1/4cupneutral alcoholic spirit of choice*** See notes (Optional)
Place your loaf pan in the freezer and allow to freeze completely.
In a high-speed blender, add your chilled coconut milk, cashew butter, stevia, and vodka and blend until thick and creamy.
Pour the ice cream mixture in the frozen pan. To avoid it over-freezing, constantly stir the mixture for the first 20-30 minutes, ever 10 minutes.
Before eating, allow ice cream to thaw at room temperature, for 10 minutes. Using a slightly wet scoop, scoop portions into a bowl.
Ice Cream Maker Instructions
Place your loaf pan or metallic ice cream maker bowl in the freezer and allow to freeze completely.
Add all your ingredients in a high-speed blender and blend well. Pour the ice cream maker in the loaf pan and allow to freezer slightly, for around 45 minutes. Alternatively, place the blender with the ice cream mixture in the freezer.
Pour the chilled ice cream mixture in the ice cream maker. Churn for around 10-15 minutes, or until a thick, creamy texture remains.
Transfer ice cream mixture to the metallic ice cream maker bowl or in the loaf pan. Freeze for at least an hour.
Allow thawing for 5-10 minutes, before scooping.
* Can use any smooth nut or seed butter of choice. ** My vanilla stevia was 5 drops = 1 serving. I used 10 drops. Taste your ice cream before freezing, to make sure it is sweet enough.*** I used vodka, but have also tried tequila and pure vanilla extract. 3 Ingredient Keto Vanilla Ice Cream is best enjoyed fresh, and not re-frozen. If you use the ice cream maker, you can keep it longer, as long as you seal the pan or bowl.