Fat Ice - Creamy Keto Ice Cream
Deliciously creamy and super easy to make. This is a fabulous recipe!
Servings: 6 serves (100g per serve)
Calories: 343kcal
Ingredients
- 4 eggs
- 4 egg yolks
- 1 tsp apple cider vinegar
- 100 g grass-fed butter melted
- 50 g coconut oil melted
- 50 g cacao butter melted
- 50 g MCT oil
- 80 g sweetener of choice
- 15 g whey protein isolate
- Seeds of half a vanilla bean
- 80 g ice
Instructions
CONVENTIONAL METHOD
- Place all ingredients (except ice) into a blender or food processor and mix on high speed until combined. Add ice and blend until smooth
- Churn in an ice cream maker according to manufacturers instructions
THERMAL METHOD
- Place all ingredients (except ice) into the mixer; mIx 15 sec/speed 10
- Add ice;chop 15 sec/speed 10. Pour into an airtight container and freeze overnight.
- Cut frozen ice cream into chunks and place into mixer bowl (you may need to do this in batches). Mix 60-90 sec/speed 7. Scrape and repeat as needed with all remaining ice cream. Return to freezer for 1-2 hours before serving.
Notes
Deliciously creamy and I will say this holds its shape even in the fridge if you want to leave in there for ease of serving.
If placing in moulds ensure you place into a ziplock bag and suck all the air out with a straw.
To make even more scoop able add 1/2 tsp xanthan gum into the mix, or coconut derived glycerin.
If you are looking for carbs this comes in at less than <1g carbs per 100g serve
For a dairy free version replace the butter with Nuttelex and the whey with 0 carb pea protein powder.
If not using the cacao butter double the coconut oil.
Nutrition
Serving: 1serve (100g) | Calories: 343kcal | Carbohydrates: 0g | Protein: 5g | Fat: 36g | Saturated Fat: 25g | Cholesterol: 275mg | Sodium: 167mg | Potassium: 53mg | Sugar: 0g | Vitamin A: 750IU | Calcium: 36mg | Iron: 0.8mg | Net Carbs: 0g