Ingredients
Scale
- 2 cups heavy whipping cream
- 1 cup unsweetened almond milk
- 2/3 cup granulated monk fruit sweetener or erythritol
- 1 tablespoon vanilla extract
- 2 tablespoons MCT oil or melted grass-fed butter
- 1/4 teaspoon sea salt
- 1/2 teaspoon xanthan gum (optional, for extra creaminess)
- 1/4 cup sugar-free chocolate chips (optional)
Instructions
- In a large mixing bowl, combine the heavy whipping cream, unsweetened almond milk, and your chosen keto-friendly sweetener. Use a hand mixer or a whisk to blend the ingredients until the sweetener completely dissolves. Add the vanilla extract, sea salt, and MCT oil. If you want a thicker, more commercial texture, sprinkle in the xanthan gum while whisking vigorously to avoid any clumping.
- If you have an ice cream maker, pour the mixture into the chilled canister and churn according to the manufacturer’s instructions, usually about 20 to 25 minutes. If you do not have a machine, pour the mixture into a shallow glass container. Place it in the freezer and whisk the mixture every 30 minutes for the first two hours. This breaking up of ice crystals ensures your fat bombs stay creamy rather than icy.
- Once the ice cream reaches a soft-serve consistency, fold in the sugar-free chocolate chips if you are using them. Scoop the mixture into individual silicone muffin liners or small airtight containers. This portion control makes it easy to grab a single serving whenever a craving strikes. Place the containers in the freezer for at least 4 hours, or until firm, before serving.
- Cook Time: 4 hours 15 minutes