Quick No-Churn Keto Cream Ice Cream
The fat in heavy cream gives the dessert a rich texture, while allulose helps it stay softer after freezing. Dissolve the sweetener in part of the cream, then fold that base into whipped cream without losing its volume. Freeze the mixture in a wide container for 6–8 hours and leave it out for 10 minutes before serving.
Divide cream 35% fat (500 g): pour part into a small saucepan and heat it until hot but not boiling. Add allulose (120 g) and stir until completely dissolved. Cool the mixture to room temperature, then refrigerate it for 30 minutes.
In a separate bowl, beat the remaining cream until firm peaks form. Pour the chilled cream base down the side of the bowl and fold gently from the bottom up to keep the volume.
Transfer the mixture to a wide, shallow container, cover it, and freeze for 6–8 hours. Leave the ice cream at room temperature for 10 minutes before serving.
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