Keto Cheesecake Ice Cream
2 cups Heavy Whipping Cream
2 scoops Giant Sports Keto Cheesecake
4 tbs butter
3 tbs powdered erythritol (or sweetener of choice)
1 egg yolk
2 tsp vanilla extract
- Place all ingredients (except vanilla) in a saucepan.
- Whisk ingredients gently over medium/low heat.
- Heat over medium/low heat, whisking regularly for approximately 15 min. Allowing the mixture to thicken. DO NOT BOIL
- Pour mixture into a freezer-safe container & add vanilla. *You May put this custard through an ice cream machine but it is not necessary.
- Freeze mixture overnight. Homemade ice cream will freeze hard-take out of the freezer 10-15 minutes before serving. ENJOY!