Servings: 15 Servings
- ½ Giardelli Baking Bar
- ⅓ Cup Swerve or sweetener of choice equivalent ⅓ cup of sugar
- 1 tsp. Vanilla Extract
- ¼ Cup MCT Oil
- ½ Cup Coconut Oil
- 1 Cup Cacao Butter
- 1 Cup Chopped Walnut Pili, or Macadamia Nuts (optional)
- 2 Containers Arroy-D Coconut Milk 8.5 oz.
- 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.
Calories: 317kcal | Carbohydrates: 8g | Protein: 4g | Fat: 33g | Saturated Fat: 21g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Cholesterol: 52mg | Sodium: 9mg | Potassium: 188mg | Fiber: 1g | Sugar: 1g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg