This low carb ice cream recipe is perfect for a hot summer or for the hot-blooded ones in winter. Kids love it and since it can be customized pretty easily, you can make sure to have no complaints in terms of taste and flavor.
Keto Chocolate Ice Cream
1 cup almond milk coconut milk, or reduced carb milk
1/2 cup cocoa powder
1/2 tsp vanilla 2
1/2 cups heavy cream
3/4 cup Trim Healthy sweetener
3 egg yolks
1 tbsp glycerin
Put the heavy whipping cream, milk of your choice, egg yolks, cocoa powder, vanilla, sweetener, and vegetable glycerin in a blender. Once the ingredients are smooth, add them to an ice cream machine . Enjoy!
f you are concerned about using raw egg yolks you can purchase pasteurized eggs or you can temper the ice cream base. The glycerin helps the ice cream to stay scoopable in the freezer. If you don’t mind letting the ice cream sit out at room temperature for about half an hour before scooping you can omit the glycerin.
Put the ice cream in individual freezer-safe containers or all of it in one. It will last around 1-2 months in the freezer.
It usually takes around 25-30 minutes to make the ice cream depending on your machine. Then you will need to freeze it for 1-3 hours so it can set up properly.
Saturated Fat: 18g
Vitamin A: 1191IU
Vitamin C: 1mg
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