Yields: 6 servings (approx. 1/2 cup each) Prep time: 5 minutes Cook time: 25-35 minutes (plus chilling/freezing time)
Ingredients
- 2 ¼ tablespoons (32g) Butter
- 2 ¼ cups (532 ml) Heavy Cream, divided (1 ½ cups / 355 ml for simmering, ¾ cup / 177 ml reserved)
- ¼ cup (48g) Powdered Erythritol (or your preferred powdered low-carb sweetener)
- ¾ teaspoon Vanilla Extract
- 3 tablespoons (45 ml) MCT Oil (liquid or powder equivalent – highly recommended for texture)
- Pinch of fine sea salt
- Optional: 1/8 teaspoon Xanthan Gum (aids smoothness, especially for no-churn)
Instructions
Create the Sweetened Base: Place the butter in a medium-heavy saucepan over medium heat. Once melted, stir in 1 ½ cups (355 ml) of the heavy cream and the powdered erythritol. Bring the mixture just to a boil, then immediately reduce the heat to maintain a steady simmer.
Simmer and Thicken: Let the mixture simmer gently for 25-35 minutes, stirring occasionally. The goal is to reduce the volume by about half and thicken it so it noticeably coats the back of a spoon. It should slightly pull away from the sides as you tilt the pan. Be mindful not to scorch it.
Cool the Base: Pour the thickened cream mixture into a medium bowl. Stir in the pinch of salt. Allow it to cool completely to room temperature. You can speed this up by placing the bowl in an ice bath, stirring periodically.
Combine Final Ingredients: Once the base is cool, stir in the vanilla extract and the MCT oil until well combined.
Incorporate Remaining Cream: If using xanthan gum (optional), whisk it thoroughly into the reserved ¾ cup (177 ml) of cold heavy cream first to prevent clumping. Then, whisk this cold cream (with or without xanthan gum) into the cooled, thickened base mixture until everything is smooth and uniform.
Choose Your Freezing Method:
- Using an Ice Cream Maker: Pour the final mixture into your ice cream maker. Churn according to the manufacturer’s directions, typically 15-25 minutes, until it reaches a soft-serve consistency. Enjoy immediately or transfer to a freezer-safe container, cover, and freeze for 1-3 hours for a firmer texture.
- No-Churn Method: Pour the mixture into a freezer-safe container (a loaf pan works well). Smooth the top. For best results, press a piece of parchment paper or wax paper directly onto the surface to minimize ice crystals. Freeze for 4-5 hours, or until firm. For the smoothest texture without churning, stir the mixture vigorously every 30 minutes for the first 1.5 hours, then once every hour for the next 2-3 hours.
Serving: Keto-style ice creams often freeze quite hard. If frozen solid, allow the container to sit at room temperature for 10-30 minutes (depending on ambient temperature) to soften slightly before scooping. Using an ice cream scoop dipped in hot water can also help.
Recipe Notes
- Using MCT oil is highly recommended as it helps keep the ice cream softer and more scoopable straight from the freezer.
- The optional xanthan gum further improves texture and reduces ice crystals, especially helpful for the no-churn method.
- Ensure the powdered sweetener you use is truly powdered; granular sweeteners can result in a gritty texture.
- Store leftover ice cream tightly covered in the freezer for up to 1-2 weeks for best texture. Allow softening time before re-serving.
Nutritional Information (Per Serving – approx. 1/2 cup)
(Estimates based on standard nutritional databases using erythritol and MCT oil. Actual values may vary based on specific brands, sweetener choice, and measurement accuracy.)
- Calories: Approx. 411 kcal
- Total Fat: Approx. 44.3 g
- Saturated Fat: Approx. 28 g (Estimate)
- Total Carbohydrates: Approx. 10.7 g
- Dietary Fiber: Approx. 0.1 g
- Sugar Alcohols (Erythritol): Approx. 8 g (Estimate)
- Net Carbohydrates: Approx. 2.6 g (Total Carbs – Fiber – Sugar Alcohols)
- Protein: Approx. 2.5 g
- Sodium: Approx. 75 mg (Estimate, includes added salt)
