When it comes to making keto ice cream, the texture is key to a successful recipe. This recipe turned out to have a great texture, very smooth and similar to real ice cream.
1/2 Giardelli Baking Bar
1/3 Cup of Swerve (or sweetener of choice equivalent 1/3 cup of sugar)
1 tsp. Vanilla Extract
1/4 Cut MCT Oil
1/2 Cup Coconut Oil
1 Cup Cacao Butter
1 Cup of Chopped Walnut, Pili, or Macadamia Nuts (optional)
2 Containers of Arroy-D Coconut Milk
4 Egg Yolks
Melt baking chocolate, coconut oil, and cacao butter together in a saucepan over low heat.
Add sweetener, vanilla extract, MCT oil, and coconut milk to the melted mixture and stir until sweetener is completely dissolved.
Refrigerate the mixture until cool to the touch.
Add cooled mixture to a blender and blend in one egg yolk at a time.
Turn on the ice cream maker and pour blended mixture into the ice cream maker to churn.
As the ice cream churns, add in the optional chopped walnuts or macadamia nuts.
Store ice cream in the freezer.
This recipe will freeze rock hard so make sure to take the container out of the freezer and let stand on the counter for 15-30 minutes to soften before serving.
Keywords: keto ice cream, fat bomb ice cream