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#Keto ice cream how to
#Keto ice cream plus

When done, scoop in a freezer-friendly container and add roughly chopped dark chocolate or chocolate chips.Churning may take anything between 30-60 minutes depending on your ice-cream maker.Once it cools down, pour into the ice-cream maker ( I use a Cuisinart) and process according to the manufacturer's instructions.įeedback tips: If the consistency is too thick, gently heat up the chocolate mixture until it's liquid again (do not boil, only warm it up) - or reduce the amount of gelatine powder to just 1 teaspoon. You can place a plastic wrap over the top to prevent it from drying.

Shown here are blueberry and strawberry ice cream.

#Keto ice cream plus

Ketogenic ice cream can be made from a simple recipe of heavy cream plus fruit, nuts or cocoa powder. Let it cool down to room temperature (do not refrigerate ir it may get too thick). Heavy whipping cream is the main ingredient in premium ice cream.

Add the MCT oil (or vodka) and mix in well.

Set the sauce pan over an ice bath (a bowl filled with iced water) and let it cool down, stirring occasionally.

Pour the gelatine into the cream mixture. Cook the chocolate mixture while stirring until the it starts to thicken and it lightly covers the spatula.

Then, slowly pour the egg mixture back in the sauce pan and keep stirring.

Slowly pour about a cup of the hot mixture into the cold egg yolk mixture while whisking.

Unsweetened almond milk Can use plain or vanilla, just make sure it’s the unsweetened variety. For measurements, see the recipe card below.

#Keto ice cream how to

Meanwhile, in a small bowl, mix the egg yolks with the remaining coconut milk. This section explains how to choose the best ingredients for keto vanilla ice cream bars, what each one does in the recipe, and substitution options.Heat until the mixture starts boiling and then reduce the heat to low. Add the cacao powder (unsweetened raw cacao) and mix until dissolved.Start heating the mixture over a medium heat. Add the Erythritol, salt and stevia (if used) and stir well. Reserve 1/ 2 cup of coconut milk for later. Pour the coconut milk in a large sauce pan.1/ 2 cup chopped dark chocolate or dark chocolate chips (90 g/ 3.2 oz) - I used 85% chocolate.1/ 4 cup MCT oil (60 ml/ 2 fl oz) or 2-4 tbsp vodka.1/ 2 cup + 2 tbsp granulated Erythritol or Swerve or other healthy low-carb sweetener from this list (120 g/ 4.2 oz).3 cups coconut milk or heavy whipping cream (720 ml/ 24 fl oz) - I like Aroy-D coconut milk.Coconut oil – Coconut oil shouldn’t be substituted, as it helps melt the chocolate into a coating for the ice cream bars.Total carbs 9.6 grams Fiber 2.8 grams Sugars 2.5 grams Saturated fat 27.1 grams Sodium 39 mg ( 2 % RDA) Magnesium 92 mg ( 23 % RDA) Potassium 358 mg ( 18 % EMR) Ingredients (makes 8 servings).Sugar-free dark chocolate chips– You can also use milk chocolate chips here, just make sure they are sugar-free.Vanilla extract – For vanilla ice cream inside! You can also add different flavor extracts, like hazelnut or fruity ones.Plain allulose will also work, but you’ll need about 30% more of it. Besti Monk Fruit Allulose Blend– This is the closest to sugar and is particularly critical for the right ice cream consistency.

Heavy cream – You could use full-fat coconut milk here for a dairy-free option, but it will give the bars a different flavor.Try my unsweetened almond milk recipe if you want to make it yourself. Unsweetened almond milk– Can use plain or vanilla, just make sure it’s the unsweetened variety.

This section explains how to choose the best ingredients for keto vanilla ice cream bars, what each one does in the recipe, and substitution options.