|cold heavy whipping cream||2.5 cups|
|sugar free allulose sweetener, or sweetener of choice||½ cup + 2 tablespoons|
|vanilla extract||2 teaspoons|
|kosher salt||½ teaspoon|
|Isopure Zero Carb Vanilla Salted Caramel||1 scoop|
1. In a blender or large mixing bowl, combine all ingredients. Start by whipping with a hand mixer at low speed to combine, or at a low speed in a blender. After ingredients are combined, increase the speed to high. Beat (or blend) until the mixture has thickened significantly. If using a hand mixer, this process will take roughly 5-7 minutes. In a blender, this should take around 1-2 minutes.
2. After the mixture is thickened, transfer to a freezer safe container with a lid. You could also place in silicone popsicle molds for an ice cream pop shape. Freeze for at least 4-6 hours. If freezing overnight, be aware that the mixture will become rock solid. Before enjoying, allow the ice cream to sit out at room temperature for 10-15 minutes to make it easily scoopable, or easy to remove from the popsicle mold.
3. If making an ice cream pop shape, place frozen pops on a parchment lined baking sheet. Drizzle with sugar free chocolate, and sprinkle with nuts, sea salt and any toppings of choice. Place the baking sheet back in the freezer for 10-15 minutes to allow the toppings to adhere to the ice cream pops.
4. Refreeze leftovers in an airtight container. For best results, enjoy within 4 weeks of freezing.
Makes 8 servings.*Per Serving
Because culinary technique may vary, the nutritional information provided for this recipe is estimated and should not be construed as a guarantee.