Ingredients
Scale
- 2 cups Heavy Whipping Cream (cold)
- 1/2 cup Powdered Erythritol or Monk Fruit Sweetener
- 1 tsp Pure Vanilla Extract
- 2 tbsp MCT Oil or melted Coconut Oil
- 1/4 tsp Sea Salt
- 1/2 tsp Xanthan Gum (optional, for smoother texture)
- 1/4 cup Sugar-Free Dark Chocolate Chips (optional mix-in)
Instructions
- Step 1: Combine the Base Ingredients. In a large chilled mixing bowl, combine the heavy whipping cream, powdered sweetener, vanilla extract, and sea salt. If you are using MCT oil or coconut oil to boost the fat bomb content, pour it in now. Use a hand mixer or a stand mixer to whisk the ingredients on medium speed until the sweetener is fully dissolved and the mixture begins to thicken slightly.
- Step 2: Whip to Soft Peaks. Turn the mixer to high speed. Continue whipping the cream until soft peaks form. If you are using xanthan gum to prevent ice crystals, sprinkle it in slowly while the mixer is running. Be careful not to over-whip the mixture into butter; you want a light, airy, and creamy consistency that resembles thick soft-serve ice cream.
- Step 3: Fold and Freeze. If you are adding sugar-free chocolate chips or nuts, gently fold them into the mixture with a spatula. Transfer the cream into a shallow, freezer-safe container or individual meal prep jars. Smooth the top with a spoon. Cover the container tightly with a lid or plastic wrap, ensuring the wrap touches the surface of the cream to prevent freezer burn. Place in the freezer for at least 4 hours, or until firm.
- Cook Time: 4 hours 15 minutes