Measure out the heavy cream, whole milk, erythritol, and vanilla extract. Place the mixing bowl in front of you on a stable surface.
2 cups heavy cream, 1 cup whole milk, 0.75 cups granulated erythritol or keto-friendly sweetener, 1 tablespoon vanilla extract
Combine the heavy cream, milk, sweetener, and vanilla extract in the bowl, then whisk vigorously until the sweetener dissolves completely and the mixture is well combined, approximately 1-2 minutes. Look for a uniform, slightly frothy texture with no granules visible.
2 cups heavy cream, 1 cup whole milk, 0.75 cups granulated erythritol or keto-friendly sweetener, 1 tablespoon vanilla extract
Pour the mixture into a freezer-safe container, smoothing the surface with a spatula. Cover tightly with a lid or plastic wrap. Place the container in the freezer.
2 cups heavy cream
After 30 minutes, remove the container from the freezer. Using a fork or spoon, stir the mixture briskly to break up any ice crystals. Repeat this stirring every 30-45 minutes for 3-4 hours, until the ice cream reaches a smooth, soft-serve consistency and you notice the texture becoming creamy and well aerated.
Once the ice cream is sufficiently thick and creamy, serve it directly from the freezer with a spoon. For a firmer texture, cover and let it set for an additional 1-2 hours before serving. Look for a silky, scoopable appearance with a consistent color and smooth finish.
