Many of you know I love my keto ice cream!
I’ve made keto ice cream in many different ways and my no-churn keto ice cream is awesome for those of you who don’t have an ice cream maker!
HOW TO MAKE NO-CHURN KETO ICE CREAM
To make my no-churn keto ice cream, I used Further Food gelatin. Gelatin helps make a soft keto ice cream with a great texture!
I always stock my pantry with Further Food gelatin and collagen! They have so many different flavors of collagen that really make my recipes extra delicious! I seriously use Further Food in most of my recipes!
My container of Further Food gelatin is so huge, I can make gallons of my healthy no-churn keto ice cream with it!
No-Churn Keto Ice Cream
Pour the heavy cream into a blender, or put it in a large bowl and use an immersion blender, and blend until stiff peaks form. (Alternatively, you can whip the cream in a chilled bowl with a chilled hand mixer.) Transfer to a large bowl, if needed.
Place the allulose, coconut milk, Further Food gelatin, vanilla, salt, baking soda and Further Food vanilla collagen if using in another bowl and stir well. Gently fold the vanilla mixture into the whipped cream. Taste and adjust the sweetness to your liking. Place in the freezer to chill for at least 2 hours.
Store in an airtight container in the freezer for up to a month.
Calories: 166.1 | Fats: 17.1g | Proteins: 3.3g | Carbohydrates: 1.6g | Fibers: 0.2g | P:E Ratio: 0.2
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Through the years of working with her and watching her lose 270 POUNDS and is off ALL medications! She was even featured on the cover of Woman’s World magazine!!!
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