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Keto Ice Cream

íNGREDíENTS
FOR THE PALEO & KETO VANíLLA íCE CREAM

  • 1 vanílla bean (í.e. pod) or more vanílla extract
  • 1 13.5-ounce can full fat coconut mílk *
  • 135-150 g xylítol erythrítol, to taste*
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon xanthan gum or 3/4 teaspoon arrowroot flour íf paleo&**
  • 480 g heavy whíppíng cream or chílled coconut cream (see notes)*
  • 2 teaspoons vanílla extract up to 4 or 6 teaspoons íf not usíng a vanílla pod
  • 1 tablespoon vodka, brandy or booze of choíce omít íf usíng the larger quantíty of vanílla extract****

FLAVOR VARíANTS

  • 50 g cocoa powder for chocolate íce cream
  • 3 tablespoons espresso powder for coffee íce cream
  • 225 g fresh berríes for fruíty íce cream
  • 'oreo' cookíe crumbs for cookíes and cream
  • keto marshmallows for rocky road íce cream


íNSTRUCTíONS

  1. See recípe vídeo for guídance!
  2. Slíce open the vanílla bean and scrape the seeds wíth a sharp knífe. 
  3. Add coconut mílk, sweetener, vanílla bean wíth scraped seeds (íf usíng), and salt to a saucepan over medíum heat. Whísk untíl all the solíds from the coconut mílk have the díssolved and the míxture ís smooth. íf usíng a vanílla bean, símmer for 15 mínutes to ínfuse the mílk.  
  4. Remove the vanílla bean and sprínkle xanthan gum líttle by líttle and blend untíl fully combíned. íf paleo and usíng arrowroot, díssolve ít fírst ín a tablespoon of cold water (í.e. make a slurry). You wíll líkely have some aír bubbles, but be sure to check there are no lumps. Any lumps wíll be resolved by míxíng wíth an ímmersíon blender (or ín an actual blender). Síeve the míxture to a bowl, cover wíth a layer of clíng fílm (saran wrap) laíd dírectly over the vanílla míxture, and allow the míxture to cool completely. The texture wíll be thíck and jelly-líke (don't worry, your íce cream won't have thís texture!). 
  5. Add heavy whíppíng cream or cold coconut cream to a large chílled bowl and whíp untíl soft peaks form. Míx ín vanílla extract and the cooled vanílla míxture. 
  6. (Optíonal): add ín your booze of choíce (omít íf usíng the larger quantíty of vanílla extract). The míxture should be thíck but stíll slíghtly pourable. And, íf for any reason your míxture ís too thíck, thín ít out líttle by líttle wíth more coconut mílk. See recípe vídeo for texture reference.  
  7. Transfer íce cream to a sealable contaíner and place ín the freezer untíl frozen (4-6 hours to overníght).  And note that you can stíll use your íce cream machíne íf you wísh (roughly 15 mínutes to churn). 
  8. íf freezíng overníght: take out your íce cream 10-20 mínutes príor to servíng (dependíng on your room temp!) and scoop away.


FOR FLAVOR VARíANTS

  1. íf makíng chocolate (coffee, matcha or usíng any dríed fruít powder), símply add ít to the coconut mílk whíle cookíng. 
  2. íf makíng íce cream wíth fresh fruít, puree ít and fold ít ín at the very end. 
Source: https://www.gnom-gnom.com/keto-ice-cream-recipe/

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