This recipe will vary slightly depending on your dietary requirements.
For Keto Ice Cream -
1/4 Cup Sour Cream, full fat (greek yogurt can also be used)
1 Tablespoon Erythritol or Liquid Stevia
For Paleo Ice Cream -
The cream of a separated can of coconut milk (place coconut in fridge over night, open carefully on the next day, remove cream from the top of the can, leaving the remaining coconut water for a different recipe)
1 egg yolk
2-4 Tablespoons Sweetener of Choice
A pinch of sea salt
For chocolate - 2-4 Tablespoons Cocoa Powder, 1/4 Teaspoon Coffee
For Cinnamon Chia - 1/2-1 Teaspoon Cinnamon, 1 Tablespoon Chia
For Berry - 2-4 Tablespoons Berry Compote (sweetener, frozen berries, water - boil until broken down and starting to thicken, allow to cool completely. Chia is a good addition)
For protein - 1-2 scoops protein of choice
Keto version. In a bowl, mix all ingredients (including flavors) until smooth. If using a granulated sweetener you will need to create a simple syrup to add to your sour cream in order to avoid grittiness. Transfer to a quart sized ziplock bag, seal. Place the quart sized bag in a gallon sized bag or plastic shopping bag full of ice and 1/4 cup salt. Shake for 5 minutes until frozen.
Paleo version - in a pan, gently heat the coconut cream until just before boiling point. Add in sweetener. Whisk your egg and temper it by drizzling a small amount of milk into it as you whisk. Return milk and egg to pan and over med-low heat whisk until it begins to thicken. Transfer to a blender and blend with flavors until smooth. Allow to cool completely before transferring to a gallon sized ziplock bag. Seal the air out of bag and place the ziplock in a plastic grocery bag filled with ice and 1/4 cup salt. Shake for 5-10 minutes until desired consistency is reached. Store in a glass container to avoid frost.