Creamy Keto Sour Cream Ice Cream
The fat in heavy cream and sour cream creates a dense dairy base, while a small amount of salt sharpens the creamy flavor. Allulose dissolves in the warm mixture and helps the frozen texture stay softer. Mix the base 4–6 times at 30-minute intervals, then let it set for another 4 hours.
Heat heavy cream (500 g) in a saucepan to about 40°C. Add allulose (150 g) and table salt (1 g), stir until dissolved, and remove from the heat.
Add sour cream (50 g), stir until smooth, and cool the mixture to room temperature. Cover it with plastic wrap pressed to the surface and refrigerate for 30 minutes.
Pour the base into a container and place it in the freezer. Take it out every 30 minutes and mix thoroughly with a whisk, fork, or mixer 4–6 times, breaking up the frozen edges.
After the last mixing cycle, freeze the dessert for another 4 hours. Leave the container at room temperature for 10 minutes before serving.
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