Ingredients:
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 1/2 cup powdered erythritol (or any other keto-friendly sweetener of your choice)
- 1 tablespoon vanilla extract
- Pinch of salt
Instructions:
- In a mixing bowl, combine the heavy cream, almond milk, powdered erythritol, vanilla extract, and salt. Stir until the erythritol is dissolved.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.
- Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Enjoy!
Nutrition Facts:
- Serving Size: 1/2 cup
- Calories: 250
- Total Fat: 26g
- Saturated Fat: 16g
- Trans Fat: 1g
- Cholesterol: 90mg
- Sodium: 50mg
- Total Carbohydrates: 2g
- Dietary Fiber: 0g
- Sugars: 0g
- Sugar Alcohols: 2g
- Protein: 2g
(Note: Nutritional values are approximate and may vary depending on ingredients used.)