavy cream
  • 1 cup unsweetened almond milk
  • 3 large egg yolks
  • 1/2 cup powdered erythritol (or preferred keto sweetener)
  • 1 vanilla bean (or 1 tsp vanilla extract)
  • A pinch of salt

Cooking Time:

  • Prep Time: 10 minutes
  • Cooking Time: 20 minutes (plus freezing time)
  • Servings: 6 servings

Instructions:

  1. Heat the Base: In a medium saucepan, combine heavy cream, almond milk, and a pinch of salt. Split the vanilla bean lengthwise, scrape out the seeds, and add them (or vanilla extract) to the mixture. Heat over medium heat until it begins to simmer, stirring occasionally.
  2. Prepare the Egg Mixture: In a separate bowl, whisk the egg yolks and powdered erythritol until creamy and smooth. Slowly temper the egg mixture by adding a few tablespoons of the warm cream mixture while whisking constantly.
  3. Combine and Cook: Slowly pour the egg mixture back into the saucepan, stirring constantly. Continue cooking over medium-low heat until the mixture thickens enough to coat the back of a spoon.
  4. Chill and Freeze: Remove from heat and let the mixture cool completely. Transfer to an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, pour the mixture into a shallow dish, freeze for 2-3 hours, stirring every 30 minutes for a smooth texture.
  5. Serve: Scoop into bowls and enjoy immediately for a soft-serve consistency, or freeze for an additional 2 hours for a firmer texture.

Nutritional Information (per serving):

  • Calories: 250
  • Fat: 25g
  • Protein: 3g
  • Net Carbs: 2g

Enjoy a creamy, indulgent treat without the sugar spike!