Ingredients:
- 1 cup heavy whipping cream
- 1/4 cup unsweetened almond milk (or any low-carb milk alternative)
- 1 teaspoon vanilla extract
- 1-2 tablespoons powdered erythritol or stevia (adjust to taste)
- Ice cubes
- Salt (optional, enhances the flavor)
Instructions:
- Chill your equipment: Place your mixing bowl and beaters in the freezer for about 15 minutes prior to making the ice cream.
- Mix ingredients: In the chilled mixing bowl, combine heavy whipping cream, almond milk, vanilla extract, and your chosen sweetener. You can adjust the sweetness according to your preference.
- Beat until soft peaks form: Using a hand mixer or a stand mixer, beat the mixture until it thickens and soft peaks form. This usually takes about 3-5 minutes.
- Add ice cubes: Once soft peaks form, add a few ice cubes to the mixture. This helps to chill it quickly and gives it a better texture.
- Continue beating: Beat the mixture again until it reaches a soft-serve consistency. Be careful not to overbeat, or it may become too stiff.
- Serve immediately: Scoop the soft-serve ice cream into bowls or cones and enjoy immediately. If you prefer a firmer texture, you can transfer the ice cream to a container and freeze it for about 30 minutes before serving.
- Optional: You can add in other flavorings or mix-ins such as cocoa powder, fruit extracts, or sugar-free chocolate chips to customize the flavor.
This recipe should yield a delicious and creamy sugar-free soft serve ice cream with only 1g of carbs per serving. Enjoy!
