Low carb quick vanilla ice cream
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- Fresh cream | 600 ml
- Vanilla Extract | 1 tablespoon
- xylitol | 6 tablespoon
- Gems | 2 unit(s)
- In a pan add all the ingredients and bring to low heat until it boils.
- Leave a baking sheet in the freezer in advance
- Pour the hot liquid into the frozen pan and leave it in the freezer for 2 hours, when solid, beat the dough in the food processor until smooth and elastic.
- Serve and then keep in the freezer
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