Doing Keto it is challenging to find ice cream.  Most ice cream has sugar in it so a good option is to make your own.  It is not difficult and you can double or triple the recipe and always have it on hand,  You can also add nuts, chocolate chips, fruit, whatever you’d like, customize your flavours.

RECIPE

3 Tbsp. Butter

4 Cups Heavy Cream

3/4 Cup Monk Fruit Sweetner

1 Tsp. Vanilla

1/4 Cup MCT Oil (opt.)

1 Vanilla Bean

PREPARATION

Melt butter in a pan, add the monk fruit sweetener and half of the heavy cream.  Bring to a boil then reduce to a simmer for 30-40 minutes.  Simmer stirring occasionally until reduced by half and the cream sticks and coats the back of the spoon.  Cool.

Beat the other half of the heavy cream to form soft peaks but not really stiff.

When cooked cream is cooled, add the whipped cream, half a cup at a time by hand very gently so not to deflate the whipped cream.  I have done it by my mixer and it turned out ok.

Place into a loaf pan cover (with parchment paper,opt.) and place in the freezer.  Mix several times during the freezing process so ice crystals do not form.

Or pour into individual ice cream or popsicle  moulds and place into freezer.

Ice cream will go hard in freezer, if MCT oil is added this will help.  Remove ice cream from freezer 15-20 minutes before serving.  This will soften it a bit so you can spoon it out.

ENJOY!