Keto Yogurt Ice Cream

Ingredients:

• 2 cups full-fat Greek yogurt
• 1 cup heavy cream
• 1/2 cup erythritol or your preferred keto-friendly sweetener
• 1 teaspoon vanilla extract
• Optional: 1/2 cup fresh berries (e.g., strawberries, blueberries) for flavor

Instructions:

1. Prepare the Mixture:
   • In a large mixing bowl, combine the Greek yogurt, heavy cream, erythritol, and vanilla extract.
   • Whisk the ingredients together until the sweetener is fully dissolved and the mixture is smooth.
2. Add Berries (Optional):
   • If you’re using berries, mash them slightly with a fork and fold them into the yogurt mixture.
3. Chill the Mixture:
   • Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the mixture to chill thoroughly.
4. Churn the Ice Cream:
   • Pour the chilled 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.
5. Freeze:
   • Transfer the churned ice cream into an airtight container.
   • Freeze for at least 2-3 hours, or until it reaches your desired firmness.
6. Serve:
   • Scoop the ice cream into bowls or cones and enjoy!

Tips:

• For a creamier texture, you can add a tablespoon of vodka or rum to the mixture before churning. This helps prevent the ice cream from becoming too hard in the freezer.
• If you don’t have an ice cream maker, you can pour the mixture into a shallow dish and place it in the freezer. Stir every 30 minutes to break up ice crystals until the mixture is frozen.