Steps to Make Keto Chicken Soup Recipe With Cream Cheese

No-Churn Keto Ice Cream

Low carb keto chicken soup recipe.

Recipe Summary No-Churn Keto Ice Cream

Quick to make and no ice cream machine needed! After trying different variations of ingredients, I finally figured out a combination that produced a smooth and creamy texture, yet didn't freeze rock-hard like most no-churn ice cream can. The vodka is optional, however it really helps keep the ice cream scoopable and you don't taste it!

Ingredients | Keto Chicken Soup Recipe With Cream Cheese

1 cup heavy whipping cream

2 tablespoons powdered zero-calorie sweetener (such as Swerve®)

1 tablespoon vodka

1 teaspoon vanilla extract

¼ teaspoon xanthan gum

1 pinch salt

Directions

Combine cream, sweetener, vodka, vanilla extract, xanthan gum, and salt in a wide-mouth pint-sized jar. Blend cream mixture with an immersion blender in an up-and-down motion until cream has thickened and soft peaks have formed, 60 to 75 seconds. Cover jar and place in the freezer for 3 to 4 hours, stirring every 30 to 40 minutes.

Freezing for 3 to 4 hours produces the best consistency, however if you'd like to soften it a bit, 10 seconds in the microwave does the trick, or remove from the freezer 15 minutes ahead of time.

You can pulse granular sweetener in a blender or food processor to achieve a powdered consistency.

Use different flavored extracts for variety.

Info | Keto Chicken Soup Recipe With Cream Cheese

prep: 10 mins additional: 3 hrs total: 3 hrs 10 mins Servings: 3 Yield: 3 servings

TAG : No-Churn Keto Ice Cream

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