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Keto Ice Kream

July 8, 2018 By PJ Glassey

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Finally! After years of Xperimentation, we’ve done it! Delicious Keto Ice Kream that doesn’t freeze solid in the fridge!

All of us ice cream addicts now have a healthy alternative to the high-sugar mainstream ice cream! Yesssss!!!

Here is the recipe for a double batch, that makes just over a quart, which is plenty – even for a Catholic Samoan family!

Ingredients:

  1.   2 pints (32 oz.) grass-fed heavy whipping cream.
  2.   2 tablespoons vanilla extract
  3.   7 scoops grass-fed protein powder (Vanilla or another flavor, depending on your flavor preference)
  4.   7 tablespoons erythritol
  5.   7 tablespoons vegetable glycerin (5 tablespoons if you want it more firm)

Instructions:

  1. Mix all ingredients 1-4 together with a stand mixer or hand mixer until soft peaks form.
  2. Add vegetable glycerine and continue mixing for 1 minute.
  3. Place in freezer for 24 hours and enjoy!

Makes 30 standard scoop-sized servings.

Nutrient Breakdown:

  • Coming soon

FYI: It might have a slightly “grainy” consistency if the erythritol isn’t powdered fine enough, but that would just be a texture thing because it still tastes great – even better than commercial ice cream!

Here’s the video on how to make it:

Filed Under: Desserts

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