NO-CHURN KETO VANILLA ICE CREAM

Ingredients:
4 large eggs, separated
1/4 tsp cream of tartar
1/2 cup Sweet Best Erythritol
1 1/4 cups heavy whipping cream
1 tbsp sugar-free vanilla extract

Instructions:

• Separate the egg whites from the egg yolks. Start whisking the egg whites and add the cream of tartar. As the egg whites thicken, slowly add Sweet Best Erythritol. Whisk until they create stiff peaks.
• In another bowl, whisk the cream until soft peaks form when the whisk is removed. Be careful not to over whisk the cream.
• In a third bowl, mix the egg yolks with the vanilla extract.
• Slowly fold the whisked egg whites into the whipped cream. Then add the egg yolk mixture and gently fold in using a spatula until well combined.
• Place the mixture in a loaf pan or a freezer-friendly container and freeze for at least 3 hours.
• Serve with sugar free chocolate syrup.