No Churn Keto Ice Cream Food

5-MINUTE KETO ICE CREAM RECIPE

Steps:

• Add the frozen fruit to a small food processor. Process for a few seconds until the fruits are broken into pieces.
• Add the heavy cream and stevia powder and process for a 20-30 more seconds until the ice cream is nice and smooth. If the food processor gets stuck, just take a spoon and move the ice cream around and process again.
• Serve immediately.

KETO ICE CREAM RECIPE

Steps:

• NOTE: If using any flavor variation, see notes below* for when to add in the ingredients.
• Bring heavy cream (1 3/4 cups) to a simmer in a heavy-bottom saucepan. Continue to cook at a simmer for 30 minutes, and watch carefully to maintain a simmer, not a boil -- you'll know you've reached the right temp when small bubbles continue to form around the edges. Whisk occasionally to fully incorporate bubbles with the cream.
• Remove cream from heat, and whisk in erythritol (1 1/4 cups), unsalted butter (2 tablespoons), vanilla extract (1 teaspoon), and lastly xanthan gum (1/2 teaspoon). You want to sprinkle the xanthan gum over the top a little at a time so it dissolves without clumping.
• Transfer the cream to a large bowl and allow it to come to room temp by placing it in the fridge for an hour.
• Once the reduced cream has cooled to room temp, use an electric mixer to whip the cream for 3 minutes - we want to get the cream light and fluffy while incorporating everything.
• In a second large bowl, whip the remaining heavy cream (2 cups) with an electric mixer until you've formed soft peaks.
• Use a rubber spatula to gently combine the reduced cream and heavy cream. Make sure ingredients are seamlessly incorporated, but be gentle here to help maintain their fluff.
• Transfer the mixture to an insulated tub or container and freeze for 4-6 hours. Enjoy!

NO-CHURN KETO ICE CREAM

Steps:

• Combine cream, sweetener, vodka, vanilla extract, xanthan gum, and salt in a wide-mouth pint-sized jar. Blend cream mixture with an immersion blender in an up-and-down motion until cream has thickened and soft peaks have formed, 60 to 75 seconds. Cover jar and place in the freezer for 3 to 4 hours, stirring every 30 to 40 minutes.