No Churn Keto Ice Cream Recipe

Heavy cream: This is the base of the ice cream, providing a rich and creamy texture.

Erythritol: A low-carb sweetener that adds sweetness without the sugar.

Vanilla extract: Adds a classic vanilla flavor to the ice cream.

When whipping the heavy cream, ensure that both the bowl and beaters are well-chilled. This helps the cream to whip more quickly and achieve those perfect stiff peaks. Additionally, when folding in the erythritol and vanilla extract, use a gentle hand to maintain the airiness of the mixture, which contributes to a smoother, creamier ice cream.

• heavy cream - Substitute with coconut cream: Coconut cream is a great dairy-free alternative that maintains the rich, creamy texture needed for ice cream.

• erythritol - Substitute with monk fruit sweetener: Monk fruit sweetener is a natural, zero-calorie sweetener that won't spike blood sugar levels, making it suitable for keto diets.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile, adding a nutty undertone to the ice cream.

• Ensure your freezer-safe container is airtight to prevent ice crystals from forming on your keto ice cream.
• Before transferring the mixture, line the container with a piece of parchment paper to make it easier to scoop out the ice cream later.
• Once the mixture is in the container, smooth the top with a spatula to create an even surface.
• Cover the container with a tight-fitting lid or a layer of plastic wrap to keep out any unwanted freezer odors.
• Label the container with the date so you know when you made your no churn keto ice cream.
• Place the container in the coldest part of your freezer, usually the back, to ensure it freezes evenly.
• Allow the ice cream to freeze for at least 4 hours, but for best results, let it sit overnight.
• When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly, making it easier to scoop.
• If you have leftovers, make sure to cover the ice cream tightly again before returning it to the freezer to maintain its creamy texture.
• For long-term storage, consider dividing the ice cream into smaller, individual portions. This way, you can enjoy a scoop without exposing the entire batch to air and potential freezer burn.

• Allow the ice cream to sit at room temperature for about 10-15 minutes. This will soften it slightly, making it easier to scoop and enjoy.
• If you're in a hurry, place the container of ice cream in the microwave for 10-15 seconds. Be cautious not to overheat, as this can cause the ice cream to melt unevenly.
• For a more even thaw, transfer the ice cream to the refrigerator for about 30 minutes before serving. This method helps maintain its creamy texture.
• Use a warm ice cream scoop or spoon. Run it under hot water for a few seconds, then dry it off before scooping. This will help you get smooth, even scoops without waiting too long.
• If you prefer a softer texture, blend the slightly thawed ice cream in a food processor or blender for a few seconds. This can create a consistency similar to soft serve.

• Mixing bowl: Use this to whip the heavy cream until stiff peaks form.

• Whisk: Essential for whipping the heavy cream to the right consistency.

• Spatula: Perfect for gently folding in the erythritol and vanilla extract without deflating the whipped cream.

• Freezer-safe container: Necessary for storing the ice cream mixture in the freezer until it becomes firm.

• Measuring cups: Use these to accurately measure the heavy cream and erythritol.

• Measuring spoons: Ideal for measuring out the vanilla extract precisely.

Use a stand mixer: Whip the heavy cream faster by using a stand mixer instead of a hand whisk.

Pre-chill the bowl: Place your mixing bowl in the freezer for 10 minutes before whipping the heavy cream to speed up the process.

Measure ingredients in advance: Have the erythritol and vanilla extract pre-measured to streamline the mixing process.

Use a shallow container: Freeze the mixture in a shallow, freezer-safe container to reduce freezing time.

Fold gently: Gently fold in the erythritol and vanilla extract to maintain the whipped texture, saving time on re-whipping.