Sugar-Free Ice Cream
Max's Sugar-Free Ice Cream
Recipe from MaxLove Project
2 1⁄2 cups of heavy cream or coconut cream (Grass-fed, organic heavy cream)
3 eggs* (Organic, pasture-raised)
Big pinch of salt
1⁄2 cup of ZSweet
Several drops of stevia glycerite to taste
1 1⁄4 tablespoon of vegetable glycerine**
1⁄4 teaspoon of xantham gum (Optional, makes the ice cream stretchy)
Vanilla bean paste or pure vanilla extract to taste.
* Consuming raw eggs may increase your risk of food borne illness especially for immunocompromised individuals. Pasteurized eggs can be used in this recipe.
**Totally safe to eat, makes ice cream real creamy. Make sure that you are using vegetable glycerin. It will say “food grade” on the bottle. If you are unsure, ask your doctor or dietitian.
It’s too easy! Just whip the eggs with ZSweet until blended. Add glycerin, stevia, salt, xantham gum and vanilla. Mix well again. Add cream. Gently mix enough to get everything blended. Pour into ice cream machine. Enjoy for any meal or dessert! It’s highly nutritious and perfect for kids.