keto

better-than-halo top

vanilla ice cream

Yield: 4 cups (8 servings)

Serving Size: 1/2 cup

 

 

 

 

 

 

 

1. Heat together the sweeteners and salt and half of the milk until the sweeteners have dissolved fully. Blend together this mixture with the remaining milk and all remaining ingredients (except the cream) until smooth.

 

2. Next mix in the cream, strain the mixture and then chill in an air-tight container for 4 hours or overnight. Once chilled, pour into your prepared ice cream machine container and churn according to the instructions, until you reach a soft-serve consistency or slightly looser. Pour this soft-serve back into your air-tight container and freeze at least 6 hours or overnight.

 

3. Before serving, thaw in the fridge for 10-15 minutes to make it easier to scoop. 

 

 

 

***WHY 3 DIFFERENT SWEETENERS?

You can try using only erythritol (the cheapest option) but I find that the ice cream gets grainy easily. If you use only allulose, it will turn out great but allulose is expensive. If you try only liquid stevia, that will also be more likely to have a grainy texture, BUT if you use all the optional "anti-freeze" ingredients (the MCT oil, protein powder, and guar gum) those might help prevent the graininess. Feel free to experiment with the sweeteners! :) I found this mix to work best for me.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

NUTRITION INFO:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.

 

 

TPH KETO Vanilla HaloTop Dupe (1/2 cup):

kcal 127 / net Carbs 1g / Sugars 0g / Fat 12g / Protein 4g

(made with erythritol and allulose only)

 

 

ORIGINAL Halo Top Vanilla (1/2 cup):

kcal 70 / net Carbs 7g / Sugars 6g / Fat 2g / Protein 5g