Ingredients
Ice Cream Base
- 1 3/4 cups keto sweetened condensed milk
- 2 tsp real vanilla extract
- 1/4 tsp pink salt
- 2 cups heavy cream (cold)
Add-ins
- 4 ounces sugar-free dark chocolate (chopped)
- 1 cup sugar-free cherry pie filling
Instructions
- Mix Condensed Milk Base: In a medium bowl, whisk together the keto sweetened condensed milk, vanilla extract, and pink salt until smooth and well combined. Set aside.
- Whip Heavy Cream: Using a stand mixer or electric hand mixer on medium-high speed, whip the cold heavy cream until firm peaks form, which usually takes about 4-5 minutes. Be careful not to overwhip.
- Fold Mixtures: Gently fold the condensed milk mixture into the whipped cream using a rubber spatula. Fold slowly and carefully to keep the airy texture intact.
- Add Chocolate Chunks: Stir in the chopped sugar-free dark chocolate chunks evenly throughout the mixture.
- Swirl Cherry Filling: Gently swirl in the sugar-free cherry pie filling into the ice cream mixture without fully mixing, creating delicious pockets of cherry flavor.
- Transfer to Container: Pour the ice cream mixture into a 2-quart container, preferably metal, as it helps the ice cream freeze faster and more evenly.
- Freeze: Cover the container tightly with plastic wrap or an airtight lid and place it in the freezer. Freeze for at least 5 hours or preferably overnight until firm and scoopable.
Notes
- Use a metal container if possible to help the ice cream freeze more quickly and evenly.
- Make sure the heavy cream is very cold for optimal whipping results.
- Do not overmix the cherry pie filling to maintain swirls.
- For best texture, allow the ice cream to sit at room temperature for 5-10 minutes before scooping.
- This recipe is perfect for keto or low-carb diets and uses sugar-free ingredients to keep it diabetic-friendly.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Keto
