No-Churn Ice Cream
No-Churn Ice Cream
Total Time: 20 minutes (prep time) and 2 to 4 hours (freezer time)
Serves: 6
Per serving: 200 calories, 3.3 g protein, 0.8 g carbohydrates, 18 g fat
Ingredients
Eggs - 4 large, yolks separated from whites
Cream of Tartar - 1/4 teaspoon
Erythritol - 1/2 cup (powdered)
Heavy Whipping Cream - 1 1/4 cups
Vanilla - 1 tablespoon
Directions:
1. Get 3 medium-large size bowls.
2. In your first bowl with an electric mixer, mix egg whites and cream of tartar. Once the mixture gets frothy, add powdered Erythritol.
3. In your second bowl with an electric mixer, mix heavy whipping cream until it peaks when you remove the mixer.
4. In your third bowl, mix the egg yolks and vanilla extract. With a spatula fold egg white mixture into whipped cream. Then fold egg mixture into the egg white/whipped cream mixture.
5. Transfer into a freezer safe container. Freeze for at least 2-4 hours.
Serve with keto-friendly brownies or churros!
