You won’t believe how EASY it is to make this keto friendly ice cream recipe.
For the salad:
- 3 tbsp Butter
- 4 cups Heavy cream (divided – see notes)
- 1/3 cup Besti Powdered Allulose
- 1 tsp Vanilla extract
- 1/4 cup MCT Oil (or MCT oil powder; one of these is highly recommended if not using an ice cream maker)
- 1 medium Vanilla bean (optional; seeds scraped)
- Calories 347C
- Fat 36g
- Carbs 3g
- Protein 2g
Prep: 5 m
Cook: 4 h 30m
Ready in: 4 h 35 m
Melt the butter in a large saucepan over medium heat. Add half of the heavy cream (2 cups (473 mL)) and powdered sweetener. Bring to a boil, then reduce to a simmer. Simmer for 30-45 minutes, stirring occasionally, 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. (This will go faster if you use a larger pan.)
Pour into a large bowl and allow to cool to room temperature. Stir in the vanilla extract, and seeds from the vanilla bean, if using. Whisk in the MCT oil or MCT oil powder if using – this is optional if you have an ice cream maker, but highly recommended for texture if you don’t.
Whisk the remaining 2 cups (473 mL) heavy cream into the sweet mixture in the bowl, until smooth.
For best results, chill the mixture in the fridge for at least 4 hours or overnight. You can skip this step if you really want to, but the texture will be better if you chill it.