Easy Keto Vanilla Ice Cream
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 181.1
- Total Fat: 17.5 g
- Cholesterol: 147.3 mg
- Sodium: 79.0 mg
- Total Carbs: 1.6 g
- Dietary Fiber: 0.2 g
- Protein: 4.2 g
View full nutritional breakdown of Easy Keto Vanilla Ice Cream calories by ingredient
Introduction
Easy Keto Vanilla Ice Cream. Each serving is 1/4 gm Carbs. Easy Keto Vanilla Ice Cream. Each serving is 1/4 gm Carbs.Number of Servings: 12
Ingredients
-
6 large Egg, fresh, whole, raw
16 oz Almond Breeze Almond Milk, Unsweetened Vanilla
2 cup, fluid (yields 2 cups whip Heavy Whipping Cream
.25 serving Gelatin, Unflavored (Knox) - serving size 1/4 env,
36 tsp Swerve Granulated (1 tsp) net carb (by IMENONELSE)
1 tbsp Vanilla Extract
Directions
Instructions
1. In a mixing bowl, add the eggs, almond milk, heavy whipping cream, gelatin, monkfuit sweetener and salt. Whisk and mix.
2. Prepare a large bowl filled with ice, sit another bowl on top of that bowl with a mesh strainer sitting on top.
3. Heat up a saucepan on LOW heat and pour in the mixture. Constantly whisk while gradually turning up the heat to MEDIUM. This process should take about one minute or until mixture is thickened. The goal is to slightly cook the eggs so they aren't raw but at the same time you don't want to over cook them.
4. Take the saucepan off the heat and pour the mixture through the mesh strainer and into the bowl underneath. Work at it with a large spoon so that it is completely drained through.
5. Cover mixture and refrigerate for 3-4 hours. Take out once chilled.
6. Then add the vanilla extract and mix in well.
7. Now it's time to pour mixture into your ice cream maker. Follow the directions according to the manufacturer's instruction manual.
8. Once completed, pour into a container and freeze for an additional 3 hours for a firmer ice cream texture. For best results freeze overnight.
Serving Size: 12 Servings
Number of Servings: 12
Recipe submitted by SparkPeople user KVFREEMAN.
1. In a mixing bowl, add the eggs, almond milk, heavy whipping cream, gelatin, monkfuit sweetener and salt. Whisk and mix.
2. Prepare a large bowl filled with ice, sit another bowl on top of that bowl with a mesh strainer sitting on top.
3. Heat up a saucepan on LOW heat and pour in the mixture. Constantly whisk while gradually turning up the heat to MEDIUM. This process should take about one minute or until mixture is thickened. The goal is to slightly cook the eggs so they aren't raw but at the same time you don't want to over cook them.
4. Take the saucepan off the heat and pour the mixture through the mesh strainer and into the bowl underneath. Work at it with a large spoon so that it is completely drained through.
5. Cover mixture and refrigerate for 3-4 hours. Take out once chilled.
6. Then add the vanilla extract and mix in well.
7. Now it's time to pour mixture into your ice cream maker. Follow the directions according to the manufacturer's instruction manual.
8. Once completed, pour into a container and freeze for an additional 3 hours for a firmer ice cream texture. For best results freeze overnight.
Serving Size: 12 Servings
Number of Servings: 12
Recipe submitted by SparkPeople user KVFREEMAN.