Ingredients:
- 1 cup heavy cream
- 1/2 cup unsweetened almond milk
- 1/2 cup mixed berries (strawberries, blueberries, raspberries, etc.), fresh or frozen
- 1/4 cup erythritol or another keto-friendly sweetener
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Prepare the Berries:
- If using frozen berries, allow them to thaw slightly. Blend the berries in a blender or food processor until smooth. If you prefer a smoother texture, strain the puree to remove seeds.
- Make the Ice Cream Base:
- In a medium mixing bowl, combine the heavy cream, almond milk, sweetener, vanilla extract, and salt. Whisk until the sweetener is fully dissolved.
- Combine the Mixture:
- Gently fold the berry puree into the cream mixture until well combined.
- Churn the Ice Cream:
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-30 minutes. The ice cream should reach a soft-serve consistency.
- Freeze:
- Transfer the ice cream to an airtight container and freeze for at least 2-3 hours or until firm.
- Serve:
- Scoop the ice cream into bowls and enjoy! You can top it with additional berries or a sprinkle of keto-friendly chocolate chips if desired.
Tips:
- Sweetness: Adjust the amount of sweetener to your taste. Some keto sweeteners are sweeter than others, so you may need to experiment a bit.
- Texture: If you prefer a creamier texture, you can add 1-2 egg yolks to the base mixture. Make sure to temper them by slowly whisking in some of the warm cream mixture before adding them to the rest.
- Storage: Store the ice cream in the freezer for up to 2 weeks. Let it sit at room temperature for a few minutes before scooping for easier serving.
