Keto No-Churn Vanilla Bean Ice Cream
If you love good old vanilla ice cream, you will love this Keto version of vanilla ice cream that is fully homemade without any ice cream machine and is just as creamy and delicious. With its smooth and velvety texture, this vanilla bean ice cream is sure to satisfy your sweet tooth while staying within your daily net carb limit. Whether enjoyed on its own or paired with your favorite toppings, this Keto no-churn vanilla bean ice cream is a treat you won’t want to miss.
How to Make It
Step 1
Open a can of coconut cream and scoop out all of the solid coconut cream, leaving the water at the bottom. In a mixing bowl, add the sweetener, coconut cream, and a pinch of kosher salt. Blend using a hand mixer until smooth and creamy. Transfer the bowl to the fridge and chill while preparing the whipping cream.
Step 2
In a separate bowl or stand mixer bowl, add the cold heavy cream and whisk on high until soft peaks form. Then, add ¼ cup of sweetener, vanilla bean paste, and a pinch of kosher salt. Continue mixing until stiff peaks form.
Step 3
Add a generous scoop of the cream to the mixed coconut cream and gently fold to lighten the mixture. Then, pour the whipped coconut cream mixture into the bowl with whipped cream and fold gently to combine. Line a loaf pan with parchment paper.
Step 4
Pour the mixture into the loaf pan then transfer the loaf pan to the freezer. Chill for at least 4 hours until the mixture is fully set. Allow the ice cream to defrost slightly at room temperature until soft enough to scoop.
Ingredients
- Raw Coconut Cream
8 ounce
- Swerve Confectioners Sugar
½ cup
- Heavy Cream
2 cup
- Swerve Confectioners Sugar
½ cup
- Vanilla Bean Paste By Queen
7 gram