Low Carb Italian Gelato

local_grocery_store Ingredients

• 1 cup heavy cream
• 1 cup almond milk
• 1 tsp vanilla extract
• 1/2 cup sugar substitute

restaurant_menu Method

1. 1.In a medium saucepan, combine the heavy cream and almond milk over medium heat.
2. 2.Heat until just simmering, then remove from heat and stir in the vanilla extract and sugar substitute.
3. 3.Pour the mixture into a blender and blend until smooth.
4. 4.Transfer to a container and freeze for at least 4 hours, or until firm.

lightbulb_outline Tips

• chevron_rightFeel free to experiment with different flavors, like chocolate or strawberry.
• chevron_rightFor a creamier texture, add an extra 1/4 cup of heavy cream.