Measure out and combine the chilled heavy cream, softened cream cheese, vanilla extract, and sweetener in a large mixing bowl.
2 cups heavy cream, 4 oz cream cheese, 1 tsp vanilla extract, 2 tbsp sweetener (erythritol or monk fruit)
Use a hand or stand mixer to whip the mixture on medium-high speed until it thickens and soft peaks form, approximately 3-5 minutes. The mixture should be smooth, light, and fluffy with visible peaks.
2 cups heavy cream, 4 oz cream cheese, 1 tsp vanilla extract, 2 tbsp sweetener (erythritol or monk fruit)
Transfer the whipped mixture into a freezer-safe container, smoothing the top with a spatula to create an even surface.
2 cups heavy cream, 4 oz cream cheese, 1 tsp vanilla extract, 2 tbsp sweetener (erythritol or monk fruit)
Place the container into the freezer. After 1 hour, remove and stir vigorously with a spatula or whisk to break up ice crystals.
Repeat the stirring process every 30-45 minutes for the next 3-4 hours until the ice cream is firm and creamy, with a smooth, glossy appearance. The texture should be scoopable without being icy.
Serve the ice cream directly from the freezer, optionally garnished with fresh vanilla beans or low-carb toppings.
