No-Churn Keto Ice Cream
Equipment
Ingredients
- 1 1/2 cups heavy cream
- 2/3 cup powdered allulose
- 1/2 cup unsweetened coconut milk (or more heavy cream)
- 1/2 tablespoon Further Food gelatin
- 2 teaspoons vanilla extract
- 1/4 teaspoon Redmond Real salt
- 1/4 teaspoon baking soda
OPTIONAL ADDITION
- 2 scoops Further Food Vanilla Collagen
Instructions
- Pour the heavy cream into a blender, or put it in a large bowl and use an immersion blender, and blend until stiff peaks form. (Alternatively, you can whip the cream in a chilled bowl with a chilled hand mixer.) Transfer to a large bowl, if needed.
- Place the allulose, coconut milk, Further Food gelatin, vanilla, salt, baking soda and Further Food vanilla collagen if using in another bowl and stir well. Gently fold the vanilla mixture into the whipped cream. Taste and adjust the sweetness to your liking. Place in the freezer to chill for at least 2 hours.
- Store in an airtight container in the freezer for up to a month.
Nutrition
Calories: 166.1 | Fat: 17.1g | Protein: 3.3g | Carbohydrates: 1.6g | Fiber: 0.2g | P:E Ratio: 0.2