Ingredients
Equipment
Method
- Mix Ingredients: In a large mixing bowl, combine heavy cream, unsweetened almond milk, natural sugar substitute, vanilla extract, and a pinch of salt. Whisk until the sugar substitute is fully dissolved.
- Churn the Mixture: Pour the mixture into an ice cream maker and churn for 20-25 minutes until it thickens to a creamy consistency.
- Add Toppings: If using mix-ins like nuts or berries, add them during the last 5 minutes of churning.
- Freeze: Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to set.
- Serve: Let the ice cream sit at room temperature for a few minutes before scooping. Enjoy!
Notes
You can substitute almond milk with coconut, soy, or regular milk.
Adjust the sweetness by adding more or less of the natural sugar substitute.
For a firmer ice cream, freeze longer or add a stabilizer like xanthan gum (1/4 teaspoon).
Store in the freezer for up to 2 weeks in an airtight container.
Adjust the sweetness by adding more or less of the natural sugar substitute.
For a firmer ice cream, freeze longer or add a stabilizer like xanthan gum (1/4 teaspoon).
Store in the freezer for up to 2 weeks in an airtight container.
