Ingredients
- 2 cups heavy whipping cream
- 1 cup unsweetened almond milk
- ½ cup powdered erythritol or allulose
- 2 tsp vanilla extract
- ¼ tsp xanthan gum (optional, for a creamier texture)
- Pinch of salt
- ¾ cup sugar-free chocolate chips
Instructions
- In a large bowl, whisk together the heavy cream, almond milk, sweetener, vanilla, xanthan gum (if using), and salt until the sweetener dissolves.
- Chill the mixture for 30 minutes.
- Pour into an ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes).
- During the last 5 minutes, add the sugar-free chocolate chips.
- Transfer to a freezer-safe container and freeze for 2–4 hours for a firmer texture.
- Let the ice cream sit at room temperature for 5–10 minutes before scooping.
No Ice Cream Maker?
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