– 3 cups heavy cream – ¾ cup Allulose Sweetener – ⅛ teaspoon sea salt – ¼ cup MCT oil or melted coconut oil – 2 teaspoons vanilla extract – ⅛ teaspoon xanthan gum
01
Bring heavy cream, allulose, and sea salt to a simmer over medium-high heat. Cook, constantly whisking, until the sweetener is dissolved.
02
Remove from heat and stir in MCT oil, vanilla extract, and xanthan gum.
03
Chill completely in the refrigerator.
04
Process according to the ice cream makers manufacturers instructions.
05
It will initially be like soft-serve. If you prefer it firmer, place it in a freezer-safe dish and cover.
05
Freeze for 2 hours.