No-churn ice cream (sugar-free)


This is a super easy ice cream recipe which takes about 10 minutes to make (plus freezing time of 5 hours). It's made with fresh cream and eggs and your choice of alternative sweetener. It's suitable for people following a low-carb lifestyle.


Ingredients:
300ml fresh cream
4 eggs, separated
1 teaspoon vanilla essence
A pinch of salt
2ml apple cider vinegar
125ml xylitol, ground into a fine powder. I did this in my Nutribullet, but you could achieve the same result in a food processor or a clean coffee grinder. This avoids there being a "grainy" taste to the ice cream.

Separate your eggs.


In a clean bowl, whip the egg whites with the apple cider vinegar (it stabilises the egg whites) until soft peaks form.


In another bowl, whip the cream until it has started to form soft peaks. Take care not to overbeat the cream.


Next, mix the egg yolks together with the vanilla essence and the xylitol.


Gently fold the egg yolk mixture into the cream. Then fold the egg whites into the rest of the mixture using a large metal spoon.


Place in the freezer for 1 hour. Then remove the ice cream and gently fold the ice cream to ensure that nothing has settled at the bottom. Return the ice cream to the freezer and allow it to freeze for another 4 hours at least before serving.