Low-Carb Yogurt Ice Cream

Ingredients

• 1 Vanilla bean
• 750 g yogurt (1.5% fat)
• 20 g powdered erythritol sugar (2 tbsp)
• 0.5 organic lime
• 1 sheet of white gelatin
• liquid sweetener (as desired)

Instructions

1. 1.

   Slice the vanilla bean lengthwise and scrape out the seeds.

2. 2.

   Combine the vanilla seeds and yogurt in a bowl, add powdered sugar, and stir until dissolved.

3. 3.

   Rinse half a lime hot water, dry, squeeze 1 tbsp juice; optionally peel thin zest strips for garnish.

4. 4.

   Soak gelatin sheet in cold water.

5. 5.

   Warm lime juice in a small pot, squeeze out excess water from gelatin, dissolve it into the juice while stirring.

6. 6.

   Stir gelatin mixture with 3 tbsp yogurt, then fold into remaining yogurt and adjust sweetness with liquid sweetener. Freeze in an ice cream maker until firm, then chill until serving. Garnish with lime zest if desired before serving.