Low Carb Eggnog Ice Cream
Perfect for the holidays, this low carb, keto-friendly ice cream is smooth and creamy. You'll love this decadent-tasting holiday treat!
Servings: 8 1/2 cup servings
- 2 cups heavy whipping cream organic is best
- 1/2 cup Swerve confectioner's sweetener or Keto friendly sweetener of your choice
- 2 large pastured egg yolks
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg if using freshly ground, 1/4 tsp is plenty
- 2 tbsp alcohol any combination of rum, cognac or bourbon will work or substitute MCT oil
Before you start, place the canister and the paddle from the ice cream churn in the freezer. If they are cold when you start churing, the ice cream will freeze much faster. About 15 minutes or so will do it.
Combine heavy cream, sweeteners, egg yolks, vanilla, spices and alcohol (or MCT oil) in food processor. Pulse to blend.
Pour the mix into the cold canister.
Churn the ice cream according to the manufacturer’s instructions. If you’re using the same model as me, here’s what I did! Place the canister in the churning bucket and attach the lid to the paddle and canister. Make sure everything is lined up correctly, then place the motor on top, turning the latches on the sides to lock it in place. Fill the bucket halfway with ice - I just used ice cubes from my freezer’s ice maker. Top with a layer of ice cream salt. Fill to the top of the canister with ice and another layer of salt. Plug the ice cream churn in and let it go to work!
After 15 minutes, unplug the churn and check the ice cream. If it’s not the right texture yet, put the lid back on and churn again until desired consistency is reached.
Ice cream will be the perfect soft serve texture straight out of the churn.
Calories: 230kcal | Carbohydrates: 2g | Protein: 2g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 128mg | Sodium: 25mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 936IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg