Sugar Free Low Carb No Churn Ice Cream Recipe

This keto ice cream is soft and creamy and you don’t need to worry about nasty ingredients and hidden sugars which you can find in store-bought ice creams. It also a great base for any other flavored ice creams you like (chocolate, strawberry, etc). Best part is you even don’t need ice-cream maker. I love to serve it with sugar-free chocolate sauce and crushed hazelnuts on the top. Link to recipe here: https://lowcarbbabe.com/keto-ice-cream-no-churn-vanilla-ice-cream/

Ingredients

Ice Cream:

• 3 large eggs (separated)
• ½ cup (40 g) erythritol or other low-carb sweetener
• 1½ cups (300 ml) heavy cream
• 3 oz (100 g) cream cheese
• 1 TBSP vanilla extract (sugar free)
• 1-2 TBSP vegetable glycerin

Sugar-Free Chocolate Sauce:

• 1 cup (200 ml) water
• ½ cup cocoa powder
• ¼ cup sweetener
• 2 TBSP vanilla sugar free syrup

Instructions:

Ice cream:

1. Separate the egg whites from the egg yolks. Whisk the egg whites using a hand mixer. As the egg whites thicken, slowly add the powdered sweetener. Whisk until they create stiff peaks.
2. In another bowl, whip the cream until soft peaks form. Do not over whisk the cream.
3. In a third bowl, mix the egg yolks with the vanilla extract and cream cheese.
4. Slowly fold the whisked egg whites into the whipped cream. Then add the egg yolk, cream cheese mixture and gently fold in using a spatula until combined.
5. Place the mixture in a freezer-friendly container and freeze for at least 3 hours.

Sugar-Free Chocolate Sauce:

1. Combine water, sweetener, cocoa and syrup in small pot.
2. Bring to boil and reduce heat
3. Simmer on low for about 5-7 minutes until mixture thicken up.

bon appetit