Keto No Churn Ice Cream Test 1

Total Time: 6 hr 10 min = 10 min (prep), 6 hr (freeze)
Yields: 6 servings
Difficulty: Easy
Macros: 139 cal, 2. 5 g net carb, 14 g fat, 2. 5 g protein

Original Instagram link: https://www.instagram.com/p/BkGNFYfFvnr/

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Ingredients:

• 140 g heavy cream
• 125 g keto condensed milk
• vanilla to taste
• toppings

Directions:

1. Whip heavy cream to soft peaks.
2. Add condensed milk, and whip to stiff peaks.
3. Fold in vanilla.
4. In a freezer-safe, airtight container, layer ice cream base, toppings, base, toppings.
5. Freeze at least 6 hours, or over night.
6. Leave out to soften 5-10 minutes before serving.

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Notes:
Not bad for a basically 2-ingredient, no churn ice cream. You do need to leave it to thaw before serving otherwise it is hard and icy. I would even try to give the mixture a stir every 30 minutes if possible. I like that this is a base, and you can mix in any flavoring you’d like. I made @choczero Keto Bar (chopped up), and fresh blueberries.