Completely Keto Cinnamon Ice Cream

Once upon a time, in a quaint little kitchen filled with the warm aroma of cinnamon, there lived a group of adventurous dessert enthusiasts. One sunny afternoon, they gathered together, armed with whisk and spatula, determined to create the most delightful treat the world had ever tasted—Completely Keto Cinnamon Ice Cream.

With laughter bubbling like a pot of simmering syrup, they measured and mixed, infusing their concoction with the essence of cinnamon and vanilla. Each crack of the eggshell and swirl of the whisk brought them closer to their frosty masterpiece.

As the mixture churned and thickened in the ice cream maker, the kitchen filled with anticipation. Soon, the creamy goodness was ready, its golden hue speckled with fragrant cinnamon. With mint leaves for freshness and cinnamon sticks for a touch of whimsy, they scooped the ice cream into bowls, eager to taste their creation.

With each spoonful, they were transported to a realm of sweet indulgence, where every bite was a symphony of flavor and every moment a celebration of friendship and culinary creativity. And so, with satisfied smiles and happy hearts, they savored their Completely Keto Cinnamon Ice Cream, knowing that some of life’s greatest joys are found in the simplest of pleasures.

Completely Keto Cinnamon Ice Cream

Course: Dessert

Cuisine: American

Keyword: cinnamon ice cream, keto cinnamon ice cream

Prep Time: 30 minutes

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Ingredients

• 1 1/2 cup swerve
• cinnamon sticks for garnish
• mint leaves for garnish
• 1 1/2 cup water
• 2 cup whipping cream
• 2 tsp vanilla extract
• 5 tsp ground cinnamon
• 4 eggs beaten
• 1 1/2 cup dairy creamer

Instructions

1. Get a pan and put the creamer, swerve and water on medium heat. Whisk well.

2. When it starts bubbling a bit, pour the eggs in and continue whisking. Make sure to consistently whisk.

3. Get another bowl and put the whipping cream in and whip until it begins hardening. Pour it into the pan on the flame and continue to whisk. Pour the vanilla and cinnamon in and whisk again until it is all one complete whisked mixture.

4. Put the mixture in a container in the freezer for 3-4 hours or until frozen.

5. Put the frozen mix in a blender and blend, put back in the container and repeat once more.

Recipe Notes