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How to make

  1. Melt the butter in a large saucepan over medium heat. Add half of the heavy cream (2 cups) and powdered Allulose Sweetener. Bring to a boil, then reduce to a simmer. 
  2. Simmer for 30-45 minutes, stirring occasionally. Wait until the mixture is thick, coats the back of a spoon, and volume is reduced by half. It will also pull away from the pan as you tilt it.
  3. Pour into a large bowl and allow to cool to room temperature. Stir in the vanilla extract. If you’re using vanilla bean seeds, stir those in as well. 
  4. Whisk in the MCT oil or MCT oil powder if using. Note: This is optional if you have an ice cream maker, but highly recommended for texture if you don’t.
  5. Whisk the remaining 2 cups (473 mL) heavy cream into the sweet mixture in the bowl, until smooth.
  6. For optimal results— and more delicious-tasting ice cream— chill the mixture in the fridge for at least 4 hours or overnight. Remember: The texture of the ice cream will be better if you chill it.
  7. Top off with some chocolate syrup, Xylitol Honey, or fruit. Enjoy!  

Sugar-Free Ice Cream (Keto)

Ingredients:

  • 3 Tablespoons Butter
  • 4 Cups Heavy Cream 
  • 1/3 Cup Powdered Allulose Sweetener
  • 1/4 cup Xylitol Confection Sweetener
  • 1 Teaspoon Vanilla Extract
  • 1 Medium Vanilla Bean, with Seeds Scraped (Optional)
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