Primal Keto Ice Cream

Primal Keto Ice Cream

Ingredients

• 13 1/2 oz coconut milk ((full-fat, 400 ml))
• 1 scoop coconut ((full-fat, 400 ml))
• 1/4 cup nut butter ((full-fat, 400 ml))
• 2 tsp pure vanilla extract ((full-fat, 400 ml))
• 1 pinch salt
• 13 1/2 oz full fat coconut milk ((full-fat, 400 ml))
• 1/4 cup butter ((full-fat, 400 ml))
• 3 tbsp unsweetened cocoa powder ((full-fat, 400 ml))

Instructions

1. Recipe Note: Like all low sugar, additive-free, dairy-free ice creams, this one has the creamiest and fluffiest texture straight out of the ice cream maker.
2. Once it’s frozen, the ice cream will harden.
3. Before eating, let it sit out for 10-20 minutes to soften.
4. The ice cream will return to a creamy texture, but won’t be as airy and fluffy.
5. Running it briefly through a food processor, however, will restore the original consistency.
6. *To make macadamia butter, blend 1 cup raw, unsalted macadamia nuts in the food processor for 3 to 5 minutes until very smooth.
7. To make the ice cream, whisk coconut milk, PRIMAL KITCHEN® Collagen Fuel, macadamia butter, vanilla, and salt together until smooth.
8. If making chocolate ice cream, whisk in cocoa powder.
9. Follow ice cream maker instructions for churning.
10. Pour the mixture into the bowl of your ice cream maker and churn until desired consistency is reached