Lazy Keto – Ice Cream

🛒 Ingredients (Base Recipe)

• 500 ml thickened cream
• 3 tbsp powdered sweetener (to taste) – Alulose
• 1 tsp vanilla extract
• Pinch of salt
• 1 tbsp vodka (optional — improves texture)
• 2 tbsp cream cheese (optional — smoother, more scoopable)

🔪 Kitchen Prep

• Mixing bowl — ready for whipping and mixing
• Electric hand mixer / whisk — for soft whipping the cream
• Measuring spoons — measure sweetener, vanilla, vodka, and cocoa additions
• Spatula or spoon — scrape and fold mixture smoothly
• 1kg reused Greek yogurt container — cleaned, dried, and ready for freezing
• Freezer space cleared — make sure container can sit level while freezing
• Cream cheese softened slightly — helps it blend smoothly without lumps
• Optional coffee dissolved — if making mocha version, dissolve instant coffee in a splash of hot water first

🥣 Method

1. Lightly whip the cream until it thickens (soft peaks). (You can skip this for ultra-lazy mode.)
2. Add sweetener, vanilla, salt, vodka, and cream cheese (if using).
3. Mix until smooth and fully combined.
4. Pour into your reused 1kg yogurt container (leave a bit of space at the top).
5. Freeze for 2–4 hours.
6. Optional: Stir once after 1–2 hours for a smoother texture.

🍽️Before serving: Let it sit at room temperature for 5–10 minutes for easier scooping.

🍫 Chocolate Version

• Add 2 tbsp cocoa powder
• Optional: 1 tbsp melted butter for a richer, fudge-like texture

☕ Mocha Version

• Add 1 tbsp cocoa powder
• Add 1 tsp instant coffee (dissolved in a splash of hot water)

🍓 Berry Yogurt Swirl

• Add 3 tbsp Greek yogurt
• Add a small handful of berries
• Swirl gently instead of fully mixing

🧀 Cheesecake Style (Highly Recommended)

• Increase cream cheese to 4 tbsp
• Add a small squeeze of lemon juice

This version gives the most “store-bought” texture without a machine.