Keto Ice Cream


  • 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


  1. In a mixing bowl, combine the heavy cream, almond milk, powdered erythritol, vanilla extract, and salt. Stir until the erythritol is dissolved.
  2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
  3. Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.
  4. 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.)