For this basic zero-carb homemade ice cream, you will need:
2 cups heavy whipping cream
4 ounces cream cheese, softened
1. Prepare the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until it is completely smooth and free of any lumps.
2. Add the Cream: Gradually pour the heavy whipping cream into the cream cheese, continuing to beat on medium to high speed.
3. Whip to Consistency: Continue whipping until the mixture thickens and becomes fluffy and creamy (reaching stiff peaks, where the mixture holds its shape when the beater is lifted).
4. Flavoring (Optional): At this stage, you can add a splash of vanilla extract or a keto-friendly sweetener (like Stevia or Erythritol) according to your preference. You can also add unsweetened cocoa powder if you prefer chocolate flavor.
5. Freeze: Pour the mixture into a suitable freezer-safe container.
6. Chill: Place the container in the freezer for at least 4 to 6 hours, or until it is fully frozen and reaches the desired ice cream consistency.
Tip: Before serving, it is recommended to let the ice cream sit at room temperature for 5-10 minutes to make it easier to scoop
