Instructions
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Get three medium-sized bowls.
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In first bowl combine egg whites and ¼ teaspoon cream of tartar with electric mixer. Once mixture gets frothy, add ½ cup erythritol.
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In second bowl whisk 1¼ cups heavy whipping cream until it forms peaks when removing electric mixer.
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In third bowl, mix the egg yolks and 1 tablespoon vanilla extract.
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Carfully fold egg white mixture into whipped cream, followed by folding in egg yolk mixture.
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Transfer into a freezer safe container and freeze for at least 2 to 4 hours.
We decided to use KetoDiet’s no-churn ice cream recipe, since it has already been perfected! We did add our own touch to it by serving it with brownie a la mode or churros made from pork rinds. This ice cream does harden after about 6-8 hours in the freezer, it would work great for birthday parties or holidays.
