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+Ice cream
+
+Ingredients  
+
+1 cup heavy cream or coconut milk
+2 tablespoon sugar free powdered sugar
+1/4 teaspoon xanthan gum
+1 teaspoon vanilla extract optional
+
+
+## Instructions 
+
+In a deep and wide jar, add all your ingredients and mix. Using an immersion or stick mixer, beat everything together until it thickens and soft peaks form.
+
+Cover the jar and place it in the freezer for at least 4 hours, stirring every 30 minutes, to ensure it doesn't become too icy.
+
+Remove from the freezer and let sit for 15 minutes, before serving.
+
+Notes
+
+If you want smoother ice cream, add 1 tablespoon of vodka. You won’t be able to taste it, but it will make the ice cream easier to scoop. 
+
+TO STORE: If your ice cream is too icy once removed from the freezer, you can microwave it for 15 seconds or let it sit for 15 minutes.
+ 
+
+Chocolate– Add 3 tablespoons of unsweetened cocoa powder to the mixture. 
+Cookies and cream– Replace the vanilla extract with almond extract and add 1 cup of crushed keto Oreos. 
+Cookie dough– Fold through 1/4 cup of crumbled keto cookie dough. 
+Strawberry– Add 1/2 cup sliced strawberries and, if desired, strawberry extract. 
+Mint chocolate chip– Replace the vanilla extract with peppermint extract and fold through 1/2 cup sugar free chocolate chips.
+Butter pecan– Add 1/2 teaspoon butter extract and 1/4 cup chopped pecans. 
+Salted caramel– Fold through 1/4 cup of sugar free caramel syrup. 
+Peanut butter cup– Drizzle peanut butter and add chopped-up keto peanut butter cups. 
+TO RE-FREEZE: The ice cream will become icier if re-frozen. If you do have leftovers and need to re-freeze them, place them in a new container and store them in the freezer for up to 1 month.
+ 
+\ No newline at end of file