the Best Keto ICECREAM!

I was inspired by Brittany Angell for this one.  I love Ice Cream!  LOVE!!!  Most store bought and ice cream parlour brands are so full of sugar and god knows what else!

This recipe is easy and amazing.  It can be used with or without an ice cream maker.

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Ingredients:  

2 Cups Full Fat cream

1 Container of Coconut Cream

1 TBSP Gelatin

1 Cup raw cashews

1/2 cup Monk Fruit Powder ( can be found at the Bulk Barn)

1 TBSP Vanilla Extract

1/2 cup to 3/4 melted chocolate paste – I use Giddy YoYo raw chocolate paste.  Ramekin, Microwave for 30 to 45 seconds and tada!

1 cup Peanut butter

Directions:

In a saucepan on medium heat warm the Milk.  Once HOT add the gelatine and whisk until combined.

In a Blender pour the Coconut milk. Add the hot ingredients and the rest of the ingredients.   Blend on high until smooth.

Let cool completely.  I’ve learned from my mistake. Do not let it cool in the blender!  Very tough to get out.  Put in a glass container with lid.  refrigerate until nice and cold.

Now we have 2 choices:

Use your Ice Cream maker and process until frozen OR  put in ramekins, cover tightly with saran wrap and put in the freezer. make portions the size you like.

When you’re ready to eat.  take plastic off, put the ramekin in the microwave for about 20 to 30 seconds to soften and dig in!

 

 

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