I researched tons of low carb ice cream recipes, but they were all so complicated with tons of tedious steps. This recipe sort of happened by happy accident. I was making low carb cheesecake and had double the filling I needed. I realized it had almost the same ingredients as many of the complicated recipes I’d been perusing, so I thought I’d try adding some vodka to prevent it freezing rock hard, and see how it served as ice cream. Oh MAN!! It’s SO GOOD. It’s creamy, rich, and smooth. Everything an ice cream should be!
Makes 8 servings (0.5 cup each).
0.5 cup serving = 7 net carbs (you are well advised to calculate your own stats based on your particular brands as results may vary).
Ingredients:
500 g cream cheese
0.5 c sour cream
2 pasteurized eggs
0.5 c powdered xylitol sweetener
1/3 c heavy whipping cream
1 t vanilla extract
2 T vodka (keeps it from freezing rock hard)
Instructions:
- Soften cream cheese to room temperature.
- Beat all ingredients together till smooth and creamy.
- Pour into a freezer proof container with a lid, and place in freezer. Take out and stir after 6 hours.
- Freeze overnight, then enjoy!
Note: Other flavour ideas… Fresh or frozen berries… cocoa powder or melted sugar free chocolate swirled in at the end… Pumpkin seed or sunflower seed butter (nuts if you can eat them)… Sugar free white chocolate chips…
Plum Hill 