Easy Low-Carb Homemade Ice Cream

Ingredients

• 2 cups heavy whipping cream
• 1 cup unsweetened almond milk
• 3 tablespoons powdered erythritol or another preferred low-carb sweetener
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Add the heavy cream, almond milk, sweetener, vanilla, and salt to a large bowl.
2. Whisk until the sweetener is completely dissolved.
3. Pour the mixture into an ice-cream maker and churn according to the manufacturer’s instructions.
4. Transfer to a freezer-safe container and freeze for 2–3 hours for a firmer texture.
5. Let sit at room temperature for 5–10 minutes before scooping.
6. Serve immediately.

Prep Time: 5 minutes
Churn Time: 20–30 minutes
Freeze Time: 2–3 hours
Servings: 6

Note: This is low-carb rather than literally zero-carb, and it does not “dry out” the body or cause fat loss by itself.