Ultimate Keto Ice-Cream aka Frozen Fat Bomb
Calories 340kcal
Ingredients
- 1/2 cup coconut oil (room temperature, 110g / 3.8 oz)
- 1/2 cup butter (room temperature, 110g / 3.8 oz)
- 6 large egg yolks (room temperature, 110g / 3.8 oz)
- 2 large egg whites (room temperature, 110g / 3.8 oz)
- 1/4 cup erythritol (room temperature, 110g / 3.8 oz)
- 30 drops stevia extract (room temperature, 110g / 3.8 oz)
- 1 cup coconut milk (room temperature, 110g / 3.8 oz)
- 2 vanilla beans (room temperature, 110g / 3.8 oz)
Instructions
- Separate the egg yolks from egg whites.
- Make sure the butter and coconut oil are softened, best at room temperature.
- This will make it easier for you to bind with the egg yolks.
- *UPDATE: An easier way that always results in smooth ice-cream is to place all the ingredients in a food processor and pulse until smooth.
- Then pour in an ice-cream maker and process according to the manufacturer's instructions.
- To get powdered Erythritol, simply place it in a food processor and pulse for about 15-20 seconds.
- If you use whole Erythritol, it will not dissolve and will create unwanted crunchy texture.
- Slowly add the egg yolks and whole eggs while blending one by one...
- ...
- and process until smooth.
- Pour in the coconut milk and keep blending.
- It's likely the mixture will lump which is perfectly normal.
- This is when using a food processor instead of a mixer becomes handy.
- Scoop the mixture into the ice-cream maker and process according to the manufacturer's instructions.
- Half way through, remove from the ice-cream maker.
- Use an immersion blender and pulse until smooth.
- Then, return to the ice-cream maker and continue until your ice-cream is done.
- If you notice lumps, pulse with the immersion blender again.
- Eat immediately or place in the freezer for 30-60 minutes if too soft.
Originally posted 2019-02-20 17:12:37.
