No-Churn Vanilla Keto Ice-Cream
Makes 6 Servings | Prep Time: 10 min | Total Time: 3-4 hours
4 large eggs, separated
¼ tsp cream of tartar or apple cider vinegar
½ cup powdered Erythritol or Swerve or other healthy low-carb sweetener from this list (40 g/ 1.4 oz)
¼ cups heavy whipping cream or coconut cream for dairy-free (300 ml / 10 fl oz)
1 tbsp sugar-free vanilla extract (you can make your own) or 1 tsp vanilla bean powder or 1 vanilla bean
Separate the egg whites from the egg yolks. Start whisking the egg whites and add the cream of tartar. As the egg whites thicken, slowly add the powdered Erythritol.
Whisk until they create stiff peaks. In another bowl, whisk the cream...
...until soft peaks form when the whisk is removed. Be careful not to over whisk the cream. In a third bowl, mix the egg yolks...
...with the vanilla extract or vanilla powder (or seeds from vanilla bean). I used a combination of vanilla extract and vanilla bean powder.
Slowly fold the whisked egg whites into the whipped cream. Then add the egg yolk mixture and gently fold in using a spatula until well combined.
Place the mixture in a loaf pan or a freezer-friendly container and freeze for at least 2 hours (I froze mine for 4 hours).
Total carbs: 2.3 g | Fiber: 0 g | Protein: 5.1 g | Fat: 22.2 g