Keto Ice Cream Recipe
Make this 3-ingredient keto ice cream recipe at home! Rich, creamy, and under 3g net carbs per serving with simple ingredients.
Servings 6
Calories 276kcal
Equipment
Ingredients
- 2 cups heavy cream
- ⅓ cup Swerve powdered sugar
- 1 tablespoon vanilla extract
Instructions
- Whisk together 2 cups heavy cream, 1/3 cup Swerve powdered sugar, and 1 tablespoon vanilla extract in a large mixing bowl until the sweetener dissolves and the mixture looks frothy.
- Place the frozen ice cream bowl attachment onto your stand mixer. With the mixer running, slowly pour the cream mixture into the bowl. Mix for 10-15 minutes, or until the texture looks like soft serve.
- Serve immediately, or transfer the ice cream to a freezer-safe storage container and cover. Freeze for 3-4 hours to firm up the ice cream to a scoopable consistency.
Notes
- Freeze the KitchenAid ice cream bowl attachment for 16-24 hours before starting this recipe.
- For chocolate keto ice cream, whisk 1/4 cup unsweetened cocoa powder into the cream mixture before churning.
- Store leftover ice cream in an airtight freezer-safe container for up to 3 weeks.
- The ice cream freezes firm. Let it sit at room temperature for 15-20 minutes before scooping.
- The carbs listed for each ½ cup of ice cream is 10 grams. After subtracting the sugar alcohols and erythritol, each serving has a net carb amount of about 2.67 grams.
Nutrition
Serving: 0.5cup | Calories: 276kcal | Carbohydrates: 10g | Protein: 2g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 90mg | Sodium: 22mg | Potassium: 79mg | Sugar: 3g | Vitamin A: 1166IU | Vitamin C: 0.5mg | Calcium: 53mg | Iron: 0.1mg
