★ingredients
2 cups heavy cream
1 cup unsweetened almond milk (or any other unsweetened milk substitute)
1/2 cup erythritol or another sugar substitute of your choice (adjust to taste)
1/4 teaspoon salt
1 tablespoon vanilla extract
Slow cooked lamb with herbal marinade
Quick and delicious chocolate fudge
★Instructions
- Prepare the Ice Cream Base:
In a medium bowl, whisk together the heavy cream, almond milk, erythritol, vanilla extract, and salt until well combined.
- Chill the Mixture:
Cover the bowl and place it in the refrigerator for at least 1-2 hours, or until the mixture is completely chilled. This helps the flavors meld together and makes it easier to churn.
- Churn the Ice Cream:
Pour the chilled mixture into an ice cream maker. Follow the manufacturer’s instructions for your ice cream maker. Typically, this takes about 20-30 minutes.
- Freeze Until Firm:
Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container. Place the container in the freezer for at least 2-4 hours to firm up.
- Serve:
- Scoop the ice cream into bowls or cones and enjoy!
Tips:
If you don’t have an ice cream maker, you can pour the mixture into a shallow dish and place it in the freezer. Stir the mixture every 30 minutes for a few hours until it reaches the desired consistency.
You can add mix-ins like sugar-free chocolate chips, nuts, or berries during the last few minutes of churning or folding them in after churning.
Enjoy!