No Churn Low Carb Ice Cream With Cherries and Chocolate Chips
THE BEST Low Carb Ice Cream whipped up with only 5 essential ingredients, minimal prep and no special equipment
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 480 ml (2 cups) Double / heavy whipping cream
- ½ cup powdered sugar substitute (swerve confectioners)
- 2 tbsp MCT oil
- 2 tsp vanilla extract
- 2 tsp almond extract
- 240 ml (1 cup) unsweetened almond milk
- 120 g (1 cup) pitted & halved cherries
- 2 tbsp cacao nibs or stevia-sweetened dark chocolate chips
Instructions
- 1
In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using an electric mixer, beat whipping cream at high speed until stiff peaks start to form.
- 2
Gradually add the sugar substitute, beating after each addition. Beat in MCT oil and vanilla and almond extracts.
- 3
Add the almond milk in two additions, beating after each addition. Place the bowl in the freezer and chill for 1 hour, then stir in the cherries and cacao nibs. Chill for 1 more hour, stirring the mixture well before transferring it to a metal or ceramic loaf pan. Sprinkle the top with additional cacao nibs and chopped cherries.
- 4
Cover with plastic wrap and freeze at least 2 hours until hardened. Serve as desired.