Low Carb Ice Cream

This Low Carb Ice Cream is a creamy and indulgent dessert that satisfies your sweet tooth without the guilt. Made with simple ingredients, it provides a refreshing treat perfect for warm days or after dinner.

Ingredients

• Heavy cream - 240 ml
• Unsweetened almond milk - 120 ml
• Erythritol sweetener - 60 g
• Vanilla extract - 1 tsp
• Xanthan gum - 1/4 tsp
• Pinch of salt

Steps

1. In a mixing bowl, combine the heavy cream, unsweetened almond milk, erythritol sweetener, vanilla extract, xanthan gum, and a pinch of salt.
2. Whisk the mixture until the erythritol is fully dissolved and the xanthan gum is well incorporated.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions (usually about 20-25 minutes) until it reaches a soft-serve consistency.
4. Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up.
5. Scoop and serve the ice cream in bowls, and enjoy!

Nutrition

• Calories: 180
• Protein: 2 g
• Carbs: 5 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 50 mg
• Cholesterol: 80 mg
• Total Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Water: 0.12 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• Uses erythritol, a sugar alcohol that does not spike blood sugar levels.

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