Ingredients:

  • 2 cups Heavy Whipping Cream (35% fat)
  • 1/2 cup Unsweetened Almond Milk (or water)
  • 3/4 cup Granulated Keto Sweetener (Erythritol/Monk Fruit blend or Allulose)
  • 1/4 teaspoon Salt
  • 2 oz Cream Cheese, full fat, softened
  • 1 tablespoon Pure Vanilla Extract
  • 1 teaspoon Vanilla Bean Paste (or 1 scraped pod)
  • 1/4 teaspoon Xanthan Gum

Instructions:

  1. Warm the Liquid: In a medium saucepan, combine the heavy cream, almond milk, keto sweetener, and salt. Heat gently over medium-low heat, stirring constantly, until the sweetener is completely dissolved (do not boil). Remove from heat.
  2. Melt the Stabilizer: Add the softened cream cheese directly into the warm cream mixture and whisk until completely melted and the base is smooth.
  3. Introduce the Gum: In a small, separate bowl, whisk the xanthan gum into the vanilla extract until it forms a thick, smooth paste. Immediately whisk this paste into the warm cream mixture until fully integrated and the base is slightly thickened.
  4. Infuse Flavour: Stir in the vanilla bean paste (if using) for enhanced flavor.
  5. Deep Chill: Transfer the ice cream base into a container and place it into an ice bath for 10 minutes to cool rapidly. Cover and transfer the base to the refrigerator. Chill for a minimum of 2 hours, or preferably 4 hours, until the mixture is very cold (4°C / 40°F).
  6. Churn: Assemble your ice cream maker with a thoroughly frozen bowl. Pour the chilled base into the machine and churn according to the manufacturer's instructions, typically for 20–25 minutes, until it resembles soft-serve ice cream.
  7. Transfer: Scrape the soft-serve ice cream immediately into an airtight freezer-safe container.
  8. Harden: Place the container in the coldest part of your freezer (ideally 0°F / -18°C) for at least 2 hours to firm up to a scoopable texture. Allow to sit at room temperature for 5-10 minutes before scooping.