Combine all , except for the ice cubes, in the jug of a high-speed blender. Secure the lid and blend on high for 2 minutes, or until the mixture is completely smooth, emulsified, and creamy.
With the blender still running on high, remove the lid's center cap. Carefully drop in one ice cube at a time, waiting about 10 seconds between each addition to allow it to fully incorporate. This process chills and thickens the base instantly.
Once all the ice is blended in, immediately pour the thickened, cold mixture into a 9x5” loaf pan or a similar freezer-safe container.
Place it in the freezer for 30 minutes.
After 30 minutes, remove the pan from the freezer and stir the mixture vigorously to break up any ice crystals. Return to the freezer.
Repeat this stirring process every 30 minutes for the next 2–3 hours, until the ice cream reaches your desired firmness.
Serve immediately for the best texture.
Garnish with keto-friendly toppings like chopped pecans, walnuts, or shaved 90% dark chocolate, if desired.
Store any leftovers in a covered container in the freezer for up to one week.
Let the ice cream sit on the counter for 5-10 minutes before serving. This will soften it slightly, making it much easier to scoop.
