Vanilla Ice Cream

It’s a cold spring day here in NH but Momma needs some ice cream! Introducing the most amazing Keto Ice Cream Recipe! I know I know that’s a bold statement.. but honestly I found a way to get rid of the chalky granular texture! The maple @choczero combined with the powdered Sukrin does the trick(I out the sweetener in a blender and blend to make it powdered).

🍨 K4K Delicious Vanilla Ice Cream 🍦

1/4 Cup: 126 Calories, 11.8g Fat, 4g Carbs, 2.3g Protein

3.5 Cups Half and Half

0.5 Cup Heavy Whipping Cream

4 Tbsp Choczero Maple Syrup

1 Tbsp Vanilla Extract

3/4 Cup powdered Sukrin Gold(Erythritol works too but it’s a bit different taste)

Directions:

1. Combine all the ingredients into a blender and blend on high for 2 mins.

2. Pour into ice cream maker and run according to the directions(mine was 35 mins long).

3. Place in freeze in an air tight container for 15 mins.

4. Scoop and enjoy!

**If you don’t have an ice cream maker pour into a mason jar and shake really well. Then put in the freezer for 1 hour. Take out and shake well again. Then return to the freezer for 4 more hours.

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