Prep Time:
10 mins
Additional Time:
3 hrs
Total Time:
3 hrs 10 mins
Servings:
3
Ingredients
Directions
Combine cream, sweetener, vodka, vanilla extract, xanthan gum, and salt in a wide-mouth pint-sized jar.
Blend cream mixture with an immersion blender in an up-and-down motion until cream has thickened and soft peaks have formed, 60 to 75 seconds.
Cover jar and place in the freezer for 3 to 4 hours, stirring every 30 to 40 minutes.
Cook’s Note
The vodka is optional. However, I think it really helps keep the ice cream scoopable, and you don't taste it! You can also use different flavored extracts for variety. I also like to pulse the granular sweetener in a blender or food processor to achieve a powdered consistency. I find that freezing for 3 to 4 hours produces the best consistency; however, if you'd like to soften it a bit, 10 seconds in the microwave does the trick, or remove from the freezer 15 minutes ahead of time.
Nutrition Facts (per serving)
| 291 | Calories |
| 29g | Fat |
| 3g | Carbs |
| 2g | Protein |
