Sometimes you just need classic creamy vanilla ice cream! Store bought low carb ice creams just can’t match the creamy texture this recipe provides. Pair with my peanut butter chocolate chip cookies (found here) for a great keto ice cream sandwich or serve with my brownie avocado cookies (here) for a brownie ala mode.
Enjoy!
Ingredients:
- 4 whole eggs
- 4 egg yokes
- 1/3 cup coconut oil
- 1/4 cup erythritol (or other low glycemic sweetener. I use this.)
- 1/4 cup MCT oil
- 4 Tbsp vanilla
- Pinch of salt
- 1 cup heavy cream (or Coconut milk for a dairy free version!)
- 2 Tbls vegetable glycerin or vodka (keeps the ice cream soft enough to scoop)
Instructions:
- Microwave coconut oil until melted. Set aside to cool.
- Mix all ingredients together in blender adding the coconut oil in last.
- Blend for 3-5 mins on high to ensure all ingredients are incorporated and oil has emulsified.
- Add mixture to ice cream maker until thick. You can just pour into a glass container and freeze, but I love the light texture the ice cream maker provides.
- Store in freezer in glass container.
I’ve only ever made this using an ice cream maker. After trying multiple different styles, I found that this one: Cuisinart ICE-21 1.5 Quart Frozen Yogurt-Ice Cream Maker (White) has worked the best for me. Less messy than the ice and salt types, and easy to clean parts!
Can’t wait to hear what you think!
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