Perfect Low Carb Vanilla Ice Cream

A rich homemade low carb vanilla ice cream recipe that stays soft and scoopable in the freezer for
days.

Course: Dessert
Cuisine: Dessert
Servings: 8 servings

Ingredients
 2 cups heavy cream can sub about ½ cup for whole milk
 ½ cup powdered Swerve Sweetener  or powdered erythritol
 1 tsp xanthan gum
 2 cups Low Carb Sweetened Condensed Milk (double recipe)
 ¼ cup vodka
 1 tsp vanilla extract

Instructions
1. In a large saucepan over medium heat, combine cream and Swerve and bring just to a
simmer.
2. Remove from heat and quickly whisk in xanthan gum (don't worry if it gets a bit clumpy, it
will smooth out when churned). Let cool 10 minutes.
3. Transfer cream mixture to a bowl and whisk in Low Carb Sweetened Condensed
Milk  until smooth. Chill at least 3 hours and up to overnight.
4. Stir in vodka and vanilla extract until combined.
5. Pour into frozen canister of an ice cream maker and churn according to manufacturer's
directions (I suggest churning for at least half an hour).
6. Transfer to an airtight container, press plastic wrap flush to the surface, and freeze until
firm, at least 2 hours.
Recipe Notes
Serves 8. Each serving has 4.75g of carbs (fiber is negligible).