Homemade Sugar-Free Vanilla Ice-cream
Dominique Myburgh
Creamy homemade ice-cream using stevia and pure vanilla essence
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Dessert
Cuisine Global
- 1 litre Fresh Cream
- 2 Egg Whites
- 1/4 tsp Vanilla Essence
- 1/4 tsp Stevia Powder
Whip the egg whites until they are stiff and forming peaks. Be careful not to overwhip as they will flatten again.
Whip the fresh cream until stiff.
Fold the whipped eggs whites, vanilla and stevia into the cream.
Place into a freezable container. Freeze, taking it out every half an hour or so to churn. You should only need to churn about three times.
Leave to freeze for another 2-3 hours.