Simple Keto Ice Cream -- Vanilla and Chocolate
Simple Keto Ice Cream -- Vanilla and Chocolate
This ice cream is paleo-friendly and can be made keto by replacing maple syrup with monk fruit sweetener or stevia.
Servings: 4 Total Time: 5 min prep + 4-6 hours to freeze
INGREDIENTS:
- 2 cups heavy whipping cream, 1 cup per flavor/jar
- 4 tbsp monk fruit sweetener, 2 tbsp per flavor/jar
Vanilla Flavor:
- 1 tsp pure vanilla extract
- 1 packet LonoLife Vanilla Collagen Peptides
Chocolate Flavor:
- 1 tbsp unsweetened cocoa powder
- 1 packet LonoLife Mocha Collagen Peptides
DIRECTIONS:
1. Pour 1 cup heavy whipping cream into two mason jars (or any freezer-friendly container with a tight lid). Put 2 tbsp monk fruit sweetener into each jar.
2. For vanilla ice cream, add vanilla and LonoLife Vanilla Collagen Peptides into one jar.
3. For chocolate ice cream, add unsweetened cocoa powder and LonoLife Mocha Collagen Peptides into the second jar.
4. Secure lids onto mason jars and shake for about 5 minutes.
5. Place jars in the freezer for about 4-6 hours or until desired consistency. Check on ice cream every 2 hours and shake for a minute.
6. Serve and enjoy!
If you want both to be chocolate or both vanilla, simply add chocolate/vanilla ingredients to both jars.
