Simple Low Carb Ice Cream:
2 cups Heavy Cream
1 large egg
1 Tablespoon Sweet Dandelion 100% Pure Extract (vanilla, coffee, lavender, cinnamon, orange, lemon, or peppermint for example)
1/2 Tablespoon gelatin (I use Knox Brand since it is easy to find at the grocery store)
1/2-3/4 cup Sugar Substitute (a Erythritol/monk fruit blend is really good)
1/4-1/2 teaspoon Himalayan or sea salt
Combine all ingredients in a medium saucepan. Cook over medium heat until mixture begins to
steam. Stirring frequently so it does not burn or stick (I use a wisk)
Then transfer mixture to a heat safe container, place in fridge until cool (about 60 minutes)
Place cooled mixture in a stand mixer or use a hand mixer and beat until the mixture begins to form soft peaks
Place into a freezer safe container, cover, and freeze until firm (about 4 hours)
Serve
Note: This recipe is super flexible. If you don't have gelatin don't worry.
I tend to like my stuff less sweet so I only use 1/2 cup of sugar substitute. As for the salt, my husband likes only 1/4 teaspoon.
If you are not worried about the added carbs, you can:
Add peanut butter, almond butter, Nutella....
Add fresh fruit,
Add chocolate chips after the ice cream has set in the freezer for 60 minutes of so (sugar free or dark are my favorites)
Replace the sugar substitute with cane, raw, or brown sugar
Add a whipped topping
Add shaved chocolate or chopped nuts on top